Community Pick
Chicken Fettuccine Alfredo
"This recipe is absolutely delicious, but not a calorie light dish. We save it for special occasions."
photo by Chef shapeweaver
- Ready In:
- 45mins
- Ingredients:
- 9
- Serves:
-
6
ingredients
- 453.59 g chopped cooked chicken meat
- 118.32 ml butter, softened
- 59.14 ml cream
- 118.29 ml grated parmesan cheese
- 5676.0 ml water
- 4.92 ml salt
- 453.59 g fettuccine pasta (dried or fresh)
- freshly grated pepper
- grated parmesan cheese
directions
- Cream the butter in a bowl with a wooden spoon until it is light and fluffy.
- Beat in the cream a little at a time, and then beat in 1/2 cup grated Parmesan cheese, a few tbsp at a time.
- Cover the bowl and set it aside (refrigerate if not ready to use, but bring to room temperature before use).
- Prepare the chicken and keep it warm.
- You can use leftover chopped cooked chicken, or dice skinless, boneless chicken meat and saute in olive oil or butter a few minutes until cooked but still tender.
- Season as you like.
- Set a large pasta bowl or casserole in a 250 oven to heat while you cook the fettucine.
- Bring the water and salt to a rolling boil in a large stock pot.
- Drop in the fettuccine and stir gently with a wooden spoon or fork for a few moments to prevent strands from sticking.
- Boil, stirring occasionally until the pasta is tender (soft, but al dente or resistant to bite).
- Immediately drain the pasta into a colander.
- Make sure it's completely drained before transferring to the hot pasta bowl.
- Add the chicken and the creamed butter and cheese mixture and toss with the fettuccine and chicken until every strand is well coated.
- Season with salt and freshly grated pepper.
- Serve at once and pass grated Parmesan cheese.
Questions & Replies
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I'm sorry is it heavy cream that is used? -
For the cream do you use heavy whipping cream? I found Knudsen heavy whipping cream at my grocery store, does that one work?
Reviews
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WONDERFUL !!!!! made this as written, and couldn't be more pleased with this delicious dinner!! We grilled the chicken before chopping and adding it to the recipe...this is definitely a keeper !!!!! Thank you!! Teresa -
This was delicious I did have my own spin of it though but used the same ingredients and a few other ingredients too but other than that it was delicious!! ?? ?? ?? ?? ??
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Thanks for a great and easy recipe! Followed the recipe as written and it was great! I did double the sauce and it was perfect. Next time I might try less butter to see how that works. Thanks again for a recipe! -
We loved this recipe. Very easy to make. Will make this again. Thanks for posting. -
This was pretty good. I had to make another batch of the sauce. Not enought with just one. But it was really tasty.
see 18 more reviews
Tweaks
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While I was making this, my wife looked at the recipe and couldn’t believe garlic wasn’t a part of it. So we minced 6 cloves and lightly sautéed them after cooking the chicken, and then set it aside in a small bowl until it was time to mix everything together at the end. It turned out fantastic!
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This recipe was made on 8/24 for the Culinary Quest 2014. Due to what was on hand a couple of changes were made, I used mozzarella instead of the Parmesan in the sauce. I did a " Taste Test " of the sauce a felt it needed something,so a bit of garlic powder and pepper was added. It worked just fine. As the diced chicken was cooking in a bit of olive oil, it was seasoned with garlic powder,oregano,and a bit of pepper. I really enjoyed this recipe a lot and my SO gave this a good " SOLID " * 's. And coming from him,that's a big compliment. Thanks for posting a recipe that will be made often (but not too often,because of the calories, if you know what I mean ;). " Keep Smiling :) " -
My picky kids thought this was outstanding so I am giving it 5 stars. A little too much fat for my taste but I probably will make it again with a lot less butter and might substitute sour cream or Creme Legere for the heavy cream. Comfort food at its best!
RECIPE SUBMITTED BY
PanNan
Needville, Texas
