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Fettuccini Dell'aglio Con Pollo: Fettuccini With Garlic, Chicken

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“This is slightly similar in taste to an alfredo sauce, but with a few critical, less-fat differences. True alfredo sauce is made with butter, cream, chicken stock and flour. This sauce is made with olive oil, butter, garlic, and a bunch of other fresh ingredients. I created this in about twenty minutes after a long day at work, trying to use what I had on hand in the kitchen. I knew it was a "keeper" when my notoriously picky (butter-and-cheese-ONLY-please) toddlers loved it. If possible, you'll want some crusty parmesan bread to sop up the sauce!”
READY IN:
20mins
SERVES:
4
UNITS:
US

Ingredients Nutrition

Directions

  1. Put the water on to boil for the fettuccini – fettuccini takes about 10 minutes to reach al dente, so put it in to cook when you add the cheese to the sauce.
  2. Remember that al dente means “to the bite” – your pasta should still be slightly firm, not soft.
  3. If it’s too soggy, it will absorb the sauce rather than being coated by it.
  4. Add the olive oil and the butter to a skillet and allow to melt.
  5. Add the chicken and cook until slightly browned.
  6. Add the onions and garlic and sauté until the garlic is a light golden color.
  7. Add the chicken stock, cream, Italian salad dressing, spices and olives.
  8. Heat over medium until just bubbling.
  9. Last, add the cheese.
  10. Allow to simmer for ten minutes uncovered – sauce will reduce and thicken slightly.
  11. Place the fettuccini on a platter or plates and pour the sauce over the top.
  12. If you’d like, garnish with a couple of leaves of fresh basil.

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