Chicken Fettuccine Alfredo

Recipe by PanNan
READY IN: 45mins
SERVES: 6
UNITS: US

INGREDIENTS

Nutrition
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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.
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