Chicken Fettuccine Alfredo Recipe #34855
This recipe is absolutely delicious, but not a calorie light dish. We save it for special occasions.
by PanNan
45 min | 30 min prep
SERVES 6
- 1 lb chopped cooked chicken meat
- 8 tablespoons butter, softened
- 1/4 cup cream
- 1/2 cup grated parmesan cheese
- 6 quarts water
- 1 teaspoon salt
- 1 lb fettuccine pasta (dried or fresh)
- freshly grated pepper
- grated parmesan cheese
- 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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5 stars