Creamy Chicken Fettuccine Alfredo.

If your mother cooks Italian food, why should you go to a restaurant? – Martin Scorsese

Hello all my dear friends, I hope you’re ready for another exciting adventure into cooking, and this time it’s my favorite kind of cooking: Italian! Being Italian myself, I tend to sway in this direction and usually end up using garlic in excessive amounts in all my dishes.

My current beau requested I make homemade Alfredo since he’s in school and this is week one of his two weeks of finals. So I, naturally, agreed to cook this dish which I really have only done once other time. Turns out, it’s a lot easier than it looks and its tastes WAY better than the prepacked jars of glop.

 Now, on to your ingredients:

  • 2 Colossal cloves of garlic (equivalent to 4-7 cloves regular)
  • 4-6 oz chicken breast, skinless, boneless (you will want to cut into 3 inch long x 1 inch wide pieces)
  • 3/4 cup of butter
  • 1 1/2 cups of heavy whipping cream
  • 1 cup fresh shredded Parmesan cheese
  • 1 cup fresh shredded Romano cheese
  • 1 lb box Fettuccine noodles
  • Freshly ground black pepper

Take 1 stick of butter and melt slow and low in your pan. Once melted, you’re going to add half to a little more than half of the garlic. Let sit for 5-10 minutes on low while you’re prepping everything else, or feel free to add in one cup of cream, whisking while adding.

Once your sauce is thoroughly mixed, add your cheeses, a little at a time, and whisk in. Continue this process until all of the cheese is gone. Finish on the stove with adding the pepper and stir until the pepper is dispersed and then remove your sauce from the heat.

Next, in a smaller frying pan, add the remaining 1/4 cup of butter and the rest of the garlic. Turn on medium heat until the butter is melted and is bubbling slightly. At this point, you’re going to add your chicken. Make sure you leave your chicken on one side and then flip when the cooked part reaches nearly the top. This will create a nice seared effect on the meat.

Lastly, you’re going to cook your noodles until they are al dente (slightly undercooked, no crunchiness) and then drain into your colander. While your noodles and chicken have been cooking, you’re going to notice your sauce start to firm. A little at a time, you’re going to add your 1/2 cup of heavy whipping cream and stir until it is mixed well.

Finally, take all your ingredients and put in a large pot to mix. And voila! You have the most amazing homemade Chicken Fettuccine Alfredo ever!

You’re welcome.

Cheers,

Taylor, The Food Lover Gone Southern

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