I want to begin by saying it is a rarity when I want Fettuccine Alfredo or any kind of pasta at that matter, I usually don't want pasta, I blame that on working at The Olive Garden, even though I never eat before or after work like a lot people do. When it comes to pasta recipes the only person I trust is Laura Vitale, from Laura in the kitchen. I followed her recipe exscatly. Well I did one thing differently and that was adding parsley in the sauce. This recipe is your basic fettuccine Alfredo recipe, but it was excellent and perfect, I would make it again and not change a thing.
I do want to point out, that we doubled the recipe because we LOVE sauce, but we still only used the 8 oz of pasta. Also when you are making this the Parmesan does take quite a while to melt, so be patient with it. You NEED to use shredded, do not use grated, it will never melt. Parmesan takes a while to melt because it is very low in moisture. I found it worked best to bring it real high on heat, whisk constantly, then bring it to low heat, back up high and to repeat until it thickens, and majority of it is melted.
Before I post my photos, here is Laura's video of her making the recipe.
And now here is her recipe which can also be found here
Ingredients:8 oz Fettuccine2 Thin Pieces of Chicken Cutlets1 tsp Granulated Garlic1 tsp Granulated OnionSalt and Pepper to taste4 Tbsp of Butter1 cup Heavy Cream 1 cup Parmiggiano Reggiano Cheese
I do want to point out, that we doubled the recipe because we LOVE sauce, but we still only used the 8 oz of pasta. Also when you are making this the Parmesan does take quite a while to melt, so be patient with it. You NEED to use shredded, do not use grated, it will never melt. Parmesan takes a while to melt because it is very low in moisture. I found it worked best to bring it real high on heat, whisk constantly, then bring it to low heat, back up high and to repeat until it thickens, and majority of it is melted.
Before I post my photos, here is Laura's video of her making the recipe.
And now here is her recipe which can also be found here
Serves 2
Ingredients:8 oz Fettuccine2 Thin Pieces of Chicken Cutlets1 tsp Granulated Garlic1 tsp Granulated OnionSalt and Pepper to taste4 Tbsp of Butter1 cup Heavy Cream 1 cup Parmiggiano Reggiano Cheese
Process,
1) Bring a large pot filled with water up to a boil and sprinkle with a generous pinch of salt. Add fettuccine and cook according to packaged directions. Drain the pasta once cooked and set aside.
2) Season both sides of the chicken with the granulated garlic, onion and salt and pepper to taste.
3) In a medium non stick sauté pan with high sides, over medium high heat, melt the butter. Add the seasoned chicken and cook for a few minutes on each side until golden brown and cooked through. Remove chicken from the pan and cut into bite size pieces.
4) In the same pan add the heavy cream and reduce it for 5 minutes. Add the parmiggiano and stir. Season with salt and pepper to taste and add the cut chicken and drained pasta. Give everything a big toss and dig in right away!
If you thought you could not get that rich and delicious restaurant quality fettuccine alfredo at home, you were so wrong! Fettuccine Alfredo is probably one of the easiest and inexpensive things to make and it always taste so much better when you make it yourself, that way you can control the quality of ingredients and the quantity of salt.
Try this recipe and I guarantee you will never order it at a restaurant again! Enjoy!
2) Season both sides of the chicken with the granulated garlic, onion and salt and pepper to taste.
3) In a medium non stick sauté pan with high sides, over medium high heat, melt the butter. Add the seasoned chicken and cook for a few minutes on each side until golden brown and cooked through. Remove chicken from the pan and cut into bite size pieces.
4) In the same pan add the heavy cream and reduce it for 5 minutes. Add the parmiggiano and stir. Season with salt and pepper to taste and add the cut chicken and drained pasta. Give everything a big toss and dig in right away!
If you thought you could not get that rich and delicious restaurant quality fettuccine alfredo at home, you were so wrong! Fettuccine Alfredo is probably one of the easiest and inexpensive things to make and it always taste so much better when you make it yourself, that way you can control the quality of ingredients and the quantity of salt.
Try this recipe and I guarantee you will never order it at a restaurant again! Enjoy!
Go Check out Laura in the Kitchen
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