Here’s a detailed recipe for a popular dish, Chicken Fettuccine Alfredo.
Ingredients:
- 1 pound boneless, skinless chicken breast or thighs
- 1 cup (2 sticks) unsalted butter
- 3 cloves garlic, minced
- 1 cup heavy cream
- 1/2 cup grated Parmesan cheese
- 1/2 cup all-purpose flour
- 1 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon nutmeg
- 1 cup fettuccine pasta
- Fresh parsley, chopped (optional)
Instructions:
-
Bring a large pot of salted water to a boil. Cook the fettuccine pasta according to the package instructions until it’s al dente, which should take about 8-10 minutes. Reserve 1 cup of pasta water before draining the fettuccine.
-
Prepare the chicken. Cut the chicken into bite-sized pieces and season with salt, black pepper, and nutmeg.
-
Sear the chicken. In a large skillet, melt 2 tablespoons of butter over medium-high heat. Add the chicken to the skillet and cook until browned on both sides and cooked through, about 5-7 minutes. Remove the chicken from the skillet and set aside.
-
Make the Alfredo sauce. In the same skillet, melt the remaining 6 tablespoons of butter over medium heat. Add the minced garlic and cook, stirring occasionally, for 1-2 minutes or until fragrant.
-
Add the flour. Sprinkle the flour over the garlic and butter, whisking continuously to avoid lumps. Cook for 1 minute, stirring constantly.
-
Add the heavy cream. Gradually pour in the heavy cream, whisking continuously to avoid lumps. Bring the mixture to a simmer and cook for 2-3 minutes or until it thickens, stirring occasionally.
-
Add the Parmesan cheese. Remove the skillet from the heat and stir in the grated Parmesan cheese until melted and smooth. Season the sauce with salt, black pepper, and nutmeg.
-
Combine the fettuccine, chicken, and Alfredo sauce. Add the cooked fettuccine pasta to the Alfredo sauce and toss, adding some reserved pasta water if the sauce seems too thick. Add the cooked chicken to the pasta and sauce, tossing to combine.
-
Serve and enjoy. Serve the Chicken Fettuccine Alfredo hot, garnished with chopped fresh parsley if desired.
Tips and Variations:
- To add some color and flavor, you can sauté some sliced mushrooms, bell peppers, or cherry tomatoes with the garlic and butter.
- For an extra rich sauce, you can add 1-2 tablespoons of grated Romano cheese or 1-2 tablespoons of chopped fresh parsley.
- To make the dish lighter, you can use half-and-half or a mixture of heavy cream and low-fat milk instead of heavy cream.
- You can also add some cooked bacon, ham, or prosciutto to the pasta and sauce for added flavor and texture.
I hope you enjoy this recipe! Let me know if you have any questions or if you’d like any variations or substitutions.