Here’s the Creamiest, Most Delicious Chicken Fettuccine Alfredo Recipe Ever
All those that know me know I love to cook as much as I love to eat. Being married to an Italian definitely has its perks at the dinner table, but this redneck can definitely cook the best Chicken Fettuccine Alfredo you’ll ever eat.
Best of all, it’s super easy to prepare. So, that’s what we’re preparing on this round of Cooking With the Painman.
First thing you’ll need is cold beer. All the best food is cooked while chugging on your favorite brewski.
Now that you have your beer, follow these directions and you’ll soon be eating delicious food.
You’ll need these ingredients:
- 3 chicken breast halves
- Olive oil
- 1-2 tablespoons of black pepper
- 4 tablespoons of minced garlic
- 6 oz of shredded Parmesan
- 1 cup of grated Parmesan
- 1 tablespoon of Basil
- 1 teaspoon of salt
- Crushed red pepper flakes
- 4 cups of heavy whipping cream
- 1 stick of unsalted sweet cream butter
- 1 box of fettuccine pasta
OK, here goes. First thing to do is melt the butter in a sauce pan. Once melted, add black pepper, salt, heavy whipping cream, 4 tablespoons of olive oil and 4 tablespoons of minced garlic. Let that simmer for about 12 minutes, while stirring frequently. After 12 minutes, slowly stir in the shredded and grated Parmesan. Once you have it all stirred in, let it simmer a couple more minutes, then turn off the burner. But leave in saucepan on the burner you cooked it on, continue to stir. We turn the sauce off for a while so it doesn’t overcook.
While your sauce is simmering/thickening, slice your chicken breast into desirable chunks. I slice mine into pieces the size of a quarter. Add 2 tablespoons of olive oil to skillet, heat, then add chicken. You’ll want to cook the chicken all the way, but don’t overdo it as it will still cook a bit when added to sauce. Once your chicken is done, just shovel it all (olive oil included) into the saucepan of Alfredo sauce. Continue to stir sauce as it thickens.
Now, it’s time to cook your pasta. Simply follow the instructions on the box of pasta. I suggest adding a tablespoon of olive oil to the water, as it helps keep the pasta from sticking. Once the pasta is halfway done, turn the burner your sauce is on to low heat and add the basil. Let the sauce simmer (as you continue to stir) until your pasta is ready.
Once you strain your pasta, portion it on your plate, top with desired amount of Alfredo sauce with chicken, then lightly shake some grated Parmesan on top. Finally, sprinkle some crushed pepper flakes on top as well. Not only will it make it look more aesthetically pleasing, but it will add just enough kick to change up your typical Alfredo experience.