CREAMY CHICKEN FETTUCCINE ALFREDO RECIPES

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CHICKEN ALFREDO RECIPE | BBC GOOD FOOD



Chicken alfredo recipe | BBC Good Food image

Our easy chicken alfredo pasta recipe is rich, creamy and the perfect antidote to hunger pangs. You're just two steps away from cheesy pasta perfection.

Provided by Elena Silcock

Categories     Dinner, Main course, Supper

Total Time 25 minutes

Prep Time 5 minutes

Cook Time 20 minutes

Yield 4

Number Of Ingredients 8

1 tbsp olive oil
4 skinless boneless chicken thighs, cut in half
300g fettuccine, or tagliatelle
1 tbsp butter
200ml double cream
½ a nutmeg, grated
100g parmesan
parsley, chopped, to serve

Steps:

  • Heat the olive oil in a non-stick frying pan over a medium high heat. Add the chicken thighs and fry for around 10 mins, turning half way, until they are golden brown and cooked through. Set aside to cool a little, then use two forks to shred.
  • Bring a pan of salted water to the boil and add the pasta, cook for 1 minute less that package instructions. Whilst the pasta is cooking, add the butter to the frying pan over a medium heat, scraping the bottom a little to get any of the browned bits. Tip in the cream along with the nutmeg and bring to a simmer. Add the chicken back to the pan.
  • Once the pasta is cooked, use tongs to transfer the pasta straight from the water into the frying pan with the cream mixture. Sprinkle most of the parmesan over and use the tongs to toss it all together, adding a splash of the pasta water if it looks a little stiff. Season well, then tip into bowls. Top with the remaining parmesan, a scattering of parsley, and black pepper.

Nutrition Facts : Calories 757 calories, FatContent 43 grams fat, SaturatedFatContent 24 grams saturated fat, CarbohydrateContent 60 grams carbohydrates, SugarContent 3 grams sugar, FiberContent 4 grams fiber, ProteinContent 29 grams protein, SodiumContent 0.61 milligram of sodium

FETTUCCINE ALFREDO - WILLIAMS SONOMA



Fettuccine Alfredo - Williams Sonoma image

<p>The success of this Roman dish depends on first-rate ingredients. If you can find an unsalted European-style butter, such as Plugra (widely available at gourmet groceries), use it here. It has a richer flavor and a lower water content than everyday brands. For the best taste, seek out heavy cream that is not ultrapasteurized. When you buy a chunk of Parmigiano-Reggiano, ask the clerk to cut a wedge fresh from the wheel to make sure it is not too dried out.<br> <br> In Italy, this luxurious dish is served in small portions as a first course. Try it before a simple main dish of poached or baked fish or grilled meat. </p>

Provided by WILLIAMS-SONOMA.COM

Total Time 55 minutes

Prep Time 35 minutes

Cook Time 20 minutes

Yield 6 servings

Number Of Ingredients 6

1 1/2 cups heavy cream
5 Tbs. unsalted butter
1 cup grated Parmigiano-Reggiano cheese
Salt and freshly ground pepper, to taste
Freshly grated nutmeg, to taste
1 lb. <a href="http://www.williams-sonoma.com/recipe/fresh-pasta.html"><b><u>homemade tagliatelle</u></b></a> or purchased fresh fettuccine

Steps:

  • In a large saucepan over high heat, bring the cream and butter to a boil. Reduce the heat to low and simmer for about 1 minute. Add 6 Tbs. of the cheese and whisk until smooth, about 1 minute more. Remove from the heat and season with salt and pepper and a generous pinch of nutmeg. (Be judicious with the salt. Parmigiano-Reggiano is salty, so too much added salt will throw this creamy, sweet sauce out of balance.)
  • Meanwhile, bring a large pot of water to a boil over high heat. Generously salt the boiling water, add the pasta and cook until al dente (tender but firm to the bite), 1 to 3 minutes, depending on the freshness of the pasta. Drain the pasta well.
  • Put the pasta in a warmed large, shallow bowl. Pour on the sauce, sprinkle with 6 Tbs. of the cheese and toss well. Serve immediately. Pass the remaining cheese at the table. Serves 4 as a main course, 6 as a first course.

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