Use a hot pad if they are too hot to handle. In ten minutes the plates should be nice and warm. I always like to warm my plates for pasta since it seems to cool so fast. Sprinkle with chopped Italian flat leaf parsley if desired. Now cut up the cooked chicken and place it into the skillet to finish the dish. The sauce may seem a bit thin but the pasta will absorb liquid and cause the sauce to thicken. Next, add in all of the cooked pasta and use tongs or a fork to fully coat the pasta with the alfredo sauce. Now it is time to taste the sauce and add salt and pepper as desired. You may have to turn the burner back on if the cheese doesn’t melt.Īnd be sure to add the cheese a little at a time so it doesn’t clump up. Keep adding the Parmesan until it is all melted. ![]() Turn off the heat and start adding the grated Parmesan a little at a time stirring to melt. ![]() Slowly bring the cream to a simmer or soft boil. Cook that for 30 seconds and then add in the cream or half and half, whichever you are using. Melt the butter on medium heat and once melted add the minced garlic. The skillet should be large enough to hold the sauce as well as the pasta and chicken. Use a separate large skillet to make the alfredo sauce. Drain the water and place the pasta back into the pot covered with a lid to keep it warm. Remove the chicken from the skillet and keep warm on a plate tented with aluminum foil.Ĭook the fettuccine pasta in a large pot of boiling, salted water until it is al dente according to the package instructions. The internal temperature should be at least 140° F. Turn the chicken over and cook the second side for 4 minutes. The chicken should have a nice golden browning. Carefully lay the chicken into the hot skillet and cook the first side for around 4 minutes. Coat it with about a tablespoon of olive oil and turn your stove to medium-high heat. Use a skillet large enough to fit the four pieces of chicken. Other flavorings for your chicken could be granulated garlic, thyme, Italian seasonings, or any mixed dry seasoning you like. The paprika flavors the chicken and also gives the cooked chicken a nice golden color. I simply sprinkled both sides of the chicken with kosher salt, black pepper, and sweet Hungarian paprika. (I didn’t pound them flat like in the video). Once the breasts are halved, they are ready for seasoning. This Wusthof Santoku, (*ad), is the knife I use all the time for chopping. The gentleman in the video uses a santoku knife to cut the chicken and I used the same type of knife to cut my chicken. Just like doing a butterflied breast, (video tutorial), but cutting the pieces apart. In order to cook them faster and more evenly, they get filleted into two pieces. The chicken breasts that I used were about 10 ounces each. Please see our Privacy Policy for details. This recipe post may contain affiliate links. This delicious recipe could become a family favorite and one of the best weeknight dinners. From start to finish this recipe takes around 30 minutes. And, the alfredo sauce is so easy to make. Here’s a homemade chicken fettuccine alfredo recipe that’s total comfort food.
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