Friday, August 15, 2008

Chicken Fettuccine Alfredo

I wish I had a better picture because this was so good. But everyone was just too hungry to wait for a plated perfect picture.

2 boneless chicken breasts
salt and pepper or use Mrs. Dash original blend seasoning

Grill, stove top or bake the chicken. I grilled it and it turned out great.

10 ounces fettuccine pasta
1/2 cup butter
1 cup heavy cream
2 cups freshly grated Parmesan cheese
2 tablespoons dried parsley
Bring a large pot of lightly salted water to a boil. Add fettuccine pasta and cook for 8 to 10 minutes or until al dente, drain. In a large skillet melt the butter. After the butter is melted add the heavy cream and whisk for 2 minutes. Then add in the freshly grated Parmesan cheese. Whisk till it all comes together. Add the parsley and pepper. Enjoy!
The Results:
This was awesome. There are a couple things to know though. I used Imperial stick butter which is 65% vegetable oil spread. A lot of the Alfredo sauce recipe ask for unsalted butter. If you do choose to use unsalted butter put salt into your Alfredo sauce. If you choose to use butter with vegetable oil in it just use pepper. I served this to company and it was just so good. Who would have thunk that a couple little ingredients could be so good together. I will have a better picture for you next time. Also I would say that if you don't have heavy cream you could use 2% percent milk.


The David Family said...

That's pretty much the same recipe I use. It's one of our regulars since it's so easy. Plus it has noodles and chicken so you know my family's going to like it.

Pam said...

Rich and delicious - sometimes you just have to splurge on a meal like this. Looks fantastic!

Pam said...


Of course you can post the recipes on your blog... I am grateful that you are going to try some of them. Let me know how they turn out.

Thanks again!

For the Love of Cooking