Fettuccinne Alfredo with Chicken

When you want something super simple to make for a quick and delicious dinner, however fat and calories are not a concern then this is without a doubt one of the best meals to make. OMG it was fantastic and so simple. I mean, what's not to love - chicken, pasta, cream sauce, and my favorite food in the entire world probably - PARMESAN CHEESE!!! Delish!

Fettuccini Alfredo with Chicken
Adapted from Williams-Sonoma's Fettuccini Alfredo
Printer-Friendly Recipe

Ingredients:
1 1/2 c. heavy cream
3 T unsalted butter
1 c. Parmigiano-Reggiano cheese
S&P, to taste
Freshly grated nutmeg, to taste
1 lb. tagliatelle or fettuccini
1 lb. boneless skinless chicken breasts, grilled and thinly sliced
Directions:
- In a large saucepan over high heat, bring the cream and butter to a boil. Reduce heat to low and simmer for about 1 minute.
- Add 6 T. of cheese and whisk until smooth, about 1 minute more. Remove from the heat and season with S&P and a generous pinch of nutmeg. (Be judicious with the salt - the cheese 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 pasta and cook until al dente. (1-3 minutes for fresh pasta, 8-12 minutes for boxed pasta). Drain well.
- Put the pasta in a warmed large, shallow bowl. Pour on the sauce, sprinkle with 6 T of the cheese and toss well.
- Top with grilled chicken and garnish with chopped fresh herbs if desired.
- Serve immediately and sprinkle with remaining cheese as desired.

Serves 4 as a main course

Comments

The Best Vanilla Cupcake Recipe

A fabulous vanilla cupcake recipe is something everyone needs. EVERY.ONE. Not just bakers. Not just parents that host a lot of kid parties. Everyone. I've tried several, and many have been phenomenal. Then I tried Amy Sedaris's after finding the recipe online, and it was above and beyond the best vanilla cupcake I've ever made. It was an easy batter to make, baked up beautifully, and most importantly - tasted amazing. Regardless if you have never made vanilla cupcakes and need a recipe to start with, or even if you think you have the best - give this one a shot. You will not be disappointed! Vanilla Cupcakes Ingredients: 1 1/2 sticks unsalted butter, room temperature 1 1/2 cups sugar 2 eggs 2 teaspoons pure vanilla extract 2 1/2 teaspoons baking powder 1/4 teaspoon salt 2 1/2 cups flour 1 1/4 cups milk Directions: - Preheat oven to 375 degrees. - Mix butter at medium speed until smooth. Mix in sugar until well blended. - Add eggs, mixing until fully

Slow Cooker or Pressure Cooker Beef Chili

I don't experiment much with chili because it rarely goes well for me and my family. I've slowly adapted my chili recipe over the years, but I've still always used canned chili beans, with a flavored sauce. I've been wanting to try regular beans (whether canned or dried, I wasn't discerning, just didn't want the sauce), so off to the Googles I went rather than trying to recreate the spice blend from my normal canned beans. Because I was originally planning to make chili in the Instant Pot, that's where I focused my search. Thankfully the recipe I decided to try was adapted from a Slow Cooker recipe, because life got in my way and I wasn't able to make the chili the night before as planned, and I wouldn't have had time to use the pressure cooker with my schedule that day. What drew me to this recipe was the simplicity of the ingredients. And lack of jalapeno. Because somehow nearly every time I plan chili I forget to buy a jalapeno, even if it

White Chocolate Cheesecake Mousse Filling

OK, so, while this recipe was the result of me literally quick thinking at the grocery store rushing around to pick up a few ingredients over Easter weekend, I came up with a fantastic cake filling, in my humble opinion. I love the cake fillings at Costco and wanted to make a variation on that. This is really semi-homemade but oh so good! It's rich, creamy and decadent. Even my husband loved it, and he's not really a cake fan. It was so easy to make too! White Chocolate Cheesecake Mousse Filling Ingredients: 1 package Jello Pudding - Cheesecake flavor 1 8-oz. container Whipped Cream Cheese, softened 1 8-oz, container Cool Whip, thawed 3 oz. White Chocolate, melted 1 teaspoon vanilla Directions: Beat softened cream cheese and vanilla with mixer until well blended and light (a few minutes). Beat in pudding mix until fully incorporated. Stir in melted white chocolate. Fold in thawed Cool Whip Allow to set in fridge for a few hours, but don't let it get

Coffee and Cannolis

Search This Blog