How to Make Fettuccine Alfredo

Fettuccine Chicken Alfredo Per 1 1/4 cups, 514 Calories, 32g total fat (19g sat. fat), 107 mg chol., 511 mg sodium, 45g carb., 2g fiber

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How to Make Fettuccine Alfredo Recipe
8 Steps
Ingredients
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1
I am a meat person so of course I had  to add chicken. I diced two chicken breasts and put  them into a skillet with 1 TB of butter with a dash of pepper.

I am a meat person so of course I had to add chicken. I diced two chicken breasts and put them into a skillet with 1 TB of butter with a dash of pepper.

2
While the chicken was cooking I had water boiling. When the water boiled I added 8 ounces of dried fettuccine noodles.

While the chicken was cooking I had water boiling. When the water boiled I added 8 ounces of dried fettuccine noodles.

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3
After the chicken was fully cooked I used the same skillet to not lose all of that flavor. I added 2 TB of butter, and 2 cloves of minced garlic. I then added 1 cup of heavy whipping cream.

After the chicken was fully cooked I used the same skillet to not lose all of that flavor. I added 2 TB of butter, and 2 cloves of minced garlic. I then added 1 cup of heavy whipping cream.

4
The pasta is cooking in the boiling water untel al dente and the alfredo sauce needs to boil then reduce heat, boiling gently for about 3 minutes.

The pasta is cooking in the boiling water untel al dente and the alfredo sauce needs to boil then reduce heat, boiling gently for about 3 minutes.

5
After the pasta is al dente, about 12 minutes. Transfer to a colander and drain.

After the pasta is al dente, about 12 minutes. Transfer to a colander and drain.

6
After the alfredo sauce has boiled gently for 3 minutes, add 1/2 cup of grated parmesan cheese and stir.

After the alfredo sauce has boiled gently for 3 minutes, add 1/2 cup of grated parmesan cheese and stir.

7
Toss everything to combine.

Toss everything to combine.

8

Ingredients

8 Ounces packaged dried fettucine 
2 Bunches cloves garlic, minced 
2 Tablespoons butter 
1 Cup whipping cream 
½ Teaspoons salt 
Teaspoons black pepper 
½ Cups grated parmesan cheese 
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