Chicken Fettuccine Alfredo

I love all the pasta! This is probably my favorite pasta dish and also one of my favorites to make. It's easy, fast, and oh so delicious.

Pasta is easily one of my favorite dishes. Whenever I am out at an Italian restaurant, chicken fettuccine alfredo is always my go to. I usually try to compare it to my own, to see what I can do differently to make mine better. Now, this recipe, like most of the recipes I use, is not "mine". I get most of my recipes from my mom's cookbook, or from my personal favorite place to get recipes, allrecipes.com. This recipe happens to be from my Allrecipes.

Chicken fettuccine alfredo is always my go to

Allrecipes is a fantastic website for basically any kind of meal you want. From gluten- free and nut-free to vegan recipes, they have it all. All of the recipes are submissions from real people. You can also look at the reviews to see if other people have made that same recipe, how it turned out for them, and tips to perfect the specific recipe. You can make your own account and even personalize the material you see to just the recipes you want! There are many categories to choose from and the website is neat and organized so you can find anything you want to make quickly and efficiently.

You can also just add the ingredients you have at home, and Allrecipes will find you recipes you can make with just those ingredients!

There are two different versions of this recipe that I use. On most nights when I make this, I opt for the healthier version, which includes substituting most of the heavy cream, used for the alfredo sauce, for chicken broth and using whole grain fettuccine. You can also use plain yogurt and/or skim or 2% milk. It tastes just as if it was the real alfredo sauce, except without all of the fat and carbs!

It tastes just as if it was the real alfredo sauce

The recipe I will be giving you includes the heavy cream, but I will also put in the substitutions for a healthier alternative. I love to eat this meal with a side salad, garlic bread, or some broccoli. You can also add in green onions, mushrooms, or tomatoes to the sauce to make it even better. This is a delicious dinner that I hope you try and enjoy!

Ingredients:

12 ounces fettuccine (use whole grain fettuccine for a healthier choice!)

olive oil, for tossing

12 ounces boneless, skinless chicken breast

black pepper

salt

1 stick (8 tablespoons) unsalted butter

2 cups heavy cream (or 2 1/2 cups chicken broth)

2 pinches nutmeg

1 1/2 cups grated parmigiano-reggiano cheese

Directions:

1. Bring a large pot of water to a boil, and salt generously. Add the pasta, and boil according to package directions until tender, but still slightly firm. Strain, and toss with olive oil.

2. Meanwhile, slice the chicken in 1/4-inch thick strips, and lay them on a plate or sheet of waxed paper. Season with salt and pepper.

3. Heat a large skillet over medium heat, and add 2 tablespoons of butter. When the butter melts, raise the heat to medium-high and add the chicken in 1 layer. Cook, without moving the pieces, until the underside has browned and fully cooked through, about 2 to 3 minutes more. Transfer the chicken to a medium bowl.

4. Reduce the heat to medium, and add the remaining 6 tablespoons of butter. *Scrape the bottom of the skillet with a wooden spoon to release any browned bits. When the butter has mostly melted, whisk in the cream (or broth) and nutmeg and bring to a simmer, then cook for about 2 minutes. Lower the heat to keep the sauce just warm.

5. Whisk the Parmigiano-Reggiano cheese into the sauce. Add the chicken and cooked pasta, and toss well. Season with salt and pepper. Serves 4 people.