What is the best way to make chicken fettuccine Alfredo?

Question

Does anyone have a really good recipe, my guy is extremely pickey and will only eat really good stuff with lots of flavor, nothing that is plain. I was going to make noodles cook the chicken then add the Alfredo sauce and artichoke hearts, tomatoes, and seasonings. Sounds good but I think it is missing something?????
What could I add? What do you have for this recipe?

Answer 1

Easy Chicken Alfredo

"Leftover chicken breast in a cottage cheese sauce, served on a bed of fettuccine pasta."
Original recipe yield: 4 servings.

INGREDIENTS:
8 ounces dry fettuccini pasta
1 cup milk
2 tablespoons all-purpose flour
1 cup cottage cheese
1/2 teaspoon garlic powder
3 teaspoons minced onion
salt and pepper to taste
1/2 cup grated Parmesan cheese
2 cups diced, cooked chicken breast meat

DIRECTIONS:
Bring a large pot of lightly salted water to a boil. Cook pasta in boiling water for 8 to 10 minutes, or until al dente; drain, and set aside.
In a food processor, place the milk, flour, cottage cheese, garlic powder, onion, salt and pepper, and Parmesan cheese. Blend until smooth.
Transfer the blended mixture to a saucepan over medium heat. Mix in the chicken, and cook until heated through. Serve hot over pasta.

Answer 2

Well cooking the Alfredo sauce from scratch is good but I have found that the Knorr seasoning packets taste really good if you doctor them up. I usually cook the sauce packets and add some sun dried tomatos and artichoke hearts.

Answer 3

Slice chicken breasts and cook them in some olive oil and chopped garlic. Add some sliced mushroom when the chicken is thoroughly cooked. Add a jar of alfredo sauce and serve this with fetuccine noodles. Delicious!

Answer 4

Saute the chicken in garlic oil and a lil' butter,salt and pepper then add the sauce. Don't cook the noodles all the way.Put all ingredients in a casserole dish and bake for 15 min.I put some parm.cheese and bread crumbs on top.You can also add broccoli.I love to doctor up dishes especially if you are using jar sauces! Don't forget the garlic bread! MMM I'm coming over!!

Answer 5

the alfredo sauce is important and don't overcook the noodles. this is for 1 lb of macaroni
try: 1 stick of butter, 1/2 pint of heavy cream and 1/3 cup of grated cheese. cook pasta, melt butter , heat heavy cream (be careful not to burn the cream or butter. drain pasta, add heavy cream in pasta bowl, then add pasta, stir a little, then add pour butter over pasta along with the grated locatelli cheese. after you stir all together, add red pepper flakes. then add chicken and stir. my husband prefers it with left over steak, cut up. It's delicious. I know it doesn't sound like a lot of ingredients but it's really delicious. Also, place grated cheese on table to add more if you prefer.

Answer 6

This may sound like a joke to you, but I am as serious as a heart attack. Fish Oil. Everyone RAVES about my Alfredo, and that is my secret ingredient. I use the Craft Alfredo sauce as a base, then, like you, add a few seasonings. And, Fish Oil. All the women who have tried have begged me for the secret, but I haven't told them, as I don't think they will believe me. But, that is it. Just isn't right without it.

Answer 7

How about taking it up a notch and making it carbonara

Fettuccine with Cream, Basil and Romano
Ingredients
(4 servings)
4 ea Bacon slices; chopped thick
1/2 c Whipping cream

1 x Or:
1/3 c Basil; chopped fresh
1 x Salt and freshly ground pepp
1 x Romano; freshly grated
4 ea Green onions; chopped
1/2 c Parmesan; freshly grated
1/2 c Romano; freshly grated
1/2 lb Fettuccine
1 x Parmesan; freshly grated
Instructions
Cook bacon in heavy medium skillet over medium heat until beginning to brown. Add green onions and stir until softened, about 1 minute. Add cream and simmer until beginning to thicken, about 1 minute. Mix in 1/2 cup Romano cheese and chopped fresh basil. Meanwhile, cook fettuccine in large pot of boiling salted water until just tender but still firm to bite, stirring occasionally. Drain well. Return to hot pot. Add sauce and stir to coat. Season with salt and pepper. Serve immediately, passing additional cheese separately. *** My notes: When I made this, I used 1 cup whipping cream, 1/2 cup each Parmesan and Romano, 1 tbsp dried basil, and substituted 4 or 5 thin slices of Prosciutto for the bacon- frying slightly in butter. I used about 6 ounces of "Pesto Linguini", which is a thinner pasta containing basil. We like LOTS of sauce!

Answer 8

For the chicken season skinless boneless breasts with salt and pepper and sear in hot oil till brown on both sides, finish in a 400 degree oven for approx. 10-12 min and let rest for 10 minutes before slicing.

Homeade alfredo is very easy you need:
1/4 stick unsalted butter
500 ML Heavy Cream
1 1/2 cups fresh grated parmesean ( avoid anything in a can or jar)
salt
pepper
1/2 cup fresh italian parsley, finely chopped

-melt butter
-add heavy cream and let reduce by half on medium heat
-turn heat to low and add parmesean and parsley
-season to taste with salt and pepper

-use fresh or frozen peas and blanch in boiling salted water till tender-plunge in an ice bath to stop cooking.
-hand shred the chicken and add the peas to the sauce
-toss cooked pasta with chicken, sauce, peas, and salt and pepper to taste
-I would use asparagus tips or brocoli tips you can cook them the same way as the peas.

Answer 9

2 skinless chicken breasts, cut in slices about 1/4 " thick then in bite-size morsels
6 or so leaves of sage
1 cup broccoli florets, steamed (optional)
1 red pepper, seeded, coarsley diced, sautéed in olive oil or butter (optional)
8 oz pasta (fettucine, tagliatelle) or 12 oz (3/4 package) penne, etc. (Fettucine is heavier).
4 tablespoons unsalted butter, at room temperature (or 2 of olive oil for sauteeing the chicken and 2 of butter for the sauce)
1 cup freshly grated Parmigiano Reggiano (Parmesan), at room temperature, plus extra cheese to pass at the table
1 1/4 cup heavy cream or Half and Half (or 1/2 of each)
salt and freshly ground pepper (use white pepper if you have it)
a pinch of grated nutmeg
Pasta pot; pan large enough to hold all ingredients and pasta.

SET the pasta water to boil.

IN a pan large enough to hold all the ingredients, sauté the chicken in 2 tablespoons of butter or good olive oil until lightly browned. Set aside in a warm place.

COOK the pasta. Remember to reserve some of the cooking water to moisten your chicken Alfredo if it is too dry.

ADD the heavy cream, 2 tablespoons of butter and 1/2 cup Parmesan cheese to the same pan. Keep cooking on low-medium heat, stirring occasionally until the mixture reduces slightly and thickens.

ADD pinch of nutmeg, 3 - 4 leaves of sage, salt and pepper to taste. Stir.

ADD the cooked chicken and optional ingredients and mix again. Taste for salt. Add a TBSP or two of the pasta cooking water if too dry.

ADD the cooked and well-drained pasta to the sauce. Mix well with a wooden spoon.

TURN into a warmed serving bowl, or directly onto warmed plates.

VARIATION: Turn pasta mixture into a baking dish, sprinkle 1/2 cup Parmesan cheese on top, and set under broiler for about 30 seconds, until flecked with brown (2nd picture).

Answer 10

Check the Food Network. Or, seek recipes under Italian dishes. Use Virgin Olive Oil, and plenty of Parmesan cheese.