Pastas are delicious especially when cooked right, fettuccine is no exception. Fettuccine alfredo is a classic dish that can be served for lunch or dinner.

It’s very easy to prepare, so delicious, and doesn’t require much effort. This dish is also used mostly in restaurants and served on important occasions like formal date, business dinner etc.




Ingredients used:

(1 pack) Fettuccine pasta
4 Grilled boneless chicken (Chopped)
1 White onion (finely chopped)
2 gloves Garlic (chopped)
2 tablespoons Unsalted butter
1½ cup Heavy cream
¼ teaspoon Black pepper
1 teaspoon + pinch Salt
2/3 cup Parmesan cheese
Parsley for garnish


Procedure:

Place a clean pot (80% filled with water) on top the gas

Add a pinch of salt inside the water, and bring to a boil for 5-6 minutes on high speed

Add the fettuccine and cook according to the instructions on pack

Remove from heat, strain the pasta and keep aside

Place a clean pan on top the gas, add the unsalted butter and stir for 3 seconds

Stir in the white onion and garlic on medium heat until well combined

Add the heavy cream, and parmesan cheese, and stir on low heat until well combined


Add the salt, and pepper, and stir for 3 minutes

Add the cooked fettuccine and stir until well combined, half way stirring add the chopped grilled chicken

Cover the pan for 3 minutes or until the sauce dries

Remove from heat and serve with parsley garnished on top.

Things to avoid when cooking the chicken fettuccine Alfredo:

1. Using cold heavy cream:
Cold heavy cream will make the sauce lumpy and it won’t turn out well. Any Cream you are going for, ensure it’s not cold but hot so the cheese can blend well in it.

2. Using pre-canned Parmesan
This is fettuccine Alfredo and one of the key ingredients is the cheese, once you mess the cheese up, it’s all over. In the chicken fettuccine Alfredo, it’s very important to taste the original taste of the parmesan cheese, it adds richness to the dish.

3. Boiling the sauce
It’s a big mistake to get the sauce too hot, it will affect the cheese. When mixing your cheese in the cream, ensure it’s on low heat because if it boils, the sauce will split.


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