Chicken Fettuccini with Easy Homemade Alfredo Sauce
Close your eyes and you’re instantly transported to grandmas Italian kitchen! This is a classic recipe we’ve been enjoying for years, and even your picky eaters will love it.
Easy Alfredo sauce with only a few ingredients—you’ll wonder why you ever used the jarred stuff! So easy my teenage sous chef not only made the sauce, but the entire meal!
We do typically use dry noodles, but feel free to use home-made noodles, which is something we’ll be posting soon.
Toss in a bag of frozen broccoli with the noodles, and add a quick side salad… dinners done!
Chicken Fettuccini with Easy Homemade Alfredo Sauce
4
servings15
minutes40
minutesThis easy Alfredo sauce will become a staple!
Ingredients
1 pound skinless boneless chicken breasts – split in half or use cutlets
House SPG blend
1 egg mixed with 1tbsp water
1/2 lb dry fettuccini noodles
1 cup flour with SPG
2 cups Italian breadcrumbs
2 tbsp butter
Olive oil
- Alfredo Sauce
4 tbsp butter
1-2 cups heavy cream
2 cups fresh grated Parmesan cheese
1 tbsp House SPG
4 cloves garlic chopped fine
1 cup reserved pasta water
Directions
- Bring pot of water to boil, season with salt, then turn heat off. Doing this in advance will allow the water to come to boil faster when ready.
- Season chicken with SPG and lightly cover chicken with flour.
- Dip in egg wash, coat in breadcrumbs, and place on wire rack.
- Bring 1/2” oil to medium high heat – 350ish.
- Place coated chicken in oil, flipping when brown. Cook until internal reads 165. Pull and set aside.
- Before cooking last batch of chicken, bring water back to boil and drop noodles in water.
- After about 4 minutes, add frozen broccoli to pasta. Cook for another 4-5 minutes.
- Drain pasta reserving about a cup, coat with a little olive oil and butter so it doesn’t stick.
- Alfredo Sauce
- Add butter to medium low pan. Once melted and frothing, add chopped garlic.
- After about 30 seconds, add heavy cream and stir. Heat cream for about 3 minutes.
- Adding 1/4 cheese at time, stir to incorporate. Adding cheese once previous has melted. Add reserved pasta water if sauce is too thick.
- Plating
- Reserving some sauce to top chicken, and combine pastas with sauce.
- Slide chicken in strips or serve whole piece over pasta. Top with reserved sauce and more grated Parmesan.
- Serve with side salad and garlic bread, enjoy!
Notes
- Fresh sliced baby Bella mushrooms also go great.
- There’s no substitute to the fresh Parmesan. The pre shredded and jarred stuff are coated in anti-caking ingredients that don’t melt well. And you don’t really want to be eating that stuff anyway.
