Chicken Fettuccine Alfredo

Happy New Year, Y’all!  I hope this post finds you having had a wonderful holiday and heading into a happy new year!  Wow, 2011!  Can’t believe it’s here.  I sure have missed all y’all!  I took some time to spend with the family and, though I really do treasure every minute with my family, it was like pulling teeth to keep me off my computer and  iPhone.  We’re clicking right along on Southern Bite and I see that Facebook fans (“likes” – whatever they call them now) number creeping ever closer to 1,000.  I am so humbled and overwhelmed by how quickly SB is growing!  It’s such a joy to log in each day and see all of you!  Laura and I have some fun things coming up with Mardi Gras season and all on the horizon, so stay tuned for lots of good food and good fun!

Folks, this recipe is the most requested meal I make… ever.  I’ll have family and friends that beg me to make this.  Some will even buy all the ingredients if I come over and make it.  And I’ll admit, it is REALLY good.  But here’s the secret… it’s really easy.  It’s not exactly a weight conscious type of thing, but boy is it tasty.  There are lots of variations out there on alfredo sauce, but I think this simple, easy version is the best by far.   Y’all enjoy!

Ingredients

• 3 to 4 large chicken breasts, cut in 1 inch cubes
• 2 tablespoons olive oil (you can use vegetable oil too)
• 12 oz box of fettuccine pasta
• 1 medium onion
• 1 red bell pepper
• 5 garlic cloves
• 1 cup heavy whipping cream
• 1 cup grated parmesan cheese
• 1 cup butter
• 1 teaspoon corn starch

Directions

1. Cook fettuccine according to package directions.
2. Meanwhile, in a large skillet, heat 1 tablespoon of oil (olive or vegetable).  Once hot, salt and pepper your chicken and add it to the oil.  Cook just until outside of chicken has all turned white.  Remove chicken from pan.
3. While chicken is cooking, slice onion and pepper and mince garlic (or press through garlic press).
4. Once chicken has been removed, heat another tablespoon of oil and saute onions and peppers until onions are translucent.  (You can also throw some fresh sliced button mushrooms in here too if you like.)  Once onion is translucent, add garlic and cook 3 to 4 minutes until garlic is fragrant.  Be careful not to burn the garlic, it will get really bitter.
5. Add chicken back to pan with onions, peppers, and garlic.  Cover and cook chicken until done.
6. While that is finishing up, combine butter and whipping cream in a medium sauce pan or pot.  Cook over medium heat until butter is melted.  Once melted, add parmesan cheese and whisk until combined.  Stir frequently to not scorch the cream.  Once the mixture has reached a gentle boil, add 1 tsp corn starch and whisk briskly.  (You can create a slurry here by combining 3 tablespoons of the hot butter/cream with the cornstarch in another small bowl to help keep the corn starch from clumping and then add it back, but I usually don’t have a problem with it clumping and that’s just one more step that I’d rather not take… K.I.S.S, right?)  The sauce will thicken and when it does, turn off the heat.  I usually add a little salt and pepper to my sauce too.  Just do it to your taste.
7. Now you’re done!  We usually keep the three components (chicken/veggie mixture, pasta, and sauce) separate because it reheats better that way, but you can combine it all in a big ol’ bowl.  Sprinkle some more cheese on top and enjoy!

Print Recipe

Chicken Fettuccine Alfredo

Prep Time20 mins

Cook Time30 mins

Total Time50 mins

Ingredients

• 3 to 4 large chicken breasts cut in 1 inch cubes
• 2 tablespoons olive oil you can use vegetable oil too
• 12 oz box of fettuccine pasta
• 1 medium onion
• 1 red bell pepper
• 5 garlic cloves
• 1 cup heavy whipping cream
• 1 cup grated parmesan cheese
• 1 cup butter
• 1 teaspoon corn starch

Instructions

• Cook fettuccine according to package directions.
• Meanwhile, in a large skillet, heat 1 tablespoon of oil (olive or vegetable). Once hot, salt and pepper your chicken and add it to the oil. Cook just until outside of chicken has all turned white. Remove chicken from pan.
• While chicken is cooking, slice onion and pepper and mince garlic (or press through garlic press).
• Once chicken has been removed, heat another tablespoon of oil and saute onions and peppers until onions are translucent. (You can also throw some fresh sliced button mushrooms in here too if you like.) Once onion is translucent, add garlic and cook 3 to 4 minutes until garlic is fragrant. Be careful not to burn the garlic, it will get really bitter.
• Add chicken back to pan with onions, peppers, and garlic. Cover and cook chicken until done.
• While that is finishing up, combine butter and whipping cream in a medium sauce pan or pot. Cook over medium heat until butter is melted. Once melted, add parmesan cheese and whisk until combined. Stir frequently to not scorch the cream. Once the mixture has reached a gentle boil, add 1 tsp corn starch and whisk briskly. (You can create a slurry here by combining 3 tablespoons of the hot butter/cream with the cornstarch in another small bowl to help keep the corn starch from clumping and then add it back, but I usually don’t have a problem with it clumping and that’s just one more step that I’d rather not take… K.I.S.S, right?) The sauce will thicken and when it does, turn off the heat. I usually add a little salt and pepper to my sauce too. Just do it to your taste.
• Now you’re done! We usually keep the three components (chicken/veggie mixture, pasta, and sauce) separate because it reheats better that way, but you can combine it all in a big ol’ bowl. Sprinkle some more cheese on top and enjoy!

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