The perfect dinner for any occasion. Fettuccine and chicken soaking in a parmesan, wine and cream sauce. Heavenly. This is a one pan dish which means, easy clean up, not so bad huh? This is the dish that I order almost every time when going to an Italian restaurant, now I can make it in my own home, so can you!
Very important to make sure your chicken is seasoned well. The chicken is the star in this dish so go heavy on the seasoning, nothing too much just salt and pepper.
Here's how I made it.
1 pound of chicken tenders
salt, pepper, red pepper flake, garlic powder to season
1 stick of butter
2 medium spanish onions sliced into rings
1/3 c of white wine (I used yellow tail pinot grigio)
1/3 c of flour + 2 Tbs
4 c of whole milk
1 cup of half and half
1/2 tsp red pepper flakes
salt and pepper to taste
5 cloves of finely chopped garlic
1/4 c sour cream
1 c of grated parmesan
5 slices of sharp white cheddar cheese
1 box of fettuccine pasta
handful of fresh parsley chopped
TIP* Use the largest skillet you own*
First to start season your chicken well with salt, pepper, red pepper flakes, and garlic powder.
Place in a large skillet over medium heat with 2 Tbs of melted butter and a splash of olive oil, cook until just done, set aside.
Use the pan juices from the chicken, plus another splash of olive oil, to cook your sliced onions. Cook until brown and soft, set them aside as well.
Then use THOSE pan drippings (will be stuck to the bottom of the pan) and pour your wine in, off the heat, scrape until all bits come off the bottom of the pan. Add in 5 Tablespoons of butter. Let cook down for a few minutes, then add in your flour.
Mixture will be very thick, but let it cook for a few minutes to get rid of the flour flavor.
When that is ready, add in 1 cup of your whole milk, mix well, (very slow it will splash all over) keep whisking, constantly, and repeat this process for the next 3 cups of milke and 1 cup of half and half.
When your sauce is thick and bubbly add in your seasonings, red pepper, salt, pepper, and garlic.
Now add in your cheeses, the parm and sharp white cheddar.
Let this boil for a couple minutes. Make sure you keep whisking so that the bottom won't burn. The heat at this point should be medium-low.
Now cook your pasta as you would normally, make sure to add oil in the water before putting the pasta in. This pasta tends to stick together.
JUST before you pasta is cooked fully, take it out, drain, and set aside.
Grab the chicken you set aside, cut up into pretty small sized chunks, throw into your alfredo sauce with the onions, mix together.
Add in your fettuccine, mix with tongs, the easiest way.
Let cook on low for about 5 minutes so the pasta soaks in that rich amazing-ness.
Just before serving, cut up your parsley and sprinkle overtop of your fettuccine chicken alfredo.
Cook time: 44 minutes