Creamy Italian fettuccine pasta – a little bite of Italy at home and a good way to load up on carbohydrates. No matter what the reason for eating fettuccine, this delicious bowl of noodles is too good to pass up.
12 tomatoes, a cooking and recipe community, is constantly having us drool over the delicious food pictures and recipes that they have available, such as strawberry sweetheart cake pops and peach-pineapple delight.
This one recipe, however, sticks to the basics and matches the fresh tastes that Italian cuisine has to offer. It also helps that this is one of the easiest fettuccine recipes ever!
This fettuccine alfredo recipe is also great because it keeps the heaviness of the sauce to a minimum. Sometimes alfredo sauces can be so heavy and rich that you can barely make it through your dinner without getting a stomach ache.
But this recipe is quite the opposite — this version of fettuccine alfredo will be the lightest, most delicious alfredo dish you’ll ever have!
To make this spectacular chicken fettuccine alfredo, recipe courtesy of 12 Tomatoes, you’ll need:
- 6oz uncooked fettuccine
- 1lb boneless skinless chicken breasts, cubed
- 1 small onion, chopped
- 1 tablespoon butter
- 4 cloves garlic, minced
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1 1/2 cups heavy cream
- 3/4 cups Parmesan cheese grated
- 1/8 teaspoon grated nutmeg
1. In a large pot, bring 4 1/2 quarts of water to a boil. Then take out 4-6 individual serving bowls and, using a ladle or measuring cup, fill each bowl with about 1/2 cup of boiling water and set aside.
2. As the large pot of water is boiling, fill a saucepan with 1 cup of heavy cream and the butter and bring it to a simmer. Reduce the heat to low and gently simmer for about 12-15 minutes, or until the cream and butter reduce to to 2/3 cup. Remove the reduced cream from heat and stir in the remaining 1/2 cup of cream, 1/2 tsp of salt and the pepper.
3. Then, in a skillet saute the chopped onion and chicken in butter until the chicken is cooked through. Add in the garlic and cook for another minute. Then, remove from the heat and set aside.
4. Add 1 tablespoon of salt and your pasta to the boiling water and cook till it’s almost al dente. Set aside 1/4 cup of the pasta cooking water then drain the pasta.
5. Head back over to the cream mixture and bring it back to a simmer over medium-high heat. Then reduce the heat to low and add the pasta, Parmesan cheese, chicken and nutmeg to the cream mixture.
6. Cook over low heat, tossing the pasta and chicken until they’re completely coated in the sauce and the pasta is al dente — so about 1-2 minutes. Stir in the 1/4 cup of pasta cooking water that you set aside.
7. Throw out the water you put in the individual serving bowls and serve the pasta evenly amongst each bowl, tossing along the way to make sure the sauce is evenly distributed.
Serve immediately and enjoy!
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