Homemade Fettuccine Alfredo
I'm back with another recipe for you all to check out! After living in Italy for a brief period of time, I feel the responsibility to mention that Fettuccine Alfredo is not an authentic dish. However, it does taste amazing and happens to be one of my favorite comfort foods. Made with one of my best friends, Angie, we will take you step by step through making Fettuccine Alfredo from scratch. Let's get started!
- 2 ½ lbs chicken breast
- ½ of a lime
- 1 ½ tbs black pepper
- 16 fl oz heavy whipping cream
- 8 oz cream cheese
- 4 cloves garlic
- 1 pack shredded mozerella
- 1 pack shredded parmesan
- 5 tbs butter
- 2 tsp vegetable oil
Heat 2 tsp of vegetable (or if you prefer olive) oil in a medium frying pan. Add chicken and black pepper. Cook over medium heat.
Meanwhile, mince garlic. Bring 2+ quarts of water to a boil on medium-high heat. Add salt and fettuccine - reduce to medium heat.
Remove chicken - that is nearly finished cooking - from the heat and place on the cutting board. Drain pasta, add in a tiny bit of oil to keep it from sticking, and cover.
In another medium frying pan melt butter, add garlic, and mix in cream cheese. Once the cream cheese has melted, combine cheeses and heavy whipping cream to the mixture. Whisk continuously.
As your alfredo is taking shape, one friend should be dicing the chicken up in to smaller pieces. Add the juice of half a lime to the chicken, salt to taste, and return to stove on low-medium heat.
If you find that the alfredo is thicker than you like, feel free to add a little milk to thin out the sauce. Additionally, you can add black pepper to the sauce if you would like. I recommend it, but this is optional :)
Combine chicken, pasta, and sauce together. You are all set!
Let me know what your favorite Fettuccine Alfredo recipes is, and how you like this one in the comments section below!