Fettuccine Alfredo: Recipe

RECIPES | 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 serve as an amazing comfort food. Here is a step by step walk through for making Fettuccine Alfredo from scratch. Let’s get started!

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Preparation Time: 5 minutes / Cooking Time: 30 minutes/ Serves 6

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Ingredients

• 2 ½ lbs (1.1kg) chicken breast
• ½ lime
• 1 ½ tbsp (23g) black pepper
• 16 fl oz (475ml) heavy whipping cream
• 4 cloves garlic
• 8 oz (227g) cream cheese
• 8oz (227g) shredded mozzarella
• 6oz (170g) shredded Parmesan cheese
• 5 tbs butter

 

Method

1. Heat 2 tsp (30ml) of vegetable (or if you prefer olive) oil in a medium frying pan. Add chicken and black pepper. Cook over medium heat.
2. Meanwhile, mince garlic. Bring 2 quarts (2 litres) of water to a boil on medium-high heat. Add salt and fettuccine – reduce to medium heat.
3. 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.
4. 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.
5. 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.
6. Combine chicken, pasta, and sauce together. You are all set!

Notes

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.