Creamy Chicken Alfredo with Fettuccine

Bynews dail

Jan 29, 2025

Creamy Chicken Alfredo with FettuccineIngredients:
For the Alfredo Sauce:
1 cup heavy cream 1/2 cup grated Parmesan cheese 1/4 cup shredded mozzarella cheese 1/4 cup grated Romano cheese 1/4 teaspoon salt 1/4 teaspoon black pepper 1/4 cup butterFor the Chicken:
1 boneless, skinless chicken breast, cooked and shredded 1 tablespoon olive oilFor the Fettuccine:
1 pound fettuccine pasta Salt, to tasteInstructions:
Make the Alfredo Sauce:
1.
Melt the butter in a medium saucepan over medium heat.
2.
Whisk in the heavy cream, Parmesan cheese, mozzarella cheese, Romano cheese, salt, and pepper.
3.
Bring to a simmer and cook until thickened, about 5 minutes, stirring occasionally.
Cook the Chicken:
1.
Heat the olive oil in a skillet over medium heat.
2.
Add the chicken breast and cook until browned on all sides, about 5 minutes.
3.
Remove from heat and shred the chicken.
Cook the Fettuccine:
1.
Bring a large pot of salted water to a boil.
2.
Add the fettuccine and cook according to package directions.
3.
Drain the pasta and set aside.
Assemble the Dish:
1.
In a large bowl, combine the cooked fettuccine, Alfredo sauce, and shredded chicken.
2.
Toss to coat evenly.
3.
Serve immediately topped with additional Parmesan cheese, if desired.
Tips:
For a richer flavor, use freshly grated Parmesan cheese.
You can add other vegetables to the sauce, such as broccoli, peas, or mushrooms.
If the sauce is too thick, thin it out with a little bit of milk or water.
Leftover Alfredo can be stored in the refrigerator for up to 3 days.

Creamy Chicken Alfredo with Fettuccine

Bynews dail

By news dail

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