chicken fettuccine alfredo
Last week, Rustin did our weekly meal planning. I gave him my phone with my Pinterest app pulled up, he found a few recipes he wanted to make and others he just verbally requested as they are a favorite of his.
I have to give props to the guy, I loved our menu. Other than it being a little more carb loaded than I would want for weekly meals, it's fine every once in a while. Chicken Fettuccine Alfredo is one of the number one things he requests from me. Sometimes I'll leave out the chicken and toss in green peas and ham, which is probably my favorite way to eat it.
There is something so comforting about Chicken Fettuccine Alfredo. I guess pretty much anything that incorporates a creamy cheese sauce is though. You can easily find ways to lighten it up. One of the places I start is by not using heavy cream. Now I would never deny that the heavy cream doesn't give it a certain richness that you crave, but I promise using regular old 2% milk will work just fine. I don't keep heavy cream at my house so using milk as a substitute really furthers this dish into one that you can make from anything you have on hand. Milk, pasta, parmesan cheese, butter and flour are really all you need to create the foundation, everything else just elevates it!
Now if I weren't making this for my husband, as I said earlier I would do peas and ham AND I wouldn't use the fettuccine noodles! Sue me! But using a noodle such as penne or rigatoni even, allow the sauce to go in between the noodle for the optimum sauce-noodle ratio.
Chicken Fettuccine Alfredo
- 1 lb fettuccine pasta
- 1 1/2 cups milk
- 1 cup parmesan cheese
- 2 tablespoons butter
- 2 tablespoons flour
- 5 basil leaves, chiffonade
- 2 boneless skinless chicken breasts
- Olive oil
1. Preheat oven to 375.
2. In a small baking dish, drizzle chicken breasts with olive oil on both sides. Then season on both sides with salt, pepper and paprika. Cook in the preheated oven for 20-25 minutes, or until the juices run clear. Remove from the oven and set aside.
3. In a large salted pot of water, boil the fettuccine al dente. Drain pasta from water.
4. In a deep skillet, melt the 2 tablespoons butter. Add the flour and whisk briskly, about 2 minutes to cook the flour. Slowly add the milk, making sure you get all of the butter and flour incorporated. Bring the boil to a simmer and cook until it is thick enough to coat the back of a wooden spoon, about 5 minutes. Turn heat to low and add in the cheese. When the cheese is melted, season the sauce with salt and pepper.
5. Slice the chicken. Add the chicken and pasta both to the sauce.
6. Garnish with extra parmesan and basil.
Until next time,