This extremely scrumptious rooster Alfredo recipe combines juicy rooster, fettuccine noodles, and the dreamiest Alfredo sauce. It’s fast sufficient for weeknights and scrumptious sufficient for particular events. You’ll love this dish!
We take our favourite fettuccine Alfredo recipe and add juicy, golden brown rooster breasts. This straightforward rooster Alfredo is one in every of our household’s favorites and all the time hits the spot for a simple, scrumptious dinner!
Our home made Alfredo sauce skips the heavy cream and makes use of bitter cream, butter, parmesan, and starchy pasta cooking water. It’s tremendous fast, not too wealthy or thick, and extremely scrumptious! Our readers name it a keeper of a recipe, and we agree! I can’t wait so that you can strive it.
Key Components
- Hen Breasts: I prepare dinner the rooster the identical means as our juicy chicken breasts recipe, however I add a easy Italian seasoning mix for additional taste. In case your rooster breasts are thick, pound them to an excellent thickness. Place them between parchment paper and flatten the thicker components with a rolling pin or meat mallet.
- Fettuccine: Dried or recent fettuccine is conventional, however you should utilize different pasta shapes. Simply keep in mind that you may want extra pasta water to coat it nicely, particularly for extra textured shapes or these with numerous nooks and crannies.
- Butter: I take advantage of high-quality butter and love the flavour of European butter. I used Kerrygold within the images, which provides a creamy yellow coloration and scrumptious taste.
- Parmigiano-Reggiano: Our Alfredo sauce has a brief record of elements, so high quality issues. For the most effective outcomes, use finely grated Parmigiano-Reggiano, which melts superbly. Coarser grated cheese or different much less genuine parmesan manufacturers are inclined to make the sauce extra stringy than creamy.
- Bitter Cream: I skip the cream and add 2 tablespoons of bitter cream as a substitute. It makes the sauce creamy with out making it heavy and provides a delicate tang.
- Garlic: It’s not frequent in fettuccine Alfredo, however I like including a bit of. Grate a small clove (or half of a big one) into the sauce. It smells robust at first however mellows when you add the new pasta water and pasta.
Tips on how to Make Hen Alfredo
Our easy methodology for cooking the rooster is one in every of my favourite chicken recipes, particularly after we are speaking about cooking rooster breasts. You’ll pat them dry, season them with Italian seasoning, paprika, salt, and pepper, then place them right into a skillet with scorching oil.
I prepare dinner the rooster breasts with out shifting them for a couple of minutes till they’re a beautiful golden brown on the underside. Then, I flip them, flip the warmth to low, and canopy the skillet with a lid. For the reason that lid creates a moist and steamy surroundings, the rooster stays good and juicy within the center.
Whereas the rooster cooks, you may prepare dinner your fettuccine pasta. When it’s prepared, use tongs to switch it on to a mixing bowl with butter, parmesan cheese, and bitter cream. Add some scorching pasta cooking water and proceed to combine till the fettuccine is coated with a clean and creamy sauce.
Serve the fettuccine topped with sliced rooster and sprinkle extra Parmigiano-Reggiano and a little bit of recent floor black pepper on high. Scrumptious! For extra fettuccine recipes, see our spinach and sausage fettuccine alfredo.
Straightforward Weeknight Hen Alfredo
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PREP
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COOK
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TOTAL
This rooster Alfredo recipe is one in every of our household’s favorites and all the time hits the spot for a simple, scrumptious dinner! We skip the heavy cream for the sauce and name for bitter cream, butter, parmesan, and starchy pasta cooking water. The bitter cream is lighter and provides a scrumptious tanginess to the sauce. In case your rooster breasts are thick, contemplate pounding them to an excellent thickness earlier than cooking (not required, however it helps them prepare dinner extra evenly).
4 Servings
You Will Want
1 pound (450g) boneless, skinless rooster breasts
1 ½ tablespoons Italian seasoning
1 teaspoon candy paprika, elective for coloration
1 tablespoon avocado oil or olive oil
8 ounces (226g) fettuccine
5 tablespoons (55g) butter
2 ounces (60g) grated Parmigiano-Reggiano cheese
2 tablespoons (30g) bitter cream
1 small garlic clove, finely grated on a microplane
Effective sea salt and recent floor black pepper
Instructions
1Put aside a large skillet with a lid, or when you don’t have one, put together a sheet of aluminum foil that matches over the skillet.
2Take the rooster out of the fridge, pat dry with paper towels, and season on each side with Italian seasoning, paprika, and salt (we use 1/4 teaspoon of high-quality salt per rooster breast).
3Warmth the oil within the skillet over medium-high warmth. When the oil is scorching and appears shimmery, add the rooster breasts. Cook dinner, uncovered, for two to three minutes or till golden.
4Flip the rooster, scale back the warmth to low, and add just a few tablespoons of water to the skillet. Cowl the skillet with the lid or use foil. Cook dinner, coated, for 10 to fifteen minutes or till an instant-read thermometer reads 165°F when inserted into the thickest a part of the breast. Then, switch the rooster to a plate and canopy it loosely with aluminum foil.
5Whereas the rooster cooks, carry a big pot of salted water to a boil.
6Lower the butter into small cubes, about 8 of them, and place right into a mixing bowl with the parmesan, garlic, and bitter cream.
7Drop the fettuccine into the salted boiling water and prepare dinner to al dente (test bundle instructions for timing).
8Use tongs to switch the fettuccine to the blending bowl with the butter and cheese. Stir to combine the pasta with the cheese and butter. Now add 1/2 cup of the new pasta water to the blending bowl. Proceed to stir till the pasta is coated with a clean sauce. Season with salt to style.
9Divide the fettuccine Alfredo between serving plates. Lower the rooster into thick slices and divide the sliced rooster between the plates. Spoon any juices left on the plate or from the skillet over the rooster. Serve with extra Parmigiano-Reggiano and recent floor black pepper on high.
Adam and Joanne’s Ideas
- Butter: For this recipe, use high-quality butter. I select European or European-style butter like Kerrygold or Plugra. I take advantage of salted butter, however if in case you have unsalted, modify with a pinch or two of salt.
- Parmesan: Use a meals processor and pulse till very high-quality crumbs, or use a microplane to grate. Parmesan grated on the microplane will soften into the sauce extra simply.
- The diet details offered under are estimates.
Diet Per Serving
Serving Measurement
1/4 of the recipe
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Energy
583
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Whole Fats
26.8g
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Saturated Fats
13g
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Ldl cholesterol
135.2mg
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Sodium
753.7mg
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Carbohydrate
46.6g
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Dietary Fiber
2.8g
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Whole Sugars
1.7g
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Protein
37.8g
