Chicken Fettuccine Alfredo

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About this recipe

In this blog post I will guide you thru the steps and ingredients needed to craft this recipe. Grab your favorite apron and let's start.
Chicken fettuccine alfredo is a classic Italian dish that combines tender chicken, creamy alfredo sauce, and perfectly cooked fettuccine pasta. This recipe is a crowd-pleaser and is perfect for a cozy family dinner or entertaining guests. The rich and indulgent flavors of the creamy sauce pair beautifully with the savory chicken, making it a comforting and satisfying meal. With simple ingredients and easy steps, this recipe is sure to become a favorite in your household.

Keywords: chicken, fettuccine, alfredo, creamy, Italian

Chicken fettuccine alfredo recipe details

Chicken fettuccine alfredo recipe, recipe Rating: 4.6
Number of votes:112

This is a variation of a popular dish with vodka, Parmesan cheese, and lots of herbs. Since this recipe involves open flame, use caution.
Ready in: 35 mins

Ingredients

Serves: 8

• 2 pounds linguini noodles
• 1 pound boneless, skinless chicken, chopped
• 2 tablespoons salt plus some for chicken
• 4 tablespoons olive oil
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 1/2 teaspoon black pepper
• 1/4 teaspoon dried sage
• 1/4 teaspoon dried thyme
• 1/2 teaspoon nutmeg
• 1/4 teaspoon dried rosemary
• 1/4 cup vodka
• 1 quart heavy cream
• 1 cup butter
• 2 cups grated Parmesan cheese
• 1 tablespoon corn starch
• 1 tablespoon cold water

Preparation method

Prep: 15 mins | Cook: 20 mins

1. Bring 4 quarts of water to a boil. Add about 2 tablespoons oil to the water. Add about 2 tablespoons salt to the water.
2. Add the noodles to the water and keep them moving for a minute so they don’t “clump” together. (Don’t break them in half.) When noodles are flexible but firm, al dente, about 7 minutes, drain them.
3. Meanwhile, sprinkle the chicken with a little salt. Heat 2 tablespoons of the oil in a heavy skillet over medium-high heat, then add the onions. Cook, stirring, until they are brown.
4. Add the chopped chicken and keep it moving with your spatula while adding the garlic, pepper, sage, thyme, nutmeg, and rosemary.
5. Once the chicken is about done, after 6 to 8 minutes, turn off the burner and add the vodka. Give it a few seconds to heat up, then carefully light the fumes with a lighter. Keep the chicken moving while the alcohol burns off.
6. Heat cream and butter in saucepan over medium heat until butter melts and mixture begins to simmer. Add cheese slowly while whisking until completely incorporated. Bring to a boil.
7. Mix corn starch and water in a separate container, then add to sauce while whisking. This should thicken the sauce.
8. To serve, put some noodles on a plate, add some of the chicken, then cover with the sauce.Noodle Preparation

The oil in the water breaks down the surface tention of the water and keeps it from boiling over. Adding the salt to the boiling water is not an optional step. It is your only chance to add seasoning to the noodles themselves.