Finally a savory recipe and can you believe that it’s the first of the year…hehe. Well, this time the recipe is a pasta that I wanted to do for a long time, but as I was with a large quantity of frozen meat in the freezer waiting to be used, I had to wait a bit to buy the chicken to this recipe. But it was worth the wait, because this pasta is delicious and is super creamy. The recipe I’ll post is an overview of various recipes I saw on the internet and took the preferred parts of each one and set up my own recipe, and I added a few more things I like. You will love it, because it is super fast and delicious (the fundamental characteristics in a recipe, right? Hehe) and just to give you an idea, I did this pasta at lunch, there was nothing left and my brother asked me to make it again at dinner…haha.
Creamy Chicken Fettuccine Alfredo
450g dried Fettuccine
2 to 3 boneless, skinless chicken breasts, in cubes
6 tbsp unsalted butter
1/2 onion, minced
1 garlic clove
2/3 cup mushroom, chopped
250g cream cheese, in pieces
1 cup heavy cream
1/2 cup grated Parmigiano-Reggiano
2 to 4 tbsp milk
1/2 tsp salt
1/4 tsp black pepper
Cook the fettuccine in a pot of rapidly boiling salted water until “al dente”. Drain in a colander, reserving 1/4 cup of the pasta cooking liquid.
Meanwhile, in a large skillet, saute the chicken with olive oil and season with garlic, salt and pepper. Reserve.
While the pasta is cooking, melt the butter in the same saucepan you cooked the chicken over medium-high heat. Add shallots and saute until tender. Add cream cheese and cook until it melts. Add heavy cream, mushrooms, milk and bring to a boil. Cook until sauce has reduced slightly, about 5 minutes. Add grated cheese, salt and pepper. Remove from the heat.
Return the pasta to the pot it was cooked in, set over medium-high heat along with the reserved cooking liquid. Add the chicken. Add the butter-cream mixture and toss to combine thoroughly. Garnish with parsley, if desired. Serve immediately.