• Andrea Kurian

Winter Favourite-Chicken Alfredo


Now that it is December, Winter Wonderland has officially kicked off. With the bone-chilling temperatures most of us in the Northern Hemisphere face this time of the year, nothing warms us up like a good ol' hearty meal. So I thought I would share one of my all time favourite, quick-to-make pasta recipe.


BTW - none of that pasta sauce in a jar B.S.


This recipe is inspired by Paula Deen's Alfredo Chicken with Crispy Bacon recipe with a few tweaks.


Let's Begin.

Ready In: 40 mins

Serves: 6-8

Units: US


INGREDIENTS


1 3/4 lbs boneless chicken breast (about 3 breast pieces)

3/4 teaspoon pepper or to taste

1/2 teaspoon salt or to taste

1 teaspoon butter

ChillyFlakes to taste

2 tablespoon of chicken broth

1 cup of onion, chopped

5 garlic cloves, minced

2 cups heavy cream (add more for extra creamyness)

1 1/2 cups of parmesan cheese, shredded

3 tablespoons parsley, freshly chopped

16 ounces of fettuccine pasta


DIRECTIONS


First, cut the chicken pieces into uniformed strips. Sprinkle chicken with salt, pepper and chilly flakes for marination. Allow to sit for 20mins. Personally, I love to broil my chicken in the oven so it remains juicy and tender. It also makes up for the quick marination time. Set the oven to 450F, turn on the broil setting and wait for it to preheat. Add chicken broth to the chicken and leave it in the oven for 12-15 minutes or until brown and cooked through. Collect the remaining mixture of marinate and chicken broth for later.


While waiting, start cooking the pasta in a pot of water. Add a bit of salt. Stir occasionally to avoid the fettuccine from sticking together. Drain and keep pasta on the side once ready.


Add minced garlic to a skillet; cook for one minute before adding chopped onion. Cook on medium heat until onion is tender. Add shredded chicken and collected mixture to the skillet. Let it cook for two minutes before adding the heavy cream. Make sure to continuously stir the cream as it starts to thicken. Remove the skillet from the heat. Slowly add cheese bit by bit while mixing it into the cream. Avoid dumping all the cheese in at once as it may become clumpy or the sauce may become too thick. If this happens, no need to worry, just add necessary amount of heavy cream to balance it back. Once all the cheese has melted, toss the cooked fettuccini with the chicken mixture. Garnish with chopped parsley. I also add some chilly flakes for a twist.


ENJOY!




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