Hey everyone, hope you’re having an amazing day today. Today, I’m gonna show you how to make a distinctive dish, chicken alfredo. One of my favorites. This time, I will make it a bit unique. This will be really delicious.
Chicken Alfredo pasta was my favorite "fancy" restaurant order as a kid — luxe sauce clinging to We've eschewed the authentic "no cream" Alfredo for a reliable take on this classic that's just as. Recipe courtesy of Food Network Kitchen. Classic and easy to make, this version of Alfredo doesn't use flour to thicken the sauce.
Chicken Alfredo is one of the most popular of recent trending foods in the world. It’s enjoyed by millions every day. It is simple, it’s quick, it tastes delicious. Chicken Alfredo is something that I have loved my whole life. They’re fine and they look fantastic.
To begin with this recipe, we have to first prepare a few components. You can cook chicken alfredo using 22 ingredients and 9 steps. Here is how you cook that.
The ingredients needed to make Chicken Alfredo:
- Make ready Bechamel
- Prepare Milk
- Get onion (quartered with root attached)
- Take Bay leaf
- Prepare whole clove
- Prepare white roux (as needed)
- Prepare pasta
- Make ready Pasta of your choice ( I use Penne or fettuccine)
- Get Chicken Breasts
- Take Chicken Breasts
- Make ready Kosher salt
- Take Ground black pepper
- Take White roux (See hint)
- Take Butter
- Take Flour
- Make ready Alfredo sauce
- Prepare parmesean cheese (Grated) May need more or less to taste
- Take Kosher Salt
- Prepare White pepper
- Get Garnish
- Make ready Fresh Parsley for garnish (minced, optional)
- Take Parmesean cheese (grated, optional)
Creamy Sauce Mixed In With Fettuccine Pasta And Sautéed Chicken. A One-Pot Meal That The Whole Family Will Enjoy! A simple and quick Chicken Fettuccine Alfredo Recipe - Fettuccine pasta loaded with chicken and mushrooms in a creamy and irresistibly delicious homemade Alfredo sauce. Our easy chicken alfredo pasta recipe is rich, creamy and the perfect antidote to hunger pangs.
Instructions to make Chicken Alfredo:
- In a large sauce pan add your milk. Make an onion pique by taking 1 quarter of the onion and attaching a bay leaf and placing clove in the middle of it to hold in place. If it falls apart it's ok because we're going to strain anyway.
- Once your onion is added to the milk simmer until you start to see bubbles and whisk in your roux. Only whisk in a little at a time. Bring to a boil and add more if necessary until it reduces down and becomes a light nape. When it coats the back of the spoon and you wipe it across and it still runs down the spoon very lightly then simmer for 30 mins or until the flour taste is cooked out
- While your sauce is simmering season your chicken breasts with kosher salt and pepper and saute in a little bit of clarified butter or olive oil. You can also bake chicken. Sear chicken breasts in pan until you get a nice color on both sides. Finish in oven for 10-12 mins or until chicken breasts read 165°F.
- Put one chicken breast aside and cut the other two in pieces. Take the reserved chicken breast and cut on a bias.
- Boil pasta until al dente. Drain
- When bechamel is done strain. Use half of the bechamel for a half box pasta and all the sauce for a whole box. You can also store the rest and use it for something else. Pour into another pot on low heat and whisk in parmesean cheese. A little at a time to your desired thickness. Season to taste.
- In a skillet add your sauce, pasta and chicken. Toss together, plate, add your reserved chicken breast on top, mince parsley and sprinkle. Top with parmesean. Serve. Enjoy.
- For the roux: melt butter and whisk in your flour. Whisk until it has a nice white almond color. When mixture thins and starts to bubble, reduce heat to low and cut back on the whisking. Cook until you smell a toasty aroma. That's when it's done.
- HINT: Spread roux mixture into a metal half pan or a metal baking pan will work to. Let it cool in the fridge until hardened. Break off pieces when needed and mince and whisk into roux. This will last until you use it up. So you don't have to make any for awhile.
You're just two steps away from cheesy pasta perfection. Chicken Alfredo might seem like an indulgence that you can only order in a restaurant, but it's easy to make at home. Start by cooking fettuccine and seasoning chicken breasts. Chicken Alfredo - perfectly rich and creamy chicken pasta dish cooked in one pan using just a handful of ingredients with a dreamy and hearty Alfredo sauce that's ready to take you head over. Break out the breadsticks and get your pasta bowls ready, because this recipe tastes just like your favorite restaurant-style chicken alfredo.
So that is going to wrap it up with this exceptional food chicken alfredo recipe. Thanks so much for your time. I am confident that you will make this at home. There’s gonna be interesting food in home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!
