I can’t imagine a person who doesn’t like Fetuccine Alfredo. That’s why I think anyone who tries it will go nuts over my Cheesy Chicken Pasta. In fact, when I make it at home, it never even makes it to my plate. I usually dig right in and eat it out of the pot!
I did decide to add some peas so the pasta is a little bit healthy. But honestly I also love the taste of peas! Some chicken and parsley on top, and this dish makes the perfect meal that’s filling and good for you too (well, at least a little).
1, 16 oz pkg fettuccine
1 1/2 (3/4 cup) sticks butter
1 pint heavy whipping cream
1 1/2 – 2 cups of fresh, finely grated peccorino romano (parmesan cheese)
1 tsp salt 1/2 tsp black pepper
3/4 cup of peas
1 recipe (1 lb) roasted chicken breast
Preheat oven to 425 degrees. Cook chicken breast according to recipe directions. Cook fettuccine according to package directions and set aside. In a large pot or deep skillet, melt butter until it starts to bubble and becomes frothy. Slowly add heavy whipping cream, continuously whisking very vigorously until just before boil (do not let it boil!) Slowly add cheese and salt and pepper and continue to whisk until it is completely melted in and smooth Remove from heat and continue to whisk until sauce thickens – about 4 minutes. I like to transfer mine to a large metal bowl to do this. In the same pot you made the sauce in, add pasta, peas and the sauce, and use tongs to gently toss until the pasta is completely covered in sauce. To serve, swirl fettuccine into a bowl or plate, and top with sliced chicken breast
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Quick Tip: Top your pasta with parsley for a very fresh and authentic taste!
Recipe and image courtesy of: Mom’s Bistro
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