Today is National Fettuccine Alfredo Day! Whaaa??? With that being said, I thought I’d share my recipe for this Fettuccine Alfredo with Chicken. This sauce is smooth and creamy. I think the key to making this meal a step above this dish is to marinate the chicken! I simply marinate the chicken in Italian dressing. This give it a nice flavor that’s goes nicely with the Alfredo sauce and it’s not too overbearing. If you prefer shrimp in your Alfredo, those can be marinated as well.

Fettuccine Alfredo with Chicken - Looking for a new recipe for that chicken? Try this fettuccine alfredo with chicken!Servings: 4
Prep Time: 5 minutes + marinating time
Cooking Time: 15 minutes

Ingredients:
1 stick of butter
1 pint of heavy cream
1/8 tsp. of nutmeg
2 cups of shredded cheese (I use a mix of mozzarella, Parmesan-Reggiano, Swiss)
2 egg yolks
1/4 cup of flour
3 tbs. of garlic powder
pepper
2 lbs. of chicken cut into bite sized pieces
1 lb. of cooked Fettuccine noodles

Directions:
1. Marinate the chicken the night before.
2. Cook noodles.
3. Heat grill to medium high heat. Spray with non-stick spray and put chicken on grill.
4. In a large sauce pan, add butter and allow to melt on medium high heat. Pour in heavy cream and bring to a simmer. Stir and add in pepper, garlic, and about half the cheese. Stir and allow it to melt.
5. Add in egg yolks and whisk quickly, allowing the yolk to mix in with sauce.
6. Pour in the rest of the cheese and stir. If you’re sauce is not as think as you’d like add in a little bit of the flour. I’d rather my sauce be thicker than thinner, so I usually add in all of the 1/4 of a cup. Stir that in.
7. When you’re chicken is cooked all the way through with those pretty little grill marks, you can assemble your meal and serve. Make sure to keep the sauce warm and stir before serving to ensure that the sauce doesn’t become gelled.

~Adapted from Copykat

Fettuccine Alfredo with Chicken
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Main
Cuisine: Italian
Serves: 4
Ingredients
  • 1 stick of butter
  • 1 pint of heavy cream
  • ⅛ tsp. of nutmeg
  • 2 cups of shredded cheese (I use a mix of mozzarella, Parmesan-Reggiano, Swiss)
  • 2 egg yolks
  • ¼ cup of flour
  • 3 tbs. of garlic powder
  • pepper
  • 2 lbs. of chicken cut into bite sized pieces
  • 1 lb. of cooked Fettuccine noodles
Instructions
  1. Marinate the chicken the night before.
  2. Cook noodles.
  3. Heat grill to medium high heat. Spray with non-stick spray and put chicken on grill.
  4. In a large sauce pan, add butter and allow to melt on medium high heat. Pour in heavy cream and bring to a simmer. Stir and add in pepper, garlic, and about half the cheese. Stir and allow it to melt.
  5. Add in egg yolks and whisk quickly, allowing the yolk to mix in with sauce.
  6. Pour in the rest of the cheese and stir. If you're sauce is not as think as you'd like add in a little bit of the flour. I'd rather my sauce be thicker than thinner, so I usually add in all of the ¼ of a cup. Stir that in.
  7. When you're chicken is cooked all the way through with those pretty little grill marks, you can assemble your meal and serve. Make sure to keep the sauce warm and stir before serving to ensure that the sauce doesn't become gelled.

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