This Chardonnay Chicken Fettuccine Alfredo is great when I’m craving restaurant-quality pasta. I had been wanting to go to the restaurant specifically for this dish, but realized that I would have to spend $12.99 per person and that’s without taking into account the drinks, tips and taxes. By making it at home I spent only $8.94 for the entire recipe that feeds 4 people!
I have decided to start sharing how much we spend per meal because it helps us stay motivated to achieve our goals. Every time I break down the prices, it helps me to stay on track with my monthly budget and diet, so hopefully it will help you, too.
Now back to the delicious restaurant-quality Chardonnay Chicken Fettuccine Alfredo! This dish is simple and soooo yummy, with a creamy sauce accentuated by the wine. I’ve tried this recipe with different wines and have to say that the Chardonnay adds the most flavor. I thought that maybe a sweet wine like Moscato would give it a nice sweet touch, but actually it doesn’t pair as well with the cream and cheese. To me, it just tasted a little bland. Not that it tasted bad or anything, just not as rich in flavor as when using Chardonnay.
The beauty of a simple pasta dish like this is that it really allows you to make it yours, adding your own special touches (mushrooms, for example, or extra seasoning), so have fun with it and enjoy!
Chardonnay Chicken Fettuccine Alfredo
Price for recipe $8.94
Price per serving $2.23
Ingredients
FETTUCCINE
- 8 oz fettuccine $1
- 1 tbsp butter $.20
- 1 tbsp vegetable oil $.05
- 1 pound chicken breast $4
- 1 shallot minced $.25
- 1/2 cup chardonay $.5
- 2 cups heavy cream $2
- 1 cup freshly grated parmesan cheese $.79
- salt to taste $.05
- pepper to taste $.05
GARNISH
- fresh parsley $.50
Instructions
PASTA
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Cook the pasta according to the package. Season the water with a lot of salt.
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When pasta is cooked. Reserve 1 cup of pasta water in case you need it. (See note #1)
CHICKEN ALFREDO
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Season the chicken breasts with salt and pepper to taste.
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Cook them on a skillet over medium high heat with 1 tbsp of butter and 1 tbsp vegetable oil.
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Take them out when done, slice them and reserve.
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In the same skillet add the shallot and cook until translucent. About 2 minutes.
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Turn the heat to medium low and add the heavy cream and grated parmesan cheese.
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Let it simmer until cheese melts.
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Add the cheese and toss.
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Add the fettuccine and toss. Let the pasta simmer in the sauce for about a minute or two to soak all flavors.
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Garnish with parsley and serve.
Recipe Notes
- If the pasta gets too thick add pasta water in increments of 1/4 cup until you like the consistency.
- For leftovers do not microwave this dish. To reheat, put it on a pan over low-medium heat until it starts to warm. Add pasta water, milk, or half and half in increments of 1/4 cup until you like consistency. Add extra cheese if you have it.
