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Chardonnay Chicken Fettuccine Alfredo

Price for recipe $8.94

Price per serving $2.23

Course Dinner, Lunch, Main Course
Cuisine Italian
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings 4 people
Author Natalia

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

  1. Cook the pasta according to the package. Season the water with a lot of salt.

  2. When pasta is cooked. Reserve 1 cup of pasta water in case you need it. (See note #1)

CHICKEN ALFREDO

  1. Season the chicken breasts with salt and pepper to taste.

  2. Cook them on a skillet over medium high heat with 1 tbsp of butter and 1 tbsp vegetable oil.

  3. Take them out when done, slice them and reserve.

  4. In the same skillet add the shallot and cook until translucent. About 2 minutes. 

  5. Turn the heat to medium low and add the heavy cream and grated parmesan cheese.

  6. Let it simmer until cheese melts.

  7. Add the cheese and toss.

  8. Add the fettuccine and toss. Let the pasta simmer in the sauce for about a minute or two to soak all flavors.

  9. Garnish with parsley and serve.

Recipe Notes

  1. If the pasta gets too thick add pasta water in increments of 1/4 cup until you like the consistency. 
  2. 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.