fettucine alfredo pasta

Fettucine Chicken Alfredo Pasta – My Go To Quick Fix Dinner!!

Today I am here to finally finallyyyyy post the recipe of Fettucine Alfredo Pasta. The dish I always make in hurry and always forget to take pictures of. The dish that always turn out so good every single time. If you follow me on Instagram, you must’ve idea by now that how frequently and quickly I make it. The whole process literally takes 30 mins or probably less from conceptualization to serving on the table. I always get requests to share the recipe and every time I say that I’ll be uploading it soon. Thank God that ‘soon’ is eventually here and I can redirect everyone to this page from now onwards whenever I get a similar message. 😀

When and Why should we make Alfredo Pasta?

Apart from an option to make it as a quick and easy dinner, it’s such a good alternative to include in your dawat (party) menus. Not only kids but adults love it too. Mild, cheesy, saucy pasta is always a good and safe option you see.

While Pasta doesn’t need any reasons to be made but still if you want to know why you should be making pasta then check out the reasons I’ve specified in this pasta recipe.

Let’s get down to business before wasting anymore time.


About Pasta: A staple food whose history dates back to 1100s, usually cooked with chicken and veggies in some sauce (white, red or mix)

Rating:   🧀🧀🧀🧀🧀

Inspired By: Recipe 30

Cuisine: Italian

Course:  Main

Serves:2-3Ease Level: chef-hatchef-hatchef-hatchef-hatchef-hat 
Prep Time: 10 minsQuickness: chef-hatchef-hatchef-hatchef-hatchef-hatchef-hatchef-hatchef-hatchef-hat 
Cooking Time: 20 minsSpice Level: chef-hatchef-hat 

 Above ratings are out of 5

GET:

chef-hatKnife
chef-hatSome bowls and spoons
chef-hatFrying pan
chef-hatPot
chef-hatCutting Board
chef-hatStrainer

SET:

chef-hatPasta 300gms

Chicken Marination Ingredients:

chef-hatChicken Boneless 350 gms (cut in thin strips)
chef-hatGinger Garlic Paste 1 tsp
chef-hatSalt 1/2 tsp
chef-hatBlack Pepper (coarsely ground) 1 tsp
chef-hatChili flakes 1 tsp

Alfredo Sauce Ingredients:

chef-hatOil 2 tsp
chef-hatUnsalted Butter 50 gms
chef-hatGarlic cloves 3-4 (minced)
chef-hatOregano (dried) 1 tsp
chef-hatWhipping/ Heavy Cream 500 ml
chef-hatSalt 1/2 tsp
chef-hatBlack Pepper (coarsely ground) 1 tsp
chef-hatParmesan Cheese 125 gms
chef-hatMozzarella Cheese 50 gms
chef-hatBasil (fresh or dry – optional) for sprinkling over the top

GO:

chef-hatBoil pasta as per instructions on the pack, side by side.
chef-hatHeat oil in a pan, add butter and let it melt on moderate heat.
chef-hatOnce the butter is melted turn on the heat to full and fry the marinated chicken strips in it until they are done.
chef-hatTransfer the chicken pieces to a plate while keeping the juices in pan.
chef-hatTurn heat to moderate again and add minced garlic to same pan.
chef-hatMix in oregano.
chef-hatIntroduce cream.
chef-hatSeason with salt and pepper.
chef-hatAdd in the cheeses.
chef-hatMix in the cooked pasta.
chef-hatThrow in the cooked chicken pieces that you’ve set aside earlier.
chef-hatMix and sprinkle dry basil over it.
chef-hatServe hot.

Here’s the Final Result
I am drooling while drafting post now!!

MY TWO CENTS:

chef-hatAdjust the spices to suit your taste buds. This is a mild flavored recipe, not too spicy.
chef-hatWhile cooking chicken, don’t stir the pieces continuously. Turn over your chicken pieces once slightly caramelized on one side and do the same with other side.
chef-hatPresent it with most of the chicken pieces on the outside. Presentation matters!!
chef-hatAlways cook pasta al dente. (should be slightly firm when you bite into it).
chef-hatIf sauce becomes too thick, add a little pasta water, it shouldn’t be thick.
chef-hatWe added little oil with butter in order to prevent it from burning. You can skip it if you like.
chef-hatThis is a basic recipe, you can add broccoli, mushrooms or any veggies of your choice.
chef-hatLightly rub the dried herbs in your palms in order to activate them before adding of they’re not activated, just in case.
chef-hatAlways use freshly ground/cracked pepper and not the powder to get the best taste.

chef-hatYou can add or subtract the amount of cheese as per your preference.

Hope you’ll enjoy trying it out.
I’d love to get your feedback. Feel free to drop a comment below about your experience.

Happy Cooking!

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s