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:	2-3	Ease Level:
Prep Time:	10 mins	Quickness:
Cooking Time:	20 mins	Spice Level:

 Above ratings are out of 5

GET:

Knife
Some bowls and spoons
Frying pan
Pot
Cutting Board
Strainer

SET:

Pasta 300gms

Chicken Marination Ingredients:

Chicken Boneless 350 gms (cut in thin strips)
Ginger Garlic Paste 1 tsp
Salt 1/2 tsp
Black Pepper (coarsely ground) 1 tsp
Chili flakes 1 tsp

Alfredo Sauce Ingredients:

Oil 2 tsp
Unsalted Butter 50 gms
Garlic cloves 3-4 (minced)
Oregano (dried) 1 tsp
Whipping/ Heavy Cream 500 ml
Salt 1/2 tsp
Black Pepper (coarsely ground) 1 tsp
Parmesan Cheese 125 gms
Mozzarella Cheese 50 gms
Basil (fresh or dry – optional) for sprinkling over the top

GO:

Boil pasta as per instructions on the pack, side by side.
Heat oil in a pan, add butter and let it melt on moderate heat.
Once the butter is melted turn on the heat to full and fry the marinated chicken strips in it until they are done.
Transfer the chicken pieces to a plate while keeping the juices in pan.
Turn heat to moderate again and add minced garlic to same pan.
Mix in oregano.
Introduce cream.
Season with salt and pepper.
Add in the cheeses.
Mix in the cooked pasta.
Throw in the cooked chicken pieces that you’ve set aside earlier.
Mix and sprinkle dry basil over it.
Serve hot.

MY TWO CENTS:

Adjust the spices to suit your taste buds. This is a mild flavored recipe, not too spicy.
While 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.
Present it with most of the chicken pieces on the outside. Presentation matters!!
Always cook pasta al dente. (should be slightly firm when you bite into it).
If sauce becomes too thick, add a little pasta water, it shouldn’t be thick.
We added little oil with butter in order to prevent it from burning. You can skip it if you like.
This is a basic recipe, you can add broccoli, mushrooms or any veggies of your choice.
Lightly rub the dried herbs in your palms in order to activate them before adding of they’re not activated, just in case.
Always use freshly ground/cracked pepper and not the powder to get the best taste.
You 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!