This is a dish that I rarely splurge on since, let’s be honest, it’s probably not the healthiest of dinner choices! But hey, everything in moderation in the kitchen! Since this dishes rich and creamy flavor begs for smaller portions and with the addition of protein packed lean roasted chicken, it can still be a meal that I am happy to feed my family. And ok, I cheated and used shells. It was all I had! I’m a mom of one very new infant and his very active toddler brother, so I’m cutting myself some slack on this one 🙂 Here is my recipe for Fettuccine Alfredo.
1 stick of unsalted butter
1 cup of heavy cream
1 1/2 cups of grated parmesan cheese
1 box of fettuccine
1 cup shredded roasted chicken (I make one just about every week to keep in the fridge for my son. Slow roasting with herbs and citrusy lemon keeps the chicken moist and he loves it! You can also use a store bought chicken. Don’t feel guilty!)
1/4 cup chopped parsley (we grow it in our herb garden, but if you’re heading to the store, you can buy this too!)
Salt and pepper
Bring a pot of water to a boil. Cook fettuccine according to package.
Meanwhile, in a small saucepan, warm the butter and cream over low heat. Add salt and pepper to taste.
In a large bowl pour the cream and butter mixture over the parmesan and stir to combine. Drain the pasta and immediately add into the bowl. Add in the shredded chicken and toss together. Serve in pasta bowls with a sprinkle of parsley.
I’ve tried a lot of versions of Fettuccine Alfredo and some left me curdled and calling for pizza. This recipe is quick, simple, and fool-proof enough that you can rely on it every time! Let the pasta hang in the sauce for a few extra minutes to legit thicken a bit and forget about your bikini body for the night and go wild with this killer dish!
Stephanie a.k.a. The Foodetarian