Fettuccine Alfredo with Chicken
1 lb chicken breast, cooked and cut bit size pieces
1 lb fettuccine
2 cups freshly grated Parmesan
1 cup heavy cream
1 stick butter
2 T to ¼ cup pasta cooking water
8 oz can slice mushrooms, clean, (optional)
½ T olive oil
1/2 t salt
1/2 t pepper
½ t chopped garlic
Cook pasta according to package directions reserving 1/4 cup of cooking liquid and returning pasta to pot. In a nonstick pan over medium low heat add the olive oil and mushrooms and cook mushrooms until deepened in color and soften. Add garlic and cook a minutes more. Remove from heat and mix with cooked chicken.
In a nonstick pan over medium low heat add butter and cream until the butter melts.
Stir well. Add salt and pepper to the pan and stir that in. Add parmesan cheese and stir until melted into sauce.
Check seasoning. Add chicken and mushrooms to sauce. Add pasta to the sauce and mix well. If sauce is too thick thin it out with a little of the reserved pasta water. Enjoy.
If you want to make your own fettuccini like I did in the video click here for recipe. Do everything listed but finish by running the pasta through number eight then, then the fettuccine sized setting to finish. 1 recipe will be more than enough for this dish.
If you want your chicken breast like mine just cover it in water, add ½ T salt and refrigerate for 1 hour. Rise and chop chicken breast into bite sized pieces and sauté in a about ½ T olive oil.