Chicken alfredo pasta is a very popular Italian-American recipe, which is normally cooked with a creamy and cheesy sauce. The white alfredo sauce is simply delicious and is rich in wonderful flavors. Alfredo pasta is normally cooked with a flat pasta type called fettuccine pasta. The combination of the smooth fettuccine pasta and the decadent alfredo sauce is simply enough to take a person to an entirely different level.
Level of difficulty: Easy
Time needed for preparation: 20-30 minutes
Time needed for cooking: 25-35 minutes
3 skinless and boneless chicken breasts (halved and cut into bite sized pieces)
4 oz. of button mushroom, thinly sliced
1/2 cup of half-and-half
1/2 lb. of fettuccine noodles, fresh or dried
3 tablespoons of unsalted butter, at room temperature
1 teaspoon of granulated garlic
1 cup + 1/2 cup of milk, at room temperature
1 clove of garlic, peeled and minced
1-2 tablespoons of cooking oil
1 small onion, peeled and diced
3 tablespoons of plain all-purpose flour
1 teaspoon of Italian seasoning mix
1 teaspoon of granulated onion
1/3rd cup of grated parmesan cheese
1 teaspoon of salt
4 tablespoons of Monterey Jack cheese
A pinch of freshly ground black pepper
A handful of chopped fresh Italian parsley
1 large pot
1 stirring spoon
1 parchment paper
1 shallow dish
1. Take out the chicken breasts from the refrigerator and place them on a plate. Let the chicken breasts thaw at room temperature for 40-50 minutes or until they become soft and pliable. While the chicken breasts are thawing, take a shallow dish and spread the flour in it. Next, take the onion and cut it in half lengthwise. Peel off the skin of the onion and then cut off its tip and base. Once done, dice the onion into small pieces. After that, take the clove of garlic and smash it lightly with the back of your knife. Peel off the husk of the garlic clove and then mince it..
2. Once the chicken breasts are thawed, take one of them and slice it in half across the length of the chicken breast. Slice all the chicken breasts in the same way and then set them aside. Now take a parchment paper and place it on your working table. Place one of the chicken breast halves over the parchment paper and then cover it up with the other half of the parchment paper. Then take a mallet and lightly pound the chicken breast half with the mallet to flatten it out slightly.
3. Once done, take out the chicken breast from the parchment paper and then pound the rest of the chicken breast halves in the same process. Once all the chicken breast halves are pounded, cut them up into small bite sized pieces of about 2 inches each. Next, put the chicken pieces in a shallow dish and sprinkle a pinch of salt, granulated garlic and the granulated onion over them. Then crank the pepper mill to grind some black pepper over the chicken pieces. Toss the chicken pieces with your hand to coat them nicely with the seasonings and then set them aside. Now take a large skillet and throw 1 tablespoon of butter in it.
4. Place the skillet on the hob and then lit the flame. Turn the knob of the stove to maintain the flame on medium low and then wait for the butter to melt completely. Swirl the knob of butter with the tip of your stirring spoon to speed up its melting process and to prevent it from burning. Once the butter melts, throw the seasoned chicken pieces into the skillet and then spread them apart with the tip of your stirring spoon to brown them evenly. Once browned slightly, add the Italian seasoning mix to the chicken.
5. Stir to combine the Italian seasoning mix with the chicken pieces and then let them cook on medium flame for 1 minute. While the chicken pieces are cooking, fetch a large and deep pot and fill it up with 4-5 cups of water. Place the pot on the other hob and set the flame on high below it. Let the water in the pot come to a boil and then add a pinch of salt to it once it starts boiling vigorously. Then take the fettuccine pasta and tip them into the boiling water. Cook the pasta according to the package instructions or until they turn soft but remain slightly firm to the bite.
6. Stir and cook the chicken until all the pieces are browned and remain no longer pink inside. Once done, remove the skillet from the stove and set it aside. Now take another deep skillet and make sure that it is completely dry. Place the skillet on the stove and set the flame on medium. Grease the skillet with the remaining 2 tablespoons of butter and then swirl it to melt it quickly. Once done, throw-in the diced onion and the minced garlic and saute them for 4-5 minutes or until the onions turn translucent and soft and the garlic turns slightly brown and aromatic.
7. While the onion and garlic are sauteeing, take the mushrooms and scrub off dirt from them with the help of paper towels. Trim off the stems of the mushrooms and then slice the caps thinly. Once done, throw the mushroom slices into the skillet over the sauteed onion and garlic and then stir them around to mix. Saute the mushrooms for 2-3 minutes or until they are slightly browned and turn soft. Once done, sprinkle the flour over the mushrooms and onion mixture and then stir it to mix it immediately with the other things.
8. Once most of the flour is incorporated, pour the milk and the half-and-half over the mushroom mixture and stir briefly to mix everything nicely. Season the mixture with a pinch of salt and black pepper and then cook it on medium high flame by stirring it constantly until it turns creamy and smooth. Once done, gradually stir-in the grated parmesan cheese and the Monterey Jack cheese. Stir and cook the sauce for another 1-2 minutes and then thin it out with some water if you think that the sauce it too thick. While the sauce is cooking, tip the cooking fettuccine pasta into a colander to drain away the water.
9. Now dump the browned chicken pieces and the drained pasta into the skillet and toss them to coat them nicely with the sauce. Once done, sprinkle some fresh chopped Italian parsley on top and stir briefly to combine. Finally, serve the pasta either in a fancy serving bowl or in individual serving plates.