Chicken Fettuccine Alfredo

We love pasta in our house and this dish is always a regular on our menu. Serve with garlic bread to really complete the meal.
To see full-sized photos of this recipe (including some not shown on this post) click here.

Prep Time: 10 minutes
Cooking Time: 20 minutes

Ingredients // Yield 4-5

• 600g chicken breast
• 500g fettuccine
• 1 Tbsp oil
• Lawry’s seasoning
• 2 Tsp minced garlic
• 1 Tbsp plain flour
• 1 Tbsp butter
• 1 cup chicken stock
• 1 cup cream (thickened or pure)
• 1/4 cup of white wine*
• 1 cup grated parmesan cheese
• 1 Tsp basil
• 1 Tsp parsley (plus additional parsley to serve on top)
• 1/4 Tsp onion powder
• Pepper (for seasoning)

*Optional.
If you like more herbs, feel free to add them

Procedure: (with images)

1. Cut chicken into bite-sized pieces.
2. Sprinkle the chicken with Lawry’s and cook in the frying pan with oil over medium heat. When cooked, set aside.

3. Bring a pot of salted water to a boil and cook the fettuccine. Feel free to move onto the next steps as you wait for the fettuccine to cook.
4. Now it’s time to start making the sauce. Add butter to a small saucepan and melt over low heat.
5. Add the flour and stir quickly until combined.
6. Turn the heat up to medium and add chicken stock. Cook until boiling, stirring regularly.
7. Add the cream, garlic and wine. Stir continuously for one minute.
8. Reduce heat to low, and add parsley, basil, onion powder, pepper and parmesan cheese.
9. Let the sauce simmer for ten minutes, stirring occasionally.

10. When pasta is cooked, drain and return to the saucepan.

11. Add the sauce to the pasta and mix through.
12. Add chicken to pasta, making sure the chicken gets a nice coating of the sauce.

13. Sprinkle with parsley and additional parmesan cheese to your liking.

Recipe quick view
Procedure:

1. Cut chicken into bite-sized pieces.
2. Sprinkle the chicken with Lawry’s and cook in the frying pan with oil over medium heat. When cooked, set aside.
3. Bring a pot of salted water to a boil and cook the fettuccine. Feel free to move onto the next steps as you wait for the fettuccine to cook.
4. Now it’s time to start making the sauce. Add butter to a small saucepan and melt over low heat.
5. Add the flour and stir quickly until combined.
6. Turn the heat up to medium and add chicken stock. Cook until boiling, stirring regularly.
7. Add the cream, garlic and wine. Stir continuously for one minute.
8. Reduce heat to low, and add parsley, basil, onion powder, pepper and parmesan cheese.
9. Let the sauce simmer for ten minutes, stirring occasionally.
10. When pasta is cooked, drain and return to the saucepan.
11. Add the sauce to the pasta and mix through.
12. Add chicken to pasta, making sure the chicken gets a nice coating of the sauce.
13. Sprinkle with parsley and additional parmesan cheese to your liking.

Leftovers
We’ve found that freezing and reheating Chicken Fettuccine Alfredo tends to take something away from its original greatness. The sauce gets a bit gloppy, its a technical term. 😛
Chill!: Store in tupperware for up to three days.
Heat!: Reheat in the microwave on medium for three minutes (or until warm).
Freeze!: As mentioned above, pasta and freezing aren’t the best of friends. But that being said, we still freeze our leftovers individually and heat them up during the week for lunch. Store in the freezer for no longer than two weeks.