For this dish I took a well-rated recipe and added some modifications to my tastes. I'm happy to say it turned out amazing, and not nearly as rich as alfredo usually is.
Fettucine Alfredo
Ingredients
12 to 16 oz fettucine noodles
1/2 cup pasta water reserved
1/2 lb chicken tenderloins or similar small thin cuts (optional)
3-4 cloves garlic minced
1/2 cup butter
1 cup heavy whipping cream
1/2 cup butter
1 cup heavy whipping cream
1/2 teaspoon dried parsley
1/2 teaspoon Italian seasoning
1/2 teaspoon salt
1/4 teaspoon pepper
2 cups freshly grated parmesan cheese
Cook noodles according to package directions in salted water. Reserve 1/2 cup pasta water. Drain noodles and set aside.
If adding chicken, season with salt and pepper, and dry with a paper towel. Add to a large heated and oiled skillet at medium to medium high heat for about 2 minutes per side, until golden brown and cooked through. Set aside.
1/2 teaspoon Italian seasoning
1/2 teaspoon salt
1/4 teaspoon pepper
2 cups freshly grated parmesan cheese
Directions
Cook noodles according to package directions in salted water. Reserve 1/2 cup pasta water. Drain noodles and set aside.
If adding chicken, season with salt and pepper, and dry with a paper towel. Add to a large heated and oiled skillet at medium to medium high heat for about 2 minutes per side, until golden brown and cooked through. Set aside.
After removing the chicken from the skillet, reduce heat to low and add butter and minced garlic.
Once the butter is melted and garlic is fragrant, whisk in cream, reserved pasta water, and dried parsley. Simmer (but do not boil) over low heat for 2-5 minutes.
Whisk in the garlic, Italian seasoning, salt, and pepper for one minute.
Whisk in the parmesan cheese until melted and sauce is smooth.
Cut chicken into bite-sized pieces. Gently fold in noodles and chicken to the sauce and heat to warmed.
Serve immediately.
Original link:
https://thesaltymarshmallow.com/best-homemade-alfredo-sauce/
