12 years later and I'm just now beginning to taste it without my stomach revolting. So, for a recent family dinner, this was requested and it was time to pull this out. It turned out to be quite yummy and will be going into the dinner rotation.
Chicken Fettuccine Alfredo
2 chicken breasts
1 lb fettuccine
1/2 stick butter
2 cloves garlic, minced
2 cups heavy cream
1 1/2 c grated Parmesan cheese
2 eggs, whisked
1 tsp Kosher salt
1 tsp ground black pepper
1 tsp dried Parsely leaves
Bring 10 cups of water to boil with 2 TBSP salt. Once water is boiling, add fettuccine and cook 10-12 minutes or until al dente. Keep one cup of the cooking water and then drain the rest.
While pasta is boiling, Heat 2 TBSP olive oil in a saute pan over medium high heat. Sprinkle chicken with salt and pepper and saute in pan, 6-7 minutes per side, or until browned and cooked through. Remove chicken and let it rest for 10 minutes before cutting into bite size chunks.
In the same saute pan that was used to cook chicken, add the butter and garlic, cooking over medium heat for 2-3 minutes, being careful not to brown the garlic. Add the cream and bring to a simmer so it will thicken slightly. In a separate bowl, whisk the eggs. Take a ladle-full of hot cream and whisk it quickly into the eggs. This is called tempering the eggs, so when you add them to the sauce they will not scramble. Add the egg cream mixture back into the rest of the cream sauce in the saute pan and whisk for 2-3 minutes. Add salt and pepper and parsley. Remove from heat and add Parmesan cheese, whisking until all incorporated and smooth.
Add drained noodles back into the pot they were cooked in, adding the alfredo sauce and the cooked, chopped chicken. Stir until coated. Serve hot and immediately. If sauce is too thick, this is where you can use the pasta water to thin it out.
Oh it was heavenly :-)
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