Europe / Main
Chicken Alfredo
Chicken alfredo works with all types of pasta and noodles and can be modified for use with a variety of sauces. It is great for family dinners and recommended to serve with garlic bread.
Ingredients
- boneless chicken breasts, boneless (450 g)1 pound
- cream or half and half, or half and half1 cup
- white flour2 tablespoons
- onion or shallot, chopped1/4 cup
- thyme1 teaspoon
- oregano1/4 teaspoon
- garlic powder1/2 teaspoon
- parsley, chopped1 tablespoon
- red pepper1/2 teaspoon
- Parmesan cheese, grated1/2 cup
- cooking oil1 tablespoon
- lemon juice1/2 cup
- butter1 tablespoon
- fettuccini pasta2 cups
Quantities are auto-calculated from the original recipe as a guide. Items without numbers (e.g. “to taste”) are not changed.
Method 8 steps
Heat up oil slightly in a frying pan over a medium flame.
Sauté chicken breasts and shallots in hot oil for 5 minutes or until golden brown. Add lemon juice to chicken and cook for an additional 10 minutes. Remove chicken from flame. Reserve juices. Transfer chicken into a casserole dish.
Melt butter in clean frying pan. Add flour to butter and stir for about 3 minutes.
Slowly add half and half, stirring continuously. Add all spices and seasonings to sauce.
Stir in reserved juices and keep stirring. Reduce heat and slowly stir in Parmesan cheese.
Keep stirring until a smooth consistency is achieved. Pour sauce over chicken in casserole dish.
Cover and bake for 20 minutes at 350°F (175°C).
While chicken is cooking, prepare pasta. When chicken is done, serve immediately.
Broad classification · inferred Europe — Country unknown; only a broad area is inferred from ingredients/technique（evidence：Parmesan cheese、fettuccini pasta）
