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Fettuccine Alfredo Recipe

Ingredients:

  • Fettuccine Alfredo
    Fettuccine Alfredo

    8 ounce uncooked fettuccine

  • 1/2 mug butter or margarine
  • 1/2 cup whipping cream
  • 3/4 cup freshly shredded Parmesan cheese
  • 1/2 teaspoon salt
  • 1/8 teaspoon black or white pepper
  • Chopped fresh parsley

How to make Fettuccine Alfredo.

  • In big marinade pot, cook fettuccine as aimed upon bundle.
  • While fettuccine is cooking, in 2-quart soup pot, warmth butter and whipping cream over low heat, stirring constantly, until butter is melted. Stir in cheese, salt and pepper.
  • Drain fettuccine; go back to sauce container. Pour marinade more than comfortable fettuccine; mix till fettuccine is nicely coated. Sprinkle along with parsley.

  • Fettuccine Alfredo is ready to serve.

Chicken Fettuccine Alfredo Recipe

Chicken Fettuccine Alfredo Ingredients

  • Chicken Fettuccine Alfredo Recipe
    Chicken Fettuccine Alfredo Recipe

    skinless, boneless chicken breast halves – cut into cubes

  • 6 tablespoons butter, divided
  • 4 cloves garlic, minced, divided
  • 1 tablespoon Italian seasoning
  • 1 pound fettuccini pasta
  • 1 onion, diced
  • 1 (8 ounce) package sliced mushrooms
  • 1/3 cup all-purpose flour
  • 1 tablespoon salt
  • 3/4 teaspoon ground white pepper
  • 3 cups milk
  • 1 cup half-and-half
  • 3/4 cup grated Parmesan cheese
  • 8 ounces shredded Colby-Monterey Jack cheese
  • 3 roma (plum) tomatoes, diced
  • 1/2 cup sour cream

How to make Chicken Fettuccine Alfredo

  • In a large skillet over medium heat combine chicken, 2 tablespoons butter, 2
    cloves garlic, and Italian seasoning. Cook until chicken is no longer pink inside.
    Remove from skillet and set aside.
  • Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10
    minutes or until al dente; drain.
  • Meanwhile, melt 4 tablespoons butter in the skillet. Saute onion, 2 cloves garlic,
    and mushrooms until onions are transparent. Stir in flour, salt and pepper; cook 2 minutes. Slowly add milk and half-and-half, stirring until smooth and creamy. Stir in
    Parmesan and Colby-Monterey Jack cheeses; stir until cheese is melted. Stir in chicken mixture, tomatoes and sour cream. Serve over cooked fettuccini.
  • Chicken Fettuccine Alfredo is ready to serve.

Prep Time:30 Min
Cook Time:30 Min
Ready In:1 Hr
Servings: 8

Shrimp Fettuccine Alfredo Recipe

Shrimp Fettuccine Alfredo Ingredients

  • Shrimp Fettuccine Alfredo Recipe
    Shrimp Fettuccine Alfredo Recipe

    1 pound fettuccini pasta

  • 1 tablespoon butter
  • 1 pound cooked shrimp – peeled and deveined
  • 4 cloves garlic, minced
  • 1 cup half-and-half
  • 6 tablespoons grated Parmesan cheese
  • 1 tablespoon chopped fresh parsley
  • salt to taste

How to make Shrimp Fettuccine Alfredo

  • Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10
    minutes or until al dente; drain.
  • In a large skillet, saute shrimp and garlic in the butter for about one minute. Pour
    in half and half; stir. Sprinkle Parmesan cheese in one tablespoon at a time, stirring
    constantly. After all Parmesan is added, mix in parsley and salt. Stir frequently
    making sure it does not boil. Sauce will take a while to thicken.
  • When sauce has thickened, combine with cooked pasta noodles; serve hot.
  • Shrimp Fettuccine Alfredo is ready to serve.

Prep Time:20 Min
Cook Time:20 Min
Ready In:40 Min
Servings: 6