Chicken Fettuccini Alfredo

Prep:45minCook:15min

Simple comfort food that doesn't come from a box and jar. The fresh and homemade version truly elevates it, and is super simple to accomplish. Pairing: - Dry red wine such as merlot. - Pinot Grigio Sides: - Salad - Garlic Bread README: I do not often add direct step by step instructions, temperatures to cook on, what utensils to use, specific timings, etc. Because there is no recipe for success in the kitchen. There are too many factors at play, and as you hone your skills, these things will matter less and less. My recipes are guidelines that I hope inspire you to branch out and try new things. However, what specifics I do add in the recipe is likely of greater importance and should be followed. Technique is the hardest part, and practice makes perfect.

Updated at: Wed, 16 Aug 2023 19:51:14 GMT

Nutrition balance score

Unbalanced

Glycemic Index

High

Glycemic Load

High

Nutrition per serving

Calories985.3 kcal (49%)

Total Fat61.2 g (87%)

Carbs56 g (22%)

Sugars3.8 g (4%)

Protein50.4 g (101%)

Sodium699.1 mg (35%)

Fiber1.9 g (7%)

% Daily Values based on a 2,000 calorie diet

Ingredients

6 servings

Instructions

Step 1

For the Chicken

Step 2

Between cling wrap beat the chicken breasts until they are at an equal thickness. Don't go thinner than about a half inch.

Step 3

Season both sides with salt, pepper, and garlic powder.

Step 4

Sere on a flat iron or in a skillet until the internal temp reaches 155-160 degrees F. Or, until it reaches your desired temperature. This is subjective but, as they rest the carry over temperature should finish the job and get them to 165 degrees F.

Step 5

Remove from heat and let rest.

Step 6

Slice chicken into bite sized strips.

For the Noodles

Step 7

Add flour and eggs to a mixing bowl and mix until a dough ball forms. If the mixture is a bit dry or a dough ball is not formed add a teaspoon of water or two until it forms a smooth ball.

Step 8

Wrap in cling wrap and let rest for 30 min.

Step 9

Divide the dough into 4 equal pieces using a bench scraper.

Step 10

Run each piece through a pasta roller laminating and dusting with flour as necessary.

Step 11

Incrementally roll the dough until you reach about a 5 or 6 thickness, and cut in half and square off the edges. Each sheet should be about 12 inches in length.

Step 12

Run each sheet through the fettuccini cutter, dust with flower, and lay in a little nest on a sheet pan.

Step 13

Bring about a half gallon of water and 1/ tbs. of salt to a boil.

Step 14

Add the noodles to the boiling water for 2 minutes and immediately drain.