Wednesday, February 22, 2012

A classic...Fettuccine Alfredo with Chicken

Ahhhh, hello friends!  It is so good to be back!!  My last few days have been crazy, crazy FUN!  I was lucky enough to help my sister and fellow music teachers with a concert.  The group performing was "Liverpool Legends".  They are a Beatles tribute band, managed and each member carefully picked by Louise Harrison, sister to George Harrison.  It was a great show, a great crew, and the guys were just phenomenal.  Great as people and off the charts as performers. Do NOT miss the chance to see this show if you can.  They perform in Branson during their season but they travel to different schools doing fundraising for music departments!  How COOL is that?  They sang me "Birthday" early, and I met a great woman who I know I will be friends with for a very long time.  She is as wackadoodle as I am, it was fate!  New friends, great music, some busy hours, I wouldn't have changed a THING!!  I had family in town over the weekend it has just been busy.  So anyway, besides just generally telling you what I was up to it is doubling as my excuse for not cooking or blogging!  Oh yea then add in that I went to plug my laptop in and the cord went all "Rice Krispies" on me.  Snap!  Crackle! Pop!  I got my new cord today so you should be getting peace and love vibes off of me today!

So you all know I have been giving a little lip to some of you who have admitted to using a bechamel (white sauce made from a roux) for your Alfredo sauce.  I couldn't bare it any longer.  I mean, ya know......if that is how you roll, keep rollin' kids, but come on, try it the REAL way once.  It won't kill you.   No really, I promise.  I don't want to hear about the adverse effects of heavy cream and butter on your heart, your cholesterol or the size of your butt.  Do I really have to say this isn't something you eat everyday?  I mean if you do, those things are obviously of no concern and I am jealous.  However, as with many dishes, I will add at the bottom a little healthier alternative.  It will not taste exactly the same but it will be delicious and you will feel indulged.  I apologize if I type any rogue words, I am listening to Meatloaf and (fitting eh?) I sing while I type so just be aware that in fact, (objects in the rear view mirror may appear larger than they are) That could start another entire conversation but we need to get down to the nitty gritty!    Get out a notepad, you have a list to make for the grocery store.  This recipe will feed 4-6 people!

 Here is what you are going to need:

3 cups (yes I know and zip it) heavy cream
1 1/2 cups grated parm (no green cans, that is the stuff they sweep off the floor!)
3 tbsp butter (divided)
2 tbsp olive oil
3 boneless skinless chicken breasts cut in half width-wise (is that a word?)
2 tbsp Mystic Spices Garlic and Herb Seasoning! (Mystic Blue Spice Company) or garlic salt and onion powder
1 box of fettuccine noodles (or you can use the same amount of fresh)
salt and pepper to taste

You arteries are just fine so keep reading.  In a medium skillet, melt 1 tbsp butter and add 2 tbsp of olive oil.  While it heats up slice your chicken breasts so you get 2 out of one.  Got me?  Season with garlic salt and onion powder.  I used Garlic and Herb Seasoning from Mystic Spice Company and I strongly suggest you get some!!

Get those in the skillet to cook.  Let them cook completely.  Do NOT overcook them.  If you ever swear chicken breasts that are boneless are ALWAYS dry, it isn't them, it is YOU overcooking them!  I mean they have no fat for sure but no need for them to be dry.  When they are done, remove to a platter and set aside.  In the SAME skillet, add 2 tbsp of butter, get your whisk out and scrape up all that great flavor! You could use a different pan, but why waste the flavor?

Your Alfredo won't be stark white, but is that going to matter?  When the butter is melted, pour in your cream  Let simmer 3-4 minutes. *if this boggles your mind to much, get a clean pan and melt your butter, etc...*

It will begin to reduce.  Add grated Parmesan cheese and continually stir until the sauce is thickened slightly more and becoming creamy.  Salt and pepper to taste.

Cut up chicken into strips and add to a large pot with cooked pasta.  Pour over Alfredo sauce.  Toss together and plate.  Grate some fresh parm over the top!!

It is SO easy.  It is SO indulgent so let me give you some substitutions.  Instead of 3 cups of cream, use 2 cups chicken stock and 1 cup cream.  Nothing will make it fat free and low cal, but these things might make it feel better for you to indulge!  I would not suggest whole wheat pasta on this one.  Of course I loathe whole wheat pasta so it might be a personal call there.  Check out Mystic Blue Spices, I can't say enough about how awesome that herb blend tasted!!!  (and will taste again for lunch tomorrow)!!

Now, in my husbands perfect world, food is never mixed together. Whatev....right?  You can leave ALL of these components separate if you choose.  I prefer it all mixed, because I like things, "sauccccahhh"!  Mix it up or don't, either way you will NEVER use a bechamel again!

I hope you try it and love it!!  If you do let me know, if you burn it, that is all on you!!!

Your "Alfredo makes me happy" Chefwannabe


  1. Lol, I laughed the entire way thru your blog! I have never used a bechamel for alfredo sauce, that seems very odd but to each his own. I can't wait to clog my arteries with your recipe, haha.

  2. This dish looks absolutely devine! I'll definitely have to try your "no fat, taste so right" recipe! Thanks for sharing, and I look forward to tasting!

    P.S. I'll let you know how this one turns out! :)

  3. My Hubs always requests this dish for his Birthday! Yumm!

  4. use a bachemel sauce for Alfredo or Mac n cheese you will wonder why you never did! The depth of flavor it adds is amazing!

    Hey chef, im going to do this gluten free and I hope it looks just as good!

  5. use a bachemel sauce for Alfredo or Mac n cheese you will wonder why you never did! The depth of flavor it adds is amazing!

    Hey chef, im going to do this gluten free and I hope it looks just as good!

  6. I'm making this for a potluck tonight. It sounds so delish and crazy yummy!