Chicken Fettuccine Alfredo Recipe
Fresh fettuccine, grilled chicken, garlic-parmesan fondue, crouton crumble
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Ingredients
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Pasta
Chicken
Garlic-Parmesan Fondue
Crouton Crumble
Method
Cooking the Chicken
- 1
Prepare the Chicken
Season the chicken breasts with salt and black pepper on both sides.
- 2
Grill the Chicken
Heat olive oil in a grill pan over medium-high heat. Add the chicken breasts and grill for about 6-7 minutes on each side or until fully cooked. Remove from heat and let rest before slicing.
Making the Fondue
- 3
Melt the Butter
In a saucepan, melt the unsalted butter over medium heat.
- 4
- 5
Incorporate Cream
Pour in the heavy cream and bring to a gentle simmer.
- 6
Add Cheese and Seasoning
Stir in the grated Parmesan cheese, nutmeg, salt, and black pepper until smooth and creamy. Remove from heat.
Cooking the Fettuccine
- 7
Boil Water
Bring a large pot of salted water to a boil.
- 8
Cook Fettuccine
Add the fresh fettuccine to the boiling water and cook according to package instructions, typically 2-3 minutes. Drain and set aside.
Making the Crouton Crumble
- 9
Prepare the Croutons
Preheat the oven to 375°F (190°C). Toss the cubed French bread with olive oil, garlic powder, and dried parsley in a bowl.
- 10
Bake the Croutons
Spread the bread cubes on a baking sheet and bake for 10-15 minutes or until golden brown and crispy. Remove from oven and let cool.
Combining Ingredients
- 11
Combine Fettuccine and Fondue
In a large mixing bowl, combine the cooked fettuccine and garlic-Parmesan fondue. Toss until the pasta is evenly coated.
- 12
Serve the Dish
Plate the fettuccine Alfredo, top with sliced grilled chicken, and sprinkle crouton crumble on top. Serve immediately.