This simple and unique Italian recipe for fettuccine di pollo Alfredo with succulent roast veal brisket is dressed with a garlic Parmesan sauce that tops each pasta ribbon. This is a quick 30-minute Italian-American dinner that your family will love and want to enjoy again and again.
Why you’ll love this recipe:
It’s a quick 30-minute meal.
A rich, creamy sauce coats every strand of pasta.
It’s easy to scrub, as only one pan is used.
It tastes better than the chicken fettuccine from the famous Italian chain restaurant.
You can freeze leftovers.
Fettuccine alfredo is one of the most famous dishes in the world. But, ironically, they were first cooked in 1914 to cure the upset stomach of Alfredo di Lelio’s pregnant wife.
Equipment Needed :
Large 12-inch heavy enamel coated skillet
Non-skid cutting board
Liquid measuring cup
Rubber coated tongs
2 Tablespoons Olive oil
4 Chicken breasts split in half to get thinner pieces
3 Cloves garlic minced
2 cups Chicken broth
2 cups Whole milk
12 ounces Fettuccine pasta
½ cup Heavy cream
1 cup Parmesan cheese divided
½ teaspoon Salt
¼ teaspoon Black pepper
Heat the olive oil in a heavy 12-inch skillet (preferably cast iron or enameled).
Add the chicken breasts and season with salt and pepper.
Fry each side for 4 minutes, remove, place on a plate and set aside.
Add the crushed garlic and cook for a few minutes until fragrant (about 3 minutes).
Add the milk and chicken stock and bring to the boil.
Add the fettuccine and cook for about 9-10 minutes until tender. Stir frequently so that the pasta does not stick together.
When the pasta is cooked through, add the double cream and half of the Parmesan.
Cut the chicken breast into even slices, place on top of the pasta and sprinkle with the Parmesan and parsley (repeat when spreading).