How to Cook Appetizing My Way Italian Chicken Alfredo

My Way Italian Chicken Alfredo. The Taste You'll Love To Serve With Classico Pasta Recipes. Bring a large pot of water to a boil, and salt generously. Add the pasta and cook according to package directions until al dente (tender but still slightly firm).

Tender fettucine noodles covered in a creamy homemade alfredo sauce and then topped with seasoned chicken. Juicy morsels of breaded chicken with alternating bites of creamy parmesan covered pasta domes are the perfect pairing for an exquisite meal! Add a crisp leafy green salad, Artisan bread and a glass of red wine to complete this Italian dining experience. You can have My Way Italian Chicken Alfredo using 21 ingredients and 9 steps. Here is how you cook it.

Ingredients of My Way Italian Chicken Alfredo

1. Prepare 6 of Fresh Chicken Fillets Cubed.
2. Prepare 2 of Tblsp Ginger and Garlic Paste.
3. It's 1 (500 g) of Packet long flat pasta.
4. Prepare 50 g of Spaghetti.
5. It's 1 of Tray Fresh Mushroom sliced.
6. It's 1 of Large Onion Chopped.
7. You need 2 of Spring onions chopped.
8. It's 2 of Tblsp fresh Coriander.
9. You need 1/2 cup of good olive oil.
10. Prepare to taste of salt.
11. Prepare 2 tsp of cracked black pepper.
12. It's of For Sauce :.
13. It's 2 of Tblsp butter.
14. It's 4 of Tblsp flour.
15. It's 2-4 cups of milk.
16. You need 2 cups of good cheddar cheese.
17. Prepare 2 tsp of Black Pepper 1 1/4 tsp salt.
18. Prepare 2 of Tblsp fresh chives.
19. Prepare of Garnish :.
20. Prepare of Sprinkle of Italian dried herbs.
21. Prepare of freshly chopped chives.

In a large skillet, heat oil over medium heat. Sprinkle chicken with Italian seasoning, salt and pepper. In a large skillet over medium-high heat, heat oil. Add chicken and season with salt and pepper.

My Way Italian Chicken Alfredo instructions

1. Boil your pasta and spaghetti in a large pot of water with 2 Tblsp of oil and 1/2 tsp salt..
2. In another pot Braise your onions till translucent and golden. Add in your chicken and ginger garlic paste and cook till tender..
3. Wash and slice your mushrooms. Add them into your pot with the chicken. Add in your chopped spring onions and coriander. Season with salt and pepper and cook for 5 -8 mins..
4. In a large saucepan, Add in your butter. Once melted, add in your flour and cook till a paste. Add in your milk and season..
5. Once your white sauce is simmering add in your chives and cook for about 5 mins till slightly thick..
6. Once slightly thick add in your 1 1/2 cups of the cheese and stir till all the cheese is melted and sauce is thick and creamy..
7. Drain your pasta and rinse slightly with cold water to stop the cooking processes. Once washed and drained add into the pot with the chicken and mix well..
8. Add in your sauce and remaining 1/2 cup cheese. Over low heat stir to melt the cheese and pasta to be creamy. Season with extra salt and pepper to taste. If the pasta is to thick for your liking you can always add more milk to loosen up..
9. Once done garnish with dried Italian herbs and fresh chopped chives..

I don't claim to be Italian, and I'm sure many Italian nonnas would cringe at a pressure-cooked chicken Alfredo, but this recipe is kept simple to ensure the integrity of the classic dish. Please note this recipe uses heavy whipping cream, and I cannot guarantee the same success with any other liquid. Still, for my money, I'll keep the recipe intact and only for very special occasions and as a side dish. You'll find many different interpretations of Fettuccine Alfredo, some without mushrooms, some with nutmeg and of course the original without any cream at all, just butter and grated Romano. Although there are plenty of pasta sauces that are similarly based on the combination of butter and Parmigiana cheese, the American version and Italian version are completely different.