Chicken Fettuccine Alfredo

Total Time: 45 mins Preparation Time: 30 mins Cook Time: 15 mins

Ingredients

• Servings: 6
• 1 lb chopped cooked chicken meat
• 8 tablespoons butter, softened
• 1/4 cup cream
• 1/2 cup grated parmesan cheese
• 6 quarts water
• 1 teaspoon salt
• 1 lb fettuccine pasta (dried or fresh)
• freshly grated pepper
• grated parmesan cheese

Recipe

• 1 cream the butter in a bowl with a wooden spoon until it is light and fluffy.
• 2 beat in the cream a little at a time, and then beat in 1/2 cup grated parmesan cheese, a few tbsp at a time.
• 3 cover the bowl and set it aside (refrigerate if not ready to use, but bring to room temperature before use).
• 4 prepare the chicken and keep it warm.
• 5 you can use leftover chopped cooked chicken, or dice skinless, boneless chicken meat and saute in olive oil or butter a few minutes until cooked but still tender.
• 6 season as you like.
• 7 set a large pasta bowl or casserole in a 250 oven to heat while you cook the fettucine.
• 8 bring the water and salt to a rolling boil in a large stock pot.
• 9 drop in the fettuccine and stir gently with a wooden spoon or fork for a few moments to prevent strands from sticking.
• 10 boil, stirring occasionally until the pasta is tender (soft, but al dente or resistant to bite).
• 11 immediately drain the pasta into a colander.
• 12 make sure it's completely drained before transferring to the hot pasta bowl.
• 13 add the chicken and the creamed butter and cheese mixture and toss with the fettuccine and chicken until every strand is well coated.
• 14 season with salt and freshly grated pepper.
• 15 serve at once and pass grated parmesan cheese.