Taisen's chicken fettuccine alfredo

Name: Taisen's chicken fettuccine alfredo
Cuisine: American
Ingredients: 2-4 big boneless chicken breasts (optional); 3 chicken bullion cubes; 1 can peas or any other vegetable (optional); 2 cups heavy cream; 2 sticks unsalted butter (regular butter will work but it will be very salty); 2 cups finely shredded parmesan cheese; 1 block parmesean romano cheese (shred this very fine. This seems to work better than the store bought one already shredded) substitute this for the shredded parmesean cheese if you use this. You can use both as well and that's very good; 1 cup the grated parmesan cheese. The store bought one you usually use for spaghetti; 1 pepper to your taste; 1 touch salt if you used unsalted butter (to your taste); 1 packages any kind of noodles (cooked); 1 extra parmesan cheese (both kinds and as much or as little as you want)

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taisen76 @cook_3888137

Bel Air , Maryland

I wanted to make an Alfredo sauce because my husband loves it and we have tried the store bought ones. None of them he liked. So , I went searching for a recipe and came across this except for a few changes that I made. My husband really likes this and so do my kids. My next time making it , I plan on adding shrimp instead of chicken !

2-4big boneless chicken breasts (optional)
3chicken bullion cubes
1 canpeas or any other vegetable (optional)
2 cupsheavy cream
2 sticksunsalted butter (regular butter will work but it will be very salty)
2 cupsfinely shredded parmesan cheese
1 blockparmesean romano cheese (shred this very fine. This seems to work better than the store bought one already shredded) substitute this for the shredded parmesean cheese if you use this. You can use both as well and that's very good
1 cupthe grated parmesan cheese. The store bought one you usually use for spaghetti
1pepper to your taste
1 touchsalt if you used unsalted butter (to your taste)
1 packagesany kind of noodles (cooked)
1extra parmesan cheese (both kinds and as much or as little as you want)

Cooking Instructions

1

Put boneless chicken breasts into a saucepan with water and chicken bouillon cubes. Add a pinch of salt and pepper. Boil until cooked all the way and place the chicken on a plate to cool. After it is cooled down, shred the chicken
2

In a big saucepan or large frying pan add in your butter. Melt the butter down and then add in your heavy cream. Add pepper and stir.
3

Cook some peas or any other vegetable that you want. This is optional. I did peas in butter and pepper
4

Add in your grated parmesan cheese. Stir well. Let that bubble for about 15 minutes, stirring constantly. You don't want this to burn
5

Add in your shredded parmesan cheese and continue to stir and cook. Try to get this as smooth as you can. Cook for at least 20 minutes or until the cheeses melt a good bit and the sauce combines well. If it is to thin you can add either pasta water or the stock from boiling your chicken.
6

Add in shredded chicken and stir. Continue to stir and keep hot.
7

Cook your noodles in water, a bit of salt and oil. You can also add in a cube or two of chicken bouillon or use the chicken water as well for extra chicken flavor.
8

Drain your noodles, and slowly and them into your sauce. Toss to cover and add more if needed. I don't add the whole package, as it isn't enough sauce for my taste.
9

You can add in the vegetable if you did one or do what I did and serve that on the side and whoever wants to mix it in can. Add a bit more pepper and cheese if you like. Taste before adding anything ! Serve and enjoy !

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Written by

taisen76 @cook_3888137

on March 28, 2015 20:01

Bel Air , Maryland

I was a stay home mother for years, and loved it. I'm always interested in trying new things and try to get my kids to try things at least once. I don't measure a lot of things. I go by taste and need to work on that .... I use a lot of different recipes, enjoy looking at ones online and trying them . I tend to change things to so you never know. I haven't been able to cook much for a bit , but I'm hoping to change that soon.