As promised from my last post from Chicago, here’s the recipe for the Chicken Fettuccine Alfredo. This is one of my favorites! Now if you are looking for a healthy meal, this may not be the recipe for you, but hey, it’s amazing so live life! I kinda mixed and matched several recipes into one recipe. What makes my recipe a little unorthodox from the traditional dish is that I add a sachet d’epices…which is a small sack full of herbs that’s added to the sauce to give that explosion of flavor…without the herbs actually being visible in the white sauce. I like to add my own things to my dishes and really, it’s all about tasting and eyeballing the ingredients.
4 boneless chicken breasts
4 tablespoons of butter
10 oz sliced mushrooms
3 cups heavy cream
2 cups grated parmesan cheese
3/4 cup feta cheese
1/2 cup goat cheese
1/2 cup cream cheese
White Pepper to taste
Garlic Powder to taste
Onion Powder to taste
Salt to taste
-a small sack (or use a clean gauze tied up with a string)
-Herbs de Provence
1. Evenly coat the chicken breasts with garlic powder, onion powder, salt and pepper.
2. Melt butter in a pot and sauté the chicken until light brown.
3. Take the chicken out of the pot and set it aside to let it cool. When cooled, cut the chicken into cubes.
4. Pour the heavy cream and cream cheese into the same pot that was used for the chicken. This is the secret to that flavor: mixing the chicken fat/butter/spices with the sauce.
5. In a separate pot, cook the pasta until al dente.
6. Add the sachet d’epices and mushrooms into the pot.
7. When the sauce starts simmering, add the remaining cheeses. This should create a very thick and creamy consistency of heavenly goodness!
8. Add the chicken cubes to the pot.
9. Remove the sachet d’epices. And add more salt, garlic powder, white pepper to taste.
10. When the pasta is ready, add it to the pot with the sauce. Cook for another couple of minutes.
11. Serve with a garnish of basil or light sprinkle of Italian seasoning. Enjoy!