Grade: A
Time it takes: about an hour - there was a good bit going on in the kitchen that night, so I'm sure you could finish up this meal in less time; also note that the chicken calls for being soaked in buttermilk overnight, but it isn't absolutely vital just start with the chicken and let it rest in the buttermilk while you prep everything else
Yield: Serves 4
Source: adapted from Kevin & Amanda - a food blog (perfect, creamy, fettuccine alfredo)
I got sick over Christmas this year - two days beforehand to be exact and still can't shake the cough or the runny nose. Grumble. I also was sick over Thanksgiving this year, so my immune system really just wanted to knock both those holidays down for me. I spent Christmas day as an exhausted lump on the couch, waking up for nose blowing and bouts of coughing. I am glad that Christmas Eve is my traditional make a special dinner day instead of Christmas day. I had much more energy on Christmas Eve!
I wasn't entirely sure if I was going to make anything at all for Christmas. Being sick I was of the let's just be lazy this year opinion, but I was swayed at the last minute that Christmas dinner must go on! We somewhat regularly make a honey glazed ham for Christmas, but we had made that just for shits and giggles only a short time ago. So, I read recipes until I finally thought "Eureka! I shall make alfredo!". Chris, not being a big pasta fan, was less than thrilled until I said "I'm making steak skewers too." Bam, he was sold. (recipe to follow)
This was my third attempt at making alfredo sauce. The first turned out well if I remember correctly, but I have no idea what recipe I had used - the days before I documented such things. The second was super thin. This one was thick and creamy and very good. It has a nice garlic flavour to it, and reheated most excellently. I made a double batch of it and covered my plate...the chicken, the fettuccine, the potatoes! The recipe below will be in original non-doubled amounts. Another example of why I love food blogs so much, the instructions tend to be much more thorough and this is how it worked for me in my kitchen-esque. I think that is the reason this recipe turned out better than my last.
Christmas Eve dinner with the family watching The Santa Clause followed by passing out around 9pm...good times =)
Click below to expand for the recipe!
- For the chicken -
- 4 chicken breasts
- 1 eggs, beaten
- 1 cup buttermilk (or 1 cup milk plus 1 tablespoon lemon juice as a substitute)
- 1 1/2 teaspoons garlic powder
- 1/2 - 3/4 cup bread crumbs
- 1/2 - 3/4 cup parmesan cheese, grated (I like to use Kraft parmesan in the green container because it is a very fine texture, plus less to grate)
- salt and pepper to taste
- 2 tablespoons butter
- 2 tablespoons olive oil
- 4 chicken breasts
- For the Alfredo -
- 1 cup chicken broth or white wine (I used chicken broth because I had it on hand, and had every intention of drinking my white wine)
- 2 cups heavy whipping cream
- 1 cup parmesan cheese, grated (this is the part where I use the real stuff)
- 2 cloves garlic, minced (I substituted garlic powder, I was sick remember)
- 2 tablespoons cornstarch
- salt and pepper to taste
- 1 tablespoon or so fresh basil, chopped
- 1 teaspoon or so fresh parsley, chopped (I forgot to buy any at the store so I just skipped these two ingredients...it was very tasty still I promise, but if you have it by all means use it)
- 1 lb fettuccine noodles
Directions:
The night before take out your chicken breasts and trim them, either pound them until evenly thick or cut in two horizontally. I pretty much always cut my chicken breasts in two horizontally, I like how it cooks up better that way. I use to pound them, but this is so much easier. Mix together 1 cup buttermilk, 1 egg, and 1 1/2 teaspoons garlic powder in a ziploc bag. Put the trimmed and cut chicken into the ziploc and marinate overnight.
If you are going to make this more immediately... Trim and cut your chicken breasts and make your marinade, then let the chicken soak in the marinade while you prep everything else - chop, grate, find pots, etc.
Start by heating up a pot of water for your noodles.
Mix together bread crumbs, parmesan cheese, salt and pepper. Remove the chicken from the buttermilk, and coat in bread crumb mixture. Repeat until all the chicken is breaded. Set aside for a minute.
In a medium saucepan, heat chicken broth over medium high heat until it comes to a boil. Reduce heat to medium and whisk in the heavy whipping cream, cornstarch, and garlic. Bring to a soft boil and whisk for one minute. Reduce heat to low, stir in parmesan cheese, salt and pepper. Let simmer for 10 minutes or until the rest of the meal has come together to melt the cheese and thicken, whisk occasionally.
When the water is boiling, add your fettuccine noodles and cook according to the package.
Heat up a skillet over medium heat, add butter and olive oil and let it get nice and hot (do this while you let your sauce simmer and thicken). When the skillet is hot enough, add the chicken and cook 5 minutes on each side, until golden brown and cooked through. At this time, your noodles should be cooked and your sauce should have been simmering for 10 minutes.
If you managed to remember your basil and parsley, add them to the alfredo sauce and stir. Drain your cooked fettuccine noodles. Remove the chicken from the heat.
Now you are ready to plate. Gather a bundle of noodles on a plate, spoon as much alfredo sauce as you want on top, set a piece of chicken or two on top or next to your pasta, drizzle a bit more alfredo sauce on your chicken, maybe grate some fresh parmesan on top, and you are good to go. Enjoy!