The BEST CHICKEN FETTUCINNE ALFREDO (3 Step Version)

The BEST CHICKEN FETTUCINNE ALFREDO (3 Step Version)

Today’s Recipe:

**Click here to see my recipe blog: https://catherinesplates.com

NEW: To purchase my Dessert Cookbook, click link https://www.blurb.com/bookstore/invited/10034701/10feb0fb4a14a171cfaeed6889d6656eab1a0016
*To purchase my cookbook vol 1, click link https://www.blurb.com/b/9452561-catherine-s-plates
**To purchase my cookbook vol 2, click here https://www.blurb.com/b/10367334-catherine-s-plates-cookbook
***To purchase my cookbook vol 3, click here https://www.blurb.com/b/11248440-catherine-s-plates-3rd-edition-2022

***My Amazon StoreFront https://www.amazon.com/shop/catherinesplates
(As an Amazon Associate I earn from qualifying purchases.)

***Follow me on Social Media
Facebook @ https://facebook.com/catherinesplates/
YouTube @ https://www.youtube.com/channel/UCuvgtfqhHTKI5kymcLKeyxg
Pinterest @ https://www.pinterest.com/CatherinesPlates/
TikTok @ https://www.tiktok.com/@catherinesplates
Rumble @ https://rumble.com/c/c-1642522
Instagram @ https://www.instagram.com/catherines_plate01/

#catherinesplates #chickenalfredo #fettuccinialfredo

For Business Inquiries please contact me at catherinesplatesed@gmail.com
Write to me at: Catherine’s Plates 22720 Morton Ranch Road, Suite 160, Box 340 Katy, Texas 77449

welcome back everyone today I am going to show you how to make chicken fetuccini alfredo this is a really easy recipe there’s like three parts to it we’re going to prepare the chicken we’ve got to prepare the sauce and we’re going to make the pasta which I’ve got a big pot of water coming to a boil back there and once that comes to a boil I’ll show you what we’re going to add to that we’re going to start with two large chicken breast we want to turn these into cutlets we are going to cut these lengthwise in half I’m going to put my gloves on bring you over here let’s start making this I’ve got two pretty large chicken breasts that are boneless skinless take a sharp knife you’re going to start on one end about halfway down your chicken breast lengthwise and we’re going to slice through go very slow we want them evenly sized like that then we’re going to pound these out to make them nice and even there we go I’m going to get some plastic wrap and put it over the chicken nice and tightly around the edges of The Cutting Board that way you don’t have chicken going everywhere the large pot of water has come to a boil we’re going to add in about half a tablespoon of salt and then we’re going to add 8 oz of a fetuccini noodle uncooked and we’re going to cook it per the directions on the back of the package for all Dente I’m going to add more in there cuz I got hungry kids and I may double the sauce too I think that’s what we’re going to do all right so 16 oz we’re going to double the recipe now what we’re going to do is stir the pasta into the water for 1 minute that’ll help it not stick while it Cooks this takes about 12 to 14 minutes 12 minutes will be the Al Dente the 14 will be fully cooked all right let’s go back over and pound out our chicken I’m just going to use the flat edge of our meat mallet flatten out the chicken a little bit just so that it’s equal size all the way across don’t be thinking about anybody when you’re doing this step all right there we go now we’re going to season it up we’re going to start with some salt got some black pepper flavor it up garlic powder we’re just going to put it right across onion powder right across now I’m using some smoked paprika it’ll give it some flavor and also give that chicken some nice color to offset with that fetuccini in the sauce just going to take a fork and just kind of press in the seasonings and then we’ll flip it [Music] over season the other side little bit of salt oh whoops I guess we have to flip it over flip it over I got ahead of the gang there didn’t I season with a little bit of salt some black pepper it’s okay things happen in your kitchen right got some garlic powder yum that’s always good in feta right some onion powder lots of it I’m not chopping up an onion for this recipe today so we’re going to use lots of onion powder and that paprika this is a smoked variety you can use regular if you want I’m using it really for the color just going to press that in now we’re going to give our chicken a crust as we cook it so we’re going to dredge it through the flour and before I do that we’re going to get our pan ready I’m using a large deep Skillet we’re going to place it on a medium high heat we’re going to add 2 tablespoons of butter you want to let that melt and start sizzling yeah we got Thunder going on right now so that’s what you’re hearing yeah I’m hoping the power stays on while that’s coming to a Sizzle I’ve got about half a cup 3/4 cup of flour here I’m not sure exactly how much you’re going to need but enough to coat all of our chicken it’s just a light dredge we’re going to pick up one of the chicken cutlets we’re going to place it into the flour press it down so it can grab a hold of that flour all over the chicken we’re going to pick it up we’re going to turn it over place it down give it a nice push into the flower there now we’re going to get ready to put it into a pan with the butter that’s sizzling to shake off the excess flour I’m going to be cooking these in two batches since we have four cutlets that way there’s room for them to cook so we’ll be doing two at a time now the second cutlet just put it into your flour we’re going to turn it over get the other side all nice and dredged then we’re just going to pick it up shake off that excess flour and we’re going to place it into the skillet now the chicken breast will take about 3 to 5 minutes on each side depending on the thickness of your chicken cutlet it should be golden brown on both sides and cooked through you don’t want to see any pink now with the other cutlets I would not dredge them until those chicken Brees come out of the pan let’s take a look yeah perfect let’s turn it over we’re going to cook these another three to 5 minutes you want to test with a meat thermometer or you can just like cut into it and check for dness we’re going to remove our cooked chicken onto a plate now I did cut my chicken in half just to check for dness we’re going to set the chicken off to the side after we’ve covered it with foil to save it for the end of the recipe now we are going to add two more tablespoons of butter to our Skillet so we can cook up the remaining cutlets I’ve cooked down my pan just a little bit and we’re going to put it on a medium high heat I’ve taken out some of the excess grease from the pan left about half a tablespoon of that excess butter we are going to add in an additional four tablespoon of butter now we are fixing to make that delicious creamy Alfredo sauce I am doubling the recipe as I was doubling the pasta also but we’re not doubling the chicken while the butter is melting in the skillet we are going to add a block of cream cheese now this is 8 oz I let it sit out while I was cooking the chicken and also the pasta that way it was nice and soft so that way it’s easier in the skillet to melt now to this we’re also going to add half a cup of chicken broth and we’re going to add in a lot of garlic about one 1 and 1/2 tablespoons we’re going to blend this together until the cream cheese and the butter is melted and we have a smooth consistency all right we are going to add in one cup of heavy whipping cream we are going to allow this to simmer for just a few few minutes until the sauce has thickened we are going to taste for salt and pepper ooh that’s good we’re going to crack in some black pepper and salt let’s whisk that together going to grate in a wedge of Parmesan cheese most of it anyway look at that make it fresh we’re going to whisk this all together we’re going to clear this thing bring our pasta in put it in coat it really good in with a little bit of water and stirred it every so often that way it wouldn’t stick all right let’s place all of the pasta into the sauce we’re going to stir it all together make sure that fetuccini is well coated with that sauce it looks so delicious look how creamy that sauce is all right we’re fixing to lay across our pasta that chicken that we cooked now I sliced it made it look nice and pretty we’re going to add some additional parmesan cheese right across that all flavor give it a pop of color with some fresh parsley and some FL flavor what do y’all think of my fetuccini alfredo with chicken let’s take a bite [Music] M that’s delicious you are going to think that you were at an Italian restaurant but a lot cheaper nice and creamy full of flavor flavor that chicken is nice and tender y’all give me a thumbs up on this one make sure you like the video if you’re making this easy three-step recipe let me know down in the comments all right y’all I’m going to see y’all on the next episode I got some hungry people right now so I got to feed them bye