Recipe: Yummy Classic chicken pasta Alfredo

Classic chicken pasta Alfredo. Alfredo is a creamy, dreamy pan sauce made from butter and Parmigiano-Reggiano cheese. There are a few additions and adaptations that exist. Unlike béchamel — another classic sauce — Alfredo is best made and eaten straight away.

Of course there are tons of jarred pasta sauces you can buy, but making alfredo sauce from scratch is actually so easy. Bring a large pot of water to a boil, and salt generously. Add the pasta and cook according to package directions until al dente (tender but still slightly firm). You can cook Classic chicken pasta Alfredo using 10 ingredients and 4 steps. Here is how you cook it.

Ingredients of Classic chicken pasta Alfredo

1. Prepare 1 (16 ounce) of package refrigerated cheese tortellini.
2. You need 1 tablespoon of vegetable oil.
3. Prepare 4 of skinless, boneless chicken breast halves, cubed.
4. It's 3 tablespoons of butter.
5. You need 1/2 pound of sliced fresh mushrooms.
6. You need 1 pinch of garlic powder, or to taste.
7. You need 2 cups of heavy whipping cream.
8. You need 1/3 cup of grated Parmesan cheese.
9. It's 3 tablespoons of chopped fresh parsley.
10. It's 1 teaspoon of salt.

Drain and toss with a splash of. This classic fettuccine Alfredo is made with cream, butter, Parmesan cheese, and parsley. It's a traditional Italian dish made with just a few basic ingredients that most home cooks are likely to have on hand. A classic homemade Alfredo sauce gets tossed with cooked chicken, peas and ziti pasta for an impressive meal that you can make on the fly.

Classic chicken pasta Alfredo step by step

1. Step 1 Bring a large pot of lightly salted water to a boil. Add tortellini. Cook, stirring occasionally, until tortellini float to the top and the filling is hot, about 5 minutes. Drain..
2. Step 2 Heat vegetable oil in a large skillet over medium heat; cook and stir chicken breast in hot oil until no longer pink in the center, about 10 minutes. Remove from heat..
3. Step 3 Melt butter in another skillet over medium heat; cook and stir mushrooms and garlic powder until mushrooms begin to soften, about 3 minutes. Stir heavy cream into mushrooms and bring to a boil. Reduce heat to medium-low and simmer until slightly thickened, about 3 minutes. Add Parmesan cheese, parsley, and salt. Continue to cook until cheese is melted, about 1 minute..
4. Step 4 Stir tortellini and chicken into mushroom-cream sauce. Simmer until heated through, about 2 minutes..

Fettuccini is the pasta of choice here but we've been known to swap with angel hair or vermicelli. You can use a variety of pastas. Drain well and place in a container (chafing dish or skillet) large enough to allow enough room to toss slippery noodles without accident. Still, for my money, I'll keep the recipe intact and only for very special occasions and as a side dish. You'll find many different interpretations of Fettuccine Alfredo, some without mushrooms, some with nutmeg and of course the original without any cream at all, just butter and grated Romano.