Description
This easy chicken fettuccine alfredo recipe without heavy cream is a quick and easy weeknight meal that is on the table in less than 30 minutes. Made with just a handful of ingredients, this chicken pasta is made without heavy cream yet is still wonderfully rich and creamy.
Ingredients
Scale
- Four boneless chicken breasts pan-seared, sliced, or Four cups cubed chicken. Keep warm. See *Note
- 12 ounces fettuccine or other long pasta
- Kosher salt
- 2 cups reserved pasta cooking water
- ¾ cup unsalted butter cubed. Do NOT use margarine.
- One cup finely grated Parmesan cheese plus more for serving (very good quality)
- Freshly ground black pepper
- Garnish: Chopped fresh parsley or basil leaves
- Freshly grated Parmesan cheese
Instructions
- Cook in a large pot in salted boiling water, while shaking the pasta, until al -dent. Remove water (** This is very important) Save 2 cup pasta cooking water.
- Place a large pan on medium-low heat and add 1 cup of pasta water to it. Just let it boil slightly, then beat 1 tbsp butter, one by one, until melting.
- Slowly add paneer, keep whisper constantly, making sure that Before adding each extra it melts and mixes well.
- Whisk additional 1-cup pasta in water.
- Add pasta and mix until it is coated in the sauce.
- (Note – If the cube chicken is being used, add it now and mix well.)
- Taste and do a season with kosher salt and fresh ground pepper if you want.
- On low flame, cook for about 3-5 minutes, just until pasta Do not absorbed most of the liquid. Stir often to protect the cheese covered pasta from burning.
- To serve, place 1/4 part of pasta in the plate and add 1 chopped chicken breast.
- Pour a lot of grated permanent permanent cheese and decorate it with chopped fresh parsley or basil leaves.
- Enjoy!
Notes
- Slightly customized from Bon Appetit Fettuccine Alfredo.
- *Notes: A combination of any type of ripe chicken breast or light and dark chicken meat can be used. Four chicken breasts are equal to about 4 cups chopped chicken meat.
- The end result of this recipe will be determined by the quality of the material, especially from butter and concert. No cream is used, so “cream” is developed by emulsion of pasta water, butter and permanent cheese. The end result is excellent.
- Prep Time: 5 minutes
- Cook Time: 20 minutes
- Category: Main course
- Cuisine: American, Italian
Nutrition
- Calories: 874 kcal
- Sugar: 2 g
- Sodium: 569 mg
- Fat: 49 g
- Saturated Fat: 28 g
- Carbohydrates: 62 g
- Fiber: 3 g
- Protein: 47 g
- Cholesterol: 285 mg