Fresh alfredo sauce - about 25 mins to make. Try Parmesan-Reggiano mix next time
Bring pot of water, generously salted, to boil and cook noodles according to package (may need a little longer - did about 15 mins). Strain and toss with olive oil.
While pasta is cooking, cut chicken into strips and lay on wax paper - season with kosher salt and pepper. Heat large skillet over medium; add 2 Tbsps butter. When melted, raise heat to medium high and add chicken in 1 layer. Cook without moving until brown - 2 - 3 mins. Flip all pieces and cook 2 - 3 mins more then transfer to a bowl/plate.
Reduce heat to med and add rest of butter. Scrape bottom of skillet with a wooden spoon. When butter mostly melted, add garlic and cook for 30 sec. Then whisk in cream and bring to a simmer. Cook for 2 mins at simmer. Lower heat to keep sauce just warm.
Whisk in cheese until smooth. Add in chicken. Season with salt and pepper. Serve over noodles.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (309g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 1017 | ||
Calories from Fat: 623 (61%) | ||
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Amt Per Serving | % DV | |
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Total Fat 69.2g | 92 % | |
Saturated Fat 39.5g | 197 % | |
Monounsaturated Fat 20g | ||
Polyunsanturated Fat 4.7g | ||
Cholesterol 303.1mg | 93 % | |
Sodium 904.9mg | 31 % | |
Potassium 459.4mg | 12 % | |
Total Carbohydrate 50.7g | 15 % | |
Dietary Fiber 0.1g | 0 % | |
Sugars, other 50.6g | ||
Protein 48.1g | 69 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 1017
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