This Fettuccini Alfredo was one of my favorite pasta creations yet. Using fresh fettuccini from my local Italian market was key along with using Parmigiano Reggiano. Parmigiano Reggiano is the real form of parmesan that is made in Italy. Paired with seasoned chicken, sundried tomatoes, & spinach this was the perfect bowl of pasta.
Note:
If you are not able to use fresh pasta, use your favorite dried pasta.
If you aren't able to use Parmigiano Reggiano, use fresh Parmesan that you can grate yourself.
I use half milk half heavy cream to lighten it up, feel free to use all cream or all milk if needed.
INGREDIENTS
Chicken:
1 pound chicken breast
1 tbsp oil
1 tsp garlic
1/2 tsp oregano
1/2 tsp onion powder
1/2 tsp basil
1/4 tsp salt
fresh cracked pepper or ground pepper
Pasta:
1 pound fettuccini or pasta of choice
1 cup of grated parmigiano reggiano or fresh parmesan
3 garlic gloves minced
3 tbsp of chopped sun-dried tomatoes
1 cup baby spinach
1/2 cup of heavy cream
1/2 cup of milk
1 tbsp cream cheese
2 tbsp butter
1 tbsp of crushed red pepper flakes (more or less to your taste)
1/4 tsp salt + more as needed
fresh cracked or ground pepper as needed
Italian parsley to garnish
Directions
Cut the chicken breast up into strips or cubes, season, cook and set aside.
Melt the butter over medium heat and add the garlic.
Add in the heavy cream and milk and let it start to simmer.
Add in salt, pepper, and crushed red pepper flakes.
Lower the heat and then add in grated cheese and cream cheese.
Add in the chicken and sun-dried tomatoes.
Let sauce simmer to your desired thickness.
In the meantime boil your pasta according to the direction. If using fresh pasta this part will only take minutes so do it closer to when the sauce is ready.
Once cooked to al dente, transfer pasta directly to the sauce and mix.
Reserve a cup of pasta water and add it to the sauce as needed.
Add the spinach and stir in for the spinach to warm through.
Top pasta with parsley, more cheese, and black pepper.
Serve warm with a side of garlic bread!
