[Recipe-world] Today on Preppy Kitchen we’re making a creamy, delicious chicken Alfredo. So let’s get started. First off, grab a big pot. We’re going to fill it with water, set it over medium high heat, and don’t forget to salt it. Nobody wants bland unflavored pasta. So add in at least a couple teaspoons.
I like to go heavy on mine. While that comes to a boil, we’re going to get our chicken started. This creamy, indulgent recipe calls for three cloves of garlic, but that is an absolute floor, like no less than three is how you should read it. So when I make this, I’m going to go with eight cloves. I feel like that’s good amount as long as the cloves are big enough.
If they’re small, I would add some more. This is so important because you have the cream, you have the Parmesan, but you need to have like another flavor. Otherwise this is going to be very flat. These are on the small sides, so I’m not even counting. It’s just kind of like how it feels in my hand.
That’s kind of what you should do. I a smash remove the skin and we’re going to mince him up. (Soft music) All right, that’s all minced up. I went with a conservative nine cloves of garlic. Doesn’t seem like that much. In my mind, it’s like a quarter of a cup of minced garlic, freshly minced garlic.
Do not use the can stuff or the jar stuff. No, no. We want a pound of chicken, but like the garlic, you can double the chicken. It’s gone be super easy. There’s a lot of sauce and pasta to go around. So if you want more, just add a couple more breasts and it’ll be totally fine. You’ll just cook it in batches.
These are too thick. I’m going to slice them down the middle so they pan fry really easily. This thickness really has to be finished in the oven in my opinion. So you would get nice and golden. Pop it into the oven, let it come to 165 and then take it out. But that’s a lot of work so let’s just slice it down the middle and we’ll have more flavor on the meat as well.
There we go. Nice. Make sure your knife is nice and sharp. Definitely give your hands a wash right now. Much better. Now we’re going to season this with some salt and pepper. Just, I say three quarters of a teaspoon, but I do not expect you to have a little teaspoon like this. All right, same with the pepper.
She was pregnant, she wasn’t feeling well and felt weak and he wanted to make her something that’d be really nourishing but easy to digest. So we made her a fettuccine dish with this fresh butter Parmesan sauce. We’re having the Americanized version with the cream because it’s a whole story.
That’s a separate video. Our chickens prepped. We’re going to add one tablespoon of butter because it’s delicious, and two tablespoons of olive oil. Also delicious. Different burn rate. You’re not going to singe the butter. Warm your butter and oil over medium high heat. Get that nice and hot.
The butter should be melted. It’ll be sizzling away. I’m going to cook this in two batches. I don’t want to crab the chicken out. It should be nice and golden on either side and cooked all the way through. Okay, that looks good. The butter is just taking on a little golden color and you go two at a time.
I am going to tell you the story of how it became popular while it cooks. Because this is too cute. Like it keeps getting cuter. Alright, so Mary Pickford and Douglas Fairbank, they were like the superstars of the silent film era and they were on their honeymoon in 1920 in Italy. They came to Alfredo’s restaurant.
They had his noodles. They were obsessed. It was delicious. They gave him this gold plated fork, got picked up by the press and they became like world famous noodles. Everyone wanted to have this Alfredo dish. Back in the States, we want to have it. We just don’t have the same ingredients that you have like fresh Italian cheese and butter and everything is like a little bit different there.
So we added the cream to like just kind of get a rich vibe with what we could have at the time. I think that’s super cute. It’s like, oh, my wife, oh, I married. This is like a very loving story for a loving hearty dish. And if it’s all made up, don’t tell me. I want to believe this is all true.
I think it’s depending on your cooktop and what medium high means to it, you’ll be cooking for around seven minutes. Maybe a little bit less. Maybe a little bit more. It totally depends. Once it’s nice and golden, just flip it over and repeat. I grew up cooking on natural gas and it’s a more gentle heat than propane.
Propane is so hot. It’s crazy to me. My chicken’s golden. Removing it as promised. I love all of these caramelized bits over here. Next filet and repeat. My chicken’s done. It smells amazing. It’s time to add one pound of fettuccini to my boiling water. Keep an eye on this. Just give your pasta swirl so it doesn’t stick together.
And while your pasta’s cooking, we’re going to make this easy, creamy, delicious sauce. Today I’m using a nice store bought fettuccine, but if you want to go all out and make your own pasta, click up here for my how to make pasta video. It’s a really fun weekend project and it’s going to be even more amazing because you made it.
I drained the oil from my pan and I’m just going to give it a light wipe. I want to keep some of the brown bits. That’s where the flavor’s at. If it got really blackened, you can go ahead and wash it out. That’s going to be bitter, not delicious. Into the pan, we want one half a cup of butter, 113 grams, and two cups of heavy cream, 480 mils, and all the cream.
And of course I’m going to add all that delicious garlic. There we go. That’s the magic of the recipe in my humble opinion, along with a good Parmesan cheese. This will cook over medium heat and I’ll be storing fairly frequently. I don’t want anything to singe or burn. So just her occasionally.
And we’re watching for that butter to melt. Just already it smells amazing. This with the pasta and that chicken is so simple, almost no ingredients, but it’s beyond delicious. The last bit of prep is to grate your Parmesan cheese. Get a nice Parmesan. This is what you are tasting aside from the garlic.
So I would always recommend just using a nice wedge, grate it on your own. And if you can, a microplate is going to be the best for this. It’s like an angel cloud of cheese. I’m using a scale because I want 90 grams or one cup and I don’t want to mush all the cheese down to fit into a cup because I clearly want to add as much as possible.
It’s snowing cheese, but that’s kind of snow. All right, let’s see how much cheese we have. Ha either weigh the cheese, use your heart as a measurement or use a scale because this is definitely one cup and it’s only 40 grams, so I’m not even halfway there. What? I remember this last time I made this two weeks ago it was just like a mountain of cheese.
Because this shredder creates so much fluff. My butter’s all melted. I’m reducing this to a simmer, actually to like lowest of lows. It’s the hottest cooktop. I’m going to cook this stirring frequently for about five minutes or until it thickens up. We’re really just steaming off the useless water in this sauce.
I want all flavor. I also want to make sure that the garlic is really just like beautifully cooking and losing some of the bite, getting some more flavor and soaking all that cream with maximum garlic flavor. Okay, is this 90 grams? No I’ll just be here grating cheese all day long, but I won’t complain because I’ll be snacking all the cheese.
We’re going to season this with half a teaspoon of salt to start and half a teaspoon of cracked black pepper. Stir that in. We’re going to continue to simmer until it thickens up. Keep an eye on that pasta too. It should be perfectly al dente, not overcooked. And one of the most important things of all is you need to reserve a cup of the pasta water.
It’s like the most luscious thing ever, right after you mix the pasta in and then the pasta sucks up what little water was left and it becomes like a block of deliciousness, but it loses that silky texture. The pasta water is going to save you, has tons of starch that seeped out of the pasta and it’ll loosen the mixture up and wake it back up right away.
It is firmly on the al dente side. How I like it. It’s not going to fall apart. As promised, I’m reserving one cup of this magical pasta water. Set that aside. Now we’re going to drain the pasta. Coincidentally, my sauce is reduced. It’s time to add the Parmesan cheese so I’m just going to gradually whisk it over low heat so it becomes melty.
This is like the best indulgent comfort meal ever. Chicken soup gave me some Alfredo. There we go. Another reason you really want to use a finely grated Parmesan is it melts immediately. If you have like a big chunk or a couple big chunks hanging around, and you are heating the cream sauce, it could break.
That wouldn’t be nice. So this allows you to use like really gentle heat and it saves you some time too. Just like that. It’s all whisked in. I’m taking this off heat and we’re going to grab our pasta. Just before assembly, slice the chicken breasts up according to your desires. Now we’re adding our freshly cooked pasta right into the sauce.
You can give it a toss to coat as you go. This is currently the boy’s favorite dinner by the way, Lachlan and George will eat massive portions of this, so it’s actually going to be tonight’s dinner. Right now, this sauce looks amazing. It’s silky and liquid and just gorgeous. But as soon as it sets up, just get some pasta water.
It can help if you heat the pasta water up and it’s just going to make everything silky and wake it right back up. Finish it off with a sprinkle of parsley and just like that, it’s ready to enjoy. What’s so magical about this is that aside from it being cheesy, garlic, creamy, amazing.
It’s like just so delicious. It feels light and almost refreshing. It’s hard to believe, but you’ve got to try this out and I hope you get a chance to make this recipe. And if you like this video, check out my pasta playlist.
