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$11.14

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Chicken Fettucine Alfredo Primi Piatti

By Primi Piatti
8 ingredients | 1120Kcal Calories | 15 Minutes

Classic Fettucine Alfredo with Chicken. Easy to make and delicious.

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Chicken Fettucine Alfredo

Classic Fettucine Alfredo with Chicken. Easy to make and delicious.

  • Utensils
    • Pasta fork
    • Non-stick fry pan
    • Large Pot
    • Wooden Spoon
  • Cook time 15 MIN
  • Servings 2

Ingredients (8 items)

  • Colavita Fettuccine Nest Pasta

  • Perdue Grilled Chicken Breast Short Cuts

  • Land O Lakes Salted Butter

  • Organic Valley Heavy Cream

  • Parmigiano Reggiano

  • Fine ground Black Pepper

  • Fine Kosher Salt

  • Minced Garlic

    • SubIngredients

    • Semolina Wheat

    • Niacin

    • Iron

    • Thiamine

    • Mononitrate

    • Riboflavin

    • Folic Acid

    • Vinegar Salt

    • Soy Protein Concentrate

    • Maltodextrin

    • Spices

    • Garlic Powder

    • Onion Powder

    • Soybean Oil

    • Milk

    • Gellan Gum

    • Salt

    • Sweet Cream

    Allergens

    • -

    Certification

    • ‐ Kosher

Chicken Fettucine Alfredo

Unpack ingredients

  • 10 Fine Kosher Salt - 10 Fine ground Black Pepper - 142 g Parmigiano Reggiano - 224 g Colavita Fettuccine Nest Pasta - 124 g Perdue Grilled Chicken Breast Short Cuts - 236 ml Organic Valley Heavy Cream - 28 mg Land O Lakes Salted Butter -

Bring water to a boil

  • 10 Fine Kosher Salt -
  • Large Pot -

When the water boils, add the pasta and cook for 10 minutes or to you preference.

  • 224 g Colavita Fettuccine Nest Pasta -

While the pasta cooks, begin to make the alfredo sauce. Add butter on a hot non stick pan.

  • 28 mg Land O Lakes Salted Butter -
  • Non-stick fry pan - Wooden Spoon -

Once the butter melts, add garlic

  • 28 mg Land O Lakes Salted Butter -
  • Wooden Spoon -

Once the garlic is browned, add the chicken, salt and pepper.

  • 10 Fine Kosher Salt - 10 Fine ground Black Pepper - 124 g Perdue Grilled Chicken Breast Short Cuts -
  • Wooden Spoon -

Once chicken is browned then add the heavy cream. Simmer for a few minutes until it thickens.

  • 236 ml Organic Valley Heavy Cream -
  • Wooden Spoon -

Then add the cheese

  • 142 g Parmigiano Reggiano -
  • Wooden Spoon -

Add the pasta to sauce and mix together.

Dish the pasta one a plate.