Tag Archives: alfredo sauce

Fettuccine Alfredo

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alfredo1

My husband prefers decadent cream sauces to my preferred red, but I’m willing to make the sacrifice to make him happy 😉 I’m already planning on going to the gym in the morning! Any exercise after such a fat-filled, dairy-tastic meal has to be better than no exercise at all! This recipe makes about 6-8 servings and sadly, does not reheat well. Thanks for reading, enjoy!

Fettuccine Alfredo – adapted from The Pioneer Woman

  • 1 pound Fettuccine Noodles
  • 1 stick Butter
  • 1 cup Heavy Cream
  • Salt and Pepper, to taste
  • 2 cups Freshly Grated Parmesan Cheese

Directions –

In a saucepan or skillet, warm butter and cream. Season with salt and freshly ground black pepper.

Grate Parmesan cheese and place half of it into a large serving bowl. Pour warm butter/cream mixture over the top. Reserve some of the pasta water, then drain pasta and immediately pour it into the bowl.

Toss a couple of times, then sprinkle in the other half of the Parmesan. Toss to combine, thinning with pasta water if necessary. Serve immediately as a main course or accompaniment to meat or salad.

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Alfredo, Shells, Chicken, Broccoli and Cheese!

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This is a recipe my sister gave me years ago – I don’t know what its official name is, so that explains why this title is so long!;o) It also leaves no questions as to what is in it. My family has always enjoyed this and it couldn’t be easier to throw together. Thanks for reading!

Ingredients –

  • 1 pound box of shell pasta
  • 1 1/2 – 2 pounds bone-in skin on chicken breast
  • 1 – 14 ounce bag frozen broccoli florets
  • 1 – 16 ounce jar alfredo sauce
  • 1  – 8 ounce block of sharp cheddar cheese, grated
  • salt, pepper and olive oil for roasting chicken
  • lemon pepper

Directions –

1. Preheat oven to 350 degrees. Rinse and pat dry the chicken breasts then season them well with olive oil, salt and pepper. Roast in the oven for 30 – 35 minutes. Let the chicken cool until you can safely handle it, then shred it  and set it aside.

2. Put a large pot of salted water (at least a gallon) to boil. Once it’s come to a rolling boil pour the pasta into the pot, stir occasionally to prevent sticking and to ensure even cooking. Once it’s finished, drain pasta and set aside.

3. Steam the broccoli in the microwave by dumping the bag in a microwave safe container. Add a little water then cover tightly with plastic wrap – don’t forget to poke a few holes to let steam out. I cooked mine for 4 minutes – they don’t have to be completely cooked through.

4. Get a large bowl out add pasta, shredded chicken, cheese, broccoli and alfredo sauce, then season well with lemon pepper. Spray a 13×9 baking dish with Pam and pour the pasta mixture then sprinkle the top with more cheese. Cover loosely with foil and bake for 25 minutes, then remove foil and bake for another 5 minutes, or if you like your cheese to brown and bubbly, you can place it under the broiler for a few minutes instead. Enjoy!