Taisen's chicken fettuccine alfredo. Zatarain's® Chicken Alfredo Pasta With A New Orleans Twist Is Perfect For A Quick Meal. Great recipe for Taisen's chicken fettuccine alfredo. I wanted to make an Alfredo sauce because my husband loves it and we have tried the store bought ones.

It's so comforting, and delicious and will suit most picky palates! It also makes for great leftovers too and is easy to pop in the lunchbox the next day. Gradually add the half-and-half, peas and cheese. You can have Taisen's chicken fettuccine alfredo using 12 ingredients and 9 steps. Here is how you achieve it.

Ingredients of Taisen's chicken fettuccine alfredo

You need 2-4 of big boneless chicken breasts (optional).
You need 3 of chicken bullion cubes.
It's 1 can of peas or any other vegetable (optional).
It's 2 cups of heavy cream.
It's 2 sticks of unsalted butter (regular butter will work but it will be very salty).
You need 2 cups of finely shredded parmesan cheese.
You need 1 block of parmesean romano cheese (shred this very fine. This seems to work better than the store bought one already shredded) substitute this for the shredded parmesean cheese if you use this. You can use both as well and that's very good.
You need 1 cup of the grated parmesan cheese. The store bought one you usually use for spaghetti.
It's 1 of pepper to your taste.
You need 1 touch of salt if you used unsalted butter (to your taste).
Prepare 1 packages of any kind of noodles (cooked).
You need 1 of extra parmesan cheese (both kinds and as much or as little as you want).

Drain fettuccine; toss with chicken mixture. Chicken Fettuccini Alfredo Chicken Fettuccini Alfredo. Ingredients for Chicken Fettuccine Alfredo: We usually use chicken breast but chicken tenders would work well if that is what you have on hand. Fettuccini is the pasta of choice here but we've been known to swap with angel hair or vermicelli.

Taisen's chicken fettuccine alfredo step by step

Put boneless chicken breasts into a saucepan with water and chicken bouillon cubes. Add a pinch of salt and pepper. Boil until cooked all the way and place the chicken on a plate to cool. After it is cooled down, shred the chicken.
In a big saucepan or large frying pan add in your butter. Melt the butter down and then add in your heavy cream. Add pepper and stir..
Cook some peas or any other vegetable that you want. This is optional. I did peas in butter and pepper.
Add in your grated parmesan cheese. Stir well. Let that bubble for about 15 minutes, stirring constantly. You don't want this to burn.
Add in your shredded parmesan cheese and continue to stir and cook. Try to get this as smooth as you can. Cook for at least 20 minutes or until the cheeses melt a good bit and the sauce combines well. If it is to thin you can add either pasta water or the stock from boiling your chicken..
Add in shredded chicken and stir. Continue to stir and keep hot..
Cook your noodles in water, a bit of salt and oil. You can also add in a cube or two of chicken bouillon or use the chicken water as well for extra chicken flavor..
Drain your noodles, and slowly and them into your sauce. Toss to cover and add more if needed. I don't add the whole package, as it isn't enough sauce for my taste..
You can add in the vegetable if you did one or do what I did and serve that on the side and whoever wants to mix it in can. Add a bit more pepper and cheese if you like. Taste before adding anything ! Serve and enjoy !.

You can use a variety of pastas. S. sometimes we sneak in the full pound of pasta when feeding a crowd. [MUSIC PLAYING] Chicken Alfredo. You put salt and pepper in the flour and then you're just going to dredge the chicken. And then I'll saute them in a little bit of olive oil and butter to get them going. And I'm making some dressing for salad.