Hello everybody, hope you’re having an incredible day today. Today, I’m gonna show you how to prepare a distinctive dish, chicken alfredo. One of my favorites. For mine, I’m gonna make it a little bit unique. This will be really delicious.
Chicken Alfredo is one of the most well liked of current trending foods in the world. It’s appreciated by millions every day. It’s simple, it’s fast, it tastes yummy. They are nice and they look fantastic. Chicken Alfredo is something which I’ve loved my whole life.
The trick to jerk chicken is nailing the flavor and consistency of the marinade. It should be paste-y, but not too thick and not too thin. This recipe starts with making the marinade, proceeds with cooking the chicken, and then mixes the chicken into a delicious Alfredo sauce to give it a Caribbean flavor.
To begin with this particular recipe, we have to prepare a few components. You can cook chicken alfredo using 22 ingredients and 9 steps. Here is how you can achieve that.
The ingredients needed to make Chicken Alfredo:
- Prepare Bechamel
- Make ready Milk
- Get onion (quartered with root attached)
- Make ready Bay leaf
- Take whole clove
- Prepare white roux (as needed)
- Prepare pasta
- Get Pasta of your choice ( I use Penne or fettuccine)
- Get Chicken Breasts
- Prepare Chicken Breasts
- Take Kosher salt
- Make ready Ground black pepper
- Get White roux (See hint)
- Make ready Butter
- Get Flour
- Prepare Alfredo sauce
- Take parmesean cheese (Grated) May need more or less to taste
- Prepare Kosher Salt
- Make ready White pepper
- Make ready Garnish
- Prepare Fresh Parsley for garnish (minced, optional)
- Take Parmesean cheese (grated, optional)
The sauce is enriched by cream cheese. Chicken Alfredo Recipes Creamy fettuccine Alfredo is turned into a mouth-watering chicken dish with these must-make recipes. Add veggies like broccoli or sun-dried tomatoes for extra flavor. Wash chicken breast then pat dry.
Steps to make Chicken Alfredo:
- In a large sauce pan add your milk. Make an onion pique by taking 1 quarter of the onion and attaching a bay leaf and placing clove in the middle of it to hold in place. If it falls apart it's ok because we're going to strain anyway.
- Once your onion is added to the milk simmer until you start to see bubbles and whisk in your roux. Only whisk in a little at a time. Bring to a boil and add more if necessary until it reduces down and becomes a light nape. When it coats the back of the spoon and you wipe it across and it still runs down the spoon very lightly then simmer for 30 mins or until the flour taste is cooked out
- While your sauce is simmering season your chicken breasts with kosher salt and pepper and saute in a little bit of clarified butter or olive oil. You can also bake chicken. Sear chicken breasts in pan until you get a nice color on both sides. Finish in oven for 10-12 mins or until chicken breasts read 165°F.
- Put one chicken breast aside and cut the other two in pieces. Take the reserved chicken breast and cut on a bias.
- Boil pasta until al dente. Drain
- When bechamel is done strain. Use half of the bechamel for a half box pasta and all the sauce for a whole box. You can also store the rest and use it for something else. Pour into another pot on low heat and whisk in parmesean cheese. A little at a time to your desired thickness. Season to taste.
- In a skillet add your sauce, pasta and chicken. Toss together, plate, add your reserved chicken breast on top, mince parsley and sprinkle. Top with parmesean. Serve. Enjoy.
- For the roux: melt butter and whisk in your flour. Whisk until it has a nice white almond color. When mixture thins and starts to bubble, reduce heat to low and cut back on the whisking. Cook until you smell a toasty aroma. That's when it's done.
- HINT: Spread roux mixture into a metal half pan or a metal baking pan will work to. Let it cool in the fridge until hardened. Break off pieces when needed and mince and whisk into roux. This will last until you use it up. So you don't have to make any for awhile.
Cut into thin strips ; Boil fettuccine pasta according to box instructions, when ready, set aside. Heat a non-stick pan with olive oil and add chicken strips. Remove chicken from pan when ready and set aside Pour chicken and pan drippings over pasta. In a heavy sauce pan, begin to heat cream cheese and butter on medium heat; slowly add milk. Stir until all clumps are out, add cheese, continue to stir, then add pepper.
So that is going to wrap this up for this special food chicken alfredo recipe. Thanks so much for reading. I’m sure that you will make this at home. There is gonna be more interesting food in home recipes coming up. Remember to bookmark this page on your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Go on get cooking!
