American cuisine

Easy

Chicken Alfredo With Homemade Fettuccine

Name: Chicken Alfredo With Homemade Fettuccine
Prep time: 20 min
Cook time: 1 hr 10 min
Total time: 1 h 30 min
Yield: 3 servings
Cuisine: American
Ingredients: For The Pasta Dough; 2 cup All-purpose flour; 1 medium Egg; 4 medium Egg yolks; 1 tbsp. Olive oil; 1/4 tsp. Salt; For Rolling the Dough; 1/2 cup All-Purpose Flour; For Roasting Chicken; 1 large Shallot; 3 cloves Whole garlic; 3 sprigs Thyme; 2 large Chicken leg quarters; 1/2 tsp. Salt; 1/2 tsp. Ground black pepper; 1 tbsp. Olive oil; For Alfredo Sauce; 4 tbsp. Butter; 1/4 cup Heavy cream; 3/4 tsp. Salt; 2 oz. Hot water or pasta water; 6 oz. Grated Parmesan Cheese; Garnish; 1 tbsp. Basil; ㅤ ㅤ Parsley, to taste; 1 tbsp. Grated parmesan cheese

Chicken Alfredo with fettuccine is a classic pasta dish and now you get to learn how to make it at home. It is creamy and light, even better than ones from the restaurants.

Chef Nick Wisman

RATING LIKE SAVE PRINT

Chicken Alfredo With Homemade Fettuccine

5 stars rating if you like it!

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Recipe

Tips

PRE TIME: 20 min

COOKING TIME: 1 hr 10 min

TOTAL TIME: 1 hr 30 min

3 SERVING

Ingredients:

For The Pasta Dough
2 cup All-purpose flour
1 medium Egg
4 medium Egg yolks
1 tbsp. Olive oil
1/4 tsp. Salt
For Rolling the Dough
1/2 cup All-Purpose Flour
For Roasting Chicken
1 large Shallot
3 cloves Whole garlic
3 sprigs Thyme
2 large Chicken leg quarters
1/2 tsp. Salt
1/2 tsp. Ground black pepper
1 tbsp. Olive oil
For Alfredo Sauce
4 tbsp. Butter
1/4 cup Heavy cream
3/4 tsp. Salt
2 oz. Hot water or pasta water
6 oz. Grated Parmesan Cheese
Garnish
1 tbsp. Basil
ㅤ ㅤ Parsley, to taste
1 tbsp. Grated parmesan cheese

Directions:

Step 1

【For Pasta Dough】By hand: Place the flour in a pile with a hole in the middle for the eggs.

Step 2

Gently fold together with a bench scraper and add olive oil and salt once it starts to come together.

Step 3

Knead by hand for 20 minutes until the dough ball becomes smooth and stretches.

Step 4

Rest the dough in a medium bowl, covered with plastic wrap, for 20 minutes.

Step 5

Then separate into four portions, keeping one portio2n and the rest in the bowl covered in plastic wrap.

Step 6

Using the rolling pin, roll the portion of dough until it is ¼ inch thick.

Step 7

Using a pasta-sheeter attachment for the stand mixer, set the thickness to the thickest setting (usually #1). Lightly dust with flour and turn on the pasta sheeter to medium speed, around the “5” setting. Run the dough through the sheeter and if not uniform in size, fold into thirds and run it through again.

Step 8

When you have a generally uniform rectangle, increase the sheeter setting to #2 and run the pasta through twice. Gently dust the pasta sheet in flour and increase the setting to #3 and run the pasta through twice. Gently dust the pasta sheet in flour and increase the setting to #4 and run the pasta through twice. Gently dust the pasta sheet in flour and increase the setting to #5 and run the pasta through twice. Gently dust the sheets in flour and stack on a cool workspace, covered in a towel. Repeat with the remaining dough balls.

Step 9

Change the pasta sheeter attachment into a noodle sheeter and turn on to medium speed, around the “5” setting.

Step 10

Run the sheets through the cutter to produce fettuccine noodles, placing the noodles on a lightly floured surface. Cover with a towel and repeat with the remaining sheets.

Step 11

【For Roasting Chicken】In a roasting pan or cast iron pan, place shallot, whole garlic, and thyme.

Step 12

Season chicken with salt and pepper and olive oil.

Step 13

Place on top of aromatics in the pan.

Step 14

Roast 425°F/218°C oven for 20 minutes, or until internal temperature reaches 165°F/74°C.

Step 15

Let cool 15 minutes, pick the meat off the bone, and set aside.

Step 16

【For Alfredo Sauce】Place the water in a large pot and bring to a boil. Add the 2T of salt to the boiling water.

Step 17

Meanwhile, in a large saute pan, melt the butter, heavy cream, and salt together.

Step 18

Add the pasta, giving it a good stir to separate the noodles, and cook until al dente, 60-90 seconds.

Step 19

Strain the pasta and add it to the saucepan.

Step 20

Add 2 oz. of the cooking water to the saucepan and add half the cheese. Stir until the cheese melts, adding more water in 1 oz ladles as needed.

Step 21

Add the remaining cheese and stir until melted, adding more water as needed. Add the chicken and toss to coat.

Step 22

Plate with fresh parsley and more Parmesan-Reggiano as a garnish. Enjoy!

Final Notes

【For Pasta Dough】By mixer: Place flour in the bowl with a dough hook attachment. Add the eggs and mix for 5 minutes on low speed. Add oil and salt then increase speed to medium and mix for 10 minutes until the dough ball becomes smooth and stretches.

How To Cut A Whole Chicken