Friday, November 6, 2009

Best-ever Chicken Fettuccine Alfredo

Ok, so we came across this recipe that claimed to be the "best ever" Fettuccine Alfredo. My sister was the first one to try it out, she said it was incredible, so I thought I'd give it a shot myself. Let me tell you - this is in fact the absolute best chicken fettuccine alfredo I've EVER had. Try it for yourself.

First you'll need to make your marinade for your chicken breasts. Mix the following ingredients in a plastic bag and put your chicken in for a while and stick in the fridge.
  • 1 egg beaten

  • cup milk + 1 tbsp lemon juice

  • 1 1/2 teaspoons garlic powder

I did this about an hour or so before I started cooking.

Now, make your bread mix to coat the chicken. Mix the following ingredients together:

  • 1 cup flour

  • 1/3 cup seasoned bread crumbs

  • 1 teaspoon salt

  • 1 teaspoon baking powder

  • 1 tbsp Montreal Steak Seasoning

Now remove your chicken from the marinade and coat both sides in the mixture you just stirred up.

Before you start cooking the chicken, you'll want to get your pasta going. I cook about half a box for my husband and I. Boil your water, throw in some salt, and then cook your noodles according to the package instructions.

Now on to the's what you'll need:

  • 1 cup chicken broth (or white wine...that's what I used)

  • 2 cups heavy whipping cream

  • 1 cup grated parmesan cheese

  • 2-3 cloves minced garlic

  • 2 tbsp cornstarch

  • 1/2 tsp salt

  • 1/2 tsp pepper

  • 8 basil leaves, chopped (if you don't have fresh, just do a couple tbsp of dry)

  • 1 tbsp fresh parsley, chopped

In a medium saucepan, heat chicken broth (or wine) over medium high heat, bringing to a boil. Reduce heat to medium and whisk in heavy cream, cornstarch, and garlic. Bring to a soft boil and whisk for one minute. Reduce heat to low, whisk in parmesan cheese, salt and pepper. Let simmer for about 10 mins to melt cheese and thicken.

Now, on a different burner, heat 2 tbsp butter and 2 tbsp olive oil in a large skillet on med-high heat. After it gets pretty hot and starts to sizzle, add your chicken breasts. The cook time is going to vary depending on how big/thick your chicken breasts are...anywhere from 5-8 minutes on each side should do it. You want them to be nice and golden brown.

While the chicken is cooking, stir in your herbs (basil & parsley) to the alfredo sauce.

You're all done! Just need to assemble your delicious dinner. Here's how I do it...pasta, sauce, chicken, and more sauce on top! YUM!


  1. I'll have to give this one a try since you both love it.

  2. you have a blog! YAY! So glad to find it!