Broccoli Chicken Fettuccine Alfredo - Semi Homemade Recipes (2024)

FAQs

What can I add to fettuccine alfredo to make it taste better? ›

You could just add garlic powder, sure, but quickly sautéeing fresh garlic while your pasta cooks is a great way to layer flavor. Resnick likes to add spinach as a way to cut the richness of the sauce. Add a tablespoon or so of olive oil and a few cloves of minced garlic in a sautée pan over medium heat.

Fresh herbs will brighten and freshen the flavor of the sauce. Resnick suggests using parsley, thyme, oregano, or chervil, or mixing and matching depending on what you like. To use them, finely mince 2 tablespoons of your chosen herbs. Heartier herbs like thyme or oregano can be added in to simmer with the sauce.

Sauce: Chicken Alfredo is typically made with a rich, buttery, and creamy white sauce that is made with heavy cream and Parmesan cheese. Chicken Fettuccine, on the other hand, can be made with a variety of sauces, such as tomato-based, garlic and oil-based, or pesto-based.

Add Cheese

The key ingredient in Alfredo sauce is cheese—generally Parmigiano Reggiano—and lots of it. To thicken Alfredo sauce, simply add more cheese than the amount called for in a recipe until you achieve the consistency you want.

Add a few dashes of garlic powder to your simmering sauce, or a clove or two of fresh sauteed garlic, to brighten up the Alfredo and make its flavor pop. You can also sprinkle in some fresh or dried herbs, like oregano, thyme, or basil, to add complexity to the sauce.

The original fettuccine Alfredo

The real Alfredo sauce is delicious because of its simplicity. The only ingredients are butter, Parmesan cheese and pepper. That's it! You'll find neither heavy cream nor parsley in the original recipe.

Maybe it needs a touch of salt, red pepper flakes, or some fresh garlic to liven it up. You could add dried or fresh herbs too: oregano, basil, thyme, tarragon, parsley—they're all great! Want to go next level? Toss in some chopped anchovies (or anchovy salt), olives, or some lemon zest and/or juice.

After 12 ounces of fettuccine pasta noodles are finished cooking, reserve 2 cups of the pasta water to include in your sauce. The starchy water is essential to creating a thick, creamy sauce consistency.

The best side dishes to serve with Chicken Alfredo are garlic bread, Italian salad, broccoli, bacon wrapped asparagus, bruschetta, garlicky spinach, green beans, Caesar salad, corn on the cob, breadsticks, bacon, Caprese salad, roasted Brussels sprouts, zucchini boats, glazed carrots, blistered tomatoes, and scalloped ...

What is the best pasta to use with Alfredo sauce? ›

As a general rule, pair the heartier sauces with the wider noodles: Wide ribbons like pappardelle pair well with rich, meaty sauces while the thinner flat noodles, like fettuccine or linguine, are best paired with simple cream sauces like Alfredo or delicate proteins like seafood.

Mix together a little cornstarch in a small bowl with some cold water (or other liquid) until the mixture is smooth to form a slurry. Slowly, whisk the slurry into the simmering sauce in a pan over medium to medium-high heat. Whisk the slurry slowly into the hot sauce until you get the desired thickness.

One of the key components to making a thick and creamy Alfredo sauce is the cream. That being said, I think you could get away with using half and half or if in a real pinch, whole milk. Keep in mind that the less fat content in the dairy the thinner and less appealing the Alfredo Sauce will be.

While controlling the heat is what helps the fat (oil) not separate from the sauce in the first place, adding cream to your leftovers is what helps to revive the dish. This leaves the pasta nice and creamy again and makes sure that it's not dried out.

A good way to reheat any pasta is in a 10 inch skillet with a lid and some milk or cream in your case, or even just a bit of water to creates steam which heats the pasta . so medium high heat until pan is warm, put in your leftover pasta and liquid of choice, about 2 tablespoons should do it.

Whisk the lemon juice into the sauce. The acid helps to balance the heavy sauce. Remove the pasta from the water and add into the sauce with ½ cup parmesan, stirring with tongs to combine.

Cover the fettuccine alfredo tightly with an oven-safe lid or aluminum foil. This will trap the steam inside the dish and keep the pasta moist.