Let me just warn you – this is no means near lowfat so if you want a lowfat Alfredo sauce, then search elsewhere While this is not lowfat, it is soooo good! The farmer loves pasta, but he doesn’t like “those weird gourmet meals” so this was pretty normal for him. I made the sauce as the recipe called for and soon realized it would not be enough sauce for me a bowl, him two bowls, and a leftover bowl for him the next day, ha, so I ran to the store and bought some more whipping cream. We like sauce – if there’s not enough sauce, we aren’t happy. Once I was done cooking I served it to the farmer while he was laying on the couch. Picture this – the farmer laying on the couch, fire on, Gold Rush on the TV and a big bowl of Fettuccine Chicken Alfredo with some garlic bread and a glass of sweet tea – the boy was in heaven! He told me that his was one of his new favorites, which means I’ll be fixing this super easy meal often!
Fettuccine Chicken Alfredo
8 oz. fettuccine
2 tbsp. butter
1 cup whipping cream
1/2 tsp salt
1/8 tsp pepper
1/2 cup parmesan cheese
Chicken, however you like it
*I use the John Soules Fully Cooked Chicken Fajita strips from the frozen section at Walmart. Just throw it in the skillet and it’s ready to go!
Cook pasta according to package instructions. Cook chicken while pasta is cooking.
To make sauce, melt butter in a large saucepan. Add cream, salt, and pepper. Bring to a boil. Reduce heat and boil gently uncovered for 3 to 5 minutes or until mixture begins to thicken. Remove from heat and stir in the 1/2 cup Parmesan cheese.
(I tripled the sauce recipe and it made enough to have some leftover. You would probably be ok with doubling the recipe and fine with making the regular recipe if you don’t like much sauce or are only serving for one )
Drain pasta and add to sauce. Toss to combine. Sprinkle with additional Parmesan if you prefer.