The LOADED Chicken Alfredo is packed with flavor and fun
- 1 tablespoon salt
- 1 teaspoons salt
- 2 tablespoons salted butter
- 1 poundâ brussels sprouts
- 2 tablespoonâ olive oil
- 1/2 teaspoons sea salt
- 1/4 teaspoons pepper
- 16 ounces fettuccini noodles
- 2 cups (476 g) heavy cream
- 1/4 teaspoons freshly ground black pepper
- 1 cupâ (100 g) parmesan cheese ( freshly grated )
- 2 cups chicken, (cooked and cut into 1-inch cubes)
- 8 strips bacon (cooked and crumbled)
- Carbohydrate 31.1246988727137 g
- Cholesterol 49.6960849792702 mg
- Fat 4.63560296367512 g
- Fiber 0.0345848357506206 g
- Protein 6.57310127788271 g
- Saturated Fat 2.15914060869603 g
- Serving Size 1 1 Serving (62g)
- Sodium 152.566050898989 mg
- Sugar 31.090114036963 g
- Trans Fat 0.68158003558418 g
- Calories 194 calories
Step-by-step
- Preheat oven to 400°F.
Heavy cream underpins this entire dish, acting as the stabilizer that keeps the parmesan from breaking into oily lumps when melted. Simmer the cream gently over medium-low heat; boiling causes the dairy solids to separate and leaves a grainy texture on the palate. Freshly grated parmesan melts much smoother than pre-shredded varieties, which are coated in cellulose to prevent caking in the bag.
Dietary Adjustments
Dairy-free alternatives require careful selection because canned coconut milk introduces a distinct tropical flavor profile. Cashew cream serves as a neutral substitute when blended at a one-to-one ratio with unsweetened almond milk. Gluten-free pasta starches differently than wheat fettuccine, so rinse the noodles in warm water immediately after draining to remove excess surface starch that thickens the sauce.
- Breakage occurs when sauce reaches a rolling boil; maintain a gentle simmer and whisk continuously.
- Leftovers keep safely in an airtight container for up to three days in the refrigerator.
- Reheat refrigerated portions over low heat with a splash of milk to restore emulsion.
