I love cheese really I do I also love chicken That's why I love this recipe
- Carbohydrate 64.593332657658 g
- Cholesterol 102.7934136238 mg
- Fat 32.1446770951908 g
- Fiber 8.32076010911081 g
- Protein 25.9497733766173 g
- Saturated Fat 17.2968149629098 g
- Serving Size 1 1 Serving (231g)
- Sodium 495.741003338742 mg
- Sugar 56.2725725485472 g
- Trans Fat 2.2315163268231 g
- Calories 644 calories
Step-by-step
- Prepare fettuccine noodles according to package directions.
- Melt ½ stick butter in a saucepan.
- Add garlic and stir.
- Pour in 1 pint half-and-half, add chicken and heat mixture until hot enough to melt cheese.
- Add cheese and stir until melted and sauce thickens slightly.
- Remove from heat and toss with fettuccini or farfalle pasta.
- Makes enough sauce for complete package of pasta.
Removing the saucepan from the heat source before adding finely grated parmesan cheese prevents the dairy solids from separating into an oily film. Roman restaurateur Alfredo di Lelio popularized a very simple iteration of butter and aged cow's milk cheese in the early twentieth century to comfort his recovering wife, completely omitting the heavy cream and chicken common in modern American adaptations.
Mastering Emulsification in Rich Sauces
Traditional Italian preparation relies strictly on starchy pasta water interacting with high-fat dairy and hard cheese to form a cohesive coating rather than relying on heavy cream. When combining dairy products with mature cheeses containing low moisture, maintaining moderate heat prevents the proteins from tightening and expelling their butterfat into a greasy pool. Whisking continuously guarantees even distribution across the 16 ounces of pasta.
- Grating the cheese from a block rather than buying pre-shredded varieties ensures smooth melting without anti-caking additives interfering with texture.
- Maintaining a gentle simmer on the half-and-half before cheese incorporation prevents scorching at the base of the saucepan.
- Tossing the cooked fettuccine immediately into the warm sauce allows the starch on the noodle surface to bind effectively.
