Chicken Fettuccine Alfredo
Recipe information
Recipe Icon - Master recipes
Cooking:
10 min.
Recipe Icon - Master recipes
Servings per container:
4
Recipe Icon - Master recipes
Source:

Ingredients for - Chicken Fettuccine Alfredo

1. Whole wheat fettuccine pasta - 1 (16 ounce) package
2. Extra-virgin olive oil - 1 tablespoon
3. White onion, diced - 1
4. Garlic, minced, or more to taste - 2 cloves
5. Unsalted butter - 3 tablespoons
6. All-purpose flour - 3 tablespoons
7. Dried basil - ½ teaspoon
8. Ground thyme - ½ teaspoon
9. Red pepper flakes, or to taste - 1 pinch
10. Salt and ground black pepper to taste - 1 pinch
11. Milk - 2 cups
12. Shredded cooked chicken - 1 ½ cups
13. Frozen peas - 1 ½ cups

How to cook deliciously - Chicken Fettuccine Alfredo

1. Stage

Fill a large pot with lightly salted water and bring to a rolling boil. Cook fettuccine at a boil until tender yet firm to the bite, about 8 minutes.

2. Stage

Meanwhile, heat oil in a separate pot over medium-low heat. Cook and stir onion in the oil until soft and translucent, 5 to 7 minutes, adding 1/4 cup water if it starts to burn. Add garlic and cook for 30 seconds. Add butter and let melt, about 1 minute.

3. Stage

Cook flour in the hot butter for about 2 minutes. Stir in basil, thyme, red pepper flakes, salt, and black pepper. Pour in milk and turn heat up to medium, continually stirring. Cook until sauce is thickened, 3 to 5 minutes; reduce heat to low, making sure it does not boil. Taste and adjust seasonings as needed. Stir in chicken and peas and heat through, 3 to 4 minutes.

4. Stage

Drain water from cooked pasta and transfer pasta into the sauce; stir to combine.