Chicken Alfredo
Serves: Four
  • ½ pound fettucine
  • 2 halves skinless, boneless breasts, cubed
  • Salt and pepper to taste
  • Olive oil
  • 2 tablespoons butter
  • ¾ cup heavy cream
  • ½ cup grated Parmesan cheese, or ¼ cup Parmesan and ¼ cup Romano
  • 1 egg yolk, stirred
  1. Set well-salted water on to boil for cooking pasta.
  2. Season cubed chicken with a few grinds of black pepper and salt to taste.
  3. Heat a skillet to a medium temperature, add olive oil, then add chicken to cook about five minutes, turning once.
  4. Remove the chicken from the pan and set aside.
  5. Put pasta in boiling water to cook for 8-10 minutes.
  6. In the same skillet you used for the chicken, melt the butter, then add cream, cheese and egg yolk and whisk over medium heat until the sauce thickens.
  7. Drain the pasta and put into a serving bowl and top with the cooked chicken.
  8. Pour the thickened sauce over the pasta and chicken and toss until the sauce is well distributed.
  9. Serve with additional parmesan sprinkled on top.
Recipe by Taste Buds at