Chicken Fettuccini Alfredo

This pasta dish is cheesy and the Alfredo sauce is made from scratch.  It is a hearty dish that you will love.  I am not a big marinara lover, but I love Alfredo sauce.  I find the jars from the store to be strong, so I started making my own.

Chicken Fettuccini Alfredo

2 chicken breasts, cut into small bite-sized pieces
2 Tbsp. real butter
1 Tbsp. minced garlic
1 tsp. lemon juice
2 cups fettuccini noodles broken into thirds  (can leave whole if you prefer)
1 15 oz. can chicken broth
1/4 cup evaporated milk
1 tsp. Italian Seasonings
1 tsp. salt
1 Tbsp. ground pepper
1 cup shredded parmesan cheese

Boil noodles in water with 1 tsp. salt until they are almost done (about 5 minutes once the water starts to boil).  Drain completely.

Meanwhile, in a deep skillet over medium heat, add 2 Tbsp. butter, garlic and lemon juice and the cut up chicken breasts.  Saute' until chicken is done (about 5 to 6 minutes).  Add chicken broth, evaporated milk and seasonings.  Stir to combine. Cook for about 8 minutes to reduce the sauce broth slightly.  Gently stir in the fettuccini noodles.  The sauce should be starting to cook down.  Add the parmesan cheese and stir to combine.  It may be necessary to continue to gently stir and cook down until the sauce thickens.  Once it is the desired consistency, remove and serve.


Enjoy!