Chicken Fettucine Alfredo

I’ve never made homemade Alfredo sauce. I’ve always bought the premade refrigerated ones from the grocery store. On a whim, I decided to give it a shot. I ran in Modica Market while in Seaside yesterday and grabbed Parmesan and heavy cream. I found a recipe online for the Olive Garden Alfredo recipe. I started using that one, but then went rogue, as I so often do. Here is the version I adapted myself:

I trimmed, salted, and peppered a package of chicken breasts and then sautéed them in a little olive oil and butter. I let them sit for a few minutes and then sliced them.

In the meantime, I assembled this cast of characters:

Not pictured are the minced garlic, the whole milk, and the cream cheese.

I sautéed the garlic in a stick of butter, then added 2 cups of heavy cream and 1 1/2 cups of milk, whisking constantly. As that incorporated into the butter, I tossed in 1 cup of the Italian cheese blend, and and 1 1/2 cups of the Parmesan shavings. I adjusted the heat so that the sauce didn’t scorch, continued whisking, and then as the cheese melted, tossed in 4 oz of cream cheese. I whisked until everything was melted and smooth, then removed it from the stove. The sauce will thicken slightly upon standing.

We served it over warm fettucine noodles. It was delicious! I try not to eat a lot of pasta, but it was so hard to hold myself back from gobbling up a huge bowl and then chasing it down with a glass of the sauce! I want to try making pasta myself. Does anyone do this? I’ve looked at the pasta attachment for my Kitchen Aid mixer, but haven’t taken the plunge yet.

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