Good Idea to Cooking Perfect Chicken Alfredo Pasta
Wishing to eat Chicken Alfredo Pasta a 5-star restaurant's, but for a few causes are not able to go to restaurants. This recipe gonna guide you with clear ways on preparing a Chicken Alfredo Pasta like a famous chef made.
We hope you got insight from reading it, now let's go back to chicken alfredo pasta recipe. You can have chicken alfredo pasta using 9 ingredients and 5 steps. Here is how you achieve that.
To prepare an unforgettable Chicken Alfredo Pasta, here are the components required:
- You need 500 gr of fresh egg tagliatelle, can use the dried one but the fresh one tastes so much better.
- Get 300 ml of double cream.
- You need 2 of egg yolks.
- Take 5 cloves of garlic.
- Get 1 tbs of sea salt.
- You need 250 gr of diced chicken fillet.
- Use pinch of pepper.
- Take 100 gr of Parmesan.
- Use of Olive oil.
After preparing the ingridients, next you are good to prepare your appetizing Chicken Alfredo Pasta by following the guidances below:
- Boil 500ml of water and add sea salt to cook the pasta until al dente. See the packaging, the fresh pasta should usually take 3-4 minutes to cook..
- While waiting for the pasta, heat olive oil in a medium heat, put the garlic until it turns golden.
- Put the diced chicken fillet in the pan, add salt and pepper. Wait until the chicken is cooked..
- Once the chicken is cooked, turn off the heat. Put in the double cream, parmesan, pepper, and egg yolks. Stir until the sauce is mixed together. Once the pasta has been cooked, mix with the sauce..
- Add parmesan and pepper when serving. Voila!.
Sprinkle top with remaining Parmesan cheese. Meanwhile, cook chicken in butter in a large skillet until no longer pink. Add the cheeses, broth and soup mix; cook and stir until cheeses are melted. Drain pasta and vegetables; add to chicken mixture and toss to coat. Meanwhile, in a large nonstick skillet coated with cooking spray, saute chicken until lightly browned.
Recipe : Chicken Alfredo Pasta
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step by step to make Chicken Alfredo Pasta
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