Chicken Pesto Alfredo With Fettucine
This was a combination of two of my favorite fettucine sauces. A great gourmet meal that the whole family will love. An affordable Chicken and pasta recipe.
Total Steps
11
Ingredients
13
Tools Needed
9
Ingredients
- 1 pound Fettuccine
- 12 tablespoons butter
- 2 cups heavy cream
- 1 cup freshly grated Parmigiano
- 4 tablespoons prepared pesto sauce
- Salt and Pepper(optional)
- 1 cup fresh basil leaves
- 3 cloves garlic
- 1/4 cup pine nuts
- 1/4 cup finely grated Pecorino
- 1/4 cup finely grated Parmigiano Reggiano
- Olive Oil
- Salt(optional)
Instructions
Step 1
Rinse the fresh basil leaves in water. Then place all the basil leaves into the food processor by themselves.
Step 2
<a href="/S6W4FR7F">Blend </a>to a smooth consistency. I suggest <a href="/S6W4FR7F">blending </a>for a 30 seconds and then stopping to scrap the sides with a spatula and then <a href="/S6W4FR7F">blending </a>again until it's paste like.
Step 3
Then add the pine nuts and the garlic and <a href="/S6W4FR7F">blend </a>repeating the same stopping and scrapping technique. Scrap the pesto out of the processor into a bowl and add the Parmigiano Reggiano and pecorino cheeses.
Step 4
<a href="/7S3QCKWK">Mix </a>the cheeses with the fresh basil mixture until it has a creamy texture. Then in that same bowl drizzle the Olive Oil to the consistency you like and set aside till you're ready to add to the Alfredo. (You'll only use a tablespoon of this amount so <a href="/X75YQJ6B">wrap </a>the rest and leave in <a href="/ZSSVQ6FG">refrigerator </a>for up to 2 weeks.)
Step 5
Now for the Alfredo Sauce:
Step 6
This is a good time to add some fettucine to a pot of <a href="/W7VKDJHH">boiling </a>water.
Step 7
<a href="/64W3NS5R">Melt </a>the butter in a sauce pan but don't let it boil or it will <a href="/WRFN6T6X">separate.</a> If it does, toss it out and start fresh. This sauce must be creamy.
Step 8
Once the butter and <a href="/R3P5MM3Z">cream </a>are <a href="/XZFHRHHF">heated </a>and begin to <a href="/LXP6HLBF">thicken </a>naturally, As you begin to cook your fettucine <a href="/GV3SK283">whisk </a>the butter and <a href="/R3P5MM3Z">cream </a>to make <a href="/LXP6HLBF">thicken.</a> Now plop in a couple of table <a href="/NX588QBK">spoons </a>of Pesto and <a href="/DRM2WPZ4">stir.</a>
Step 9
Slowly add the <a href="/R3P5MM3Z">cream </a>and let is <a href="/GFSF4J5F">simmer </a>for about 1 minute. It will <a href="/LXP6HLBF">thicken </a>slightly as it <a href="/XZFHRHHF">heats </a>but the sauce really get thick once you add the Parmigiano Reggiano.
Step 10
As you cook your fettucine plop in a couple tablespoons of Pesto and <a href="/DRM2WPZ4">stir.</a>
Step 11
Remove from <a href="/XZFHRHHF">heat,</a> add the Parmigiano Reggiano and the chicken and <a href="/DRM2WPZ4">stir.</a> Then add the fettucine and <a href="/DRM2WPZ4">stir </a>once more.