Homemade Chicken Fettuccine Alfredo with Tomato, Basil, and Broccoli
In this episode of What’s in the Kitchen?, Author Jonathan David makes fresh fettuccine from scratch and combines it with seared chicken thigh, garlic-Parmesan Alfredo sauce, fresh tomato, basil, and long-cut broccoli.
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This dish includes homemade egg noodles, seasoned chicken thigh, freshly minced garlic, butter, Parmesan cheese, tomato, basil, and broccoli.
- Prepare and cut fresh fettuccine noodles.
- Sear the seasoned chicken in olive oil.
- Blanch the broccoli and finish it quickly in butter or oil.
- Make the Alfredo sauce with butter, garlic, dairy, Parmesan, and black pepper.
- Toss the noodles with the sauce, chicken, tomato, basil, and Parmesan.
Cooking pointer: Fresh pasta cooks in approximately 1 to 2 minutes. Heavy whipping cream is recommended for a thicker and smoother Alfredo sauce because whole milk may separate when heated.
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The completed meal was delicious, but two substitutions changed its final texture. The Asian-market flour produced a soft noodle resembling a wonton or steamed-dumpling wrapper instead of a dense Italian fettuccine. The whole milk also created a thinner, less stable Alfredo sauce than heavy whipping cream would have produced.
The final dish was still flavorful and enjoyable. Next time, traditional all-purpose flour should produce a denser Italian noodle, while heavy whipping cream should create a thicker and smoother sauce.
“I don’t cook the way I do because I want to save money. I cook the way I do because I want to eat fantastic food.” — Author Jonathan David
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