Best Kittencals Fettuccine Alfredo Recipes

KITTENCAL'S ALFREDO SAUCE

Kittencal's Alfredo Sauce image

This is the perfect consistency to hold on to pasta, don't omit the dryed thyme it is what makes this sauce and you may also add in a pinch cayenne pepper also if desired --- I'm a an extreme garlic-lover and I find that 1 heaping tablespoon is plenty for this recipe if you like an extreme garlic flavor then go ahead and use more! --- the recipe may easily be doubled but I suggest to keep the garlic at no more than about 1-1/2 tablespoons for a double recipe --- have plenty of mouthwash handy after this lol! :)

Provided by Kittencalrecipezazz

Categories Sauces

Time 15m

Yield 4 serving(s)

Number Of Ingredients 9

Ingredients

3 tablespoons butter
1 tablespoon minced fresh garlic (about 2 large cloves, minced)
1/8-1/2 teaspoon dried thyme (rubbed between your fingers to release the flavor)
2 tablespoons flour (for a slightly thicker sauce increase to 2-1/2 tablespoons)
1 1/2 cups 18% table cream (can use half-and-half cream)
1/2 cup heavy 35% cream
1/2-3/4 cup grated parmesan cheese
seasoning salt (to taste) or white salt (to taste)
fresh ground black pepper (to taste)

Steps:

In a medium heavy-bottomed saucepan melt butter over medium-low heat.
Add in the garlic and thyme; whisk for about 2 minutes (if your garlic is chopped instead of finely minced cook for 3 minutes watching closely not to burn the garlic).
Add in flour and stir for 1 minute.
Add in table cream and heavy whipping cream; bring to a boil and simmer over low heat, whisking constantly until thickened, about 2 minutes (do not allow to boil rapidly).
Continue to simmer for about 2-3 minutes over low heat stirring continuously until bubbly and thickened.
Mix in the Parmesan cheese; stir to melt the cheese (about 2 minutes).
Season with salt and black pepper to taste.
Serve over pasta and sprinkle with more Parmesan cheese.
*Note* This sauce is best if eaten right away as it will become thicker upon standing.

Nutrition Facts : Calories 410.7, Fat 38.9, SaturatedFat 24.2, Cholesterol 126.5, Sodium 313.8, Carbohydrate 8.4, Fiber 0.2, Sugar 0.3, Protein 8.5

KITTENCAL'S LOWER FAT CHICKEN ALFREDO FETTUCCINE

Kittencal's Lower Fat Chicken Alfredo Fettuccine image

No one will ever guess this is lower fat dish! A great addition is some frozen thawed peas added in at the end

Provided by Kittencalrecipezazz

Categories Chicken

Time 25m

Yield 4 serving(s)

Number Of Ingredients 11

Ingredients

6 ounces uncooked fettuccine, cooked (measured out 6 ounces dry uncooked)
1 tablespoon butter
1 lb boneless skinless chicken breast, cubed
1/2 medium onion, finely chopped
3 large garlic cloves, minced
1/4 teaspoon cayenne pepper (or to taste)
1/2 teaspoon seasoning salt
5 teaspoons all-purpose flour
1 1/2 cups fat-free half-and-half
fresh ground black pepper (to taste)
1/3 cup freshly grated parmesan cheese

Steps:

In a large skillet melt 1 tablespoon butter over medium-high heat.
Add in cubed chicken, onion, garlic, cayenne pepper and seasoned salt; saute until the chicken is no longer pink.
Stir in flour until blended (about 1 minute).
Slowly stir in fat-free half and half and Parmesan cheese; cook stirring for 2 minutes or until thickened, then season with black pepper.
Toss the cooked fettuccine with the sauce mixture.
Pass more Parmesan cheese at the table.

Nutrition Facts : Calories 430.1, Fat 11.5, SaturatedFat 5.2, Cholesterol 128.1, Sodium 426, Carbohydrate 43.7, Fiber 1.8, Sugar 6.1, Protein 36.4

TO DIE FOR FETTUCCINE ALFREDO

To Die For Fettuccine Alfredo image

This is a recipe that I created by modifying my mother's recipe. My boyfriend is a fettuccine Alfredo connoisseur and he scrapes the pan every time! I get nothing but rave reviews when I make this dish. I must warn you, this recipe is not for the health conscious. Enjoy!

Provided by ERINMARIE

Categories Main Dish Recipes Pasta

Time 30m

Yield 6

Number Of Ingredients 7

Ingredients

24 ounces dry fettuccini pasta
1 cup butter
¾ pint heavy cream
salt and pepper to taste
1 dash garlic salt
¾ cup grated Romano cheese
½ cup grated Parmesan cheese

Steps:

Bring a large pot of lightly salted water to a boil. Add fettuccini and cook for 8 to 10 minutes or until al dente; drain.
In a large saucepan, melt butter into cream over low heat. Add salt, pepper and garlic salt. Stir in cheese over medium heat until melted; this will thicken the sauce.
Add pasta to sauce. Use enough of the pasta so that all of the sauce is used and the pasta is thoroughly coated. Serve immediately.

Nutrition Facts : Calories 964.3 calories, Carbohydrate 84 g, Cholesterol 184.2 mg, Fat 61.2 g, Fiber 3.8 g, Protein 23.7 g, SaturatedFat 37.4 g, Sodium 581.6 mg, Sugar 4 g

KITTENCAL'S CHICKEN AND MUSHROOM ALFREDO

Kittencal's Chicken and Mushroom Alfredo image

This recipe was developed with my recipe#164953 --- the amounts listed are enough to serve 6-8 people but it depends on the size of the portions you serve, you may reduce the recipe by half but I suggest to make the full amount I always do for my family of four, if there is any leftovers it always gets eaten for a midnight snack or you can serve it the next day --- the amounts for the mushrooms, chicken breast and pasta are really only a guideline you may increase or decrease slightly --- this is actually a quick recipe to throw together once you have cooked the chicken and mushrooms and to save time they may be cooked up to a day in advance, the chicken breast may be cooked in the oven instead for the skillet at 400°F. for 25 minutes, cooled then cubed --- cooking time is only for the alfredo sauce --- you will love this dish! :)

Provided by Kittencalrecipezazz

Categories Fruit

Time 1h

Yield 6-8 serving(s)

Number Of Ingredients 16

Ingredients

2 -3 tablespoons oil
8 boneless skinless chicken breasts (cut into bite-size pieces, can use thighs)
salt and pepper
2 tablespoons butter
2 (200 g) packages fresh mushrooms, thinly sliced
600 g uncooked linguine (or use spaghetti, can use more)
4 tablespoons butter
1 teaspoon dried thyme
1/4 teaspoon cayenne pepper (or to taste)
1 tablespoon fresh minced garlic (use a little more if you like lots of garlic flavor)
3 tablespoons flour
3 cups half-and-half cream (or use full-fat milk)
1 cup whipping cream
seasoning salt
fresh coarse ground black pepper (to taste, or use white salt)
1 cup grated parmesan cheese (can use more)

Steps:

In a 4-quart heavy pot or a large skillet that is equivalent or close to that size, heat oil over medium heat; add in the chicken breast and season lightly with salt and pepper; cook on all sides until just done (about 8-10 minutes, do not overcook or the chicken or it will be dry) remove to a large bowl.
In the same skillet melt 2 tablespoons butter over medium heat; add in mushroom slices and sauté until browned (about 10-12 minutes) transfer to the bowl with the cooked chicken; set aside while cooking the pasta and preparing the sauce (or you may cover and chill for up to 24 hours).
Cook the pasta in a large pot of boiling salted water until just al dente (don't overcook pasta) drain but do not rinse.
Place cooked pasta in a large bowl and toss with 2-3 tablespoons oil or butter to prevent sticking; set aside.
For alfredo sauce; wipe the skillet clean, then melt 4 tablespoons butter over medium heat.
Add in thyme, cayenne pepper and fresh garlic; stir for 2 minutes.
Add in flour and stir for 1 minutes.
Add in the half and half cream and whipping cream; bring to a simmer over medium heat stirring constantly.
Reduce heat to low then mix in Parmesan cheese; cook stirring over low heat until heated through and bubbly.
Season with seasoned salt or white salt and black pepper to taste.
Add/mix in the cooked cubed chicken and mushrooms; cook stirring for about 10 minutes until heated through.
Spoon the sauce over the cooked pasta and toss, then sprinkle more Parmesan on top.
This sauce will thicken upon standing.