Hello everybody, it is Jim, welcome to our recipe page. Today, we’re going to make a special dish, fettuccine alberto (because they are kind of like alfredo, but different). One of my favorites food recipes. This time, I am going to make it a little bit tasty. This will be really delicious.

Fettuccine Alberto (because they are kind of like Alfredo, but different) is one of the most favored of recent trending foods on earth. It’s enjoyed by millions every day. It is simple, it’s quick, it tastes delicious. They’re nice and they look wonderful. Fettuccine Alberto (because they are kind of like Alfredo, but different) is something that I’ve loved my whole life.

Bring a large pot of salted water to boil, cook pasta until al dente, drain and reserve. In the same wok, melt the butter and fry the onion and garlic. Fettuccine Alberto (because they are kind of like Alfredo, but different).

To get started with this recipe, we have to first prepare a few components. You can cook fettuccine alberto (because they are kind of like alfredo, but different) using 9 ingredients and 5 steps. Here is how you can achieve it.

The ingredients needed to make Fettuccine Alberto (because they are kind of like Alfredo, but different):

1. Make ready 1 lb fettuccine (homemade or store bought)
2. Prepare 2 skinless, boneless chicken breasts, cubed
3. Make ready 1 tbsp olive oil
4. Take 3 oz butter
5. Make ready 1 tbsp fried onion bits
6. Prepare 1 tsp dried garlic
7. Prepare 3.5 oz grated Parmesan cheese
8. Take to taste salt / pepper
9. Take to taste dried basil, to garnish

See recipes for Chicken chilli with pepper fried noodles (home-made) too. If you have never had homemade Chicken Fettuccine Alfredo, you haven't lived! Real, creamy, from-scratch Alfredo sauce is truly one of the most delicious things; store bought Alfredo pales in comparison. Fettuccine is a noodle that has stood the test of time.

Steps to make Fettuccine Alberto (because they are kind of like Alfredo, but different):

1. Bring a large pot of salted water to boil, cook pasta until al dente, drain and reserve. Save 1 cup of the cooking water.
2. In a large wok, heat olive oil and sautée chicken until cooked and beginning to brown, about 5-8 minutes. Reserve.
3. In the same wok, melt the butter and fry the onion and garlic in it until the butter begins to bubble and brown.
4. Add the cooked pasta and the chicken, together with the reserved pasta water, and mix energically to combine. The water and the butter will form a nice, silky sauce. Add the Parmesan cheese and keep mixing until the cheese blends in and melts. De-lish!
5. Serve with additional Parmesan and a pinch or two of dried basil. Voilá!

According to Barilla, it's one of the oldest shapes of pasta and also one of the most common. It's easier to make at home than other noodles, because you basically just need to cut dough into strips – unlike forming more difficult shapes, like cavatelli, for example. What a professional version of Alfredo sauce tastes like, I think, depends upon who (and perhaps where) the professional chef is that's making it. Francesco is correct about the Italian recipe being butter and cheese. Traditional Fettuccine Alfredo, which comes from Italy, is made simply with pasta, butter and Parmesan cheese.

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