Chicken Fettucine Alfredo Recipe - Italian Mains - Part 1

Carmelita Fernandes

Traditional Italian cuisine is defined by its substantial use of pasta/spaghetti/noodles and, of course, meats and tomatoes.

It takes two sets of preparation to make one Italian main course. So, let's start with the preparation of the flat noodles.

5 from 1 vote

Prep Time 5

Cook Time 15

Total Time 20

Course Main Course, Mains

Cuisine Fusion, Italian

Servings 4 persons

200 gms flat noodles (add a dash of oil when boiling the noodles, may be boiled 1-2 days ahead and stored in the refrigerator)
100 ml (or half pack) Amul fresh cream
2 tbsp Amul butter
1 tbsp garlic (finely chopped)
1 tsp mixed herbs (or dried fresh herbs)
¼ tsp black pepper (ground)
chilli flakes (as per taste)

Boil the noodles for 10-12 minutes, adding a few drops of oil in the process to allow the noodles to stay as separate strands. Keep aside.
In a separate vessel, heat butter & fresh cream together for a few seconds (remember to shake he fresh cream pack well before use).
Add the chopped garlic, chilli flakes, pepper and stir.
Add the salt (a little less, owing to the salt content in the butter) and boil for a minute.
Drop in the whole lot of boiled flat noodles, use a spiked spoon to twirl the noodles till well ensconsced with the garlic, chilli, butter and cream mix.
If preparing the Chicken Fettucine Alfredo a day or two ahead, follow these steps:
Grease a Borosil or similar toughened rectangular glass dish with butter. Fill the dish with the cooked flat noodles, then top with the chicken-and-veggies mix (refer Part 2 of the recipe).
Sprinkle both varieties of grated cheese over the mix (refer Part 2 of the recipe).
Cover/wrap the homemade Fettucine Alfredo dish with cling film and store in the refrigerator for a day or two - this step is optional.