Fettuccine alfredo med kylling - Nem og utrolig lækker, cremet sauce

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Fettuccine alfredo with chicken

Nogle gange er de mest simple retter også de lækreste. Sådan er det i hvert fald med denne opskrift på fettuccine alfredo med kylling. En simpel pastaopskrift med en cremet fløde-parmesansauce og kylling, der smager så godt, at det næsten ikke er til at forstå, at retten kan bikses sammen på kun 20 minutter.

Denne alfredo sauce laves af fløde, mælk og parmesan. Det giver en fantastisk cremet sauce, der får pastaen til at smage fantastisk.

Retten indeholder ikke mange grøntsager - servér derfor gerne din fettuccine alfredo med en frisk grøn salat eller tilsæt lidt ekstra grøntsager til retten såsom grønne ærter, asparges, broccoli eller hvad, der lige er i sæson.

Hovedret til 4 personer
Forberedelse 5 min /I alt 20 min

INGREDIENSER

500 g kyllingekød i strimler
1 spsk. smør
1 dl fløde
1 dl mælk
1 fed hvidløg
100 g parmesan + lidt til servering
Salt og friskkværnet peber
500 g fettuccine
1 håndfuld timian
Smelt smørret på en stor pande med høje kanter. Kom kyllingestrimler på panden, og krydr godt salt og peber over. Vend rundt og brun kyllingekødet.

Pil og pres hvidløg, og vend det på panden. Hæld fløde og mælk over, og tilsæt friskrevet parmesan. Lad panden simre ved svag varme, imens du koger fettuccine i let saltet vand.

Hæld vandet fra pastaen, og kom fettuccinen over i panden. Vend den rundt i saucen, smag til med salt og peber. Pynt med frisk timian, og servér.

Fettuccine alfredo med kylling

Fettuccine alfredo recipe

This fettuccine alfredo recipe is one that can be used as a quick weekday meal or a tasty treat for guests. The dish is incredibly easy to prepare, with few ingredients that you most likely already have in your kitchen. But it tastes like the most indulgent of the good, simple pasta dishes that you associate with Italian cooking.

TIP: Also try this recipe: an authentic spaghetti bolognese, spaghetti carbonara or the best lasagna

Alfredo sauce

An Alfredo sauce is a creamy cheese sauce that originates from Italy. The original Italian version is made without cream or milk, but only with butter and generous amounts of cheese. However, the United States has adopted the recipe for fettuccine alfredo and added cream and/or milk to the sauce. And today, "chicken alfredo" is such a popular dish with Americans that it is almost the most authentic version of the recipe. A mixture of milk and cream is added to my sauce. The cream gives a creamy consistency, while the milk ensures that the pasta dish does not become too heavy. In addition, a good amount of parmesan is added, which melts and makes the dish even creamier and more flavorful.

TIP: Also try the recipe at gnocchi with sage and browned butter or pasta with meat sauce and vegetables

Fettuccine alfredo sauce

Chicken Alfredo

A classic fettuccine alfredo does not necessarily contain meat, so you can easily omit the chicken and make the recipe vegetarian. You can also choose to serve tiger prawns or fried salmon over the dish - it tastes really great with that. In addition, it is also really delicious to add some seasonal vegetables to the recipe. Either vegetables turned in the dish (here, peas, asparagus or long-baked tomatoes one) or as an accessory on the side.

TIP: Also try this easy everyday recipe: meatballs in tomato sauce or pasta with ratatouille

Accessories for pasta alfredo

A green salad is typically served with pasta alfredo, as a fresh counterpoint to the more substantial pasta dish. It could be, for example, a green salad with apple or this lovely salad with baked tomatoes.

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