This fettuccine recipe that I'm sharing with you is perhaps the cheesiest there is---and probably also the most fattening. So, leave this for special occasions (like, you survived a Monday after the 4th of July weekend---this feat calls for a celebration!)
This recipe is so easy to follow and takes only 30 minutes to make. I made so much of this that my boyfriend and I ate it for 3 days without any complaint!
And oh, you're welcome, fellow cheese lovers.
The cheesiest, yummiest chicken fettuccine!
Ingredients (4 servings)
Meet the cast of this stellar, cheesy recipe.
Say cheese!
There's nothing better than combining mushrooms with cheese and pasta! Agree?
Cooking Directions
1. Bring a large pot of slightly salted water to boil (the salt helps keep the pasta from sticking to each other). Once the water is boiling, cook pasta until al dente, around 10-12 minutes and drain.
2. In a medium - large sized saucepan, melt butter into cream over low heat, add chicken, mushroom, salt, pepper and garlic salt. Cook until chicken and mushrooms are browned (5-8 minutes). Once browned, stir in heavy cream, add Romano and Parmesan cheese over medium heat until it is melted---this will thicken the sauce. Keep stirring for around 10 minutes.
Wait until the sauce thickens....Nothing ruins a good pasta than watery sauce. If in case your sauce becomes watery, please read the remedy below (after the entire recipe).
Cheesy, creamy mushroom, chicken sauce... The smell is arresting!
3. Add sauce into pasta and serve hot, immediately.
Cream Thickening Remedy
If in case you see that after stirring your sauce for 10 minutes, it is still watery, the trick is to add 2-3 tablespoons of flour (3 tablespoons yield the thickest result).
I hope you enjoyed this recipe as much as I did making it! Let me know if you've tried it and if you've made any modifications.
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