Скачать или смотреть Chicken Fettuccine Alfredo Recipe from Scratch

Learn how to make classic Chicken Fettuccine Alfredo from scratch with Mama Anna in this comforting, step-by-step Italian recipe! In this video, Anna shares her homemade Alfredo sauce made with real cream, parsley, sun-dried tomato, and parmesan, paired with tender pan-seared chicken and perfectly cooked fettuccine noodles (made from scratch of course!). Whether you're craving a creamy pasta dinner or looking for an easy yet impressive weeknight meal, this traditional recipe delivers rich flavor and old-school charm.

What’s your favorite way to enjoy Alfredo? Let us know in the comments!

👇 Ingredients and full recipe below.

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Fettuccine Alfredo with Chicken & Sun-Dried Tomatoes Recipe:

For the Fresh Fettuccine:
Ingredients:
    •    3 cups flour
    •    2 eggs
    •    5 oz cold water
    •    Pinch of salt

Instructions:
Combine all ingredients in a stand mixer with a dough hook until a smooth dough forms. Shape into a ball, cover with a tea towel, and rest for 15–20 minutes.
Divide into four pieces, roll each through a pasta machine from setting 1 to 6. Switch to the fettuccine cutter, then hang or set aside until ready to cook.

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For the Sauce:
Ingredients:
    •    1 chicken breast, thinly sliced
    •    1 cup heavy cream
    •    ½ cup grated Parmesan (reserve some for garnish)
    •    1 tbsp butter
    •    6 sun-dried tomatoes, sliced
    •    4 sprigs parsley, chopped (reserve some for garnish)
    •    Salt and pepper to taste
    •    Olive oil for cooking

Instructions:
Sauté chicken in olive oil over medium-high heat until golden and cooked through, about 12–15 minutes. Set aside.
In a large skillet, melt butter and add cream. Stir in chicken, sun-dried tomatoes, parsley, and most of the Parmesan. Season to taste and simmer on low.

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To Finish:
Cook the fresh fettuccine in salted boiling water for 2–3 minutes. Drain and add directly to the sauce. Toss to combine, then serve topped with remaining Parmesan and parsley.