Hey , I'm John Cannell .
Today on Preppy kitchen , we're making a creamy delicious chicken alfredo .
So let's get started .
First off , grab a big pot .
We're gonna fill it with water , set it over medium high heat and don't forget to salt it .
Nobody wants bland unflavored pasta .
So add in at least a couple of teaspoons .
I like to go heavy on online while that comes to a boil .
We're gonna get our chicken started .
This creamy indulgent recipe calls for three cloves of garlic , but that is an absolute floor .
Like no less than three is how you should read it .
So when I make this , uh I'm gonna go with eight cloves .
I feel like that's a good amount .
As long as the cloves are big enough .
If they're small , I would add some more .
This is so important because you have the cream , you have the Parmesan , but you need to have like another flavor .
Otherwise this is gonna be very flat .
These are on the small side .
So I'm not even counting .
It's just kind of like how it feels in my hand .
That's kind of what you should do .
Give them a smash remove the skin and we're gonna mince them up .
All right .
That's all minced up .
I went with a conservative nine cloves of garlic .
It doesn't seem like that much in my mind .
It's like a quarter of a cup of minced garlic .
Freshly minced garlic .
Do not use the canned stuff or the jar stuff .
No , no , we want a pound of chicken , but like the garlic , you can double the chicken .
It's gonna be super easy .
There's a lot of sauce and pasta to go around .
So if you want more , just add a couple more breasts and it'll be totally fine .
You just cook it in batches .
These are too thick .
I'm gonna slice them down the middle so they pan fry really easily .
This thickness really has to be finished in the oven , in my opinion .
So you would get nice and golden , pop it into the oven .
Let it come to 1 65 and then take it out .
But that's a lot of work .
So let's just slice it down the middle and we'll have more flavor on the meat as well .
There we go .
Make sure your knife is nice and sharp .
Definitely give your hands a wash right now .
Much better .
We're gonna season this with some salt and pepper .
Just I say three quarters of a teaspoon , but I do not expect you to have a little teaspoon like this .
Same with the pepper .
This man named Alfredo Delio .
Had a wife , she was pregnant .
She wasn't feeling well and felt weak and he wanted to make her something that would be really nourishing but easy to digest .
So we made her a fettuccini dish with this fresh butter Parmesan sauce .
We're having the Americanized version with the cream because it's a whole story .
That's a separate video .
Our chickens prepped .
We're gonna add one tablespoon of butter because it's delicious and two tablespoons of olive oil also delicious different burn rate .
You're not gonna singe the butter warm your butter and oil over medium high heat .
Get that nice and hot .
The butter should be melted .
It'll be sizzling away .
I'm gonna cook this in two batches .
I don't wanna crab the chicken out .
It should be nice and golden on either side and cooked all the way through .
That looks good .
The butter is just taking on a little golden color in you go two at a time .
I am going to tell you the story of how it became popular .
Violet cooks because this is too cute .
It's like keeps getting cuter , right ?
So Mary Pickford and Douglas Fairbanks , they were like the superstars of the silent film era and they were on their honeymoon in 1920 in Italy .
They came to Alfredo's Restaurant .
They had his noodles , they were obsessed .
It was delicious .
They gave him this gold plated fork got picked up by the press and they became like world famous noodles .
Everyone wanted to have this Alfredo dish back in the States .
We want to have it .
We just don't have the same ingredients that you have .
Like fresh Italian cheese and butter and everything is like a little bit different there .
So we added the cream to like just kind of get a rich vibe with what we could have at the time .
I think that's super cute .
It's like , oh my wife , oh , I'm married .
This is like a very loving story for a loving hearty dish .
And if it's all made up , don't tell me .
I want to believe this is all true .
I think it is depending on your cooktop and what medium high means to it .
You'll be cooking for around seven minutes .
Maybe a little bit less , maybe a little bit more .
It totally depends .
Once it's nice and golden , just flip it over and repeat .
I grew up cooking on natural gas and it's a more gentle heat than propane .
Propane is so hot .
It's crazy to me .
My chicken's golden removing it .
As promised .
I love all of these caramelized bits over here .
Next filet and repeat , my chicken is done .
It smells amazing .
It's time to add £1 of fettuccini to my boiling water .
Keep an eye on this .
Just give your pasta a swirl .
So it doesn't stick together and while your pasta is cooking , we're gonna make this easy creamy delicious sauce today .
I'm using a nice or about fettuccini .
But if you want to go all out and make your own pasta , click up here for my how to make pasta video .
It's a really fun weekend project and it's gonna be even more amazing because you made it .
I drained the oil from my pan and I'm just gonna give it a light wipe .
I want to keep some of the brown bits and that's where the flavor is at .
If it got really blackened , you can go ahead and wash it out and that's gonna be bitter , not delicious into the pan .
We want one half a cup of butter , 100 and 13 g , two cups of heavy cream , 480 mils , all the cream .
And of course , I'm gonna add all that delicious garlic .
There we go .
That's the magic of the recipe in my humble opinion , along with a good Parmesan cheese , this will cook over a medium heat and I'll be stirring fairly frequently .
I don't want anything to singe or burn .
So just her occasionally .
And we're watching for that butter to melt just already .
It smells amazing this with the pasta and that chicken is so simple .
Almost no ingredients , but it's beyond delicious .
The last bit of prep is to grate your Parmesan cheese .
Get a nice Parmesan .
This is what you are tasting aside from the garlic .
So I would always recommend just using a nice wedge , create it on your own .
And if you can a micro plain is gonna be the best for this .
It's like an angel cloud of cheese .
I'm using a scale because I want 90 g or one cup and I don't wanna mush all the cheese down to fit into a cup because I clearly want to add as much as possible .
It's snowing cheese , but that's kind of snow .
All right .
Let's see how much cheese we have either weigh the cheese , use your heart as a measurement or use a scale because this is definitely one cup and it's only 40 g .
So I'm not even halfway there .
What I remember this last time I made this uh two weeks ago , it was just like a mountain of cheese because this shredder creates so much fluff .
My butter all melts it .
I'm reducing this to a simmer .
Very actually to like the lowest of lows .
The hottest cooktop .
I'm gonna cook this stirring frequently for about five minutes or until it thickens up .
We're really just steaming off the useless water in this sauce .
I want all flavor .
I also want to make sure that the garlic is really just like beautifully cooking and losing some of the bite , getting some more flavor and soaking all that cream with maximum garlic flavor .
Is this 90 g ?
No , I'll just be here grating cheese all day long , but I won't complain because I'll be snacking on the cheese .
Yeah , we did it .
We're gonna season this with half a teaspoon of salt to start and half a teaspoon of cracked black pepper stir that in .
We're going to continue to simmer until it thickens up .
Keep it on that pasta too .
It should be perfectly al dente , not overcooked .
And one of the most important things of all is you need to reserve a cup of the pasta water because you know Alfredo .
Oh my gosh .
It's silky and amazing .
It's like the most luscious thing ever right after you mix the pasta in and then the pasta sucks up what little water was left and it becomes like a block of deliciousness but it loses that silky texture .
The pasta water is gonna save you has tons of starch that seeped out of the pasta and it'll loosen the mixture up and wake it back up right away .
It's done .
It is firmly on the al dente side .
How I like it is not gonna fall apart .
As promised , I'm reserving one cup of this magical pasta water .
Set that aside .
Now we're gonna drain the pasta .
Coincidentally , my sauce is reduced .
It's time to add the Parmesan cheese .
So I'm gonna gradually whisk it in over a low heat so it becomes melty .
Oh my gosh .
The smell .
This is like the best indulgent comfort meal ever .
Chicken soup gave me some Alfredo .
There we go .
Another reason you really want to use a finely grated Parmesan is it melts immediately if you have like a big chunk or a couple of big chunks hanging around and you're heating the cream sauce .
It could break .
That wouldn't be nice .
So this allows you to use like a really gentle heat and it saves you some time too .
Just like that .
It's all whisked in .
I'm taking this off heat and we're gonna grab our pasta just before assembly slice the chicken breast up according to your desires .
Now we're adding our freshly cooked pasta right into the sauce .
You can give it a toss to coat as you go .
This is currently the boy's favorite dinner .
By the way , Lachlan and George will eat massive portions of this .
So it's actually gonna be tonight's dinner right now .
This sauce looks amazing .
It's silky and liquid and just gorgeous .
But as soon as it sets up , just get some pasta water , it can help if you heat the pasta water up and it's just gonna make everything silky and wake it right back up , finished off with a Sprinkle of parsley and just like that .
It's ready to enjoy .
What's so magical about this is that aside from it being cheesy garlic creamy amazing .
It's like just so delicious .
It feels light and almost refreshing .
It's hard to believe .
But you've got to try this out and I hope you get a chance to make this recipe and if you like this video , check out my pasta playlist