Today , we're gonna make one of my favorite dishes and one of my family's favorite dishes .
There's nothing traditional about this , but it's so good .
And you're probably very familiar with it .
Let's get into making chicken fettuccini Alfredo .
Right now .
We have all the ingredients prepped for our blackened chicken fettuccini alfredo .
And what you just saw me do is I flattened chicken to about maybe 3/8 of an inch .
It was about a £1 breast , maybe a little bit larger .
I put Cajun Seasoning .
Now , it's just my own homemade Cajun seasoning .
But you can buy mccormick or any brand and it's all the same .
The one thing I do for my Cajun seasoning is I put no salt in it .
Feel free to put salt in it .
If you do , you don't need any extra salt .
So what I did was I put extra salt on there .
We have garlic again .
This is not than you would find in it .
I have one cup of Parmesan Reggiano cheese .
I probably grated more than a cup , but it'll be fine .
I have one whole stick of butter .
I'm gonna use one tablespoon of the butter for doing our cutlets , the rest of it we will use to make our sauce .
We have a cup of cream to make our sauce .
I wanna talk to you about the Parmesan cheese for a second .
So this is a 24 month Parmesan Reggiano block .
It's almost finished .
I've created that full cup from it .
Always buy this from Costco or another discount store .
This is 24 months .
It has a seal thing .
It's legit .
It's $12.29 a pound .
But when you go to Costco , which we only go a few times a year , I know it looks like I'm always like Costco , everything .
We go , we get a lot .
We buy five blocks of that .
We'll buy five blocks of the Pecorino Romano and they'll go in the fridge and you know , they have expiration dates that are very far out .
The final thing is the pasta .
We're gonna use egg pasta today .
So I have egg fettuccini right here and I have egg Elli .
So egg pasta like this will be much lighter .
It'll even say thin on it and it's made with eggs .
So it's made how you would make regular pasta if you wanted to do it from scratch .
It's traditionally the type of pasta that is used for Alfredo sauce , but we're not doing anything traditional here anyway .
So use whatever pasta you like .
We're gonna use the big pan again .
Now , I'm only doing a half a pound of pasta .
But still with the size of this chicken , see the size of this chicken here that wouldn't fit in a 12 inch pan .
I still need this or I would have to do two batches , medium heat , let this heat up for about three minutes before you put your fat down .
Whether it's oil butter lard , whatever it will ensure that when you put the chicken down , then it won't stick .
I say this in every video .
You know , many new people are watching the videos and it's just an important step .
But a lot of people don't use stainless steel .
They've had one bad experience with it .
Something has stuck 90% of the time you want to use stainless .
It's just better .
You're never going to get a good sear with non stick on your chicken .
I'm gonna put down maybe a tablespoon of olive oil .
Not very much .
And then we'll get our chicken down .
It's gonna get a nice sear about three minutes per side .
I like it started off like this .
I'll put the butter in in a second .
I normally don't put the butter in straight away because that really high heat of the pan can tend to burn that butter right away .
Once you put chicken in there , any protein weight in the pan , it's gonna lower that temperature .
It's going to bring it down .
So the butter then you can slip in and it'll be all right .
I'm gonna take about one tablespoon of butter , put it down .
That's looking phenomenal right there .
So good .
Just don't want to overcook your chicken here .
You want to get it just right because you're using chicken breast .
If you want to make it easier for yourself , use boneless skinless chicken thighs .
It's been maybe six , maybe seven minutes total .
This chicken's done .
How can I tell if it's done now ?
You can cut it open .
It's fine to do that or you just touch it .
It's pretty firm right there .
It's done , the more you do this , the better you'll get at it .
And let's get this tinted off to the side .
Tented like this .
I mean , so you have a little bit of air getting out of there .
I'm turning this off .
I don't need this pan .
We're actually not gonna do the pasta in this pan because we're only doing a half a pound , medium low heat for this one .
And I'm gonna use this pan right here when you use a non stick , you don't need to heat it up or , or anything just right away .
So I'm gonna put the butter in .
I have seven tablespoons of butter .
Lots of butter .
Very , very healthy dish .
You could put the garlic in right away with it .
All right .
We'll just let this melt to let that garlic really , really flavor the butter .
Once you make your sauce here , you can just lower the heat .
You can even turn it off and then you can do your pasta .
You always wanna have your sauce ready for pasta , not the other way around .
You never want your pasta to be sitting waiting for you to finish the sauce .
You can see the garlic is just turning a little bit lightly gold in there .
Hope you can see that .
Put the cheese in and put the cream in and the cheese and I'm gonna save some of this because I definitely have more in a cup here .
The rest of it will be for uh serving to anybody who likes it .
I'm boiling the water right here .
But by the way , guys , I always use heavy cream for all these sauces .
I've had multiple people ask me about like how come uh I put the heavy cream right in without tempering it or anything like that .
You don't have to temper heavy cream .
Now there is , there are examples where you can break heavy cream , but because of the high fat percentage , I think it's 35% .
It's hard to do and acid can do it .
It's how you make cheese , but normally you're fine .
I don't see the point of using half and half here .
It's not , it's not gonna make it , it's , it's definitely not gonna make it better .
It'll be worse and it's not gonna save you many calories .
A lot of recipes with half and half will then trip double or triple the amount of liquid .
You know , they'll do , instead of one cup of heavy cream , they'll do three cups of half and half .
I think if you add them together , you're getting back towards the same amount of calories .
All right , this is gonna come together extremely quickly .
It's gonna thicken up , wanna just let it bubble for a little bit .
Uh , you can taste it now , but we could taste it later when we get our pasta and we'll season it up just right .
This is perfect already .
It's getting that little bubble right there and I sure hope you can see that .
See that , that's thick , pretty thick .
I'm gonna turn it off for now because we still have to wait for this to boil .
Oh , I can smell the garlic in there and everything smells so good .
I can't , I can't wait to have this .
And my , my son definitely can't wait .
This is boiling , gonna salt the water , two tablespoons kosher salt per gallon of water .
So that would be one in a half tablespoons .
If you use three quarts of water .
I only say that because on the box here it says use three quarts of water to boil it .
But you don't have to be that precise .
These are nests .
We're just gonna drop them right in .
Give it a gentle stir , but you gotta be careful with the nest and it's very delicate past , it can all break apart and you don't want it to really break apart at the same time .
You don't want it to stick either .
Past about two minutes from being done .
I turned the heat back on the sauce too .
Very well .
You can see how thick this sauce is right here .
Oh , that garlic does need a little bit of salt .
About three quarter teaspoon .
And I'm gonna put black pepper in here .
I'm just gonna pull this wet .
So what that means is I'm gonna pull it with my tongues .
That'll give it , it'll thin this out just enough .
If your sauce was really thick , you could put a little bit of pasta water like a ladle in there or whatnot .
But I always have it on the side just in case I need it .
It's really beautiful looking pasta .
It's uh papa .
I always do a pound .
So this is , this is less , but this is the perfect amount for this sauce and then let this cook in there for about 30 seconds and then that's it .
And for some reason , you're too loose , just Sprinkle a little bit more Parmesan cheese in there .
That's all , that's all you have to do .
And if you're too dry , you just take a tablespoon at a time of the pasta water , just splash it in there and then you'll get it right to how you like it .
All right .
Let's cut that chicken and let's turn this heat off .
What is this ?
So you should kid chicken and um , what was the pasta again ?
It's fettuccini Alfredo .
But it's not , yeah , it's made with Paparelli .
I really like it goes together as well .
I always go with Papa Deli because it looks better .
And by the way , so it's been , it's been about 20 minutes before , since I finished this .
That's why it looks a little dry right now and here you can see it .
It's , it's , everything is stiffening up .
See this , If that's the case , you just use your pasta water and then it will bring it right back and you know , you're not making a video , but you might be waiting for people to sit down at the table .
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