Ingredients
8 tablespoons butter, softened
14 cup cream
12 cup grated parmesan cheese
1 lb chopped cooked chicken meat
1 lb fettuccine pasta (dried or fresh)
6 quarts water
1 teaspoon salt
freshly grated pepper
Method
Sources
📖
Recipe1M+
Foodgeist is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com. As an Amazon Associate we earn from qualifying purchases.
Recipe1M+
As an Amazon Associate, Foodgeist earns from qualifying purchases.
Real DOP Parmigiano-Reggiano — pasta, risotto, finishing, rind for stock
Humidity-controlled cheese storage — keep artisan cheese perfect
Stainless press for hard cheeses — cheddar, gouda, manchego
Electric slicer for paper-thin charcuterie, cheese, vegetables
Deluxe kit — make 20+ varieties, mozzarella to aged cheddar
As an Amazon Associate, Foodgeist earns from qualifying purchases.
Free 2-day shipping on every tool and ingredient we recommend.
The best culinary books narrated, on the house for 30 days.
Every cookbook you've wanted to read — free for 30 days.
As an Amazon Associate, Foodgeist earns from qualifying purchases.
Real DOP Parmigiano-Reggiano — pasta, risotto, finishing, rind for stock
Humidity-controlled cheese storage — keep artisan cheese perfect
Stainless press for hard cheeses — cheddar, gouda, manchego
Electric slicer for paper-thin charcuterie, cheese, vegetables
Deluxe kit — make 20+ varieties, mozzarella to aged cheddar
You're reading one of recipes available free. Full library with Gastronome.
cream the butter in a bowl with a wooden spoon until it is light and fluffy. beat in the cream a little at a time, and then beat in 1/2 cup grated parmesan cheese, a few tbsp at a time. cover the bowl and set it aside (refrigerate if not ready to use, but bring to room temperature before use). prepare the chicken and keep it warm. you can use leftover chopped cooked chicken, or dice skinless, boneless chicken meat and saute in olive oil or butter a few minutes until cooked but still tender. season as you like. set a large pasta bowl or casserole in a 250 oven to heat while you cook the fettucine. bring the water and salt to a rolling boil in a large stock pot. drop in the fettuccine and stir gently with a wooden spoon or fork for a few moments to prevent strands from sticking. boil, stirring occasionally until the pasta is tender (soft, but al dente or resistant to bite). immediately drain the pasta into a colander. make sure it's completely drained before transferring to the hot pasta bowl. add the chicken and the creamed butter and cheese mixture and toss with the fettuccine and chicken until every strand is well coated. season with salt and freshly grated pepper. serve at once and pass grated parmesan cheese.