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Fettuccine Alfredo

Fettuccine Alfredo

Watch Video
degree-icon Easy
time-icon 5 minutes
time-icon 35 minutes
time-icon N/A
time-icon 8 Servings
time-icon N/A
diet-icon N/A
degree-icon Easy
time-icon 5 minutes
oven-icon 35 minutes
snow-icon N/A
plate-icon 8 Servings
dish-icon N/A
diet-icon N/A

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Fettuccine Alfredo
  • ½ cup MagicalButter
  • ¼ cup Magical Olive Oil
  • 2 cups heavy cream
  • 2 pounds chicken breasts
  • 1 pound spinach fettuccine, boiled
  • ½ cup fresh spinach leaves
  • ½ cup Parmesan cheese, grated
  • ½ cup Asiago cheese, grated
  • ½ cup Romano cheese, grated
  • 2 tablespoons flour
  • 2 tablespoons blackening seasoning
  • 2-4 large cloves garlic, minced
  • ½ teaspoon white pepper

How To

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Fettuccine Alfredo
  • 1. In a medium pot over medium-high, heat the Magical Olive Oil. Add the chicken breasts, drizzle with a little more olive oil to coat, and rub with and half of the blackening seasoning.
  • 2. Cook the chicken completely, turning once and rubbing in the rest of the seasoning after turning. The internal temperature should be 165°F. Set them aside for 5 minutes loosely covered before chopping.
  • 3. In a medium saucepan on medium-low heat, melt the MagicalButter.
  • 4. Add the garlic, flour, cream, pepper, and cheeses. Bring the mixture to a simmer, stirring constantly with a whisk until smooth. Voilà! You have created Magical Alfredo Sauce.
  • 5. Toss the fettuccine in your sauce; plate a serving, and top with meat. It’s time to serve and enjoy your Infused Homemade Fettuccine Alfredo!