It’s hard to beat a plate of creamy fettuccine alfredo topped with savory chicken. This white wine twist on a favorite dish might just take it to the next level.

Servings: 4

Prep time: 20 minutes

Total time: 40 minutes

What you’ll need:

PASTA

8 oz fettuccine

2 tbsp unsalted butter

2 tbsp all-purpose flour

½ cup dry white wine – we used Seyval Blanc

½ cup heavy whipping cream

4 oz cream cheese

1 tsp ground mustard

1 pinch nutmeg

¾ c parmesan cheese

Dried thyme leaves

 

CHICKEN

1 tbsp butter

1 tsp minced garlic

Salt and pepper to taste

½ lb chicken breast

 

What to do

PASTA

1. Cook fettuccine in salted water until al dente. Drain pasta, saving some pasta water in a bowl, and set aside.

2. Using the empty pasta pot, melt butter over medium heat. Once melted, whisk in flour to create a roux and cook for 1 minute, whisking continuously.

3. Slowly add white wine. Continue whisking as mixture thickens quickly.

4. Add heavy whipping cream and cream cheese to mixture and whisk until blended. Add ground mustard and nutmeg. Bring mixture to a simmer, whisking frequently.

5. Remove from heat and stir in cheese and salt and pepper, if desired. Stir until parmesan has melted and the mixture is smooth.

6. Toss pasta with alfredo sauce.

Tips

• Add pasta water to sauce to thin, if needed.
• Measure and prepare all ingredients before beginning to prevent scorching the sauce.

CHICKEN

1. Heat butter over medium heat in a medium-sized skillet until simmering. Add garlic and salt and pepper and simmer until fragrant.

2. Add chicken and sear 1 minute per side. Reduce heat to low and cover skillet, cooking for 10 minutes. Check internal temperature to ensure greater than 165 degrees.

3. Serve over alfredo, garnish with dried thyme and enjoy!

Tips

• Pound chicken breasts to equal thickness to ensure consistently cooked finished product.
• Trust the process when you cover the skillet to finish cooking, don’t remove the lid. You will end up with juicy and tender results, but have patience!
• Consider cooking chicken the day before or use rotisserie chicken

 

Do you plan on giving this recipe a try? Let us know how it turns out on social media @missouriwines.