Requested Recipe-Fettuccine Alfredo With Chicken - GIVE THEM FOOD...and other ways to cope with life Blog at - 123053

GIVE THEM FOOD...and other ways to cope with life

REQUESTED RECIPE-fettuccine alfredo with chicken 
Sep. 8, 2009 3:30 pm 
Updated: Sep. 19, 2009 5:20 pm

I spent the majority of the weekend running around shopping with my soon to be college freshman.  We can only bring one carload of stuff up to the dorms...our car will be driving room for us!
This is our third and last to see off to college.  Such a bittersweet time.  You want them to grow up and begin their own lives and yet I find myself looking at little ones getting on the school bus and thinking, wow, where did the time go.  She's ready, I'm sort of propels us forward even if not!

My friend Becky thought that since so many of us were in the "send them off to college" time of life, that all the parents should have a party to celebrate/mourn the event.  We had a great time Sunday night with lots of wonderful food..........grilled burgers,fabulous crock pot beans, colorful interesting salads, Becky's new passion..canning..produced a great sweet,spicy green pepper jelly that I personally downed in copious amounts!....of course one of Elaine's wonderful chocolate desserts was a great finish...and I brought the banana cake which seemed to go over well.  What a time we had!  You know women have to get in about 4,000  words a day to feel good....I'm sure I got my quota filled.
It was good to share some of the doubts,excitement and hallelujahs with others sending our precious kids off to a new part of their life.....and so a new chapter begins for all.

3 cooked chicken breasts
1 pkg fettuccine
1 1/2 cups heavy whipping cream
Juice of 1/2 lemon plus more to taste
1 cup unsalted butter
1 1/2 cups grated Parmesan
lemon zest to taste
pinch grated nutmeg
S&P...use white pepper if you don't want to ruin the all white look

Cook you chicken and boil your pasta....drain pasta and hold it with a little olive oil so it doesn't stick
-into a large skillet, pour 1/2 the amount of cream and juice of 1/2 lemon
-add all the butter just until it melts
-remove from heat and stir in the pasta
-add the remaining cream and parmesan to the pasta
-add the cooked chicken, lemon zest, nutmeg, S&P and toss
-return all to the heat and adjust the seasoning adding more lemon juice or zest if you like
-toss it on the heat for about 1 minute to thicken slightly

Enjoy while rejoicing, crying, or dreaming of your kids going off to college!
Sep. 8, 2009 4:39 pm
Hang on, I can't see the screen through the mist in my eyes. There, got my tissues. I have sent 3 off and still have one left at home so I know exactly what you, Elaine, and the rest of the girls are saying. #3 just started her sophomore year in college last week and I must say, it's easier this year than it was last year. I'm hanging onto child #4 for 3 more years before I have to let go. That will be a sad day around here. Maybe I should start the party planning now, I'll make your chicken fettucini alfredo and call it "fowl mood pasta".....
Sep. 8, 2009 10:45 pm
Thanks for your recipes! I know what you mean about children leaving home. Two of mine are grown and my baby is a senior this way is she ready to leave home and no way am I! However, I can't wait to see what's in store for her and how her journey progresses!
Sep. 9, 2009 5:42 pm
Avon..."fowl mood pasta"..good one!'re almost there...that last one's a killer.
Sep. 10, 2009 11:52 pm
I am happy for you and yet feel your pain :) We as mothers and parents have to realize that letting go is letting them grow up...if they stayed with us they would be children forever. So be happy and yes, I still have one at home but I am looking forward to time with my husband and us being able to do what ever we want!!! including visiting our children :)
Meena Sarin 
Sep. 11, 2009 5:33 am
Lucky ! You are writing your first cook book! It's one of my dreams too!All the best! Will it be possible to share the cinnamon buns recipe please? My whole family LOVES them! Thanks, Meena
Sep. 11, 2009 7:08 am
Hey thanks for the alfredo recipe, I will be using that one for sure. I have sent off 6 children and am now an empty nestor. I am still getting used to the quiet of the house but we do go to see them and they come to see us. We are happy to see them come and not really sad to see them go again. We are enjoying time together and are rarely home on days off. There is a whole world to explore.
Sep. 11, 2009 1:18 pm
O/T Thank you for your kind and encouraging comments you left on my blog. I appreciate the encouragement to invest in my children! Your chocolate truffle business sounds fascinating. Growing up I often helped in with my grandma's Huckleberry Cordial Candy Business. It's sold now, but the new owners kept her name: Helen's Huckleberry Chocolates. For years we would pick berries in the Montana Mountains, go to chocolate shows and once in a while sneak the warm chocolate they used for painting the molds. I’m sure my grandma knew. It was a great experience for the whole family, but a lot of work. I would love to read a blog about the ins and outs of your business.
Sep. 11, 2009 3:20 pm
Thanks everyone for the encouraging words re:kids leaving the nest. It will be a new chapter for us. Meena...I'll get the recipe uup on my blog soon. truffle business is no longer operating. I had 2 partners and they decided it was taking too much time away from family..their kids were younger than mine. The business as you know was all consuming and at a point that we either had to get a factory or get out. A sad day but I it was the right decision. I now go into preschools and camps and give workshops on chocolate making...just to keep my the chocolate!
Sep. 12, 2009 6:51 am
I barely remember what those days were like. I've got a 28-year-old daughter with a 2-year-old grandson and a 26-year old son with a 3-year-old granddaughter. It gets better! Great recipe. Very similar to mine. You use more lemon, and I add some sour cream. Looking forward to trying it your way! Frank Lee
Sep. 12, 2009 6:27 pm
Frank...I look forward to the days when I can hold a grandchild....lucky you.
Sep. 12, 2009 10:24 pm
I'm gonna be a first time grandma in March! I can not wait! : )
Sep. 13, 2009 5:57 am
Yes, my house to is quiet too, and I miss my boys. I now have two grandchildren that I get to see every few years for a day or two. Sad no? Well, years move on and children become adults, but is sure nice when there is a visit. I do hope your children are able to visit often. Thanks for the recipe, it sounds simply delicious.
Sep. 13, 2009 8:43 am
Just sent my second off to her freshman year and have one left at home for another 4 years but i know now how quickly that will pass! Was looking at the alfredo recipe but now I have a huge lump in my throat!!
Sep. 13, 2009 11:58 am
I spent the day at a Diabetes Awareness seminar yesterday. I'm trying to behave as far as fats and sugars are concerned. I roasted two chickens last night and would like to make a "better" version of this Alfredo. Both my still-at-home 26 yr old twins, and husband are alfredo crazies. Any suggestions to substitue for the cream? My husband's cholesterol and blood pressures are not low enough even with medications. I slightly envy the empty nest idea, but love watching my girls as they have matured into women who do their own laundry.
Sep. 13, 2009 12:30 pm
There's fat-free "1/2 and 1/2" available - would it work as a substitute for the cream? I have no idea how it works for cooking. As for getting the kids off to college, ours have flown the coop and we have two granddaughters in college this year! Makes us really feel old!
Sep. 13, 2009 2:51 pm
Thanks for all comments about various stages of "the next phase-grandparents"..can't wait! Regarding making Alfredo lower fat/calories you can try this, Instead of the Alfredo sauce make a Veloute Sauce and add just a little cream and Parmesan. Definitely not the amazing creamy alfredo, but pretty darn good. 4 TBSP butter 4TBSP flour 2 cups chicken stock use the same flavorings from the Alfredo melt the butter, stir in the flour until a straw color, pour in the heated stock and flavorings and stir on med heat until thickened. Add a blurp of cream and a little parmesan to give it the creamy look.
Sep. 13, 2009 3:00 pm
swchef..fat free 1/2 & 1/2 will make the sauce grainy ..
Sep. 13, 2009 5:13 pm
I have found in alfredo recipes that you can also do the 4TBSP of flour and 4 TBSP of butter together than use whole milk instead of the cream, add the parmesan like normal with the seasonings listed above and it comes out pretty good. I usually use 1 cup of the chicken stock for flavor also. It's pretty good and the consistancy comes out way better. cocojo is right that if you use the fat free of low fat 1/2 and 1/2 to cook with at all it will break down.
Sep. 14, 2009 5:26 am
Thanks Singingmama, that would work also....... Note to Daisyland.....try investigating any Vegan websites, any vegan recipe will be free of dairy and animal protein and therefore a good choice for diabetics.
Sep. 14, 2009 5:28 am
daisyland...AR has vegan recipes.
Sep. 14, 2009 12:29 pm
Thank you all so very much. I'm making this for dinner tonight using the Veloute Sauce and probably Lactaid skim milk. I will add the Parmesan and lemon. I would add some cream if I had it, but my daughter just borrowed my van to take some things to work in New Hampshire. Living in Massachusetts, I grew up watching Julia Child with my mom the way others watched Mr. Rodgers. I learned to make a Roux very early on, so that's not a problem. Luckily, I never used as much wine as she did in cooking, so it wasn't too hard to give it up when I became a diabetic. I'm also Lactose intollerant, so cream is a double whammy for me, but hard cheeses are fine. I was thinking about experimenting with evaporated skim milk, but the can I have is very old. I have been known to secretly add a couple of spoonfuls of Coffeemate to gravies to make them creamier, but this also adds sweetness - it's good for lamb gravy, but I don't know about Alfredo. I think the nutmeg will make it taste right. Once it's all over the chicken and noodles, they won't know the difference as long as it tastes good.
Sep. 14, 2009 12:52 pm
I have been looking for an Alfredo recipe for so long! Its my hubby's favorite dish and I have no idea how to make it!
Sep. 16, 2009 12:14 pm
Tried this recipe last night and LOVED it! I have to admit, I was a little concerned w/ adding lemon juice and things but nevertheless I tried it and it was fantastic! My family loved it as well. I will for sure be making this again! Thanks so much for sharing this recipe!
Sep. 17, 2009 5:35 pm
Hi cocojo, i wanted to ask whether it's still necessary to add the 1 cup butter if I use the low-fat variations suggested by you and singingmama and whether it's possible to cut it by half or something. Cuz of all the fats. Btw, daiseyland, should have some good recipes for you.
Sep. 19, 2009 5:20 pm
Kyriee..just use the ratio 4Tbsp butter to 4Tbsp flour..the Veloute sauce I'm talking about totally replaces the Alfredo sauce. K?...........Daisyland...try almond milk if you can't handle dairy...also you could try to replace the fat with Earth Balance butter flavored the health food section. Thanks for visiting everyone!
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About Me
Loving life at 50ish. Kids are gone and I'm focusing on my career! I enjoyed running a chocolate truffle business for 3 years and now teach adults and children about chocolate. I also teach hands on cooking classes at a local cooking school and am writing my first cookbook! Please visit me at my blog
My favorite things to cook
I love to cook almost anything but particularly enjoy Italian. I have been studying Vegetarian and Vegan cooking for the last few years and love to make healthy meals.
My favorite family cooking traditions
from scratch cinnamon buns on Christmas morning...they take forever but Oh! so worth it!
My cooking triumphs
landing my dream job as a teaching chef.
My cooking tragedies
when I was teaching myself to cook way back in college, I made these wonderful oatmeal raisin cookies for my roomies....only problem was I forgot the flour! The cookies became one big mass that overflowed the cookie sheet and made a huge mess in the oven!
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