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Chicken Fettuccine Alfredo

This Chicken Fettuccini Alfredo is the perfect pasta recipe to make in the fall when the weather starts to turn cool. It's so comforting, and delicious and will suit most picky palates! It also makes for great leftovers too and is easy to pop in the lunchbox the next day.  #entertainingwithbeth #CookingChannel #ChickenFettucciniAlfredo SUBSCRIBE for more great recipes! http://bit.ly/BethsEntertaining SUBSCRIBE to my gardening channel! http://bit.ly/InBethsGarden VISIT MY WEBSITE FOR PRINTABLE RECIPES: http://bit.ly/EWBWebsite _________________________________________________________________________ PRODUCTS SEEN IN THIS VIDEO: These links go to Amazon where I am compensated on products sold at no cost to the consumer All-Clad Cookware https://amzn.to/30Sf3lK Le Creuset Dutch Oven https://amzn.to/33MKuQ7 Paddle Cheese Grater https://amzn.to/3lyPo9q Boos Cutting Board https://amzn.to/30SGCeE Knives https://amzn.to/36RIJTS FOR MORE OF MY FAVORITE KITCHEN PRODUCTS VISIT MY AMAZON SHOP! http://amzn.to/2jaXw5n (This link goes to Amazon where I am compensated on products sold at no cost to the consumer) _________________________________________________________________________ SIGN UP FOR MY NEWSLETTER TO RECEIVE MY NEWEST VIDEO IN YOUR INBOX EACH WEEK! https://bit.ly/2NTPD08 ___________________________________________________________________________________________ CLASSIC FETTUCCINI ALFREDO RECIPE (With Heavy Cream!) Watch Here on YT: https://bit.ly/2SFHZZL Get a Printable Version here: https://bit.ly/3nCgUET ______________________________________________________________________________________________ BETH'S CHICKEN FETTUCCINI ALFREDO Serves 4-6 PRINT RECIPE HERE https://bit.ly/36Skk0c INGREDIENTS: 2 bone-in, skin-on Chicken Breasts 1/2 lb (230g) fettuccine pasta FOR MUSHROOMS: 3 Tbsp butter 1 1/2 cups (165g) Portobello Mushrooms 1 cup (36g) Shiitake Mushrooms 1 cup (75g) of Cremini Mushrooms Salt and Pepper to taste 1 tsp (5ml) fresh thyme 2 tsp (10ml) Worcestershire FOR BECHAMEL SAUCE: 2 Tbsp (30g) butter 2 Tbsp (15g) flour 2 cups (475ml) Milk 2 garlic cloves, minced 1 1/2 cups (135g) Parmesan Cheese, grated METHOD: Place the chicken on a rack and roast at 375F (190C) for 45-50 mins or until cooked through. Allow to cool and then shred the chicken off the bone with a fork into bite-sized pieces and set aside. In a large skillet melt the butter and saute the mushrooms until fragrant and dark brown. Season with salt, pepper, and thyme. Transfer to a bowl until ready to place in the sauce. Boil the pasta according to package instructions. In a cleaned out skillet, make the bechamel sauce. Melt the butter, once foamy add the flour. Whisk to combine and cook for one minute. Then add the milk and whisk to combine. Allow to simmer 5-7 minutes or until thickened. Then add the parmesan cheese, mushrooms, and chicken, stir to combine, and keep on low heat. Drain the pasta, and toss with the sauce. Add freshly chopped parsley, and toss to combine. Serve in shallow bowls, topped with more parsley, and red pepper flakes if desired. ABOUT THIS CHANNEL Hi! I'm Beth Le Manach and I believe food tastes better when shared. Subscribe to my cooking channel, Entertaining with Beth, to learn holiday recipes, party planning tips, and easy recipes for weeknight meals! New recipe videos post every Saturday! SUBSCRIBE HERE! http://bit.ly/BethsEntertaining.