Hey everyone, hope you’re having an incredible day today. Today, we’re going to prepare a special dish, fettuccine alberto (because they are kind of like alfredo, but different). One of my favorites. This time, I am going to make it a bit tasty. This will be really delicious.

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Fettuccine Alberto (because they are kind of like Alfredo, but different) is one of the most favored of recent trending foods in the world. It’s appreciated by millions daily. It is easy, it is quick, it tastes delicious. Fettuccine Alberto (because they are kind of like Alfredo, but different) is something which I have loved my whole life. They’re nice and they look wonderful.

To get started with this particular recipe, we have to first prepare a few ingredients. You can cook fettuccine alberto (because they are kind of like alfredo, but different) using 9 ingredients and 5 steps. Here is how you can achieve it.

The ingredients needed to make Fettuccine Alberto (because they are kind of like Alfredo, but different):

1. Get 1 lb fettuccine (homemade or store bought)
2. Make ready 2 skinless, boneless chicken breasts, cubed
3. Get 1 tbsp olive oil
4. Make ready 3 oz butter
5. Make ready 1 tbsp fried onion bits
6. Take 1 tsp dried garlic
7. Prepare 3.5 oz grated Parmesan cheese
8. Take to taste salt / pepper
9. Get to taste dried basil, to garnish

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Steps to make Fettuccine Alberto (because they are kind of like Alfredo, but different):

1. Bring a large pot of salted water to boil, cook pasta until al dente, drain and reserve. Save 1 cup of the cooking water.
2. In a large wok, heat olive oil and sautée chicken until cooked and beginning to brown, about 5-8 minutes. Reserve.
3. In the same wok, melt the butter and fry the onion and garlic in it until the butter begins to bubble and brown.
4. Add the cooked pasta and the chicken, together with the reserved pasta water, and mix energically to combine. The water and the butter will form a nice, silky sauce. Add the Parmesan cheese and keep mixing until the cheese blends in and melts. De-lish!
5. Serve with additional Parmesan and a pinch or two of dried basil. Voilá!

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