The following “Chew This!” column originally appeared in “The Courier-Times” and / or “The Shelbyville News”. Check their websites for further information and dates.

Homemade Chicken Alfredo

Blaise Doubman

I first had chicken fettuccine Alfredo at Disney World in the Italy section of the park. Up until that moment, and admiringly I was very young, I had only had pasta with red sauce. Everyone seemed to be ordering it, so I ordered it too. Pasta with some kind of white sauce, which later I would learn was not only called Alfredo sauce but also, from that moment on, I would call it delicious! Even today I would rather have a white sauce that a red. Which is exact opposite of my wine preferences, which is the dryer and redder the better, for me anyways. This dish would be perfect served with a side salad and crusty garlic bread. However, I know from experience, that this dish is also delicious served cold by way of refrigerator eating at three in the morning. 

However and whenever you decide to make this, let me give you a few pointers. Also cook the pasta a little less than the package directions tell you. Also, also save a little of the pasta water. When you add it in later, it just helps things combine together better. Also, if you want to stir in a little butter to coat the noodles, please do. Do not substitute the heavy cream for milk. Lastly, if you do not have white pepper, use black. The only difference will be to the eye. Enjoy! 

Homemade Chicken Alfredo

Leftovers should be kept chilled, in the refrigerator, for up to three days.

1 rotisserie chicken, meat pulled and skin and bones discarded 

1 package of fettuccine noodles

1 1/2 cups heavy cream

2 large egg yolks

1 1/2 cups grated parmesan cheese

1 teaspoon salt

1 teaspoon white pepper

Parsley, if desired 

Start by boiling the fettuccine noodles one minute less than the package directions. Be sure once the water is boiling to salt the water vigorously. 

Drain the noodles, saving a little of the pasta water.

Place back into the pot and place over low heat. Stir in the prepared chicken and reserved pasta water. 

Stir in the heavy cream, large egg yolks, grated parmesan cheese, salt and white pepper. 

Once everything is combined, serve hot. 

Ask and Answer: A few people have written about the proper ways of melting chocolate. I have to say there is a whole scientific way to melt chocolate but what I do, is melt it in the microwave. It is so much easier. All you have to do is melt it in small, short increments and you will be fine. Sometimes I add a little solid vegetable shortening to the chocolate prior to melting, just so the chocolate will have a nice smooth and silky texture.