The Best Fettuccine Alfredo with Chicken | SAM THE COOKING GUY 4K

I'm serious when I say this is food to get fit a cheney alfredo with chicken wait I mean with crispy chicken that will just take it over the top hello and welcome everyone two things before we start a we're in a rush max's got to get somewhere and he's gonna be in trouble if he's not there on time and two I either have a kidney stone again or diverticulitis it's a long story I'm not gonna go into either just know that I am under the weather right now but I'm powering through because of you guys

so fettuccine alfredo really is like four ingredients it's a dog simple you know if that's an expression I just made it up dog simple we're gonna have chicken to it and you could just take some chicken and like grill it or pan fry it and cut it up but why would we do simple because easy isn't always right and it's seldom better so we're gonna make this crispy like like chicken parm get it all beautiful so right here here we go really quick really quick let's go so one big-ass chicken breast in a bag we're

gonna pound it flat but if you if you if you try and do it without you know some kind of lubrication it's gonna rip it you don't want that so we'll just give it a little shot of oil here and here and then we can pound like crazy hold on get rid of the air and go and of course you could use your hand what you can see works you could use a meat pounder if I owned one I don't like extra gadgets if I don't have to so I'm gonna use a bottle of vermouth

because we're gonna use it in our alfredo sauce so for those of you that have been around our channel a while you'll know this move for those of you that don't here's what I'm trying to do I'm merely trying to get the chicken to an even thickness and it doesn't matter if it's this thick or this thick the key is that when you take a chicken breast and to an even flatness it cooks at the same time because cooking something this thick on one end and this thick on the other end is a pain in

the ass and we don't want that but this is what we want and now that we've got it there now we get our breading station set so flour of course we start here then egg and then the breadcrumbs and we're using panko I always use panko Japanese breadcrumbs they're better just throw it all the other breadcrumbs you've got at home you don't need them we will season the breadcrumbs with salt and pepper and I could do this in one move because I keep it in one container because about 85 percent of the time I need

salt and pepper together and it's one move as opposed to two moves okay so here we go we take our chicken breasts into the flour first look how big it gets it's crazy and both sides try and be even with it you want it all around and once it's evenly floured we hit the egg like this and like the flour try and get the egg all over beautiful oh boy is this gonna be good way do you see this thing when it finishes once its egg perfectly straight into the panko 1 2 & 3 it's

like you've laid down this giant chicken blanket push it down turn it over same thing on that side make sure everything's coated well edges tops bottoms and when it's well covered we're just gonna leave it there for a second we're gonna get on to our alfredo sauce and here's how it starts on the heat a little oil in the pan and we're gonna add some garlic lovely lovely Garland it's only gonna get about 30 45 seconds because it'll burn after that but when it starts to get super fragrant which is a boat now we're gonna

add one of the only four ingredients you need which is whipping cream look I'm not saying this is the healthiest sauce ever I'm just saying it's one of the most delicious ones when the whipping cream is in the pan give it a little mix we had a couple things little salt and pepper and then our buddy from when we were flattening the chicken vermis and this is just gonna give it that little extra something we'll give it about two tablespoons one two look you can't put too much in or just won't thicken but that little

bit will make it lovely so this just lives on the heat here and through a process known as evaporation the heat will thicken this liquid and it will become amazing I know right now looks boring you can see just a little steaming around the outside it will start to increase increase increase towards the center and it'll be great and we're gonna add some chili flakes I mean come on who says fettuccine alfredo with chicken can't have a little just a little spice to it right it's crazy not to so through evaporation and reduction reducing this

is gonna start to get thicker by itself but that's not the only thing we're gonna rely on for thickness we're gonna add some cheese but not yet we'll let this do its thing by itself but now is the moment that we will add both the chicken and the pasta to these two other pans and pots that are beside us we'll start with the chicken and using the blanket analogy we will lay down this giant piece of chicken into our hot oil oh my gosh and what's cool is you could pretty much go by eye sight

on this golden brown on both sides will give you a beautifully cook piece of chicken but now let's add our pasta to the pot and get that going because everything's happening all at once take the lid off to our boiling water we add and then as it starts to soften we'll give it a second push it down nice and then you get it all in by the way I'm doing this with my left hand because max is a baby and you can't come to the other side of me so let this do its thing and

we'll be good move oops I didn't want that to happen so you want the pasta to be moved around in the pot so it doesn't stick it's gonna take 7-8 minutes chickens doing fine and our sauce check this out doing very fine in fact it's doing so fine might need to lift it up a bit we'll give it another minute then we'll add a little bit of the parmesan to this and we'll be just fine we've got chicken cooking we've got the alfredo sauce cooking with the pasta cooking there's one more thing we need to

do we should do it right now we're gonna make a little garlic bread yes yes that's my knife I'll use this knife we don't have time to go find the proper knife we're using this knife this beautiful bread that we had with our wooden make yesterday the chill T the BLT oh the bread from the BLT is now gonna become some gorgeous garlic bread so cut yourself a big decent slice like this perfect now on to the garlic bread that looks like this butter and parsley and kosher salt and shredded Parmesan in a little squeeze

of olive oil in and we mix wait did I put salt in they put garlic in didn't put garlic in garlic in no garlic Wow what the garlic bread that would have made let's cut to pieces shall we I make a couple pieces so the garlic butter is ready we're gonna put these two thick slices right here and start them warming while we're here check this out I'm gonna flip this chicken Oh gorgeous that is one massive cutlet it's insane it's so beautiful at the same time we're gonna add some parmesan to our cream that's

been reducing that will look like this oh boy and mix this in mmm getting crazy up in here and this will start to really thicken beautifully now mmm getting mental check our noodles another couple minutes timing ladies and gentlemen is everything I'm serious when I say this is food to get let's give the alfredo sauce one quick thing little parsley let that do its thing that's ready this is almost ready that's almost ready this is just heating up see the crispy we're getting on here nice we'll give that another minute well then we'll put the

butter on it we'll let it start to do its thing and we're almost there little mix that's perfect I really don't want this any thicker so I'm just gonna take this off the heat put it back on for a second maybe at the end but that is exactly where I want it okay check this out the chicken what do you see this gorgeous piece look at that beautiful miss you should smell it from here it will make you go mad it's so outstanding chicken the bread starting to get crispy on both sides now let's give

it some butter like this look if I was inside this would be under the broiler in the oven but I'm not I'm outside so the lesson here is that you can do things outside you don't have to do them in so back on the flat top and right at the end we'll turn the butter side down to give them a little mmm I don't know what you would call that but it's just gonna be fantastic oh you would spell that vh y y ey h h no there's no AM in there okay the pasta is

ready this is ready okay so let's do this look at this sauce from a visual standpoint look I've had alfredo sauces in many restaurants that were pure white to the point that they used white pepper so didn't make any color in here but look how great that is the parsley the red pepper flakes and the regular everyday black pepper that I love okay gosh let's do this check this move ready okay check this move now we're gonna take this out we'll take the pasta right from here oh the steam let it drip just a bit

and right in Mato enemy as they would say in the Italian world not too much water the little pasta water will never hurt anything and then and now we toss oh boy oh boy life is good here folks I'm telling you look at this right so here we go here's our bowl we take our pasta and in she goes beautiful beautiful beautiful Oh dripping with this amazing sauce do one more but wait don't stop there because now here's what we're gonna do now we take our chicken okay hold on just for a second we're gonna

take our bread put it facedown height not too long not too long not too long and now our chicken stay there massive beautiful piece I'm gonna go like this I don't know how I'm gonna do this okay so let's cut in check this out ready are you kidding no I'm not kidding I thought you were kidding why would I kid about something like this look look you can you can see the juiciness of this ah just amazing so now let's come on let's pick this up hey I'm working stupid horns right on top here we

go Oh oh gosh darn it are you kidding me check out how beautiful that is oh the chicken it's delightful it's delicious it's gonna be insane but before we have a bite of that one little bat a chicken fried foods ladies and gentlemen fried foods are where it's at okay and then the last thing weight is hey our garlic bread I've got two pieces of garlic bread I'm only gonna put 1/2 would be excess excess a little extra of the parsley the church bells are ringing could the timing be any better ladies and gentlemen and

a little more parmesan oh come on someone hit me take me out of this dream because what's happening here cannot be real before we bite we have one more look because it's beautiful to me it's simple its elegant it's beautiful look the texture of the of the crispy chicken come on the lusciousness of the Alfredo the garlic bread the crispy on top that the beautifulness on the inside it's light its fluffy it's it's fantastic so let's have a bite shall we and look it a cultivated bite whatever they call this here we go you smell

the the the vermouth in here there's that word again anxious I'm probably using it wrong but then a bite of the chicken its moist its juicy its tender and yet it's crispy on the outside which is exactly what it should be there's like I mean chips it's like freaking potato chips it's so crispy oh sure you could have a pan-fried piece of chicken but why not elevate to this the pastas soft what is it chicken have to be soft contrary textures are what makes this dish I'm getting angry and it's so delicious but I can't

talk about this anymore max has to go he's gonna get in a lot of trouble thank you for hanging out we truly for the bottom of our hearts we appreciate that you hang out here with us and by the way we're on our way to a million subscribers and I know it's not about subscribers it's kind of a vanity number really what matters is people that watch and that's you so thanks for being here and thanks for being part of the number that's on our way to a million