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Fettuccini Alfredo with Chicken in Cast Iron
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Aug 23, 2023
Don't miss this classic fettucine alfredo recipe with a rich sauce. An easy classic that is so tasty. We thank you for watching our videos. Printable recipe below! Stay in touch with more recipes and upcoming events in our email newsletter: https://kentrollins.com/email-sign-up/ Used in this video: Propane Camp stove: https://amzn.to/2MG9vo9 Kent’s mesquite seasoning https://kentrollins.com/shop-1/ Cowboy Apron: https://kentrollins.com/shop-1/ LIMITED EDITION Red Skillet Handle Cover: https://kentrollins.com/shop-1/ LIMITED EDITION Salt & Pepper Box: https://kentrollins.com/shop-1/ Mesquite Spatula: https://kentrollins.com/shop-1/ Field cast iron skillet: https://bit.ly/2yoUoYh Rode wireless mic: https://amzn.to/2ShDyEq For more suggested products seen in our videos click here: https://www.amazon.com/shop/cowboykentrollins ======================
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0:00
In this week's episode, we're taking a classic from Italy and bringing it across the water
0:04
fettuccine Alfredo. But we're blending Romano cheese with Parmesan in a creamy sauce and topping that with some chicken
0:11
Oh my gosh, it is so good. Come on, we're going to set it on the table, say grace, and have us a good meal
0:17
Hey, thank y'all for stopping by the barn on a breezy afternoon
0:32
It's what you call a skirt alert. Put a rock in your pocket, something, because it's going to blow you away if you can
0:37
If Shannon wants to pan around there and show you that tree, I mean, things are beginning to whoop pretty good
0:41
That's why we're under here. Y'all wouldn't have seen it stay on the plate today. But what are we talking about
0:46
A pasta dish. Yes, the cowboy loves pasta, but not just no ordinary pasta
0:50
We're talking about fettuccine alfredo. No, you have to say it Italian
0:55
Okay, let me think about it a minute. Fettuccine alfredo. Is that really good right there
1:01
Okay, that's cowboy Italian. Okay, so that's, hey, and I'm sure there was some Italian cowboys
1:07
I just nearly know there was that took care of cattle over there in that country. Well, at this time, I need you to take your pasta water and go to getting it hot
1:14
because we have to explain this pasta. And you see right here where it says fettucine
1:20
Fettucine. Nope. Try again. Fettucine. You've got to do it Italian. Fettuccine
1:26
There you go. Yes. And look at it. It is not like spaghetti. It is a pretty wide little noodle
1:33
And they're going to be so good because the wider that noodle, the more that sauce is going to get just to cling to it
1:38
But what made this dish what it was? Well, there was a chef over there
1:43
Oh, I'd say right. Whoa, we have a pasta expert in the house. Let me just see. Do you think maybe so that you would? Huh
1:54
Oh, maybe. How about you, Duker? He scared him. So how was this dish made so famous and so popular? Well, it started way back in about 1914, and the guy's name was Alfredo de Lillo
2:09
I think I'm pretty close to that, but y'all can look it up and y'all can say the cowboy don't speak Italian either
2:15
Alfredo's wife was pregnant and had a child. So he went in the kitchen and he's thinking, what can I do
2:20
I've got to feed my wife something that is so good to nourish her. And what'd he come up with
2:25
Fettuccine noodles. Yes. Butter. Some Parmesan cheese. A little bit of water
2:31
And that's it. And he made it. And Major says the Italians are here. So she loved the dish so much that he thought, hey, this is a great dish
2:39
I should put it in a restaurant. But at the time, right after World War I, the restaurant business wasn't good
2:44
But in the roaring 20s, the tourists began to come back to Italy over there and look around and think, how great was the food there
2:51
It was amazing. And who was it that really made this dish come to America
2:57
Douglas Fairbanks and Mary Pickford. They went over there, two great actors, and they found this dish, and they found Alfredo
3:03
Oh my gosh, this is the best thing ever. All the history is done
3:07
It's time to start the cooking. So water is boiling over there. We're going to dump a whole pound of this in that little pot
3:14
Traditionally, this dish, remember, was just simple ingredients of butter and Parmesan
3:20
Rajani O cheese and then you just let it all mix in there together and it made sort of like a creamy sauce But hey I going to cowboy up this thing just a little bit We are and we gonna have to add some what you knew it was coming some heavy cream some butter some garlic
3:34
But folks we got to have some meat in there Do you know how my spectators here would feel if we tried to just push this pasta dish on the table and it didn't have no meat in it
3:44
I'd get dog bit so I have one chicken breast and we have as you see me pounding it down there with a rolling pin
3:51
Chicken has a membrane on it and when you break that membrane it's going to accept seasoning better
3:57
But also it's going to fry a little quicker so we ain't got to wait quite so long
4:00
So what are we going to season this little chicken with? Well, first of all, I'm going to put some of our mesquite seasoning on him
4:06
Because it really goes well on some chicken, it does Also, we're going to add some smoked paprika in there
4:14
Because I really think it goes well with some chicken, I do And you can't just put this on there and then think, well that is good
4:21
That stuff we need to do this to it. Give it a little love. Give it some rubbing in there
4:25
So everything will be good and then we're gonna turn it over Same thing on the other side we have our eight inch field skillet and I'm gonna tell you
4:36
It's pretty warm because it's been preheating there a little and folks I like to do this chicken in some olive oil and some butter, but guess what the butter is over here and not with me
4:44
So hang on In the skillet go the butter just run it around there and keep an eye on your pasta
4:52
Because this is boiling little and you want that stuff to become what
4:57
Al dente a little olive oil. Yes. Mm-hmm in goes the bird
5:06
And folks the lid is most important because We want to sort of get that steaming effect in there too to keep that chicken as tender as we can
5:15
So we're going to go pretty low on the heat and put that lid on there and steam probably take about maybe five minutes each side
5:21
With a low heat like that, but it will be so tender when it comes out of there
5:26
Everything I'm gonna cook in is probably gonna be 99% cast iron And I do like a lid for stuff
5:31
Especially if I'm trying to get some vegetables in there or we're trying to sort of get a steam effect on this chicken
5:36
Now this field come with this lid But you be thinking I have some old skillets in there in the house
5:41
But I ain't got no lid for some of them look in your drawer or maybe you've got some of them skillets that has got a glass lid that'll fit on there
5:48
I've even turned one skillet on top of another skillet to make a lid
5:52
So look around. I bet you can find something that'll fit if you ain't got a lid
5:56
I've heard that when you know pasta's done, if you throw it to the wall, it'll stick
6:07
To me, if you throw in pasta at the wall, look to me like you just didn't want your pasta
6:13
I mean, we'll try that even again. I'll get way back over here. See this
6:17
Addin's gone. And that water's hot when you just reach in there and get a pasta
6:22
Who told you you heard this? Okay, see it? Now, I want you to look first, then we'll throw some
6:29
I always check my pasta, especially if it's going to be in a sauce again, where if you just pinch it a little and it comes like that, I think it's pretty close
6:37
Now, we'll throw it up there again in the wall. What? Well, the chicken is done
6:43
It's sitting over there in the very same skillet. We're going to return back to this little low heat over there
6:48
Now if there was any little burnt pieces or anything left in there be sure that you get them out And to that what We going to add a of butter Now remember I told you I was gonna cowboy this thing up a little bit and what are we using
7:00
Folks they ain't paying me to tell you this I promise but get you some Kerrygold butter. It is some of the best stuff in the world
7:07
We're gonna let that butter completely melt there and then we're gonna add three minced garlic cloves to it
7:13
We're gonna bring out some flavor Whoa, whoa, whoa, what's going on there
7:17
Well, the garlic has been cooking about a minute or two. Remember, stir it constantly
7:22
We don't want to burn that garlic. And then we're going to put in some of that what
7:26
Heavy cream. Ooh-wee, I'm liking that stuff already. Make sure that you keep stirring it as you add that cream
7:35
We want it to thicken just a little. Just make sure it all gets in there
7:41
And remember, we're on low heat. Well, I can tell you right now this has reduced down some and got a little thicker and the flavor's coming out of there
7:49
I could just quit right now, get me a coffee cup, pour that in there and have me some drinking
7:54
It'd be good. But we got it some grated Parmesan. And we're going to just sprinkle her in there as we continue to stir
8:01
Don't just dump it all in there because I don't want you to get no clumpies of cheese in there
8:05
So just keep funneling it in there gradually. and then we're going to add that other kind of cheese that I have trouble saying
8:12
What is the name of it, Chan? Rajanio? Something? Italiano? Some kind of cheese
8:18
So, it says Romano. We're going to blend this right back in there with it a little bit at a time
8:27
I can already tell you, Beagle, dad is probably not going to share this dish with you
8:32
Now, he's just got cheese on top of him. He does. If you accidentally get so much cheese in here that that gets so thick you can't hardly stir it and it won't pour over that sauce, that's why I'm going to give you this tip
8:47
When you drain that pasta, save some of that water. So if you need to thin this back, that'll do a great job
8:54
It will. So however thick you would like it, if you want it to be over there where it's really creamy and sort of this texture, I'd quit right now
9:03
If you want it a little thicker, hey, add a little more cheese to it
9:07
We're going to call that sure enough enough. Get that stirred. Get it all blended well to where it's smooth
9:16
And you can use a whisk if you need to. But if you're cooking it in a cast iron skillet, just don't use nothing that's metal against metal
9:33
Thank you
10:02
You don gotta go to Italy the cowboy has done put the fettuccine alfredo in there with a little
10:28
bit of the parmesan and also what a little bit of sprinkling of that parsley on there now if you've
10:34
got some fresh hey i'm all for it but hey it's pretty hard to find fresh down here on anything
10:38
with the summer and the winter that we're having so hey we've had some really good help four of
10:44
were here when we started. Now it's down to two. I don't know where they went. Look at this one here
10:47
He's getting sleepy just waiting. He said, come on with it, Dad. Big, thank you for always being
10:52
the best taste tester ever. Yes, there you go. And the little mage, thank you. So now it is my time
11:00
And Shan, I want to thank you so much for introducing me to pasta that didn't come out of a can
11:05
Shan tells me you got to twirl this stuff around there and then get you some of that chicken and
11:11
give it another twirl. What do you do with this piece that's trying not to go with you
11:15
Sid? Huh? Could you tell me? I can only imagine how good that tastes
11:33
Alfredo, I just want to tip my hat to your brother because I am glad you sent
11:39
some fettuccine over here to the grocery store. The flavors you get out of that, folks
11:45
sure, traditional would not have the cream in there, but when you can blend that cream back in there
11:49
that the garlic has been cooking in that butter, it make your taste buds just jump up and down
11:55
be happy like, whoop, whoop. I'd be happy. Do the pasta swirl
11:59
I'd be happy. Whoop. We done swirled the pasta plum out we have
12:05
Mm, mm, mm. Folks, if that stuff don't make you jump up and down in the kitchen and holler at your neighbor
12:11
you better get some help because that stuff right there is probably as good as anything I've eaten the last three or four weeks
12:16
I'm telling you for sure. Now, as always, I tip my hat to all our servicemen and women and all the veterans that have kept that old flag flying around camp
12:25
wherever we may be. We just lift you all up. We're thankful for you
12:29
And, folks, hey, I've always told you never look down on somebody unless you're reaching down to give them a hand up
12:36
But folks, let's lift everybody up. You got two hands. Don't just reach one down there
12:40
Get your neighbor two. Pick them all up and let's just be the best neighbors we can, the best friends we can
12:46
because friends and family are what hold the world together. And that's what it's all about
12:51
Now, everything we use today will be listed down there in the little link below. You won't be without it
12:55
Go to the website. A lot of recipes there that you can click on. Andy, Shan, thank you
13:00
Big, major. I just appreciate it so much. Y'all braving the elements out here in the wind
13:05
To the rest of you, come on in here because we're fitting to get one of them great big old hugs we are
13:10
And I'm going to see you down the Fettuccine Alfredo Cowboyed Up Trail
13:16
So this is really a simple drish, drish. Hang on just a minute, Shannon
13:22
I have trouble with this. Beagle dog. Action
13:32
How about now
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