Type what you have

Ingredients

• ✓ fettuccini pasta
• butter
• garlic
• heavy cream
• egg yolk
• parmesan cheese
• parsley

Instructions

1. 1 Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
2. 2 Meanwhile, in a large skillet melt butter and add chopped garlic. Cook on low for about 5 minutes, stirring often to prevent garlic from burning.
3. 3 Pour about a 1/4 cup of heavy cream into a small bowl. Add egg yolk and beat together; set aside.
4. 4 Pour remaining cream into the skillet. Increase heat to medium-high. As cream starts to boil, mix rapidly using a whisk. Add egg mixture slowly to prevent curdling, whisking until well blended. Stir in 1 cup Parmesan cheese until combined.
5. 5 Add remaining Parmesan cheese and parsley; mix until smooth. Remove from heat and serve over cooked pasta.

By Greg

Ingredients

• ✓ fettuccini pasta
• butter
• chicken breast
• mushroom
• garlic salt
• black pepper
• heavy cream
• parmesan cheese

Instructions

1. 1 Bring a large pot of lightly salted water to a boil. Add fettuccine and cook for 8 to 10 minutes or until al dente; drain.
2. 2 Meanwhile, heat butter in a large skillet and brown chicken and mushrooms until chicken is cooked through. Season with garlic salt and pepper. Add whipping cream and cook until thick, stirring constantly. Add Parmesan cheese when at desired consistency. Serve over noodles.

By Torrerizor

Ingredients

• ✓ fettuccini pasta
• butter
• shrimp
• garlic
• half and half
• parmesan cheese
• parsley
• salt

Instructions

1. 1 Fill a large pot with lightly salted water and bring to a rolling boil. Cook fettuccine at a boil until tender yet firm to the bite, about 8 minutes. Drain.
2. 2 Heat butter in a large skillet over medium heat. Cook and stir shrimp and garlic in butter for 1 minute. Pour in half-and-half; stir. Add Parmesan cheese, 1 tablespoon at a time, stirring constantly. Mix in parsley; season with salt. Simmer, stirring frequently, until sauce is thickened.
3. 3 Stir fettuccine into sauce until evenly coated; serve hot.

By MAMATIFF

Ingredients

• ✓ fettuccini pasta
• asparagus
• butter
• half-and-half
• garlic powder
• black pepper
• cayenne pepper
• parmesan cheese
• chicken breast

Instructions

1. 1 Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes, or until al dente. Add asparagus during the last 3 to 5 minutes of cooking. Drain, and transfer to a large bowl.
2. 2 In a large saucepan over medium heat, combine butter and half-and-half. Cook until thick and bubbly. Season with garlic powder, black pepper, and cayenne pepper. Stir in Parmesan cheese and chicken, and heat through.
3. 3 Pour sauce over pasta and asparagus, and toss to coat.

By STEPHNDON

Ingredients

• ✓ fettuccini pasta
• broccoli floret
• butter
• all-purpose flour
• skim milk
• ricotta cheese
• parmesan cheese
• salt
• black pepper
• parsley

Instructions

1. 1 Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
2. 2 Place broccoli in a steamer over 1 inch boiling water; cover. Cook until tender but still firm, 2 to 6 minutes. Drain.
3. 3 Melt butter in a saucepan over medium heat. Add flour and cook for 1 minute, stirring constantly. Gradually add milk, stirring with a whisk until blended. Cook, stirring constantly, until thick, about 15 minutes.
4. 4 Stir in ricotta cheese, Parmesan cheese, salt, and pepper. Cook until cheese melts, about 5 minutes. Stir in steamed broccoli and cooked pasta. Sprinkle with parsley.

By Amy

Ingredients

• ✓ fettuccini pasta
• butter
• garlic
• sun-dried tomato
• chicken broth
• heavy cream
• chicken breast
• salt
• pepper
• vegetable oil
• basil

Instructions

1. 1 In a large saucepan over low heat, melt butter; add garlic and cook for 30 seconds. Add the tomatoes and 3/4 cup of the chicken broth; increase to medium heat and bring to a boil. Reduce heat and simmer, uncovered, for about 10 minutes or until the tomatoes are tender. Add the cream and bring to a boil; stirring. Simmer over medium heat until the sauce is thick enough to coat the back of a spoon.
2. 2 Sprinkle the chicken with salt and pepper on both sides. In a large skillet over medium heat, warm oil and saute chicken. Press on chicken occasionally with a slotted spatula. Cook for about 4 minutes per side or until the meat feels springy and is no longer pink inside. Transfer to a board; cover and keep warm. Discard the fat from the skillet.
3. 3 In the same skillet, over medium heat, bring 1/4 cup chicken broth to a boil; stirring the pan juices. Reduce slightly and add to the cream sauce; stir in basil and adjust seasonings to taste.
4. 4 Meanwhile, bring a large pot of lightly salted water to a boil. Add fettuccine and cook for 8 to 10 minutes or until al dente; drain, transfer to a bowl and toss with 3 to 4 tablespoons of the sauce.
5. 5 Cut each chicken breast into 2 to 3 diagonal slices. Reheat the sauce gently if needed. Transfer the pasta to serving plates; top with chicken and coat with the cream sauce; serve.

By MARBALET

Ingredients

• ✓ fettuccini pasta
• mushroom
• green bell pepper
• butter
• broccoli
• butter
• parmesan cheese
• oregano
• parsley
• garlic powder
• black pepper
• all-purpose flour
• heavy cream
• chicken broth
• clam

Instructions

1. 1 In a large skillet over medium heat, cook mushrooms and bell pepper in 2 tablespoons butter until tender. Remove from heat and set aside.
2. 2 Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain. Steam broccoli in colander over pasta water, or in steamer, until bright green, 5 to 10 minutes.
3. 3 Toss cooked pasta with 1/4 cup butter, Parmesan, oregano, parsley, garlic powder and black pepper. Cover and set aside to keep warm.
4. 4 In a medium saucepan over medium heat, melt 1/2 cup butter. Dump in flour all at once and whisk until smooth. Whisk in cream and chicken broth a little at a time and cook until mixture thickens. Stir in clams and reserved broccoli, mushrooms and bell pepper. Heat through and toss with pasta. Serve at once.

By Bea Gassman

Ingredients

• ✓ fettuccini pasta
• butter
• chicken breast
• garlic
• italian seasoning
• onion
• mushroom
• all-purpose flour
• salt
• white pepper
• milk
• half and half
• colby monterey jack cheese
• parmesan cheese
• tomato
• sour cream

Instructions

1. 1 Gather all ingredients.
2. 2 Melt 2 tablespoons butter in a large skillet over medium heat. Add chicken, 1/2 of the garlic, and Italian seasoning. Cook until chicken is no longer pink in the center and the juices run clear. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Remove from the skillet and set aside.
3. 3 Fill a large pot with lightly salted water and bring to a rolling boil. Cook fettuccine at a boil until tender yet firm to the bite, 8 to 10 minutes. Drain.
4. 4 Meanwhile, melt remaining 4 tablespoons butter in the skillet. Add onion, mushrooms, and remaining garlic; sauté until onion is transparent, about 5 minutes.
5. 5 Stir in flour, salt, and pepper; cook for 2 minutes. Slowly add milk and half-and-half; cook and stir until smooth and creamy. Stir in both cheeses until melted.
6. 6 Stir in chicken mixture, tomatoes, and sour cream. Serve over cooked fettuccini.
7. 7 Enjoy!

By Emily

Ingredients

• ✓ fettuccini pasta
• butter
• chicken breast
• ricotta cheese
• heavy cream
• salt
• parmesan cheese

Instructions

1. 1 Bring a large pot of lightly salted water to a boil. Add fettuccini and cook for 8 to 10 minutes or until al dente; drain.
2. 2 Melt 2 tablespoons butter in a large skillet over medium heat. Saute chicken until no longer pink and juices run clear.
3. 3 In a large saucepan combine ricotta cheese, cream, salt, Parmesan cheese and remaining butter. Cook over medium heat until well combined, about 10 minutes. Stir in cooked fettuccini and chicken; cook until heated through.

By Gregory Huey

Ingredients

• ✓ fettuccini pasta
• butter
• garlic
• parsley
• basil
• marjoram
• thyme
• butter
• salt
• black pepper

Instructions

1. 1 Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
2. 2 Meanwhile, in a small saucepan over medium heat, melt 1 teaspoon butter. Add garlic and cook for 30 to 60 seconds or until garlic begins to turn golden.
3. 3 In a small bowl, combine parsley, basil, marjoram, thyme, 1 tablespoon butter, salt and ground black pepper with cooked garlic; mix well. Toss with pasta and serve.

By Jan Taylor

Ingredients

• ✓ fettuccini pasta
• red bell pepper
• shrimp
• mint
• lemon juice
• lemon zest
• olive oil
• salt
• black pepper

Instructions

1. 1 Bring a large pot of lightly salted water to a boil. Meanwhile prepare the remaining ingredients.
2. 2 In a large mixing bowl, combine the red pepper, shrimp, mint, lemon juice, lemon zest, olive oil, salt and pepper. Mix thoroughly.
3. 3 Add pasta to the boiling water and cook for 8 to 10 minutes or until al dente; drain. Add the pasta to the shrimp mixture and toss to coat well.

By Dondre'

Ingredients

• ✓ fettuccini pasta
• olive oil
• onion
• garlic
• tomato
• tomato paste
• mushroom
• basil
• oregano
• tarragon
• green-lipped mussel
• olive
• tomato

Instructions

1. 1 Bring a large pot of water to boiling. Cook pasta in boiling water until al dente, about 8 to 10 minutes. Drain.
2. 2 Meanwhile, heat olive oil in a large saucepan over medium heat. Cook onion and garlic in oil until soft. Stir in diced tomatoes, tomato paste, and mushrooms, and add the mussels. Season with basil, oregano, and tarragon. Cover, and simmer for 10 minutes.
3. 3 Stir in olives and fresh tomatoes. Cover, and simmer 5 minutes.
4. 4 Serve mussels and sauce over pasta.

By Corinne Hobin

Ingredients

• ✓ fettuccini pasta
• butter
• green onion
• green bell pepper
• garlic
• flour
• crawfish
• processed cheese food
• half-and-half
• cajun seasoning
• tomato
• parmesan cheese

Instructions

1. 1 Melt butter in a large skillet and saute the green onion, green pepper, and garlic until onions are opaque. Stir in flour and cook for 7 minutes, stirring frequently.
2. 2 Add crawfish meat; cover and simmer for 20 minutes.
3. 3 Stir in the processed cheese, half and half, Cajun seasoning and tomato. Cover and simmer for another 20 minutes. Meanwhile, cook pasta.
4. 4 Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain. Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13 inch baking dish.
5. 5 Mix together the sauce and pasta and transfer to the prepared baking dish. Sprinkle with Parmesan cheese and bake for 20 minutes or until bubbly.

By Jessica

Ingredients

• ✓ fettuccini pasta
• bacon
• garlic
• panko bread crumb
• bay scallop
• italian seasoning
• salt
• black pepper
• white wine
• heavy cream
• baby spinach
• parmesan cheese
• sun-dried tomato
• microgreen

Instructions

1. 1 Fill a large pot with lightly salted water and bring to a rolling boil. Cook fettuccine at a boil until tender, yet firm to the bite, about 8 minutes.
2. 2 Meanwhile, place bacon pieces in a large skillet and cook over medium-high heat, turning occasionally, until crisp-tender, 3 to 5 minutes. Drain bacon slices on paper towels.
3. 3 Add minced garlic to the remaining bacon grease and cook until fragrant, about 30 seconds. Add bread crumbs and cook until golden, about 30 seconds more. Remove panko-garlic mixture to a small bowl.
4. 4 Blot dry bay scallops with a paper towel. Season bay scallops with Italian seasoning, salt, and pepper.
5. 5 Cook bay scallops in the same skillet until nicely golden, about 2 minutes. Pour in white wine and cream. Stir to combine. Add spinach, Parmesan Cheese, sun-dried tomatoes, and crumble in cooked bacon; stir to combine.
6. 6 Drain pasta, reserving 1/3 cup pasta water. Add fettuccine noodles to the skillet with scallop mixture and mix to combine. If sauce is too thick, add reserved pasta water a little at a time to thin out sauce.
7. 7 Plate fettuccine mixture and garnish with toasted panko and microgreens, if desired. Serve immediately.

By thedailygourmet

Ingredients

• ✓ fettuccini pasta
• shrimp
• olive oil
• cajun seasoning
• butter
• mushroom
• shallot
• chicken broth
• sour cream
• cornstarch
• chicken broth
• red bell pepper
• caper

Instructions

1. 1 Combine peeled shrimp, oil, and Cajun seasoning in a medium bowl. Set aside.
2. 2 Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
3. 3 Meanwhile, melt butter over medium heat in a large frying pan. Cook and stir mushrooms and shallot in butter until tender. Remove from pan. Add shrimp. Cook until shrimp turn pink, about 2 to 3 minutes. Remove from pan. Add 2/3 cup chicken broth to pan and bring to a boil. Cook, uncovered, until reduced to 1/4 cup (2 to 3 minutes).
4. 4 In a small bowl, stir together sour cream and cornstarch; mix in 1 cup chicken broth. Stir into reduced chicken broth in the frying pan. Cook and stir until thick and bubbly. Cook 1 minute more. Stir in shrimp, mushroom mixture, roasted red peppers, and capers. Heat through, and season to taste. Serve over pasta.

By Linda Johnson

Ingredients

• ✓ fettuccini pasta
• butter
• garlic
• onion
• green bell pepper
• mushroom
• all-purpose flour
• white wine
• half-and-half
• jalapeno cheese
• crawfish tail
• creole seasoning
• salt
• black pepper
• parmesan cheese

Instructions

1. 1 Preheat an oven to 350 degrees F (175 degrees C).
2. 2 Melt the butter in a large pot over medium-high heat. Stir in the garlic, onion, bell pepper, mushrooms, and flour. Cook and stir until the onion has softened and turned translucent, about 8 minutes. Pour in the wine, half-and-half, and jalapeno cheese food. Bring to a simmer; add the crawfish tails and reduce heat to medium-low. Cover and simmer 15 minutes. Season with Creole seasoning, salt, and pepper. Pour the mixture into a 9x13 inch casserole dish, and sprinkle with Parmesan cheese.
3. 3 Bake in the preheated oven until the cheese has melted and the dish is bubbly, about 20 minutes.
4. 4 While the crawfish is baking, fill a large pot with lightly-salted water and bring to a rolling boil. Stir in the fettuccini and return to a boil. Cook the pasta uncovered, stirring occasionally, until the pasta has cooked through but is still firm to the bite, about 8 minutes. Drain well in a colander set in the sink. Serve the crawfish over the hot pasta.

By selina