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Food Wishes Recipes – Chicken Fettuccine Alfredo Recipe – How to Make Chicken Fettuccine Alfredo ctm magazine

Make some delicious Chicken Fettuccine Alfredo! Visit http://foodwishes.com to get the ingredients and more info, and watch over 350 free video recipes. Thanks and enjoy!



  • hauntedbymyself on October 14, 2019

    Authentic alfredo is 3 ingredients only. Fresh paste. Butter and parmesan cheese. That's it.

  • Marisa Veilleux on October 29, 2019

    Chef John, I thought of a dish that I don’t think you’ve done before and you should definitely do:
    Chicken cacciatore.

  • Y T on February 11, 2020

    Chef John, I finally used Parmesan Reggiano instead of Parmesan. Sad face. Even if it makes me a hillbilly, I just don't like it.

  • Steven Rodriguez on February 14, 2020

    Could I reverse sear the breasts after poaching just to get some color on’em?

  • tTari Ann on March 5, 2020

    Wow!!! Chef John what a difference in presentation between now and 9 years ago! Obviously, the recipe is AAAMMAZING but your delivery is so much warmer and more personable. Not say'n this one ain't great cuz ya know…
    What I am saying is how I love your evolved, wonderfully human style. I actually watch your channel just for fun!!! (No that's not sad and pathetic!) Thank you for having a great… everything YouTube related!!!

  • paolo salucci on March 8, 2020

    Original Alfredo sauce is only with butter and parmigiano cheese, no heavy cream present in this recipe. https://www.youtube.com/watch?v=Sk9HCxfIREo

  • Sammi-Jo Reviews on March 15, 2020

    Where is the best place to buy fresh cheese? I love Whole Food stores, don't get me wrong, but their cheeses are so expensive. That being said, it is one of the few places I can find smoked gruyere cheese, but this is something I treasure like fine chocolate so I do splurge on a little better quality smoked gruyere. But for everyday cooking, I'm hoping to find somewhere I can buy it that's more for someone on a very tight limited budget. Thanks.

  • ash Edyson on March 19, 2020

    My sauce was a bit too watery. But the taste was great.

  • Hope Fairways on May 3, 2020

    This man is the cooooolest. Ive been watching chef John for years and he's not just my go to for any recipe but my therapist as well. U may never see my comment because of ur billion admirers but from me Hope to you Chef John, ur the greatest.

  • TrillionTalents on May 19, 2020

    How come your voice has changed? It doesn’t sound like this anymore

  • Sofía Lang on June 11, 2020

    "… Just tell people is chunk of garlic, they'll never know" hahaha, love you💚

  • Anam Azhar on August 1, 2020

    Millennial from 2020 bows down to this recipe!! I'm telling you, you wouldn't find any better recipe than this in the YOUTUBE world. Thanks you chef for being born!

  • Mad Jad on August 15, 2020

    Is anyone else here from David Seymour's latest video?

  • Nore Bonomis on August 16, 2020

    I was a fan until this video. That is NOT alfredo sauce, I don't know what that is.

  • Jef Nisola on August 18, 2020

    Youtube now says that this vid has no mature content
    Why youtube? Why?

  • jimmy hendrix on August 22, 2020

    Hate your tv voice; absolutely, love your recipes.

  • Incel Insurrection on August 23, 2020

    Am I the only one that notice Chef John voice sound a bit slow and tired in this video. It’s not as chipper as usual. I hope Chef John is alright. Great video, can’t wait to make theirs when I wake up in 2 hours.

  • Lymne on August 25, 2020

    I tried this tonight, but had no parmesan. I subbed in some extra old cheddar. Still tasty!

  • V R on September 30, 2020

    10 years ago!! Gonna make this recipe this weekend, yum!

  • Cloud Strife on October 19, 2020

    Hey Chef, I'm gonna try this recipe but instead of heavy whipping cream, I find a nice substitute in most cases is half and half. You still get the creamy flavor but not the heaviness of the cream.

  • metamorphicorder on October 28, 2020

    He trolled himself. Thats awesome.

  • Balakrishna Selvadurai on November 17, 2020

    Hi Chef John. Really wish you would redo/rename this cos it’s not really Alfredo……. not in the Italian sense anyway. This looks delicious and is an interpretation of an Alfredo but not

  • epiccollision on December 12, 2020

    Oh wow this is throw back

  • J Awary on December 26, 2020

    I’ll use Gorgonzola steak Gorgonzola for vday 2021

  • Margarita Magdalena on January 3, 2021

    Damn this video is old. I was still living with my parents when this was uploaded. Time sure flies 😳

  • James Berggren on January 6, 2021

    That is not Alfredo!!!

  • R C on January 13, 2021

    Can I saute the bite size chicken instead? The egg yolk is another trick I learned. Also, I chopped red bell pepper while the sauce is simmering. The aroma of the finished product is heavenly.

  • Jeremiah Bachmann on March 1, 2021

    You didn't feel like just shooting part with the thicker sauce?

  • Lew C on March 28, 2021

    Chef John,

    I'm drunk
    I'm crunk
    And I love your videos. I made my own alfredo right fucking now and it's so fucking delicious oh my god. I love you, Sir

  • James Berggren on April 10, 2021

    Sorry John. Not even close to authentic alfredo

  • D Gray on April 20, 2021

    It is very good thank you

  • Igeoerre on April 21, 2021

    Them yolks at the end.. Game changer

  • MrandMrs R on May 7, 2021

    would love to see if chef john has an updated version

  • John Woods on July 31, 2021

    I add t tblsp of starch and let it thicken the sauce. I learned that, on a watery spaghetti sauce, I put in too much tomato sauce.

  • John Woods on July 31, 2021

    Thanks John for the cooking lessons. I've enjoyed my food more since I started watching them.

    I'm eating broccoli way more often, xould you help me jazz up the sauce?

  • M B on August 9, 2021

    So- adopted this recipe as my own, but to deal with the liquid issue, I actually use fresh fettuccine and cook the fresh pasta in the sauce after the eggs are added. I vigorously stir in the cheese and let the hot cream mixture cook the pasta. Comes out al dente, and the texture of the sauce is virtually indistinguishable from the fattier restaurant version. I was loathe to try to cook pasta in sauce, but figured it might work given the liquid issue. Additionally, helps control salt (if you are properly salting pasta water) because the noodles are cooked in flavorful broth where 99% of the salt is from the freshly grated parmesan.

  • curtis brown on November 18, 2021

    Best chicken Alfredo I’ve ever tasted

  • Julie Edwards-Matanga on February 8, 2022

    I have a crush on you, without even knowing what you look like. Thanks for showing me how to make great food, your channel is always the first go to when I want to learn a classic!

  • sid viscus on February 23, 2022

    Chef John: "This is a lighter version."
    Also Chef John: *puts an anvil in the sauce

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