Ranch Peppercorn Fettucine Alfredo

Ranch Peppercorn Fettucine Alfredo

Prep Time 30 minutes
Cook Time 10 minutes
Course Main Course
Cuisine Italian
Servings 4


  • 1-2 packages Barn to Butcher Ranch Peppercorn Marinated Chicken Breast
  • Kosher salt and freshly ground black pepper To Taste
  • 12 oz Fettuccine
  • Olive oil For tossing
  • 8 tbsp Unsalted Butter 1 Stick
  • 2 cups Heavy Cream
  • 2 pinches Freshly Grated Nutmeg
  • 1 1/2 cups Freshly Grated Parmigiano-Oregano


  • Bring a large pot of water to a boil, and salt generously. Add the pasta and cook according to package directions until al dente (tender but still slightly firm). Drain and toss with a splash of oil.
  • Meanwhile, slice the chicken into 1/4-inch-thick strips, and lay them on a plate or a sheet of waxed paper.
  • Heat a large skillet over medium heat. Add 2 tablespoons of the butter. When the butter melts, raise the heat to medium-high and add the chicken in 1 layer. Cook, without moving the pieces, until the underside has browned, 1 to 2 minutes. Flip the pieces, and cook until browned and cooked through, 2 to 3 minutes more. Transfer the chicken to a medium bowl.
  • Reduce the heat to medium. Add the remaining 6 tablespoons butter. Scrape the bottom of the skillet with a wooden spoon to release any browned bits. When the butter has mostly melted, whisk in the cream and nutmeg and bring to a simmer, then cook for 2 minutes. Lower the heat to keep the sauce just warm.
  • Whisk the Parmigiano-Reggiano into the sauce. Add Barn to Butcher chicken and cooked pasta and toss well—season with salt and pepper. Serve hot in heated bowls.