Easy peasy: a step-by-step guide to chicken alfredo for a crowd of 30

Indulge in the tantalizing flavors of a classic Italian dish that will tantalize every palate. Our chicken alfredo recipe for 30 servings is a culinary masterpiece, perfect for grand celebrations, family gatherings, or any occasion that calls for a delectable feast.

Ingredients:

For the Chicken:

• 10 pounds boneless, skinless chicken breasts
• 1 cup olive oil
• 2 teaspoons salt
• 1 teaspoon black pepper

For the Alfredo Sauce:

• 1 cup unsalted butter
• 1 cup all-purpose flour
• 6 cups milk
• 1 cup heavy cream
• 1/2 cup grated Parmesan cheese
• 1/4 cup grated Romano cheese
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1/4 cup chopped fresh parsley

For Assembly:

• 30 pounds fettuccine noodles
• 1 cup grated Parmesan cheese, for topping

Instructions:

1. Prepare the Chicken:

• Season the chicken breasts with salt and pepper.
• Heat the olive oil in a large skillet or griddle over medium heat.
• Grill the chicken breasts for 5-7 minutes per side, or until cooked through.
• Remove the chicken from the pan and let cool slightly.
• Shred or cut the chicken into bite-sized pieces.

2. Make the Alfredo Sauce:

• Melt the butter in a large saucepan over medium heat.
• Whisk in the flour and cook for 1 minute.
• Gradually whisk in the milk and heavy cream until smooth.
• Bring the sauce to a simmer and cook for 15-20 minutes, or until thickened.
• Stir in the Parmesan and Romano cheeses, salt, pepper, and parsley.

3. Combine the Chicken and Sauce:

• Add the shredded chicken to the Alfredo sauce and stir to combine.

4. Cook the Noodles:

• Cook the fettuccine noodles according to the package directions.
• Drain the noodles and add them to the chicken and Alfredo sauce.

5. Assemble the Dish:

• Transfer the mixture to a large serving dish or individual serving dishes.
• Top with grated Parmesan cheese.

Serving Suggestions:

• Serve the chicken alfredo hot with a side of garlic bread or a crisp salad.
• For a more decadent experience, drizzle with truffle oil or add sautéed mushrooms or grilled shrimp.

Tips:

• Use high-quality ingredients for the best flavor.
• If you don’t have a large skillet or griddle, you can cook the chicken in batches.
• To make the sauce ahead of time, simply refrigerate it and reheat before adding the chicken and noodles.
• Leftover chicken alfredo can be stored in the refrigerator for up to 3 days.

Variations:

• Add vegetables such as broccoli, spinach, or bell peppers to the sauce.
• Use different types of pasta, such as penne or rigatoni.
• Top with a sprinkle of Italian herbs or a squeeze of lemon juice for extra flavor.

Conclusion:

Elevate your culinary skills with this exceptional chicken alfredo recipe for 30 servings. Its creamy, flavorful sauce, tender chicken, and al dente noodles will create an unforgettable dining experience that will leave your guests craving more. So gather your loved ones, prepare this delectable dish, and savor the moment as you indulge in a culinary triumph.

What You Need to Know

Q: Can I use frozen chicken breasts for this recipe?
A: Yes, frozen chicken breasts can be used. Thaw them completely before cooking.

Q: Can I make the Alfredo sauce without heavy cream?
A: Yes, you can substitute milk or evaporated milk for heavy cream.

Q: How can I make a gluten-free version of this recipe?
A: Use gluten-free pasta and gluten-free flour for the sauce.