Matt & BeaU

We're based in New Orleans and we cover healthy recipes, travel tips, men's fashion, interior design, and anything else our little gay hearts fall in love with.

Weeknight Dinner: Chicken Fettuccine Alfredo

Weeknight Dinner: Chicken Fettuccine Alfredo


So I know that weekends are *supposed* to be the time to splurge, but to be honest why the hell would I want to wait until a Saturday afternoon to eat my body weight in carbs and crispy chicken skin when really Monday through Thursday is a much more stressful time period and more deserving of a major calorie situation? Also, it's summer and weekends are for the pool and - as I learned last weekend - never go to the pool within 24 hours of having a personal Medieval style feast. Unless you enjoy the whole beached whale in a bikini feeling (hey, you do you). 

Case in point: the kind folks at Meauxbar weirdly treated us to lunch on Friday and we've got absolutely no self control when faced with free food. So, joined by local blog bffl Dabito and our friend Jake who was visiting from LA, we had a ladies who lunch style outing but it looked more like one of those mini challenges from the Biggest Loser where they put the contestants in those rooms filled with like all of their favorite shitty foods and then the contestants have the option to gorge themselves and every hundred calories they eat somehow helps them be safe from elimination, or something. Idk, my memory of that show is blurry but I just remember a lot of weird shit going down with cake icing and then Bob Harper showing up and twirling around with rice cakes and shaming people while Jillian Michaels hawks her latest in a never ending series of workout videos. Ah, television in 2010 was lit.

Anyway, after our gorge fest we happily handed in our gay cards and then thought it was somehow appropriate to go to the Country Club where we all kept our shirts on and complained about the sun and then left to go find a happy hour thingy. It was a pseudo - successful day. This brings us back to alfredo, kind of. We're gonna make it bring us back to alfredo.

Make this alfredo - on a weekday, with two glasses of wine, and extra crispy bread, because you deserve it. It's heavy and delicious and comforting and you're gonna feel like a god damn nona while making it. At least I did - but I was also wearing my house mumu and listening to Andrea Bocelli, which probably helped. Depending on your ability to consume noodles, this thing serves 2 - 4. I'd say it's perfect for two to enjoy as a decadent date night in, but you can maybe slop some of the extra into your kids' plates to keep them occupied while you enjoy your third glass of pinot noir - our recommended wine pairing for this dish. Most people are going to recommend you do some kind of Chardonnay / White Burgundy pairing for this, but to be honest it's such a heavy fatty meal, a light red is realllllly lovely. But again, it's up to you boo! Check out the full recipe below.

This recipe comes from Eva Kosmas Flores' book Adventures In Chicken and we originally made it for an Instagram takeover we did with Food.com. Enjoy!



Chicken Fettuccine Alfredo from Adventures in Chicken

takes 1.5 hours || makes 4 servings

  • 2 pounds chicken thighs, bone in and skin on
  • 1 tablespoon extra virgin olive oil
  • 3/4 teaspoon kosher salt
  • 1 1/4 teaspoons freshly cracked pepper
  • 8 tablespoons (1 stick) unsalted butter
  • 2 garlic cloves, minced
  • 1 cup creme fraiche
  • 1/2 cup whole milk
  • 6 oz each: pecorino Romano, Parmesan, Asiago (all freshly grated)
  • 1 pound dry fettuccine pasta
  • Basil for garnish
  1. Preheat the oven to 350 degrees F. Rub the chicken with the olive oil, salt, and 1/2 teaspoon black pepper. Place on a baking sheet and roast for about 1 hour, until the skin is golden and crisp and the juices run clear. Set aside to cool, then remove the meat from the bones and cut it into bite-sized pieces.
  2. Melt the butter with the garlic in a medium saucepan over low heat. Add the creme fraiche, milk, all cheeses, and remaining 3/4 teaspoon black pepper and continue cooking, stirring constantly, until the cheese has melted and the sauce is smooth. Set aside.
  3. Cook the pasta according to package directions, until al dente. Top with alfredo sauce and chicken; garnish with basil if desired; and serve immediately.

As always, let us know if you make this recipe by tagging us on Instagram - and you can save this post by pinning the photo below. Happy dinner-ing!



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