Alfredo with Pan Fried Chicken

This Chicken Alfredo recipe makes a delicious fettuccine pasta dish with a rich and creamy sauce. I like how simple it is to make. Imagine being able to make your pasta in under 25 minutes. That’s incredible!

Instructions: –

Cook fettuccine as per the packet steps. Drain water and set it aside. Rub salt pepper over the chicken. Allow it to sit for ten minutes. In a pan, melt 3 tbsp butter. Pour in the olive oil.
Cook chicken for 3-3½ minutes on each side in a pan. Take the chicken out of the pan. Cut into serving-size pieces. Remove from the equation.
In the same pan, melt the leftover butter. Pour the heavy cream on top. Stir and bring to a boil. Add Knorr Cube at this point. Along with the chicken, add the Parmesan cheese to the pan.
Cook for 2 minutes in the oven. Toss in the fettuccine. Toss. Sprinkle black pepper and parsley. Warm the dish before serving. Enjoy and share!

Total preparing time :

Ingredients:

12 oz. chicken breast, without bone
1-piece Knorr chicken cube
1 lb. fettuccine
2 cups heavy cream
¾ cup grated parmesan cheese
6 tbsp. softened butter
2 tbsp. parsley chopped
2 tbsp. olive oil
Salt and black pepper

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How do I choose a menu?

Discuss your menu with the caterer. For the best suggestions, inform your caterer of the crowd, the culture, and budget for guests. Establish clear expectations from entering the venue, program timeline, cake cutting and other essential details.

How will the caterer know where to set up?

You’ll choose a “point person”!

The needs of your guests and order of events are highly important elements of a smooth wedding. Before your event, you will need to share your theme, goals, settings, placements, and timeline with the point person so that they may relay your wishes.

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My venue has restrictions, will Texas Cater follow them?

We will accommodate venues as best we can. Different venues have their own set of rules and guidelines. Ask about restrictions and guidelines prior to paying deposit as they may force you to pay for additional equipment, servers, or enhanced insurance. For us, and most event services; deposits are nonrefundable.

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It is customary to tip a caterer, but it is not required at Texas Cater. Gratuity is always appreciated. If you are pleased with your service and decide to tip please give to gratuity to a manager or maître d’ for disbursement. It is inappropriate to handle cash during a formal event and wedding reception. Event staff are not paid like restaurant staff. Staff are not allowed to accept cash. Do not hand cash to servers or bartenders during wedding reception. You can add the tip to your bill or only pay gratuity to staff management for disbursement when event has ended.

How long will the staff stay at my event?

Chefs, cooks, drivers, waitstaff and bartenders will have an established schedule for your event 9 days prior to your event. Because of this, changes this close to your event are not permissible. At the event, please allot a 2-hour window for staff to arrive prior to a wedding or 3 hours prior to Reception. It will take about 30 minutes for staff to set up buffet lines. Staff will remain on site until all guests have eaten and/or buffet line is finished. For extended hours exceptions like cake cutting, table busting, and bartenders, refer to invoice for these extras.

Some Bartenders are third party licensed yet experienced staff. They may choose to bring a tip jar outside of Texas Cater guidelines.

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Before your event, tell your caterer where to park and unload if main entrance is reserved for guests only. If not designated prior, we will unload at any known entrances. Also inform us if loading dock will be closed by the end of our services. We will plan to not disrupt your event as we close any buffet line/catering areas.

I'd like waiters for my event

We have waitstaff. Waitstaff will wait on guests, clean buffet areas, & tend to buffet for buffet-style catering. Waitstaff will wait on guests, clean catering areas, and bust tables for full service plated-style catering. Full-service catering requires 1 waitstaff per 33 guests for timely and efficient service.

General Policy and Refunds

50% deposit of total cost is due to book our services. Balance is due one month before the event. Deposits are non-refundable. We do not include plates and utensils for drop offs. Caterer is not responsible beyond original guest count. You may increase your guest count before event. You may not reduce guest count once booked. All services are guaranteed quality and food fresh. Our performance in this agreement is subject to weather conditions, acts of God, war, government regulations, disaster, strikes, or civil disorder. “Second portions” are not guaranteed on buffet line unless otherwise arranged but guests are welcome to all until buffet is finished. Guests are not allowed in food prep areas. Caterers are not responsible for natural disasters that may interfere with your event or with arrival time but will allow you to reschedule your services if necessary. We strive to cater events without a hitch however on occasion there may be capricious moments that go unaccounted for. In the event guest count estimations are incorrect or diet restrictions mismatch the desire of the crowd, we will refer to your original quote for clarity as well as evaluate how the event fared. We will only reimburse a customer for items not delivered. There are no refunds for services rendered. No exceptions. You agree to adhere to this policy for our catering services

DJ & Client Responsibilities to the caterer

Buffet lines must be dismissed by table. In order prevent guests from standing in long lines, congested small spaces, as well as overloading staff members at buffet, a designated person (DJ, MC, ceremonial hosts) will need to dismiss 2 tables per buffet station at a time. The DJ will need to announce that he will be dismissing by table to avoid any confusion.

Diet Restricted guests must be allocated specifically on your invoice. We will follow the invoice as the packing list for food delivery. If you are unsure of the exact number vegan, pescatarian, gluten-free guests, please allocate an additional 5-10 plates for the crowd