How chicken alfredo to feed 50 people?

Here's a guide to making Chicken Alfredo for 50 people, along with tips to make the process easier:

Yield: 50 servings

Prep time: 30 minutes

Cook time: 45 minutes

Ingredients:

* Chicken:

* 10 pounds boneless, skinless chicken breasts, cut into 1-inch cubes

* 1/2 cup olive oil

* 2 tablespoons salt

* 2 tablespoons black pepper

* Sauce:

* 4 pounds heavy cream

* 1 pound grated Parmesan cheese

* 1/2 cup butter

* 1/4 cup all-purpose flour

* 1 teaspoon garlic powder

* 1 teaspoon salt

* 1/2 teaspoon black pepper

* Pasta:

* 12 pounds fettuccine pasta (or your preferred long pasta)

* 4 gallons salted water

Equipment:

* Large stockpot (for pasta)

* Large skillet or Dutch oven (for chicken)

* Large mixing bowl (for sauce)

* Large serving bowls or chafing dishes (for serving)

Instructions:

1. Prepare the Chicken:

* In a large skillet or Dutch oven, heat olive oil over medium-high heat.

* Add chicken cubes, salt, and pepper. Cook, stirring occasionally, until browned on all sides and cooked through (about 5-7 minutes).

* Remove chicken from pan and set aside.

2. Make the Alfredo Sauce:

* In the same skillet, melt the butter over medium heat. Whisk in the flour, garlic powder, salt, and pepper. Cook for 1-2 minutes, stirring constantly, until smooth and fragrant.

* Gradually whisk in the heavy cream. Bring to a simmer and cook for 5-7 minutes, stirring occasionally, until the sauce thickens slightly.

* Reduce heat to low and stir in the Parmesan cheese until melted and smooth.

3. Cook the Pasta:

* Fill a large stockpot with 4 gallons of water and bring to a rolling boil. Add salt to taste.

* Add the fettuccine pasta and cook according to package directions until al dente (firm but not crunchy).

* Drain the pasta and return it to the pot.

4. Assemble and Serve:

* Add the cooked chicken to the pasta.

* Pour the Alfredo sauce over the pasta and chicken. Toss to coat evenly.

* Serve immediately in large serving bowls or chafing dishes.

* Offer additional grated Parmesan cheese as a topping.

Tips for Large-Scale Cooking:

* Batch Cooking: To make things easier, consider cooking the chicken in batches to avoid overcrowding the pan.

* Sauce in Advance: You can make the Alfredo sauce ahead of time and reheat it before serving. It will thicken a bit as it cools, so you may need to add a little more heavy cream when you reheat it.

* Pasta Cooker: A pasta cooker can be a lifesaver when cooking for a large crowd. It helps to cook the pasta evenly and quickly.

* Serving Stations: Set up multiple serving stations with bowls of pasta, chicken, and sauce. This will make serving more efficient and allow guests to customize their own portions.

* Warm Serving Dishes: Keep the pasta warm in large chafing dishes or serving bowls to prevent it from getting cold.

Enjoy!