Alfredo Pasta Recipe

Chicken Alfredo pasta was my favorite “fancy” restaurant order as a kid — luxe sauce clinging to fettuccine topped with crispy chicken. It was about as close to macaroni and cheese and chicken fingers as a 6-year-old could get at any good Italian-American restaurant. Perhaps this is why most takeout Alfredo falls short for me — it’s too entwined in my own culinary memories. Or it could just be that the rich sauce gets too cold and clumpy while waiting for delivery.

Hellbent on enjoying my childhood favorite from the comfort of my own couch, I set out to recreate the Alfredo of my memory (and I bet yours too — whether it was eaten at your family’s favorite Italian-American restaurant or your local Olive Garden). We’ve eschewed the authentic “no cream” Alfredo for a reliable take on this classic that’s just as creamy, garlic-rich, and fun to slurp up as you remember.

Alfredo is a creamy, dreamy pan sauce made from butter and Parmigiano-Reggiano cheese. There are a few additions and adaptations that exist. Unlike béchamel — another classic sauce — Alfredo is best made and eaten straight away. You can use Alfredo for coating broccoli or, most famously, fettuccine. Here, we’re partnering it with pasta and golden crispy chicken breast for a dinner that can make even the most regular Thursday night feel special.

You’ll have two pans going at one time — a four-quart pot for cooking the fettuccine and a large skillet for cooking the chicken breasts and building the sauce.

Nope! You can use this same basic sauce recipe to coat other pastas (both short noodles and long noodles will work), proteins, or vegetables.

Chicken Alfredo is so rich, we rarely serve more than some roasted broccoli or a light salad on the side. Because the sauce will continue to thicken as it cools, be sure to have those sides ready before building the sauce.

How To Make Classic Chicken Alfredo Pasta: The Easiest, Simplest Method

Learn the basics of Alfredo sauce and how to use it for making chicken fettuccini Alfredo any night of the week.

Serving Size: Serves 4

Nutrition Facts: Saturated Fat 32.7 g, unSaturated Fat 0.0 g, Carbohydrate 45.3 g, Sugar 3.4 g, servingSize Serves 4, Protein 45.9 g, Fat 61.1 g, calories 917 cal, Sodium 714.7 mg, Fiber 2.0 g, Cholesterol 0 mg

Ingredients:

• 8 ounces dried fettuccine pasta
• 2 boneless, skinless chicken breasts (about 1 pound total)
• 1 teaspoon kosher salt, divided
• 1/2 teaspoon freshly ground black pepper, divided
• 2 tablespoons canola oil
• 8 tablespoons (1 stick) European-style unsalted butter, divided
• 2 cloves garlic, minced
• 1 cup heavy cream
• 1 cup finely grated Parmesan cheese (2 1/2 ounces), plus more for serving
• 1/4 teaspoon freshly grated nutmeg
• Coarsely chopped fresh parsley leaves, for serving

Instruction:

1. Cook the pasta, drain, and reserve cooking water. Bring a large pot of salted water to a boil. Add the fettuccine and cook until al dente, 8 to 10 minutes. Reserve 1/2 cup of the pasta cooking water, then drain the pasta.
2. Dry the chicken and season with salt and pepper. Meanwhile, pat both sides of the chicken breasts dry with paper towels. Season with 3/4 teaspoon of the salt and 1/4 teaspoon of the pepper.
3. Heat the oil over medium-high in a large frying pan. Heat the oil in a large frying pan over medium-high heat until shimmering, 2 to 3 minutes. If you have a pan that has straight sides, here’s the time to use it. Do not use a nonstick pan.
4. Add the chicken to the hot pan, and cook for 5 to 7 minutes. Swirl the pan just before adding the chicken to distribute the oil. Add the chicken and leave it alone for 5 to 7 minutes, until the bottom is golden-brown. If you try to to turn the chicken and it feels stuck, it isn’t ready to flip.
5. Flip the chicken and cook for another 5 to 7 minutes, until the chicken reaches 165°F. Flip the chicken over and add 1 tablespoon of the butter right between them. Pick up the pan and give it a gentle swirl to distribute the melting butter. Cook the chicken until it reaches an internal temperature of 165°F, 5 to 7 minutes more.
6. Slice the chicken and cover to keep warm. Transfer the chicken to a plate or clean cutting board and let rest for 3 minutes. Cut into 1/2-inch-thick slices. Cover with aluminum foil while you prepare the rest of the dish.
7. Melt the rest of the butter and sauté the garlic. Add the remaining 7 tablespoons butter to the same pan used for the chicken and place over medium heat until melted. Add the garlic and sauté until fragrant, 30 seconds to 1 minute.
8. Make the Alfredo sauce. Whisk in the cream, Parmesan, nutmeg, remaining 1/4 teaspoon salt, and remaining 1/4 teaspoon pepper. Simmer for 3 to 4 minutes. If the sauce is too thick, add some of the reserved pasta cooking water, a few tablespoons at a time, to thin it out.
9. Add the drained pasta and toss to coat in the sauce. Add the drained fettuccine to the sauce and toss to coat. Divide the pasta among serving bowls and top with a few slices of chicken. Garnish with parsley, more Parmesan, and black pepper if desired.

Easy Pasta Alfredo

Easy Pasta Alfredo – Creamy, comforting, absolutely delicious, and super easy. This is the best and most simple recipe for Alfredo sauce that you will find!

Prep: 5min

Total: 15min

Serving Size: 1 serving

Nutrition Facts: calories 625 kcal, Carbohydrate 49 g, Protein 16 g, Fat 40 g, Saturated Fat 24 g, Cholesterol 129 mg, Sodium 513 mg, Fiber 1 g, Sugar 6 g, servingSize 1 serving

Ingredients:

• 8 ounce pasta (I used linguini)
• 4 tablespoon butter (unsalted)
• 2 cloves garlic (minced)
• 1 1/2 cups milk
• 1 cup heavy cream
• 1/2 cup Parmesan cheese (shredded)
• 1/4 teaspoon salt (or to taste)
• 1/4 teaspoon pepper (or to taste)
• 2 tablespoon fresh parsley (chopped)

Instruction:

1. Cook the pasta according to the package instructions.
2. Melt the butter in a large skillet over medium high heat. Add the garlic and cook for 30 seconds, or until fragrant.
3. Pour in the milk and cream. Stir consistently to avoid burning on the bottom of the pan until the mixture comes to a boil. Turn the heat down to medium, and mix in the parmesan cheese, salt, and pepper. Adjust the seasoning to your own taste.
4. Remove the pan from the heat and mix in the cooked pasta until the sauce begins to thicken. Garnish with parsley, and serve.

Fettuccine Alfredo Recipe | Alfredo Pasta

Rich and creamy Fettuccine Alfredo is one of the easiest pasta dishes to make. Fettuccine pasta is tossed and mixed in a rich Alfredo sauce made with fresh cream, vegetarian parmesan cheese, butter and seasonings.

Prep: 20min

Total: 30min

Serving Size: 1 serving

Nutrition Facts: calories 712 kcal, Carbohydrate 57 g, Protein 17 g, Fat 47 g, Saturated Fat 28 g, Trans Fat 1 g, Cholesterol 210 mg, Sodium 646 mg, Fiber 3 g, Sugar 2 g, unSaturated Fat 16 g, servingSize 1 serving

Ingredients:

• 226 grams fettuccine (- ½ pound)
• 6 cups water
• 1 to 1.5 teaspoons salt (or add as required)
• 3 to 4 tablespoons Butter (- 30 grams, unsalted or salted)
• ½ teaspoon garlic (- finely chopped)
• 1 cup whipping cream
• 6 tablespoons parmesan cheese (- 50 grams, vegetarian)
• ¼ teaspoon ground black pepper (or add as required)
• 1 dash grated nutmeg (or ground nutmeg, add as required – optional)
• salt (as required)
• 1 tablespoon parmesan cheese (- grated, vegetarian)
• 1 to 2 teaspoons parsley leaves (- chopped or fresh soft herbs of choice, optional)

Instruction:

1. Drain the water, making sure to save and set aside about a ½ cup of the cooked pasta water. You might want to use a bit to thin out the alfredo sauce.
2. Add grated vegetarian parmesan cheese to the cream and mix well.
3. Mix again, and turn off the heat.
4. Store any leftovers in an airtight container for 1 to 2 days in the refrigerator. While reheating, add a bit of water or milk to thin the consistency slightly.

Best Homemade Alfredo Sauce

Best Homemade Alfredo Sauce is rich, creamy, and packed with garlic parmesan flavor! This Alfredo Sauce is easy to make and perfect with your favorite pasta!

Prep: 5min

Total: 10min

Yield: 2

Serving Size: 1 serving

Nutrition Facts: calories 535 kcal, Carbohydrate 10 g, servingSize 1 serving

Ingredients:

• 1/2 Cup Butter
• 1 1/2 Cups Heavy Whipping Cream
• 2 Teaspoons Garlic (Minced)
• 1/2 Teaspoon Italian Seasoning
• 1/2 Teaspoon Salt
• 1/4 Teaspoon Pepper
• 2 Cups Freshly Grated Parmesan Cheese

Instruction:

1. Add the butter and cream to a large skillet.
2. Simmer over low heat for 2 minutes.
3. Whisk in the garlic, Italian seasoning, salt, and pepper for one minute.
4. Whisk in the parmesan cheese until melted.
5. Serve immediately.

Making The Perfect Fettuccine Alfredo (3 Ways)

FAQ

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