Description
A rich and creamy Fettuccine Alfredo recipe featuring a velvety homemade sauce made with butter, garlic, half and half, and freshly grated Parmesan cheese. Optional pan-seared chicken adds protein, making this classic Italian-American dish a satisfying and comforting meal perfect for dinner.
Ingredients
Scale
Pan-Seared Chicken (Optional)
- 2 boneless skinless chicken breasts
- fine sea salt and freshly-ground black pepper, to taste
- 1 tablespoon olive oil
Fettuccine Alfredo
- 1 pound uncooked fettuccine
- 4 tablespoons unsalted butter
- 4 cloves garlic, grated or pressed
- 1 tablespoon all-purpose flour
- 2 cups half and half
- 1/2 teaspoon fine sea salt
- pinch of ground nutmeg
- pinch of white pepper
- 1 cup (1 1/2 ounces) freshly-grated Parmesan cheese
- finely-chopped fresh parsley, for garnish
Instructions
- Prepare the pasta water: Bring a large stockpot of generously salted water to a rolling boil to cook the fettuccine.
- Cook the chicken (optional): Season both sides of the chicken breasts generously with salt and freshly ground black pepper. Heat olive oil in a large nonstick sauté pan over medium-high heat. Add the chicken and sauté for 6 minutes per side until cooked through. Transfer to a plate and rest for 10 minutes before slicing into pieces.
- Cook the pasta: Add the uncooked fettuccine to the boiling water and cook until just al dente, about 12 to 14 minutes. Drain the pasta thoroughly.
- Sauté the garlic: In the same sauté pan, melt the butter over medium-high heat. Add the grated garlic and sauté for 1 minute, stirring frequently to avoid burning. Whisk in the all-purpose flour and cook while stirring for another 1 minute to form a roux.
- Make the sauce: Gradually whisk in the half and half, salt, ground nutmeg, and white pepper until the mixture is smooth. Continue cooking over medium heat until the sauce thickens and nearly simmers, about 3 to 5 minutes. Turn off the heat and whisk in the freshly grated Parmesan cheese until smooth. Adjust seasoning with extra salt and white pepper if needed.
- Toss the pasta with sauce: Combine the drained pasta and Alfredo sauce either in the stockpot or sauté pan. Toss thoroughly to coat each strand evenly.
- Serve: Plate the fettuccine Alfredo immediately, garnish with finely chopped parsley, and serve with the sliced pan-seared chicken if desired. Enjoy your creamy, delicious meal!
Notes
- Use freshly grated Parmesan cheese for the best flavor and smooth melting texture.
- If you prefer a thicker sauce, cook the sauce a bit longer until it reaches desired consistency before adding the cheese.
- You can substitute half and half with heavy cream for a richer sauce or whole milk for a lighter version, though the sauce might be less thick.
- Resting the chicken after cooking ensures it stays juicy when sliced.
- Do not overcook the pasta; it should be al dente to hold up well with the creamy sauce.
Nutrition
- Serving Size: 1 serving
- Calories: 620 kcal
- Sugar: 2 g
- Sodium: 550 mg
- Fat: 32 g
- Saturated Fat: 18 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 55 g
- Fiber: 3 g
- Protein: 28 g
- Cholesterol: 90 mg
