Silky Fettuccine Alfredo Sauce (Printable)

Fettuccine tossed in a creamy butter and Parmesan sauce, optionally served with sautéed chicken.

# What You'll Need:

→ Pasta

01 - 14 oz fettuccine

→ Sauce

02 - 4 tbsp unsalted butter
03 - 1 cup heavy cream
04 - 1 1/4 cups freshly grated Parmesan cheese
05 - 1 garlic clove, finely minced (optional)
06 - Salt, to taste
07 - Freshly ground black pepper, to taste
08 - Pinch of freshly grated nutmeg (optional)

→ Optional Chicken

09 - 2 skinless, boneless chicken breasts
10 - 2 tbsp olive oil
11 - Salt, to season
12 - Black pepper, to season

→ Garnish

13 - Fresh parsley, chopped
14 - Extra Parmesan cheese

# How To Make It:

01 - Bring a large pot of salted water to a boil. Cook the fettuccine until al dente according to package instructions. Reserve 1 cup of pasta water, then drain the pasta.
02 - Season chicken breasts with salt and black pepper. Heat olive oil in a large skillet over medium-high heat. Sauté chicken for 6 to 7 minutes per side until golden and fully cooked. Transfer to a plate, let rest for 5 minutes, then slice thinly.
03 - Melt butter in a large pan over medium-low heat. If using, add minced garlic and sauté for 30 seconds until fragrant.
04 - Pour heavy cream into the pan and bring to a gentle simmer, stirring constantly for 2 to 3 minutes.
05 - Reduce heat to low. Whisk in Parmesan cheese gradually until sauce is smooth and melted. Season with salt, black pepper, and a pinch of nutmeg if desired.
06 - Add drained fettuccine to the sauce and toss to coat evenly. Add reserved pasta water gradually to achieve desired sauce consistency.
07 - Plate the fettuccine Alfredo, top with sliced chicken if using, and garnish with chopped parsley and extra Parmesan cheese. Serve immediately.

# Expert Tips:

01 -
  • Ready in 30 minutes but tastes like you spent hours at the stove.
  • The sauce is forgiving and teaches you how cream and cheese actually work together in the pan.
  • Whether you skip the chicken or add it, this feels equally impressive served to guests or eaten alone on a weeknight.
02 -
  • Cold pasta will seize up the sauce instantly, so keep everything hot from the moment the pasta hits the colander.
  • Parmesan cheese can clump if added too quickly or too hot; low heat and gradual whisking is non-negotiable for a smooth sauce.
03 -
  • Temper your cheese off-heat or over very low heat; high temperatures cause the milk proteins to seize and separate into grease and lumps.
  • Use a microplane or box grater to grate your Parmesan fresh; the difference between that and pre-grated is the difference between a restaurant sauce and a grainy disappointment.
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