Fettuccine Alfredo
Fettuccine Alfredo features fettuccine pasta tossed with a rich, decadent cream sauce. Make a batch of this classic comfort food for dinner tonight!
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Sometimes you’re just in the mood for a classic pasta sauce. We were craving a good creamy pasta sauce recently, and we decided to whip up a batch of Fettuccine Alfredo for dinner. We added some seasoned chicken on top, and the meal was delicious! Before we get into the recipe itself, let’s chat about Alfredo sauce.
What is Fettuccine Alfredo?
Fettuccine Alfredo is named after Alfredo Di Lelio, a Roman restaurant owner who by all accounts invented this dish in the early 1900’s. Fettuccine Alfredo is a very simple recipe – fettuccine pasta tossed with butter and Parmesan cheese. That’s it. Basically buttered noodles with the addition of Parmesan cheese. As the cheese melts, it turns into a rich, creamy sauce.
But here’s the thing about Fettuccine Alfredo. The American version is very different than the original Italian version. The American version still bears Alfredo’s name, but it uses a very generous amount of heavy cream. The Italian version of Fettuccine Alfredo does not use any cream. In fact, the Americanized version of this dish is widely ridiculed by Italians.
I’m not here to say which version is better. If you enjoy a recipe, then make it. Eat it. Make it again! This Fettuccine Alfredo is the classic American version as it calls for fettuccine pasta to be tossed in a cream sauce made from heavy cream, butter and Parmesan cheese.
If you stop in the pasta aisle at your local grocery store, you’ll certainly find half a dozen or more different brands offering alfredo sauce. It’s easy to grab a jarred sauce and pour it on cooked pasta. I totally get it. But I promise the homemade version will be better!
Ingredients in Alfredo Sauce
The American version of the classic Italian sauce includes a short list of ingredients:
- Unsalted Butter. The melted butter is used to sauté the minced garlic. It also brings flavor and richness to the overall dish.
- Garlic. Minced garlic adds flavor to the recipe.
- Heavy Cream. The cream simmers and reduces in a large skillet before being mixed with Parmesan cheese. The result is a rich, decadent and delicious sauce.
- Parmesan Cheese. Despite the fact that this is an Americanized recipe, I strongly recommend using real Parmesan cheese. Leave the canned stuff that you find in the pasta aisle on the shelf. Grab a block of Parmigiano Reggiano from the cheese section and grate it yourself. (If you want to save a bit of time, you can often find grated Parmesan cheese in the cheese section. Use that instead of the canned stuff.)
- Nutmeg. It seems odd to reach for this baking spice when making a creamy sauce, but nutmeg helps round out the richness of this sauce. You only need a pinch – the nutmeg isn’t meant to be a dominant flavor. Instead it’s there to add depth of flavor.
The American chain restaurant Olive Garden popularized Fettuccine Alfredo, and they offer several different versions. Chicken Alfredo and Seafood Alfredo are staple menu items. This is another place where the American version differs from the classic Italian version. In Italy, pasta and meat dishes are served separately. In the United States, alfredo pasta recipes are often accompanied by chicken or shrimp.
This Chicken Fettuccine Alfredo recipe is an all-time favorite comfort food. It’s not even close to healthy, but sometimes you just need a delicious creamy pasta sauce. I hope you enjoy this recipe as much as we do here!
How to Reheat Fettuccine Alfredo
Cream sauces can be a bit challenging to reheat as the oil from butter and cheese often separates. However, reheating cream sauces in a 375°F oven helps prevent this problem. Just place the pasta in an oven-safe dish, add ~1-2 tablespoons water and cover. (Tip: Reserve a bit of pasta water and use this when reheating!) Bake for 10 minutes, stir and continue baking for 10 more minutes.
Did you make this Fettuccine Alfredo recipe at home? Leave a comment, or snap a photo and tag me on Instagram (@Spicedblog) – I’d love to see your version!
Fettuccine Alfredo
Ingredients
- 3 boneless skinless chicken breasts
- 2¼ tsp kosher salt divided
- 1 tsp black pepper divided
- ½ tsp dried oregano
- 1 Tbsp olive oil
- 12 oz. fettuccine pasta
- 3 Tbsp unsalted butter
- 1 Tbsp minced garlic
- 2¼ cups heavy cream
- 1½ cups grated Parmesan cheese
- pinch of ground nutmeg
- {for garnishing} chopped fresh parsley
Instructions
- Place a large pot of salted water over high heat. (Tip: While the water comes to a boil, go ahead and cook chicken.)
- Using a small bowl, combine 1½ tsp of kosher salt, ½ tsp black pepper and oregano. Sprinkle mixture evenly on both sides of the chicken.
- Using a large skillet, add olive oil and place over medium heat. Once hot, add chicken and cook for 5-7 minutes per side, or until internal temperature reaches 165°F.
- Transfer cooked chicken to a plate and cover with foil to keep warm.
- Once pot of salted water is boiling, cook pasta to al dente according to package instructions. Drain pasta, but reserve ~1 cup of the pasta water. The reserved pasta water is helpful when reheating leftovers. (Tip: While the pasta cooks, go ahead and prepare the alfredo sauce.)
- Using a large, deep skillet, add butter and place over medium heat.
- Once butter has melted, add garlic. Sauté, stirring often, for 1 minute.
- Add heavy cream, remaining ¾ tsp of salt and remaining ½ tsp of black pepper; stir until well combined.
- Bring the mixture to a simmer, stirring often and scraping sides and bottom of the skillet.
- Continue cooking, stirring often, for ~10-12 minutes, or until mixture has reduced to ~1½ cups.
- Remove skillet from heat and add Parmesan cheese and nutmeg; stir until cheese has completely melted. (Note: If the sauce is too thick, add a splash of additional cream.)
- Add cooked pasta to the sauce; toss until well combined.
- Slice chicken into ½” slices.
- Divide pasta into bowls and top with sliced chicken.
- Sprinkle with chopped parsley before serving.
Looking for more homemade pasta sauce recipes? Check out these other favorites, too:
Thanks for making me hungry and I love pasta BTW cant wait to make your recipes soon for me
We love pasta here, too, Ramya…and this is an all-time favorite. I hope you enjoy it!
Mmmmm it’s beautiful. The first recipe I used for this uses one part cream, one part butter, and one part Parm. It’s quite decadent!!!
Haha – it’s definitely not a “diet recipe,” but it’s soooo good! Thanks, Mimi!
Alright, that Fettuccine Alfredo recipe looks delicious! And it seems so simple and straightforward that I don’t think I could go wrong. Good call on using fresh pasta if you can get your hands on it; I don’t know why I don’t make my own pasta more often. And yeah, gotta hit it with that black pepper at the end. Dinner’s served!
You’re right, Jeff. We have a pasta maker that Laura got me for Christmas a couple of years ago. We’ve only used it once so far I think. It’s amazing. Truly. We just need to remember to pull it out and make fresh pasta more often! Fresh pasta + alfredo sauce is a thing of beauty.
When it comes to pasta, in 95% I will stick to Italian cooking methods, ingredients, and flavours. But I won’t lie that there’s something very special and comforting in a combination of a creamy sauce and chicken when it comes to Alfredo. So I guess as long as we don’t demand “pasta Alfredo” when visiting Italy, it’s not a crime to indulge yourself every now and then haha.
I’m with ya, Ben. Italian versions of pasta are the standard by far. But sometimes you just need a big bowl of comfort food…and this alfredo sauce absolutely qualifies!
I agree; we should eat what we want, however we want to make it. I don’t believe in being fussy about recipes; life is too short! This sounds great David, tho i am not a pasta eater as you may remember. :=)
cheers
sherry
I’m with ya, Sherry – food is meant to be fun! Be creative in the kitchen. Have fun with it. I know you aren’t a pasta eater, but I bet this sauce would be delicious over roasted veggies!
David, this is a classic favorite. The first dish I think of when comfort is key is Fettuccine Alfredo. The American version no doubt different than the Italian version but, oh so goooood!
Velva
Hey Velva! It’s hard to beat a classic…even if it’s not the “authentic” version. Plus, a good creamy pasta sauce is sooo tasty. 🙂
Such a classic, and yes to cooking and eating what you like! Cream = comfort! 😀
You can say that again, Michelle! 🙂
Wow! This looks so creamy and so comforting! Like a hug on a plate. So intrigued by that nugget of information you shared regarding the OG Italian Fettuccine Alfredo being made with butter and parmesan!
A hug on a plate is right – this is comfort food at its best, Shashi! Diet food? Not so much. But delicious comfort food? Yes!! I’ll gladly sit down for a bowl of this one!
I actually like both the original and American versions of fettuccine Alfredo, but I can’t bring myself to eat it on the same plate as a protein. My Italian DNA just won’t let me.
I totally understand that, Frank! I’m a little surprised to hear that you like the American version of this one. The two versions are distantly related cousins at best…but I do agree that both are delicious. 🙂
Creamy, dreamy Fettuccine Alfredo, yes, the American version with all the guilty pleasures!
Sometimes you just need all the guilty pleasures, right??