Fettuccine Alfredo Creamy Parmesan (Print view)

Silky pasta in a rich, creamy butter and Parmesan sauce. Ready in 30 minutes with optional chicken.

# Ingredient List:

→ Pasta

01 - 14 oz fettuccine pasta

→ Sauce Base

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
06 - Salt to taste
07 - Freshly ground black pepper to taste
08 - Pinch of freshly grated nutmeg

→ Optional Chicken

09 - 2 chicken breasts, skinless and boneless
10 - 2 tbsp olive oil

→ Garnish

11 - Fresh parsley, chopped
12 - Extra Parmesan cheese for serving

# How-To Steps:

01 - Bring a large pot of salted water to a boil. Cook fettuccine according to package directions until al dente. Reserve 1 cup of pasta cooking water before draining.
02 - Season chicken breasts with salt and pepper. Heat olive oil in a large skillet over medium-high heat. Cook chicken 6-7 minutes per side until golden and cooked through. Let rest 5 minutes, then slice thinly.
03 - Melt butter in a large pan over medium-low heat. Add minced garlic and sauté 30 seconds until fragrant.
04 - Pour in heavy cream and bring to a gentle simmer, stirring constantly for 2-3 minutes.
05 - Reduce heat to low. Gradually whisk in Parmesan cheese until fully melted and sauce is smooth. Season with salt, pepper, and nutmeg.
06 - Add drained fettuccine to the sauce, tossing to coat evenly. Add reserved pasta water as needed to achieve desired consistency.
07 - Transfer fettuccine Alfredo to serving plates. Top with sliced chicken if desired, then sprinkle with chopped parsley and extra Parmesan cheese.

# Expert Suggestions:

01 -
  • This comes together in under 30 minutes but tastes like you spent hours at the stove
  • The sauce transforms basic ingredients into something restaurant-worthy and incredibly silky
02 -
  • Sauce continues thickening off heat, so stop slightly thinner than your target consistency
  • Adding cheese to boiling cream causes separation, keep the temperature low and patient
03 -
  • Grate Parmesan from a wedge using the finest side of your box grater for instant melting
  • Reserve more pasta water than you think you need, you cannot add it back if you pour it down the drain
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