Description
Classic Italian Fettuccine Alfredo featuring a creamy Parmesan sauce with the option of pan-seared chicken for added protein. This rich and comforting dish combines perfectly cooked fettuccine pasta with a luscious garlic butter sauce thickened with flour and enriched with half and half and freshly grated Parmesan cheese. Garnished with fresh parsley, it makes a delicious meal for 4 to 6 people.
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, ready for cooking the pasta.
- Cook the chicken (optional): Season chicken breasts generously with salt and pepper on both sides. Heat olive oil in a large nonstick sauté pan over medium-high heat. Add chicken and sauté for 6 minutes per side until cooked through. Transfer to a plate and let rest 5 to 10 minutes before slicing.
- Cook the pasta: Add fettuccine to the boiling salted water and cook until just al dente. Drain thoroughly and set aside.
- Sauté the garlic: In the same sauté pan, melt butter over medium-high heat. Add grated garlic and cook for 1 minute while stirring frequently to prevent burning.
- Make the roux and sauce: Whisk in the all-purpose flour and continue cooking for 1 minute, stirring often. Slowly whisk in the half and half along with salt, white pepper, and nutmeg, ensuring the sauce is smooth. Continue cooking until sauce thickens and nearly simmers.
- Add cheese: Turn off the heat. Whisk in freshly grated Parmesan cheese until smooth and creamy. Taste and adjust seasoning with additional salt and white pepper if needed.
- Toss pasta with sauce: Return drained pasta to the stockpot or sauté pan with the sauce. Toss gently but thoroughly until pasta is evenly coated in the creamy Alfredo sauce.
- Serve: Plate the coated pasta immediately. Top with sliced chicken breasts if using, garnish with finely chopped fresh parsley, and enjoy while hot.
Notes
- For a vegetarian version, omit the chicken.
- Use freshly grated Parmesan for best flavor and smooth sauce texture.
- Half and half can be substituted with heavy cream for a richer sauce or whole milk for a lighter version.
- Be careful not to overcook garlic to avoid bitterness.
- Reserve some pasta water to thin the sauce if it becomes too thick.
- Resting chicken ensures juiciness and easier slicing.
- Cook pasta just until al dente to prevent mushy texture after tossing with sauce.
Nutrition
- Serving Size: 1 serving
- Calories: 600 kcal
- Sugar: 3 g
- Sodium: 550 mg
- Fat: 32 g
- Saturated Fat: 18 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 50 g
- Fiber: 3 g
- Protein: 28 g
- Cholesterol: 95 mg
