Description
A creamy and comforting Fettuccine Alfredo recipe with an optional pan-seared chicken addition for protein. This classic Italian pasta dish features a rich garlic butter sauce thickened with flour and enriched with half and half and freshly grated Parmesan cheese. Perfect for a cozy dinner and garnished with fresh parsley.
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 boil to cook the fettuccine.
- Cook the chicken (optional): Season chicken breasts on both sides with salt and pepper. Heat olive oil in a large nonstick sauté pan over medium-high heat. Add chicken and sauté for 6 minutes per side or until cooked through. Transfer to a plate and let rest for 5-10 minutes before slicing.
- Cook the pasta: Add fettuccine to the boiling salted water and cook until just al dente. Drain the pasta thoroughly.
- Sauté the garlic: In the same pan used for chicken (or a separate pan), melt butter over medium-high heat. Add grated garlic and sauté for 1 minute, stirring frequently to prevent burning. Whisk in the flour and continue cooking while stirring for another minute to form a roux.
- Combine sauce ingredients: Gradually whisk in the half and half, salt, white pepper, and nutmeg until smooth. Continue cooking the sauce until it thickens and is nearly simmering. Remove from heat and whisk in the freshly grated Parmesan cheese until fully melted and smooth. Adjust seasoning to taste.
- Toss pasta with sauce: Return drained pasta to the stockpot or sauté pan with the sauce, tossing thoroughly to coat evenly.
- Serve: Plate the Alfredo pasta and top with sliced pan-seared chicken if using. Garnish with finely chopped fresh parsley and serve immediately.
Notes
- For a richer sauce, substitute half and half with heavy cream.
- Ensure the sauce does not boil to prevent curdling or breaking.
- Use freshly grated Parmesan cheese for best flavor and smooth texture.
- Resting the chicken after cooking helps retain its juices and tenderness.
- To make a vegetarian version, omit the chicken and use vegetable broth if needed.
- Season the pasta water generously with salt to enhance the pasta’s flavor.
Nutrition
- Serving Size: 1 serving
- Calories: 650 kcal
- Sugar: 3 g
- Sodium: 650 mg
- Fat: 35 g
- Saturated Fat: 20 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: fifty-five g
- Fiber: 3 g
- Protein: 25 g
- Cholesterol: 110 mg
