Chicken Fettuccine Alfredo Recipe
This creamy Alfredo sauce is simple to prepare and ready in just 15 minutes. It’s perfect for satisfying your craving for rich, restaurant-quality pasta at home.
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Ingredients
- 2 large garlic cloves minced
- 1 cup heavy or whipping cream
- Salt and pepper to taste
- 8 ounces uncooked fettuccine
- 4 ounces softened cream cheese
- 1 cup freshly grated Parmesan cheese
- 2 tablespoons butter
Instructions
- Bring a large pot of salted water to a boil and cook the fettuccine until al dente, following the package directions.
- Warm the cream cheese in the microwave for 20-30 seconds, repeating as needed, until very soft.
- In a skillet over medium heat, combine the butter, softened cream cheese, cream, and minced garlic. Stir continuously as the butter melts and the cream cheese begins to incorporate into the mixture. For a smoother consistency, use a whisk.
- Allow the sauce to gently simmer for 3-4 minutes, stirring occasionally, until it slightly reduces and thickens.
- Mix in the grated Parmesan cheese and stir until fully melted and integrated, about 30 seconds. Remove the skillet from heat.
- If the sauce appears too thick, add a small splash of the hot pasta water to loosen it before draining the pasta. Toss the sauce with the drained pasta and adjust seasoning with salt and pepper as desired.
Notes
- This recipe yields approximately 1.5 cups of sauce. It serves 4 people when mixed with 8 ounces of pasta or 6+ when used as a topping for proteins or vegetables.
- Alfredo sauce may separate if overheated or cooked for an extended period. Maintain a moderate heat to preserve its creamy texture.
- Consider doubling the recipe to store extra sauce for future meals; it works wonderfully with chicken, fish, or steamed vegetables.