Silky Fettuccine Alfredo Sauce (Print Page)

Silky fettuccine pasta in a rich butter and Parmesan sauce with optional sautéed chicken topping.

# What You Need:

→ Pasta

01 - 14 ounces fettuccine

→ Sauce

02 - 4 tablespoons unsalted butter
03 - 1 cup heavy cream
04 - 1 1/4 cups freshly grated Parmesan cheese
05 - 1 garlic clove, finely minced (optional)
06 - Salt, to taste
07 - Freshly ground black pepper, to taste
08 - Pinch of freshly grated nutmeg (optional)

→ Optional Chicken

09 - 2 skinless, boneless chicken breasts
10 - 2 tablespoons olive oil
11 - Salt and pepper, to season

→ Garnish

12 - Fresh parsley, chopped
13 - Extra Parmesan cheese

# Directions:

01 - Bring a large pot of salted water to a boil. Cook the fettuccine until al dente according to package instructions. Reserve 1 cup of pasta water, then drain the pasta.
02 - Season chicken breasts with salt and pepper. Heat olive oil in a skillet over medium-high heat. Sauté chicken for 6 to 7 minutes per side until golden and cooked through. Remove from heat, let rest for 5 minutes, then slice thinly.
03 - Melt butter in a large pan over medium-low heat. If using garlic, add now and sauté for 30 seconds until fragrant.
04 - Pour in heavy cream and bring to a gentle simmer, stirring continuously for 2 to 3 minutes.
05 - Reduce heat to low. Gradually whisk in Parmesan cheese until the sauce is smooth. Season with salt, pepper, and nutmeg if desired.
06 - Add drained fettuccine to the sauce and toss to coat evenly. Add reserved pasta water gradually to achieve preferred sauce consistency.
07 - Serve the coated fettuccine immediately. Top with sliced chicken if used, sprinkle with chopped parsley and additional Parmesan cheese.

# Expert Advice:

01 -
  • Ready in 30 minutes but tastes like you spent the afternoon on it.
  • The sauce is forgiving enough for beginners yet impressive enough to serve to people you want to impress.
  • One pan, endless customization—whether you're keeping it vegetarian or adding chicken.
02 -
  • Never grate cheese in advance or use pre-grated cheese—the protective coating prevents it from melting smoothly into the sauce.
  • The heat matters: too high and the cream breaks, too low and the sauce never fully emulsifies; medium-low is your sweet spot.
  • Pasta water is not just water; it's starch that helps the sauce cling to the noodles, so don't skip saving it.
03 -
  • Make the sauce in the same pan you'll finish the pasta in to save dishes and keep everything at the right temperature.
  • If the sauce breaks or becomes grainy, whisk in a tablespoon of cold cream off heat and it usually comes back together, no shame in it.
  • Taste the water when it's boiling for salt; it should remind you of the sea, not shock you—this is your only chance to season the pasta itself.
Go Back