Description
A creamy, indulgent Fettuccine Alfredo featuring a rich garlic butter sauce with half and half and freshly grated Parmesan cheese. Optionally served with perfectly seared chicken breasts for added protein and flavor, this classic Italian-American dish is perfect for a comforting dinner.
Ingredients
Scale
Pan-Seared Chicken (Optional):
- 2 boneless skinless chicken breasts
- 1 teaspoon fine sea salt
- 1/2 teaspoon freshly-ground black pepper
- 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 to cook the fettuccine.
- Cook the chicken (optional): Season chicken breasts generously on both sides with salt and pepper. Heat olive oil in a large nonstick sauté pan over medium-high heat. Add the chicken breasts and sauté for 6 minutes per side until cooked through. Transfer to a plate and rest for 10 minutes before slicing.
- Cook the pasta: Add fettuccine to boiling water and cook until just al dente according to package instructions, about 12 minutes. Drain well.
- Sauté the garlic: In the same sauté pan or a separate pan over medium-high heat, melt the butter. Add the grated garlic and cook for 1 minute, stirring frequently. Whisk in the flour and cook for an additional 1 minute, stirring constantly to form a roux.
- Make the Alfredo sauce: Gradually whisk in half and half, salt, white pepper, and nutmeg until smooth. Cook, stirring occasionally, until the sauce thickens and almost simmers, about 5 minutes. Remove from heat and whisk in Parmesan cheese until the sauce is creamy and smooth. Adjust seasoning as needed.
- Toss the pasta with sauce: Combine the drained fettuccine with the Alfredo sauce in the stockpot or sauté pan. Toss thoroughly until pasta is evenly coated.
- Serve: Plate the fettuccine Alfredo garnished with chopped fresh parsley. Serve immediately with sliced pan-seared chicken on the side if desired.
Notes
- For a richer sauce, substitute heavy cream for half and half.
- If you prefer a lighter version, reduce butter to 2 tablespoons and use low-fat milk instead of half and half.
- Freshly grated Parmesan yields the best flavor and texture; avoid pre-grated cheese if possible.
- Do not overcook the pasta; it should be just firm to the bite (al dente).
- Letting the chicken rest before slicing helps retain its juices for a moister bite.
- Garlic can be adjusted to taste; for a milder flavor, reduce cloves to 2.
- Reserve a small cup of pasta water to loosen sauce if it becomes too thick.
Nutrition
- Serving Size: 1 serving
- Calories: 650 kcal
- Sugar: 3 g
- Sodium: 600 mg
- Fat: 35 g
- Saturated Fat: 20 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: Fifty-four grams
- Fiber: 3 g
- Protein: 28 g
- Cholesterol: 110 mg
