[March 2nd, 2023: This Creamy Fettuccine Alfredo w. Chicken post has been updated. The recipe hasn’t been changed at all outside of being reorganized; I’ve updated the post to include tips, tricks, and suggestions to ensure you get the most out of this recipe.]
So I don’t really care what you do in your kitchen – it’s yours, not mine; have fun – but you should really try making your own Alfredo sauce! In general, I think it’s debatable that everything tastes better made from scratch, but here’s one thing that definitely does – and it’s really easy!
One of my youngins loves cooking as much as I do, and this Creamy Fettuccine Alfredo was the first thing I taught her to make. Below is the same very simple recipe that I gave here, one that I use as a foundation for other sauces like Cajun Alfredo, and Tomato Basil Alfredo.
Once you have this simple version mastered, switch it up and play around! Change out the proteins, add some vegetables, and maybe some other cheeses. The world is your oyster and I don’t care what Twitter says, no one really gets tired of pasta alfredo.
Creamy Fettuccine Alfredo Ingredients
Feel free to jump to the full recipe, but here are useful notes about the ingredients you will need to make this Creamy Fettuccine Alfredo recipe:
- Fettuccine: It’s not Fettuccine Alfredo without Fettuuccine! But my preferred vehicle for alfredo is actually cavatappi, so you do what feels right.
- Chicken breasts: Thighs will work too if that’s what you’re into. Feel free to switch up the seasonings and add an extra flair to your Creamy Fettuccine Alfredo with Chicken.
- Heavy cream: If you’re sensitive to lactose you can substitute plant-based milk or a lactose-free cream. You can also substitute half-and-half. If you like a very saucy pasta – like leaves a pool of sauce at the bottom of the bowl for you to drink when the noodles are gone – either increase the amount of heavy cream by half a cup, or reserve a cup of pasta water after you cook the fettuccine and add that to the pasta along with the alfredo. If you increase the liquid called for in the recipe you might also need to increase the salt called for as well.
- Parmesan cheese: It’s not alfredo sauce without parmesan! Aged parmesan is my preference. Between you and me, asiago would be a great substitute.
- Butter: I opt for salted typically, but I suggest unsalted butter in recipes so you can easily adjust the salt level for your personal tastes. Everyone is different. It makes up a large component of the sauce, and we use it to cook the chicken, too.
- Garlic, flat leaf parsley: Our fresh aromatics, our only things to mince. Increase or decrease the amounts as you see fit. I generally use like a million garlic cloves.
- Kosher salt, Italian seasoning: Our very simple seasonings.
- Olive oil: For cooking the chicken, along with the butter.
Other Alfredo Recipes You Might Enjoy
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Someone emailed me recently and said this recipe helped her master Fettuccine Alfredo for the first time after many failed attempts and that made my day.
Hopefully, you enjoy this Creamy Fettuccine Alfredo with chicken recipe.
Why yes, I was listening to Domesticated Misandrist while I was cooking.