Alfredo Pasta Recipe

The key to creating this creamy, homemade alfredo pasta is to save a splash of the starchy pasta water: this allows the heavy cream and parmesan to emulsify into a silky, restaurant-style sauce. It’s delicious served with a side of buttery garlic bread and a fresh Caesar salad.

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Alfredo Pasta Recipe Ingredients

• 8 oz dried fettuccine pasta
• 2 boneless, skinless chicken breasts
• 1 tsp kosher salt, divided
• ½ tsp black pepper, divided
• 2 tbsp canola oil
• 8 tbsp unsalted butter (1 stick), divided
• 2 garlic cloves, minced
• 1 cup heavy cream
• 1 cup grated Parmesan cheese
• ¼ tsp freshly grated nutmeg
• Chopped fresh parsley (optional, for serving)

How To Make Alfredo Pasta Recipe

1. Boil the pasta: Fill a large pot with water and salt it like you mean it. Bring to a rolling boil and cook the fettuccine until it is just al dente. Reserve ½ cup of the starchy pasta water before draining the rest.
2. Season the chicken: Pat the chicken breasts dry with paper towels to ensure a good sear. Season both sides generously with half of the salt and black pepper.
3. Cook the chicken: Heat the canola oil in a large skillet over medium-high heat until it is shimmering. Sear the chicken for 5–7 minutes per side, adding one tablespoon of butter to the pan when you flip it. Cook until the internal temperature reaches 165°F.
4. Slice and cover: Remove the chicken from the pan and let it rest for 3 minutes. Slice the breasts into thin strips and cover them with foil to keep them warm while you finish the sauce.
5. Start the sauce: In the same skillet used for the chicken, melt the remaining butter over medium heat. Add the minced garlic and let it sizzle for about 30 seconds until fragrant.
6. Add the cream and cheese: Stir in the heavy cream, grated Parmesan, freshly grated nutmeg, and the remaining salt and pepper. Let the mixture simmer for 3–4 minutes until it begins to thicken slightly.
7. Toss the pasta: Add the cooked fettuccine to the skillet and toss well to coat every strand in the sauce. If the sauce looks too thick, add a splash of the reserved pasta water to loosen it up.
8. Garnish and serve: Top the creamy pasta with the sliced chicken strips. Sprinkle with fresh parsley, more Parmesan, and extra black pepper before serving hot.

Recipe Tips

• How to get a smooth sauce: Always use freshly grated Parmesan cheese rather than the pre-shredded kind in a bag, as the pre-shredded version contains anti-clumping agents that prevent it from melting smoothly.
• Why use nutmeg?: A tiny pinch of nutmeg is a secret restaurant trick that enhances the richness of the cream and brings out the savory notes of the cheese without making the dish taste like a dessert.
• How to keep chicken juicy: Searing the chicken in a hot pan and letting it rest before slicing allows the juices to redistribute, ensuring the meat stays tender rather than drying out.
• The pasta water trick: The starch in the reserved pasta water acts as a binder, helping the butter and cream stay together so the sauce doesn’t separate on your plate.

What To Serve With Alfredo Pasta

This rich and comforting pasta dish pairs best with crisp or acidic sides to balance the creaminess.

• Warm garlic bread or cheesy breadsticks
• A classic Caesar salad with plenty of lemon
• Roasted broccoli or sautéed asparagus
• A glass of chilled Chardonnay or Pinot Grigio

How To Store Alfredo Pasta

• Refrigerate: Place leftovers in an airtight container and refrigerate for up to 3 days.
• Freeze: It is not recommended to freeze this dish, as the cream-based sauce will likely separate and become grainy when thawed and reheated.

Alfredo Pasta Nutrition Facts

• Calories: ~850 kcal
• Carbohydrates: 48g
• Protein: 36g
• Fat: 58g
• Fiber: 2g
• Sugar: 4g

Nutrition information is estimated and may vary based on ingredients and cooking methods used.

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