Chicken fettuccine alfredo
Indulge in the decadence of creamy, homemade Alfredo sauce with this Quick and Easy Alfredo Sauce recipe. Ready in just 15 minutes, this rich and velvety sauce transforms your pasta into a restaurant-quality dish in no time.
Whether you’re craving a comforting bowl of fettuccine Alfredo or a versatile sauce for proteins and vegetables, this recipe guarantees simplicity and flavor. It’s a must-have for busy weeknights or when hosting guests who’ll be amazed at your culinary skills.
Ingredients That Make Magic Happen
- Garlic – Minced fresh garlic infuses the sauce with an aromatic depth.
- Heavy Cream – The luscious base for an irresistibly creamy texture.
- Cream Cheese – Adds a silky smoothness and slight tang.
- Parmesan Cheese – Freshly grated for that signature Alfredo richness.
- Butter – Enhances the sauce’s luxurious finish.
- Salt and Pepper – Elevates and balances all the flavors.
- Fettuccine Pasta – The classic pairing for this sauce, cooked to perfection.
How to Bring It Together
- Cook the Pasta: Boil fettuccine in salted water until al dente.
- Prepare the Cream Cheese: Soften cream cheese to ensure it blends seamlessly into the sauce.
- Make the Sauce Base: Melt butter, cream cheese, and garlic with cream in a skillet, stirring until smooth.
- Simmer and Thicken: Allow the sauce to reduce slightly while maintaining a creamy consistency.
- Incorporate Parmesan: Stir in grated Parmesan until melted and velvety.
- Combine with Pasta: Toss cooked pasta in the sauce, adjusting consistency with pasta water if needed.
Tips for Perfect Alfredo Sauce
To avoid separation, keep the heat moderate, as high temperatures can cause the sauce to break. Always use freshly grated Parmesan for a smoother texture and fuller flavor. Want to jazz it up? Add a sprinkle of nutmeg or a touch of lemon zest for a unique twist.
This sauce is endlessly versatile. Double the batch to use on roasted chicken, sautéed shrimp, or steamed broccoli. You’ll find it’s a game-changer for quick, impressive meals.
Storing Your Alfredo Masterpiece
Leftover Alfredo sauce stores beautifully for up to 3 days in an airtight container in the refrigerator. Reheat gently on low heat, stirring in a splash of milk or cream to restore its creamy consistency. For best results, avoid freezing as the sauce may separate.
Transform everyday pasta into an extraordinary dish with this Quick and Easy Alfredo Sauce. It’s destined to become a household favorite!
Chicken Fettuccine Alfredo Recipe
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.