Fettuccine Alfredo

If you’ve never made your own homemade pasta sauce, you are in for a treat. Homemade sauces are SO much better than anything store bought, and in most cases cheaper too!

I especially love this Fettuccine Alfredo Recipe. It’s rich and decadent, but perfect comfort food when you just want a big bowl of cheesy, creamy pasta! 

What does fettuccine alfredo have in it?

Fettuccine Alfredo is a really easy recipe to make.  It’s definitely not the most “low-cal” recipe around, but boy is it good! It includes heavy cream, butter, garlic and freshly grated parmesan cheese. 

But then for a little freshness I like to add frozen peas and freshly chopped Italian parsley.

How do you make chicken fettuccine alfredo?

To make this a chicken fettuccine alfredo you would just cut two skinless chicken breasts into bite-sized pieces. Season with salt, pepper and 1 tsp of Italian seasoning.

Then melt 1 tablespoon of butter with 1 tablespoon of olive oil.  Saute on each side until cooked through and then add the the finished alfredo sauce.

Tip: Take the time to use freshly grated parmesan cheese. Even though it’s tempting to save a step and buy the already grated cheese, you’ll get so much more flavor from the freshly grated. 

Toss with the sauce and twist a nice helping into a bowl!

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More Pasta Recipes!

• Ultimate Mac & Cheese Recipe
• Veggie Lasagna Roll-ups
• Pasta with Sausage and Baby Broccoli

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Fettuccini Alfredo

Yield: 4 servings

Prep Time: 15 minutes

Cook Time: 20 minutes

Total Time: 35 minutes

A quick and easy alfredo sauce, decadent and delicious! Pure comfort food for an easy weeknight meal.

 

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Ingredients

• ½ lb (230 g) Fettuccini pasta
• 4 tbsp (60 g) butter
• 1 ½ cups (350 ml) of heavy cream
• 1 clove garlic, minced
• ½ tsp (2.5 ml) salt
• Freshly cracked pepper to taste
• 1 cup (90 g) Parmesan cheese, freshly grated
• 1/3 cup (50 g) of frozen peas
• 1 tbsp (15 ml) of freshly chopped flat leaf parsley

Instructions

1. Boil pasta according to package instructions.
2. Meanwhile, place butter in a large sauté pan and melt on medium flame. Add heavy cream. Simmer on medium heat until bubbling and thickened. Reduce heat to low. Add garlic, salt and pepper. Stir to combine.
3. Add cheese, stir to combine and melt. Add peas and heat on low until peas are warmed through.
4. Add drained pasta to the sauce and toss to coat.
5. Serve in shallow bowls and top with fresh pepper and freshly chopped parsley.

Notes

Be sure to use freshly grated parmesan cheese, you'll get so much more flavor than store-bought grated cheese.

Don't skimp on the frozen peas and the fresh parsley.  Both add a nice freshness that balances out the richness.

You could make the sauce ahead of time, allow to cool and refrigerate. Then reheat on the stovetop before serving. Thin with a little milk if needed.

Nutrition Information:

Yield: 4 Serving Size: 1
Amount Per Serving: Calories: 99 Total Fat: 7g Saturated Fat: 4g Trans Fat: 0g Unsaturated Fat: 2g Cholesterol: 20mg Sodium: 54mg Carbohydrates: 7g Fiber: 1g Sugar: 1g Protein: 3g