Fettuccine Alfredo

Creamy chicken alfredo with tender chicken breast, parmesan cheese, and garlic served over pasta.

Why You'll Love This Recipe

• Three-ingredient luxury.
• 17 minutes start to finish.
• Restaurant indulgence at home.
• Pure comfort food.
• Endlessly upgradable with chicken, shrimp, or peas.

Ingredient Notes

• European-style butter (higher fat) makes a richer sauce.
• Real Parmigiano-Reggiano (24+ month aged) for the right melt.
• Skip cream for traditional; add for American-style richness.

Ingredient Substitutions

• Pecorino Romano for sharper Roman style (omit cream).
• Add grilled chicken or shrimp.
• Fold in cooked peas and parsley for a brighter version.

Equipment Needed

• Large pasta pot
• Large skillet
• Tongs
• Microplane

Prep Tips

• Grate cheese super fine right before cooking.
• Warm bowls — sauce thickens fast off heat.

Instructions

1. 1

   Gather and prep: 12 oz pasta, 2 tbsp butter, 1 cup heavy cream, 1 cup parmesan cheese, 3 cloves garlic, minced, 1 tsp salt, 1/2 tsp black pepper. mince the garlic, and grate the parmesan before you start cooking.

2. 2

   Preheat stove and bring salted water to a boil.

3. 3

   Cook 12 oz pasta until al dente.

4. 4

   Season 1 lb chicken with salt and pepper and sear to 165°F internal temperature.

5. 5

   In a skillet melt 2 tbsp butter, add 3 cloves minced garlic, then stir in 1 cup heavy cream and 1 cup parmesan.

6. 6

   Simmer 3-5 minutes, toss with pasta and sliced chicken.

7. 7

   Serve immediately.

Artsi Pro Tips

• Off-heat cheese addition keeps the sauce silky.
• Microplane the parmesan so it dissolves quickly.
• Sauce should glide, not stick — splash water until silky.

Common Mistakes

• Boiling cheese into the sauce — clumps.
• Skipping pasta water — sauce too thick.
• Pre-grated cheese — doesn't melt smoothly.

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