Garlic Cream Fettuccine Recipe

Cook the fettuccine

Bring 4 quarts of water to a boil in a large pot. Add 1 tablespoon of salt and the fettuccine pasta. Cook according to package instructions until al dente (usually 10-12 minutes). Drain and set aside, reserving 1/2 cup of pasta water.

Make the sauce base

In a large skillet over medium heat, melt the unsalted butter. Add the minced garlic and sauté for about 1-2 minutes until fragrant, taking care not to brown it.

Add cream and cheese

Pour in the heavy cream and bring to a low simmer. Stir in the grated Parmesan cheese and mix until the cheese is fully melted and the sauce is smooth.

Season the sauce

Add salt and black pepper to taste. Let the sauce simmer gently for 3-5 minutes, stirring occasionally, until slightly thickened.

Add parsley

Stir in the chopped fresh Italian parsley and mix well. If the sauce becomes too thick, add a splash of reserved pasta water to loosen it.

Prepare optional proteins

Season chicken breasts and/or shrimp with 0.5 tsp salt and 0.25 tsp black pepper. Heat 2 tablespoons of olive oil in a skillet over medium-high heat.

Cook the chicken

For chicken: Sear each breast for 5-6 minutes per side until golden brown and cooked through. Let rest for 5 minutes, then slice into strips.

Cook the shrimp

For shrimp: Cook for 2-3 minutes per side until pink and opaque. Remove from heat.

Combine pasta and sauce

Add the cooked fettuccine to the garlic cream sauce and toss to coat evenly over low heat. Add a splash of pasta water if needed for consistency.

Add proteins if using

Top with sliced chicken, shrimp, or both as desired. Garnish with additional parsley and grated Parmesan if desired.

Serve

Serve hot in bowls or plates. Enjoy your Garlic Cream Fettuccine!