Fettuccine Alfredo Recipe

Bring a large pot of water to a rolling boil. Add 1 tablespoon salt. Add fettuccine and cook until al dente according to package instructions (usually 8–12 minutes for dried; 2–4 minutes for fresh). Reserve 1 cup of pasta cooking water, then drain pasta and set aside.

Chicken

If using chicken: halve breasts horizontally to make cutlets (or pound to 1/2" thickness). Season both sides with 1 tsp Kosher salt and 1 tsp black pepper. Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add chicken and cook 4–5 minutes per side until cooked through (internal temp 165°F / 74°C). Transfer to cutting board, rest 5 minutes, then slice thinly on the bias. Wipe skillet clean and proceed to sauce in same pan to capture fond.

Shrimp

If using shrimp: pat dry and season lightly with salt and pepper. Heat 1 tablespoon olive oil in a skillet over medium-high heat. Add shrimp and cook 1–2 minutes per side until pink and opaque. Remove shrimp from pan and set aside. Use the same pan for the sauce.

If no protein is desired, proceed directly to sauce steps in a clean skillet.

In the skillet used for protein (or a clean large sauté pan), melt 4 tablespoons unsalted butter over medium heat. Add the minced garlic and cook 30–45 seconds until fragrant, stirring to avoid browning.

Carefully add 1 tablespoon dry sherry to deglaze the pan, scraping up any browned bits. Let sherry reduce about 30–45 seconds to concentrate flavor and burn off alcohol.

Pour in 1 cup low-sodium chicken broth and bring to a gentle simmer. Let the broth reduce by about one-third, 3–5 minutes, to deepen flavor.

Lower heat to medium-low and stir in 1 cup heavy cream. Warm the cream until small bubbles appear at the edges (do not boil). Simmer gently 2–3 minutes to slightly thicken.

If using, whisk in 2 tablespoons cream cheese until fully melted and incorporated for extra silkiness.

Gradually add 1.5 cups freshly grated Parmigiano-Reggiano, about 1/3 cup at a time, stirring constantly so the cheese melts into a smooth sauce and does not clump. If sauce becomes too thick, add reserved pasta water, 2 tablespoons at a time, until you reach a glossy, coating consistency (usually 1/4–1/2 cup).

Season sauce with 1 teaspoon freshly ground black pepper and salt to taste. Taste and adjust — remember the cheese is salty, so season lightly.

Add the drained fettuccine to the sauce and toss gently with tongs or two forks for 1–2 minutes so the pasta is fully coated and finishes cooking in the sauce. If needed, add more reserved pasta water a tablespoon at a time to loosen the sauce and create a silky emulsion.

Fold in sliced cooked chicken or cooked shrimp to warm through for 1–2 minutes. Remove from heat.

Plate the fettuccine Alfredo immediately, garnish with chopped flat-leaf parsley and an additional sprinkle of grated Parmesan and freshly ground black pepper.