Fettuccini Alfredo Recipe

Bring a large pot of water to a rolling boil. Add 1 tablespoon salt. Add 12 oz dried fettuccine and cook according to package directions until just al dente (usually 10–12 minutes). Reserve 1 cup of the starchy pasta cooking water, then drain the pasta and set aside.

Prepare chicken (if using)

While the pasta water heats, butterfly or pound 2 chicken breasts to an even thickness (about 1/2 inch). Season both sides with 1/2 tsp salt and 1/4 tsp black pepper. Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Cook the chicken 4–5 minutes per side until golden and internal temperature reaches 165°F (74°C). Transfer to a cutting board and let rest 5 minutes, then slice into strips. Wipe skillet clean and reserve for sauce if desired.

Mince 2 garlic cloves finely. In a large heavy skillet or sauté pan over medium heat, melt 6 tablespoons unsalted butter. Add the minced garlic and cook 30–45 seconds until fragrant but not browned.

Pour in 1 1/2 cups heavy cream and 1/2 cup whole milk. Raise heat to medium-high and bring just to a gentle simmer, stirring frequently. Do not boil vigorously. Reduce heat to maintain a gentle simmer for 3–4 minutes to slightly reduce and thicken the cream.

Lower heat to low. Gradually whisk in 1 1/2 cups freshly grated Parmesan cheese, a handful (about 2–3 tbsp) at a time, allowing it to melt and the sauce to smooth before adding more. If sauce appears too thick, whisk in up to 1/2–3/4 cup of the reserved pasta cooking water a few tablespoons at a time to reach a silky consistency.

Season sauce with 1/2 teaspoon salt, 3/4 teaspoon freshly ground black pepper, and a pinch (1/8 tsp) freshly grated nutmeg if using. Taste and adjust seasoning.

Add the drained al dente fettuccine directly to the skillet with the sauce. Toss and gently fold the pasta for 1–2 minutes over low heat so the sauce coats the noodles. If needed, add more reserved pasta water, 1–2 tablespoons at a time, until the sauce clings smoothly to the pasta.

If using sliced chicken, add the slices to the pasta and gently toss to combine and warm through for 1 minute.

Divide the fettuccine Alfredo among 4 warmed plates or bowls. Sprinkle each portion with extra grated Parmesan (about 1/2 tablespoon per plate) and 1/2 teaspoon chopped fresh parsley. Serve immediately.