Plain Alfredo Recipe

Cook pasta

Bring a large pot of salted water to a rolling boil. Add the fettuccine and cook according to package instructions until al dente (usually 10–12 minutes). Reserve 1/4 cup (60 ml) of the pasta cooking water, then drain the pasta and set aside.

Start sauce base

In a large skillet over medium heat, melt 4 tbs unsalted butter. Add the minced garlic and cook 30–45 seconds until fragrant, taking care not to brown it. Sprinkle in 1 tsp flour and cook 30 seconds, stirring, to remove raw flour taste.

Finish Alfredo sauce

Gradually whisk in 1 cup whole milk and 1 cup heavy cream. Bring to a gentle simmer, whisking constantly so the mixture thickens slightly (about 3–4 minutes). Reduce heat to low and stir in 1 cup freshly grated Parmesan until melted and smooth. If sauce seems too thick, whisk in up to the reserved 1/4 cup pasta water a tablespoon at a time to reach desired consistency. Season with 1 tsp salt and 1 tsp freshly ground black pepper; taste and adjust.

Combine pasta & sauce

Add the drained fettuccine to the skillet with the Alfredo sauce. Toss gently with tongs or two forks over low heat until pasta is fully coated and heated through, 1–2 minutes. If needed, add a splash more reserved pasta water to loosen the sauce so it clings to the noodles.

Prepare chicken

While the pasta water is heating, butterfly the chicken breasts (slice horizontally) or pound to an even thickness about 1/2 inch. Season both sides with 1/2 tsp salt and 1/2 tsp black pepper.

Cook bacon

In a medium skillet over medium heat, cook 4 bacon slices until crisp, about 6–8 minutes, turning as needed. Transfer to a paper towel–lined plate and drain. When cool, chop or crumble into bite-sized pieces. Reserve 1 tbs bacon fat in the skillet and discard the rest or save for another use.

Cook chicken

In the same skillet with 1 tbs olive oil plus reserved bacon fat (if any), heat over medium-high. Add the seasoned chicken and cook 3–4 minutes per side (depending on thickness) until golden and internal temperature reaches 165°F (74°C). Transfer to a cutting board and let rest 5 minutes, then slice into strips or bite-sized pieces.

Add proteins to pasta

Stir the chopped bacon and sliced chicken into the sauced fettuccine until evenly distributed and warmed through, 1–2 minutes.

Plate the Alfredo: divide the pasta among 4 shallow bowls or 2 large plates. Sprinkle each serving with the 2 tbs parmesan-herb shake (or a mix of grated Parmesan and dried Italian herbs) and finish with 2 tbs chopped fresh parsley for brightness.

Serve immediately while hot. If sauce thickens before serving, rewarm gently with a splash of reserved pasta water over low heat and stir to loosen.