Alfredo Pasta Recipe

Prepare pasta water

Bring a large pot of water (about 4-5 liters) to a rolling boil. Add 1 tablespoon salt and 1 teaspoon olive oil (optional).

Cook pasta

Add 1 lb dry fettuccine to boiling water and cook until al dente according to package directions (usually 8–12 minutes). Reserve 1 cup of pasta cooking water, then drain the pasta and set aside, tossing with a little olive oil if not assembling immediately.

Cook protein

While pasta cooks, season 1 lb chosen protein with 1 tsp salt and 1 tsp pepper. Heat 1 tablespoon unsalted butter in a large skillet over medium-high heat. For chicken: cook breasts (pounded to even thickness if necessary) 5–7 minutes per side until internal temp 165°F, then slice. For shrimp: cook 2–3 minutes per side until opaque. For mushrooms: sauté 6–8 minutes until browned and tender. Remove from skillet and keep warm.

Start the sauce

In a medium saucepan or large skillet over low–medium heat, melt 1 cup (16 tablespoons) unsalted butter. Add the 3 cloves minced garlic and cook gently 30–45 seconds until fragrant, taking care not to brown the garlic.

Lightly thicken

Stir in 2 teaspoons all-purpose flour and cook for 30 seconds, stirring constantly. This helps slightly stabilize the sauce. Slowly whisk in 1 cup whole milk until smooth.

Add cream and reduce

Whisk in 1 cup heavy cream. Increase heat slightly to bring the mixture to a gentle simmer (do not boil). Simmer 3–5 minutes, stirring often, until the mixture slightly thickens.

Finish with cheese

Reduce heat to low. Remove from direct heat and gradually whisk in 1.5 cups freshly grated Parmigiano-Reggiano, a handful at a time, until the cheese is fully melted and the sauce is silky. If the sauce is too thick, whisk in up to 1/2 cup reserved pasta water, 1 tablespoon at a time, until desired consistency is reached.

Season and brighten

Season the sauce with 1 teaspoon salt and 1/2 teaspoon freshly ground black pepper. Stir in 1 teaspoon fresh lemon juice if using, and 2 tablespoons chopped fresh parsley (keep a small amount for garnish). Taste and adjust salt/pepper as needed.

Combine pasta and sauce

Add the drained pasta to the skillet or saucepan with the Alfredo sauce. Toss gently over low heat for 1–2 minutes to coat, adding reserved pasta water as needed to loosen the sauce so it clings to the pasta (use up to the reserved 1 cup but usually 2–4 tablespoons is enough).

Add protein and serve

Fold in the cooked protein (sliced chicken, shrimp, or mushrooms) and warm through 1–2 minutes. Plate immediately and garnish with remaining chopped parsley and an extra sprinkle of grated Parmesan and freshly ground black pepper.