What Is Fettuccini Alfredo?
Fettuccine Alfredo is traditionally a pasta dish made using fettuccini pasta tossed in a white, rich and creamy sauce made basically from a mixture of milk, heavy cream, butter, parmesan cheese and Italian seasonings with a little salt. However, we sometimes make it with bowtie or farfalle pasta as well.
This dish was originated in Italy and is usually combined with chicken or shrimp or even without meat is fine. Even though it is typically made with fettuccini pasta, other pastas may be used as well. In this recipe, I am using boneless chicken thighs.
I have made this recipe the typical way with the heavy cream and above ingredients which is great. However, in experimenting for a slightly lower caloric version, I came across this method using cream cheese instead which tasted just about the same. So you may substitute if you desire.
Some people have the impression that making Alfredo from scratch is difficult, but apart from preferring to make just about everything from scratch, I think this is fairly simple to make.
Ingredients for Fettuccini Alfredo
- Boneless Chicken – I prefer using boneless thighs as the meat is softer however breasts can also be used or shrimp.
- Seasoned Salt
- Black Pepper
- Garlic Salt
- Olive Oil
- Heavy Cream – or may substitute with cream cheese.
- Parmesan Cheese
- Milk – whole is best, but low fat can be used as a substitute.
- Oregano – or Italian Seasoning
- Garlic – Minced
- Fresh Parsley or Scallions
Preparation of Fettuccini Alfredo
*This post may contain affiliate links. Read my disclaimer here.
- I usually cut up the chicken in small pieces and lightly season in a mixing bowl.
- The chicken or meat of choice is stir fried separately in a good non stick skillet in a small amount of oil until lightly browned.
- The pasta is also boiled separately according to package directions, in a large deep pot, drained in a calendar and tossed in a little butter so it doesn’t stick together. (I also like to use tongs when working with pasta.
- Finally, you make your Alfredo sauce in a medium saucepan on medium-low heat. This part does take patience as you have to keep stirring and add the cheese in small amounts at a time to melt properly but in the end, it is so worth it. Sauce may thicken as it sits, more milk may be added while heating up if this happens. I don’t like my sauce too thick, so I usually thin it out a bit but adjust to your desired consistency.
- Once your sauce is made, I usually add the meat to it. I don’t combine the sauce with the pasta until ready to serve. You can also top with finely cut scallion or fresh parsley and extra grated Parmesan Cheese if desired.
This is a family favorite and very kid friendly. I hope you will give this a try and enjoy.
Fettuccini Chicken Alfredo
- 4-5 Boneless Chicken Thighs
- 1 tsp. Seasoned Salt
- 1 tsp. Garlic Salt
- 1/4 tsp. Black Pepper
- 1/2 tsp. Oregano
- 1 Tbsp. Olive Oil
- 1 16 oz. pack Farfalle/Bow Tie Pasta or Fettuccine or pasta of choice
- 5-6 quarts Water
- 2 tsp. Salt
- 1-2 Tbsp. Butter or olive oil
- 3 Tbsp. Butter Preferrably unsalted
- 1 Tbsp. Flour
- 3 cups Whole Milk
- 1 cup Heavy Cream or may substitute with 4 oz. of cream cheese
- 1/2 tsp. Salt or to taste
- 1 tsp. Italian Seasoning or Oregano
- 1 clove Garlic minced
- 1 3/4 cup Parmesean Cheese Shredded
Wash and clean chicken, (cutting off fatty pieces if using thighs). Cut in small pieces.
Season with chicken ingredients and set aside about 1 hour.
When ready to cook, heat a large skillet on high heat for like 2 minutes, add oil and heat another minute or so until hot. Add chicken and stir fry 2-3 minutes or until no longer pink and slightly brown. Remove from heat and set aside.
Place water in a deep pot, place on high heat and bring to boil. Add Pasta and follow pasta package directions for cooking time, preferrably al diente, but taste to make sure.
Drain water off pasta. Add butter or oil to pot on low heat, when melted, add pasta & toss together. Turn off heat.
Place a medium saucepan on medium-low heat. Place butter in and melt. Add flour & whisk about 1 minute.
Add milk, cream, salt, and Italian seasoning, stir about 1 minute.
When liquid is hot, but not boiling, add parmesean cheese about 1/4 cup at a time, continuously stirring until mostly melted. Continue doing this until all is added. Sauce should be slightly thick.
Add meat to sauce and turn off. If sauce thickens too much while sitting, a little more milk may be added to desired consistency.
Combine sauce with pasta when ready to serve and garnish with fresh chopped parsley or scallion if desired.
** Meat of choice may be used.