Fettuccine Alfredo

I really should make homemade pasta more often than I do.  I guess I forget about it most of the time, but I also tend to (mistakenly) think that it is time-consuming.  Sure, it takes more time to prepare than pasta from a box, but it actually is not as time- or labor-intensive as it may seem.  This particular meal was made on a Saturday when I was in a bit of a funk and couldn’t decide what to make for dinner.  After much discussion, we settled on this – homemade fettuccine with alfredo sauce and grilled chicken.  And from the time the decision was made, to the time we were sitting down to eat, it was not much more than an hour, including a trip to the store for eggs.  Not surprisingly, this fabulous meal pulled me right out of my funk!

This was my first time making alfredo sauce at home.  As much as I love it, I can rarely justify the fat and calories to eat it often.  But sometimes you need to splurge a little!  I actually preferred this to the thick, sometimes gooey sauce served in restaurants.  It still had a wonderful flavor but was much lighter (in texture, but not calories!)  I added some smashed garlic to the pan while my sauce cooked and it infused a wonderful garlicky flavor.  If you do prefer a thicker sauce, you could simply make a roux before adding the cream to the pan to achieve your desired consistency.  This recipe makes quite a lot of pasta, so I would say this serves at least 4-5 people, or 2 for dinner plus leftovers later 🙂

Fettuccine Alfredo with Grilled Chicken
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1 batch basic egg pasta

1-2 boneless, skinless chicken breasts, butterflied in half
1 tablespoon olive oil
Salt and pepper

For the alfredo sauce:
3 tbsp. butter
2 cloves garlic, smashed
1½ cups heavy cream
1½ cups freshly grated Parmesan cheese
Salt and pepper, to taste

Bring a large pot of water to boil for cooking the pasta.  While you are waiting, cook the chicken breasts.  Heat the oil in a skillet over medium high heat.  Season both sides of the chicken breast halves with salt and pepper.  Add to the skillet and cook until brown on one side, 3-5 minutes. Then flip and cook until browned on the other side and cooked through, an additional 3-5 minutes.  Remove to a plate and let rest for a few minutes.  Cut into small strips.  Cover with foil to keep warm while you prepare the sauce.

Once the pasta water is boiling, cook the pasta until al dente.  (Homemade pasta can cook very quickly, so check frequently to be sure it is the texture you would like.)

To make the sauce, melt the butter in a medium saucepan over medium heat.  Add the garlic and cream, and bring to a simmer.  Reduce the heat to medium-low and continue to cook until thickened, about 5 minutes.  Mix in the Parmesan cheese and stir until completely melted.  Season with salt and pepper to taste.

Serve fresh pasta topped with the alfredo sauce and grilled chicken pieces.  Garnish with chopped fresh herbs, if desired.

Source: pasta found here, sauce adapted from Brown Eyed Baker

20 Responses

  1. Looks delicious! Homemade Alfredo sauce is way better than the stuff in restaurants. 🙂

  2. Fettuccine Alfredo is one of my favorite highly decadent savory treats! I’ve attempted “lighter” recipes in the past, but it just isn’t the same without the heavy cream. I’m definitely going to try your recipe – homemade pasta included. I made pasta from scratch for the first time a few weeks ago, and had a blast doing it!

  3. I’ve been thinking the same thing about homemade pasta. I wrote ravioli into my menu for next week. Looking forward to making that one…

    Your alfredo looks wonderful. Such a delicious, comforting dish!

  4. Lovely picture! Your pasta looks fabulous!

  5. Wow I am so impressed, this looks fabulous. I have never made my own pasta but now I am kind of feeling the need to try it.

  6. Mmmm..I’ve never made handmade pasta, but I plan to soon! This dish looks wonderful.

  7. Homemade pasta is something I haven’t taken a stab at yet. I am going to have to put it on my to-do list really soon. Thanks for the inspiration!

  8. Yumm! What an indulgence! I don’t have any attachments for my KA mixer and now I’m wanting the ice cream and the pasta maker b/c of you!

  9. YUM! I will definitely have to try this sometime soon. I am a sucker for a creamy pasta. I have a pasta maker that I’ve had for probably 6 years and I have never used it….I definitely need to get it out!

  10. I love making homemade pasta! My oldest actually told me today that he prefers my homemade spaghetti and wanted it tonight (unfortunately, we got a late start on figuring out dinner so it didn’t happen, but it will soon). Your sauce looks devine, and I also tend not to make Afredo sauce at home due to the calories involved.

  11. First visit to your site, looking for ways to cook turkey breast (bought on sale) and not dry it out. Anyway, saw this recipe and am wondering – did you mean to include butter twice in the alfredo sauce part? I’ll be back – lots of things look great!

  12. This is one of my favorites! I am anxious to give it a try.

  13. I made this last night and it was great! I used fresh pasta in my grocery’s deli section and we thoroughly enjoyed the dish. The garlic sauce put the dish over the top – thanks!

  14. I made this and loved how simple and tasty it was! Thanks – I’ll definitely be digging around your blog for more recipes! 🙂

  15. mmmmmmmm… fettucine alfredo is a staple at my house, but with home-made pasta…. oh my!

  16. made this the other night for me and my boyfriend- it was absolutely perfect 🙂 and we used shrimp instead of chicken. thank you!

  17. your alfredo sauce was really fantastic all my friends are complimented thanks to your recipe , cheers !

  18. I dont have heavy cream, I have heavy whipping cream can I use that?

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