Silky Fettuccine Butter Parmesan (Print View)

Creamy fettuccine pasta in buttery Parmesan sauce, with optional sautéed chicken for a hearty touch.

# What You'll Need:

→ Pasta

01 - 14 oz fettuccine

→ Sauce

02 - 4 tbsp unsalted butter
03 - 1 cup heavy cream
04 - 1 1/4 cups freshly grated Parmesan cheese
05 - 1 garlic clove, finely minced (optional)
06 - Salt, to taste
07 - Freshly ground black pepper, to taste
08 - Pinch of freshly grated nutmeg (optional)

→ Optional Chicken

09 - 2 skinless, boneless chicken breasts
10 - 2 tbsp olive oil
11 - Salt and pepper, to season

→ Garnish

12 - Fresh parsley, chopped
13 - Extra Parmesan cheese

# How to Prepare:

01 - Bring a large pot of salted water to boil. Cook fettuccine until al dente according to package directions. Reserve 1 cup pasta water, then drain.
02 - Season chicken breasts with salt and pepper. Heat olive oil in a large skillet over medium-high heat. Sauté chicken 6-7 minutes per side until golden and cooked through. Transfer to plate, rest 5 minutes, then slice thinly.
03 - Melt butter in a large pan over medium-low heat. Add minced garlic if using and sauté for 30 seconds until fragrant.
04 - Pour in heavy cream and stir constantly to bring to a gentle simmer for 2-3 minutes.
05 - Reduce heat to low. Gradually whisk in Parmesan cheese until melted and sauce is smooth. Season with salt, freshly ground black pepper, and nutmeg.
06 - Add drained fettuccine to sauce, tossing to coat evenly. Add reserved pasta water gradually to achieve desired consistency.
07 - Serve fettuccine Alfredo immediately, topped with sliced chicken if desired. Garnish with chopped parsley and extra Parmesan cheese.

# Expert Advice:

01 -
  • It's done in 30 minutes, yet tastes like you've been simmering something all afternoon.
  • The sauce is silky, not heavy, because you're in control of exactly how much cream touches the cheese.
  • It transforms beautifully with chicken, or stays vegetarian and perfectly complete on its own.
02 -
  • Emulsification is everything—add cheese slowly on low heat or risk ending up with separated, greasy sauce that looks curdled and tastes broken.
  • Pasta water is magic; the starch in it helps the sauce cling and stay creamy, so don't discard it reflexively.
  • Cook the pasta slightly under al dente because it continues cooking when it hits the hot sauce; over-soft pasta ruins everything.
03 -
  • Freshly grated cheese is non-negotiable—pre-grated varieties contain anti-caking agents that prevent smooth melting, leaving you with a grainy sauce.
  • Reserve more pasta water than you think you'll need; if the sauce thickens too much, you can always thin it, but you can't easily fix a broken emulsion.
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