Fettuccine Alfredo Cream Sauce (Printable)

Silky fettuccine coated in creamy butter and Parmesan sauce, optionally paired with tender sautéed chicken.

# What You 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

# Directions:

01 - Bring a large pot of salted water to a boil. Cook fettuccine until al dente according to package instructions. Reserve 1 cup of pasta water, then drain the pasta.
02 - Season chicken breasts with salt and pepper. Heat olive oil in a large skillet over medium-high heat. Sauté chicken for 6 to 7 minutes per side until golden and fully cooked. Transfer to a plate and let rest for 5 minutes before slicing thinly.
03 - Melt butter in a large pan over medium-low heat. If using, add garlic and sauté for 30 seconds until fragrant.
04 - Pour in heavy cream and bring to a gentle simmer, stirring constantly for 2 to 3 minutes.
05 - Reduce heat to low. Gradually whisk in Parmesan cheese until fully melted and sauce is smooth. Season with salt, pepper, and nutmeg to taste.
06 - Add drained fettuccine to the sauce and toss to coat evenly. Add reserved pasta water incrementally to reach desired consistency.
07 - Plate the fettuccine. Add sliced chicken on top if using. Garnish with chopped parsley and extra Parmesan cheese. Serve immediately.

# Expert Advice:

01 -
  • Ready in 30 minutes, yet tastes like you've been cooking all afternoon.
  • It's forgiving—add a splash of pasta water and the sauce forgives almost any mistake.
  • Feels fancy enough to serve guests, casual enough for a Tuesday dinner alone.
02 -
  • Never add cold cream directly to hot butter—temperamental cheese and cream can break if the temperature shock is too sudden, so let the cream warm up as it hits the butter and stir constantly.
  • Pasta water is not an afterthought; it's your secret tool for achieving that restaurant-quality silky coating that slides around the plate.
  • Freshly grated Parmesan makes the difference between a smooth sauce and a grainy one—the anti-caking agents in pre-grated cheese are your enemy here.
03 -
  • Keep your pan slightly warm between steps so nothing shocks or separates; temperature consistency is invisible but crucial.
  • Reserve your pasta water before draining—many home cooks forget this until they need it desperately, and then it's too late.
  • Grate your Parmesan fresh, right before you need it; pre-grated sits too long and loses its fine texture.
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