Restaurant alfredo at home is one jar of cream, a wedge of parm, and a pound of pasta away. No roux, no béchamel, no drama. The cream and cheese become the sauce while you stir.
What You Need
Serves
4
- 1 lb fettuccine
- 1 lb chicken breast, sliced into strips
- 1.5 cups heavy cream
- 1.5 cups freshly grated parmesan
- 4 tablespoons butter
How to Make It
- 1
Bring a pot of heavily salted water to a boil. Cook fettuccine to al dente.
- 2
Meanwhile, melt 2 tablespoons butter in a large skillet over medium-high. Season chicken and cook 4 minutes per side until golden and cooked through. Remove.
- 3
Reduce heat to medium-low. Add remaining butter and cream. Simmer 3 minutes until just starting to thicken. Kill the heat and whisk in parmesan in 3 batches until smooth.
- 4
Toss drained pasta and sliced chicken into the sauce with a splash of pasta water. Stir until the sauce coats the noodles. Plate and finish with more parm.
