fettuccine alfredo

Fettuccine Alfredo

February 7th is National Fettuccine Alfredo Day. This easy to make Fettuccine Alfredo is ready in about 30 minutes, making it a perfect weeknight meal.

There is nothing quite like homemade Fettuccine Alfredo. It’s absolutely sinful, and is SO EASY to make, you’ll never buy a jarred version again! Pair this decadent dish with a simple roasted chicken breast for a delicious dinner that everyone will love!

fettuccine alfredo

How To Make Fettuccine Alfredo

This recipe below is for Fettuccine Alfredo with Chicken and Peas. You can switch up the chicken breast for shrimp and add some prosciutto or bacon for extra flavor!

Gather Your Ingredients

To make Fettuccine Alfredo with Chicken and Peas, you’ll need:
– Chicken Breast
– Chicken Stock
– Olive Oil
– Italian Seasoning
– Salt & Pepper
– Fettuccine Noodles
– Heavy Cream
– Parmesan Cheese
– Butter
– Frozen Peas

Cook Chicken Breast

Preheat oven to 425 degrees. Place chicken breast and chicken stock in an 8×8 glass baking dish, and season with olive oil, salt, pepper and parmesan cheese. Cook for 15-25 minutes, depending on thickness of chicken breast, or until it reaches an internal temperature of 165 degrees. Remove from oven and let rest 5 minutes before slicing.

fettuccine alfredo

Cook Pasta

Cook fettuccine in a large pot of salted water according to package directions. Drain and set aside. DO NOT RINSE.

Cook Peas

Heat frozen peas on the stovetop or in microwave until warmed through. Set aside.

Make Alfredo Sauce

In a large pot, melt butter until it becomes frothy. While constantly whisking, slowly add heavy whipping cream until it just starts to bubble. Keep heat on low, and do not allow cream to come to a boil.

While whisking, slowly add in the parmesan cheese until it’s completely melted, and sauce is smooth.

Remove from heat, and keep whisking until sauce thickens – about 5 minutes.

Coat Pasta In Sauce

In the same pot that you made sauce in, add warmed peas and cooked pasta. Using tongs, gently toss pasta and peas in sauce until completely covered.

fettuccine alfredo

Serve

To serve Fettuccine Alfredo, use tongs to grab some pasta, and gently swirl into a bowl or on a plate. Top with sliced chicken breast and fresh parsley.

fettuccine alfredo

Fettuccine Alfredo Recipe

Category, DifficultyBeginner

Yields1 Serving
Total Time30 mins

For Chicken
 1 lb chicken breast
 ¼ cup chicken stock
 2 tbsp italian seasoning
 2 tbsp parmesan cheese
 2 tsp salt
 1 tsp black pepper
For Pasta
 1 16 oz pkg fettuccine
 ¾ cup butter
 2 cups heavy whipping cream
 1 ½ cups finely grated parmesan cheese
 1 cup frozen peas
 1 tsp salt
 1 tsp black pepper

For Chicken
1

Preheat oven to 425 degrees.

2

Place chicken breast and chicken stock in an 8x8 glass baking dish, and season with olive oil, salt, pepper and parmesan cheese.

3

Cook for 15-25 minutes, depending on thickness of chicken breast, or until it reaches an internal temperature of 165 degrees.

4

Remove from oven and let rest 5 minutes before slicing.

For Pasta
5

Cook fettuccine in a large pot of salted water according to package directions. Drain and set aside. DO NOT RINSE.

6

Heat frozen peas on the stovetop or in microwave until warmed through. Set aside.

7

In a large pot, melt butter until it becomes frothy. While constantly whisking, slowly add heavy whipping cream until it just starts to bubble. Keep heat on low, and do not allow cream to come to a boil.

8

While whisking, slowly add in the parmesan cheese until it's completely melted, and sauce is smooth.

9

Remove from heat, and keep whisking until sauce thickens - about 5 minutes.

10

In the same pot that you made sauce in, add warmed peas and cooked pasta. Using tongs, gently toss pasta and peas in sauce until completely covered.

11

To serve Fettuccine Alfredo, use tongs to grab some pasta, and gently swirl into a bowl or on a plate. Top with sliced chicken breast and fresh parsley (if desired).

Ingredients

For Chicken
 1 lb chicken breast
 ¼ cup chicken stock
 2 tbsp italian seasoning
 2 tbsp parmesan cheese
 2 tsp salt
 1 tsp black pepper
For Pasta
 1 16 oz pkg fettuccine
 ¾ cup butter
 2 cups heavy whipping cream
 1 ½ cups finely grated parmesan cheese
 1 cup frozen peas
 1 tsp salt
 1 tsp black pepper

Directions

For Chicken
1

Preheat oven to 425 degrees.

2

Place chicken breast and chicken stock in an 8x8 glass baking dish, and season with olive oil, salt, pepper and parmesan cheese.

3

Cook for 15-25 minutes, depending on thickness of chicken breast, or until it reaches an internal temperature of 165 degrees.

4

Remove from oven and let rest 5 minutes before slicing.

For Pasta
5

Cook fettuccine in a large pot of salted water according to package directions. Drain and set aside. DO NOT RINSE.

6

Heat frozen peas on the stovetop or in microwave until warmed through. Set aside.

7

In a large pot, melt butter until it becomes frothy. While constantly whisking, slowly add heavy whipping cream until it just starts to bubble. Keep heat on low, and do not allow cream to come to a boil.

8

While whisking, slowly add in the parmesan cheese until it's completely melted, and sauce is smooth.

9

Remove from heat, and keep whisking until sauce thickens - about 5 minutes.

10

In the same pot that you made sauce in, add warmed peas and cooked pasta. Using tongs, gently toss pasta and peas in sauce until completely covered.

11

To serve Fettuccine Alfredo, use tongs to grab some pasta, and gently swirl into a bowl or on a plate. Top with sliced chicken breast and fresh parsley (if desired).

Fettuccine Alfredo

What do you like to serve with your Fettuccine Alfredo?

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