So Let Me Tell You About Mom’s Chicken Fettuccine Alfredo
This recipe... well, it’s a whole mood in my kitchen. I still remember the first time I tried to make it—scorched the bottom of the pan, dropped a fork, and ended up with flour on my eyebrow (don’t ask). But that’s kind of the point, isn’t it? Things don’t have to go perfectly to taste really, really good. Actually, I think the sauce always turns out slightly different every time I make it—like it has a mind of its own. Anyway, this is my comfort food after a long, rainy Wednesday (or any other day I can’t deal with takeout again). Plus, my family literally hovers around the stove while I cook it, so I must be doing something right!
Why You’ll Love Making (& Eating) This
I pull out this recipe whenever there’s a chill in the air or I need to bribe my kids into doing their homework (seriously, they’ll eat seconds so fast I sometimes think they’re part wolf). My partner, meanwhile, claims he could eat it every single night—even though he’s clearly exaggerating because, hello, variety! But when I want a dinner that makes everyone pause and go, “Ooooh!” when they walk in, this is the thing. Sometimes, the sauce gets a bit too thick and I curse under my breath, but it always sorts itself out with a splash of cream (or honestly, a bit of milk works too if I can’t remember where the cream hid itself in the fridge). I make this the way my mom showed me, with a few tweaks, because, let’s face it, nobody remembers everything *exactly* right every time.
Here’s What You’ll Need (and What You Can Get Away With)
- About 2 big chicken breasts, actually, I’ve done this with thighs too and I think they’re juicier, but my mom would probably scold me.
- 1 box (about 16 oz) fettuccine - but, you know, linguine or even penne works if that’s lurking in the pantry.
- 2 tablespoon good olive oil (or whatever’s on sale—I’m not fussy).
- 3 or 4 cloves garlic, chopped or crushed; no one’s counting.
- 2 cups heavy cream but half-and-half has helped me out in a pinch.
- 1 cup freshly grated Parmesan. I mean, the green can is fine (shh, don’t tell my Italian friends).
- A good handful of fresh parsley, if it’s in the crisper. Dried works, but… it’s not the same vibe.
- Salt and plenty of black pepper (I always go overboard with the pepper—sorry, not sorry).
- Optional: a pinch of red chili flakes if you like a bit of whoa.
How I Get This on the Table (Or: The Good, The Bad, and the Saucy)
- Okay, get a big pot of salted water boiling and toss the pasta in. Start checking at 9 minutes—sometimes it’s done before the timer even beeps. Drain it, but save a cup of that starchy water (seriously, makes fixing dry sauce SO much easier).
- While the pasta’s doing its thing, cut up the chicken into, well, “bite-size” is the official instruction, but I saw my son eat a whole honking piece once. So, trust your gut.
- Heat the olive oil in your biggest skillet (if you’ve got a nonstick one, use that—less stress). Toss the chicken in, season it with salt and all that pepper, and let it brown. Don’t fuss too much or it’ll steam instead of sizzle.
- Add the garlic. Not before, or it’ll burn and taste weird. Stir it around for about a minute, just ‘til it smells like your kitchen means business.
- Pour in the cream (here’s where it bubbles up crazily—don’t panic), and lower the heat. Let it simmer for a couple minutes—don’t let it go full volcano mode.
- Now dump in the cheese—go slow-ish; it’ll melt better. Stir, and if it looks all lumpy or separated, don’t freak out. Stir harder. And add some pasta water if it looks like glue.
- Toss in the drained pasta and toss-sort of enthusiastically. This is where I sneak a taste (for “seasoning precision,” obviously).
- If it’s too thick, add another splash of cream or the rest of your pasta water. Sprinkle parsley, maybe some red chili if you’re feeling wild.
- Serve hot. Or eat it out of the pan with a giant fork. Both are acceptable.
Notes: Things I’ve Learned the Hard Way
- If you walk away from the cream, it’ll try to boil over every time.
- The sauce gets clingier as it sits; I think it actually tastes better the next day, but don’t quote me.
- Don’t use pre-shredded cheese if you’ve got a choice; it never melts right and forms weird lumps (although in a pinch, I’ve done it and survived).
- If you almost burn the garlic, just fish it out and add more—you’ll be fine.
Variations I’ve Actually Tried
- Swapped in broccoli florets for half the pasta once—magically, my kids didn’t riot.
- Used cooked shrimp instead of chicken on a whim; pretty good, but the sauce got runnier for some reason, so next time I’d use less cream.
- Mixed in spinach straight from the bag just to feel like an adult. Honestly, I liked it—my little one not so much.
- One time I tried low-fat cheese to be “healthy” and that did not work out—everything congealed into a sad paste. Don’t recommend!
The Gear I Reach For (& My MacGyver Moves)
- Big skillet or saute pan. But I’ve also done this in my medium soup pot when everything else was “in the wash.”
- A pasta pot with a lid (if you don’t have one, any big pot’s fine. I’ve used my Dutch oven loads of times).
- Tongs or a big fork to toss everything. Shoot, I’ve used salad spoons before. It’s all good.
- Cheese grater. Or, and this is clever I think, shave off bits with a veggie peeler if you’re in a hurry!
How I Store It (Not That It Lasts Long)
Scoop leftovers into anything with a lid, pop it in the fridge. It’ll stay good for like 2 days (though honestly, in my house it never lasts more than a day—no matter how much I make, my teens make it vanish). Reheat with a splash of milk to loosen it up, and maybe a bit more cheese—because why not.
What I Serve With It (When I’m Feeling Fancy)
I love a side of garlic bread (store bought counts) and a scatter of salad leaves—sometimes just whatever’s leftover from the crisper. On special occasions, I do roasted broccoli, though my brother says that’s “too green.” To each their own. Oh, and if it’s just me? Sometimes I eat a bowl of this curled up on the couch, slippers and all—watching reruns, completely happy.
My Pro Tips: Learned by Trial (And Error. And Yelling)
- If you try to rush the sauce over high heat, you’ll just curdle everything. Trust me—wait for it to simmer gently. I ruined a batch once because I was hungry and impatient! Big mistake.
- Don’t salt the chicken too much—it gets a double hit with the cheese. Actually, I find it works better if I just sprinkle it with pepper at the start and save the salt for the sauce phase.
- It seems like a mountain of cheese, but you need it all (and a little extra, if you ask my uncle Steve—who always sneaks more on top).
Real Questions I’ve Actually Been Asked
- Can I use rotisserie chicken?
- Oh, totally! Just shred or chop it and add it to the sauce after everything else, so it doesn’t get too dry.
- How do I stop the cheese from clumping?
- Add it gently, and don’t let the sauce boil while you’re mixing it in—if it seizes up, just add a splash more milk or cream and keep whisking. (Happened to me, fixed it, nobody noticed.)
- Is there a lighter version?
- Kind of! You can use half-and-half or even whole milk, though it won’t be as luscious. Tried Greek yogurt once—it was, uh, a swing and a miss.
- Can you freeze it?
- I wouldn’t, honestly. The sauce goes weirdly grainy when thawed, and it’s just not worth it. Just make enough to eat fresh—and then maybe regret not making more.
- What wine goes with this?
- Whatever’s open! I like something dry and white (like Pinot Grigio), but my cousin swears by red, so... your call!
Alright, that’s it! If you make it, let me know if your kitchen ends up looking like mine did that first time—flour everywhere and one very happy, full family. (And hey, if it’s not perfect, neither am I.)
Ingredients
- 12 oz fettuccine pasta
- 2 boneless, skinless chicken breasts
- 2 tablespoons olive oil
- 3 tablespoons unsalted butter
- 2 cups heavy cream
- 1 cup grated Parmesan cheese
- 3 cloves garlic, minced
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 2 tablespoons chopped fresh parsley (optional for garnish)
Instructions
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1Cook fettuccine pasta according to package instructions in a large pot of salted boiling water. Drain and set aside.
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2Season the chicken breasts with salt and pepper. In a large skillet, heat olive oil over medium-high heat. Add the chicken breasts and cook for 6-7 minutes per side, or until fully cooked and golden brown. Remove from skillet and slice into strips.
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3In the same skillet, reduce heat to medium and add butter. When melted, add minced garlic and sauté for about 1 minute until fragrant.
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4Pour in the heavy cream and bring to a gentle simmer, stirring occasionally. Gradually stir in Parmesan cheese until melted and sauce is smooth.
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5Add cooked fettuccine and sliced chicken to the skillet. Toss everything together until the pasta is well coated with Alfredo sauce.
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6Serve immediately, garnished with chopped parsley if desired.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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