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This chicken fettuccine alfredo recipe is easy to make with the coziest creamy garlic sauce.
Everyone needs a good fettuccine alfredo recipe. ♡
This classic creamy pasta will forever be one of our family’s favorite comfort foods. We actually had the privilege of trying authentic alfredo a few years back at the restaurant where it was “born” in Rome (absolutely delicious, tossed simply with butter and Parmesan). But I have to admit, the American in me will always have a soft spot for the nostalgic Olive Garden-style alfredo of my childhood. By contrast to the Roman version, Italian-American alfredo sauce is extra creamy and velvety, made with additional cream, garlic, flour (to thicken) and a pinch of nutmeg for seasoning. And when served up nice and warm, I’m convinced this dish is comfort food at its finest.
Here in our family, we usually serve alfredo topped with pan-seared chicken or shrimp, but feel free to add whatever other protein or veggies you might prefer. Or, of course, just enjoy the pasta plain! I’ve also included some ideas below for fun twists on the classic (such as adding lemon, truffle oil or Cajun seasoning) if you’d like to shake things up. However you make it, fettuccine alfredo is pretty much guaranteed to be a winner.
So the next time you’re craving some comfort food, let’s make pasta together!
Fettuccine Alfredo Ingredients
Here are a few quick notes about the ingredients you will need to make this homemade fettuccine alfredo recipe:
Fettuccine: Clearly fettuccine is the most popular choice for this recipe, but you can really use any pasta shape that you prefer. I just recommend opting for bronze-cut pasta, whose slightly rough texture will help the creamy alfredo sauce cling to the pasta.
Half and half: This blend of cream and milk makes the alfredo sauce perfectly rich and creamy without being too heavy.
Parmesan: Freshly-grated Parmesan cheese melts into the creamy sauce and infuses it with nutty, salty, umami flavor.
Butter and flour: This classic roux helps to thicken the alfredo sauce while giving it extra layers of rich buttery flavor.
Garlic: I recommend either grating or pressing fresh garlic for this recipe so that it cooks smoothly into the sauce without any lumps.
Seasonings: We’ll use a touch of fine sea salt, white pepper and ground nutmeg to lightly season the sauce. (Please note that white pepper is more intense than black pepper, so we’ll only use a pinch.)
Parsley (optional): Feel free to top the dish with a sprinkling of finely chopped fresh parsley for a pop of color and fresh flavor.
Pan-seared chicken (optional): Feel free to make a quick batch of pan-seared chicken to serve with the alfredo, using boneless skinless chicken breasts or thighs, fine sea salt, black pepper and olive oil.
Fettuccine Alfredo Tips
Step-by-step instructions are included in the recipe below, but here are a few additional tips to keep in mind:
Grate or press the garlic. As mentioned above, I recommend either grating or pressing the garlic for this recipe if you would like to avoid lumps. Or if you don’t recommend a grater or garlic press, just mince the garlic finely.
Grate the Parmesan by hand. Purchasing a wedge of Parmesan and grating it by hand will ensure that the cheese melts seamlessly into the sauce and has the richest flavor.
Cook the pasta al dente. Cook the fettuccine until it’s *just* barely al dente. (It should be slightly firm to the bite.) The pasta will continue cooking slightly while it’s tossed with the sauce, so you want to be sure that it’s not overcooked.
Don’t overheat the cheese. It’s essential to avoid overheating the cheese — otherwise it can seize up and clump — so be sure to turn off the heat before incorporating it into the sauce.
Serve immediately. Fettuccine alfredo always tastes best served immediately while the sauce is still warm and velvety!
Recipe Variations
Here are a few fun variations that you’re welcome to try with this fettuccine alfredo recipe:
Add a different protein: Skip the chicken and make bacon, meatballs, salmon or shrimp alfredo!
Add veggies: Toss in any other cooked veggies that you love best, such as asparagus, broccoli, Brussels sprouts, green beans, mushrooms, spinach, sun-dried tomatoes or zucchini.
Add cajun seasoning: Add a few teaspoons of Cajun seasoning to the sauce to make Cajun fettuccine alfredo.
Add lemon: Add fresh lemon zest and juice to the sauce to make lemon fettuccine alfredo.
Add pesto: Add a few swirls of fresh basil pesto to the sauce.
Add truffle oil: Add a drizzle of good-quality truffle oil to the sauce.
More Creamy Pasta Recipes To Try!
Looking for more creamy, cheesy pasta recipes to try? Here are a few of our favorites:
Prepare the pasta water.Bring a large stockpot of generously-salted water to a boil.
Cook the chicken (optional).Meanwhile, season the chicken breasts generously on both sides with salt and pepper. Heat the oil in a large nonstick sauté pan over medium-high heat. Add the chicken breasts and sauté for 4-6 minutes per side, until the chicken is cooked through. Transfer the chicken to a clean plate and let it rest for at least 5-10 minutes before slicing into pieces.
Cook the pasta.Add the pasta to the boiling water and cook until *just* al dente. Drain.
Sauté the garlic.While the pasta is cooking, melt the butter in the same sauté pan (or you can cook the sauce in a separate pan, simultaneously with the chicken) over medium-high heat. Add the garlic and sauté for 1 minute, stirring frequently. Whisk in the flour and cook, stirring frequently for 1 minute.
Combine.Whisk in the half and half, salt, white pepper and nutmeg until the mixture is smooth. Continue cooking until the sauce nearly reaches a simmer and thickens. Turn off the heat. Add the cheese and whisk until smooth. Taste and season with additional salt and white pepper if needed.
Toss.Combine the drained pasta with the sauce either in the stockpot or in the sauté pan and toss until evenly coated.
Serve.Serve immediately with the chicken and enjoy!
Excellent recipe! I made it tonight for supper, and it’s just so so good! I decreased the half and half to 3/4 cup, and added 1/4 cup heavy cream and 1 cup 2% milk, and substitute grana padano because some family members don’t like Parmesan. (What’s wrong with them!) This meal was such a hit, I’m definitely adding it the favorite recipes of the household.
We loved this sauce….served with penne because that’s what we had in the pantry! Our 4 year old grandson had 3 servings, served with ceasar salad and Italian sausages. Very creamy, super easy to make.
I never usually crave Alfredo but have been thinking about it lately, and then a great sounding recipe gets posted! I know it will be awesome since I trust all your recipes. Looking forward to making this on the weekend!
This turned out great! I didn’t have half-and-half, so I used one cup milk and one cup heavy cream, and it was delicious. I also made it with fusili because it’s easier for kids to eat than long noodles and it was a hit.
I haven’t made this yet, but I plan to! All of your recipes are amazing!
Does anyone know if Ali blogs anymore? I used to come to this site so much more often as she was so engaging, and I feel like that is not the case anymore. Amazing what a difference that makes, feeling like you are heard and having a dialogue. I never would have thought about that, but her story and her life gave a context to her recipes that, in the absence of, feels like just any recipe anywhere.
Also, does anyone know where to find a link to Barclay’s Mali garden project? I’m interested in donating, but sadly, can’t find anything.
Thank you, other readers, for helping me out!
Hey, I’m Ali!
My favorite thing in life is time spent around the table. And all the better with some seriously tasty food to bring us all together. more about me »
Excellent recipe! I made it tonight for supper, and it’s just so so good! I decreased the half and half to 3/4 cup, and added 1/4 cup heavy cream and 1 cup 2% milk, and substitute grana padano because some family members don’t like Parmesan. (What’s wrong with them!) This meal was such a hit, I’m definitely adding it the favorite recipes of the household.
We loved this sauce….served with penne because that’s what we had in the pantry! Our 4 year old grandson had 3 servings, served with ceasar salad and Italian sausages. Very creamy, super easy to make.
OMG! This alfredo did not disappoint!!! Excellent, classic recipe!
I never usually crave Alfredo but have been thinking about it lately, and then a great sounding recipe gets posted! I know it will be awesome since I trust all your recipes. Looking forward to making this on the weekend!
This turned out great! I didn’t have half-and-half, so I used one cup milk and one cup heavy cream, and it was delicious. I also made it with fusili because it’s easier for kids to eat than long noodles and it was a hit.
I haven’t made this yet, but I plan to! All of your recipes are amazing!
Does anyone know if Ali blogs anymore? I used to come to this site so much more often as she was so engaging, and I feel like that is not the case anymore. Amazing what a difference that makes, feeling like you are heard and having a dialogue. I never would have thought about that, but her story and her life gave a context to her recipes that, in the absence of, feels like just any recipe anywhere.
Also, does anyone know where to find a link to Barclay’s Mali garden project? I’m interested in donating, but sadly, can’t find anything.
Thank you, other readers, for helping me out!