Fettuccine Alfredo Recipe
This fettuccine alfredo recipe is a family favorite in my household and also the first dinner I ever cooked for my husband back when we were dating!
11 years later he's still around 😉
My stepdad actually started making this recipe! He showed my mom how to make it and growing up it was always exciting when we knew fettuccine Alfredo would be served at dinner that day. Back then we used to use store bought Alfredo sauce, but since then I have learned to make my own sauce and the dish is even more delicious now! Alfredo sauce is actually pretty easy to make with ingredients you probably already have at home!
With it's slightly lemony chicken, creamy sauce, and delicious flavor, this recipe will be a staple in your household! It is kid friendly and so delicious!
Here is my Fettuccine Alfredo Recipe! Enjoy!
P.s. Serve this dish with a slice of homemade soudrough!
Chicken Fettuccine Alfredo Pasta Recipe
- Total Time: 40 minutes
Description
Make this romantic dinner for your love or watch it become your family favorite with it's creamy alfredo sauce and lemony chicken!
Ingredients
- Dried fettuccine pasta
- 1 lb chicken breast
- 1-2 lemons
- Garlic powder
- 2 tbsp butter
- 4 garlic cloves minced
- 2 tbsp flour
- 2 cups heavy cream
- 1/2 tsp dried oregano
- 1/2 tsp dried basil
- 1/2 cup shredded parmesan cheese
- salt and pepper
Instructions
Pasta
1. Cook pasta according to package directions.
Cook Chicken
1. Begin by cutting chicken breasts into small cubes and add to medium bowl. Squeeze lemon juice* over chicken and sprinkle with garlic, salt, and pepper.
2. Cook over medium low heat and partially cover. Allow juices to run so that it can cook in it's own juice. After about 15-20 minutes once juices dry up, uncover completely and add olive oil. Sauté until slightly browned about 3-5 minutes. Remove from pan and set aside.
Alfredo Sauce
1. Melt 2 tbsp butter over low-medium heat and add 4 minced garlic cloves. Sauté 1-2 minutes until fragrant.
2. Add 1 tablespoon floured until dissolved, then add one more tablespoon of flour until dissolved. Pour in 2 cups heavy cream and simmer on low until slightly thickened.
3. Add 1/2 tsp dried oregano, 1/2 tsp dried basil, 1 tsp salt, and 1 tsp pepper.
4. Add cheese and stir until melted. Then remove from heat.
5. Mix the chicken and sauce in a big enough pot then add in your drained pasta little by little being careful not to add too much pasta which can cause your sauce dry up.
6. Garnish with fresh basil if desired. Serve with red wine, rolls, and fresh shredded parmesan. A salad or steamed broccoli on the side pairs nicely as well!
Notes
*I usually do 2 lemons, but some prefer less lemon flavor. Add accordingly.
- Prep Time: 10
- Cook Time: 30
Nutrition
- Serving Size: 4-6
Let me know what you think in the comments below!
xo Melissa
