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Fettuccine Alfredo Recipe - The Washington Post

Democracy Dies in Darknessclock30 minscourseMainStart CookingComment on this storyAdd to your saved recipesBy Aaron Hutcherson

This Italian American version of fettuccine alfredo can be made with chicken or mushrooms – or whatever protein or vegetable you wish – for a comforting bowl of pasta. Compared with the Roman version of the dish, this recipe includes cream for a more foolproof alfredo sauce, which is made in the same skillet used for the chicken or mushrooms to save you from washing an extra pot. The type of skillet you use, stainless steel in particular, can lead to brown bits stuck to the bottom of the pan that will then get incorporated into the sauce, turning it beige instead of the more expected creamy white. If you want a whiter sauce, opt for a nonstick or well-seasoned cast-iron skillet, or thoroughly wipe out the pan before making the alfredo.

Storage: Refrigerate for up to 4 days. Add a splash of water or cream, and, to avoid a broken sauce, reheat gently in a skillet over low heat, tossing occasionally, or in the microwave.

From staff writer Aaron Hutcherson.

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Ingredients

measuring cup

Servings: 3-4 (makes about 6 cups)

  • 1/2 teaspoon fine salt, plus more for the pasta water and to taste
  • 8 ounces dried fettuccine
  • 6 tablespoons (3 ounces) unsalted butter, divided
  • 2 medium boneless, skinless chicken breasts (12 ounces total), sliced into 1/4-inch-thick strips; or 8 ounces fresh mushrooms, such as button, cremini, oyster or a mix, sliced or torn into bite-size pieces (see Variation)
  • 1/2 teaspoon freshly ground black pepper, plus more to taste
  • 1/2 teaspoon garlic powder
  • 1 cup heavy cream
  • 3 1/2 ounces parmesan cheese, finely grated (1 cup)
  • Chopped fresh flat-leaf parsley, for serving (optional)

Directions

Time Icon Total: 30 mins

  • Step 1

    Bring a large pot of lightly salted water to a boil. Add the pasta and cook according to the package instructions, until just shy of al dente. Reserve about 1 cup of the cooking water, and drain the pasta.

  • Step 2

    While the water comes to a boil, pat the chicken dry with towels and season both sides with the salt, pepper and garlic powder. In a 10-inch or larger saute pan or skillet over medium-high heat, melt 2 tablespoons of the butter until foaming. Add the chicken and cook without moving, until browned on the first side, about 2 minutes. Flip the chicken and cook until browned on the other side and cooked all the way through, 2 to 3 minutes more. Transfer the chicken to a plate.

  • Step 3

    To the same skillet, add the heavy cream, along with the remaining 4 tablespoons of butter, and cook, scraping up any brown bits stuck to the bottom (depending on the type of skillet used; see headnote). Bring to a simmer and cook, stirring occasionally until slightly reduced, 2 to 3 minutes. Stir in the cheese until completely melted.

  • Step 4

    Return the chicken to the skillet, then add the pasta and 1/4 cup of the reserved pasta cooking water and cook, stirring regularly, until the pasta is al dente and the sauce has reduced to coat the pasta, adding more pasta cooking water as needed to adjust the consistency of the sauce. Taste, and season with more salt or pepper, as desired. Divide among bowls, garnish with parsley, if using, and serve right away.

    • Substitutions

    Instead of fettuccine >> use any long pasta shape.

    Variations

    To make the mushroom fettuccine alfredo, in a large skillet over medium-high heat, melt 2 tablespoons of unsalted butter until foaming. Add the mushrooms and cook, stirring occasionally, until starting to brown, 5 to 7 minutes. Season with the salt, pepper and garlic powder and cook, stirring occasionally, until browned, 1 to 2 minutes more. Leave the mushrooms in the skillet and proceed with making the sauce and finishing the pasta as instructed.

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    Nutritional Facts

    Per serving (1 1/2 cups with chicken), based on 4

    • Calories

      748

    • Fat

      47 g

    • Saturated Fat

      29 g

    • Carbohydrates

      47 g

    • Sodium

      892 mg

    • Cholesterol

      195 mg

    • Protein

      33 g

    • Fiber

      2 g

    • Sugar

      1 g

    This analysis is an estimate based on available ingredients and this preparation. It should not substitute for a dietitian’s or nutritionist’s advice.

    From staff writer Aaron Hutcherson.

    Tested by Aaron Hutcherson and Alexis Sargent.

    Published January 23, 2024

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