Fettuccine Alfredo

Main Course

Recipe courtesy of Louisiana Kitchen & Culture

Serves 4

  • 2 boneless, skinless chicken breasts, trimmed (reserve tenders for another use)
  • salt, finely ground black pepper, and granulated onion, to taste
  • olive oil
  • 1 pound dried fettuccine
  • 6 tablespoons butter
  • 1 cup heavy cream
  • 1½ to 2 cups freshly grated Parmigiano-Reggiano cheese
  • minced parsley for garnish

Fettuccine Alfredo

Fettuccine Alfredo

Click image to enlarge


Pound chicken breasts to about ½ inch thickness; rub with olive oil and season with salt, pepper, and granulated onion. Grill over medium-high heat, turning once, until just cooked through; transfer to a cutting board, cover, and allow to rest for 5 to 10 minutes.

Bring a large pot of water to boil, add fettuccine and cook, stirring often, until just al dente; pasta will not be fully cooked. Drain in a colander

While the pasta cooks, melt the butter in a 12-inch skillet over medium heat; do not brown. Add the pasta and cream and cook, stirring, for 2 to 3 minutes, until the pasta absorbs most of the cream. Add most of the cheese and toss until cheese is melted, adding more to taste. Divide amount 4 serving bowls and garnish with minced parsley. Thinly slice chicken and divide among pasta.


Photo ©Brent Hofacker, stock.adobe.com


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