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Black Marble

Fettuccini Alfredo

Updated: May 26

"Creamy parmesan cream sauce tossed with fettuccine pasta and topped with sauteed chicken and broccoli florets."

Fettuccini Alfredo

Servings – 20 Prep Time – 10 Minutes Cook Time – 10 Minutes Ingredients:

  • 12-16 ounces dry fettuccine pasta

  • 1 stick butter

  • 1/4 cup white wine

  • 2 1/2 tablespoons all-purpose flour

  • 2 1/2 cups full fat milk or cream

  • 1 1/2 teaspoon minced garlic

  • 4 ounces cream cheese

  • 1 cup grated Parmesan cheese

  • fresh parsley for garnish

  • 2-3 tablespoons reserved pasta water

Grilled Chicken and Broccoli Alfredo

  • 2 chicken breast

  • 2 teaspoon garlic, minced

  • 1/2 stick butter

  • 1 10 ounce bad frozen broccoli florets, thawed

  • salt and pepper to taste


Cook pasta in a large pot of boiling salted water.

Meanwhile, over medium heat melt butter or margarine in a saucepan, add in garlic, sauté for 1 minute. Stir in flour. Whisk in milk/cream, add white wine; stir until thickened. Add in cream cheese until melted. Stir in parmesan cheese. Add in 2-3 tablespoons reserved pasta water.

Drain pasta. Serve sauce over noodles. Garnish with parsley.

Grilled Chicken and Broccoli Version:

Melt butter over medium heat in a small frying pan. Add in garlic, cook stirring constantly for one minute.

Season chicken breasts with salt and pepper; add to pan. Searing breast and cooking on each side for 10-15 minutes depending on thickness of chicken, and juices run clear.

Set breast aside to rest. Once rested, slice each breast on the bias into 1/2" thick slices.

Cook Alfredo sauce the same as above.

Cook pasta, 5 minutes before the pasta is done add in broccoli to the pasta water. Drain after 5 minutes. Add sauce over noodles and place sliced chicken across the top.

"The perfect homemade fettuccine Alfredo using cream, butter, parmesan cheese, and a touch of garlic."

CWT is not a certified dietician or nutritionist. Any nutritional information shared on this site is an estimate counted through measurements and package nutritional information used in each recipe. If calorie, macro counting and other nutritional values are important to you, I recommend running the ingredients through your choice of nutritional calculator you prefer. Calories can vary depending on national brands used per recipe.

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