Comfort food at its best! There is nothing better than sitting down with a big bowl of this creamy, rich, and undeniably satisfying pasta.
Fettuccine Alfredo is an Italian pasta dish that is made with fettuccine noodles tossed in butter and parmesan cheese. It has been said that the pasta was first served in Rome in the 15th century! It has since evolved in the U.S. by adding heavy cream. Some protein like chicken or shrimp is also a popular way to eat it here.
I have made it many times the traditional way which is incredible but here we are going to be making the American version. The American version is with lots of cream and a usually a variety of cheeses. Mine has 3 cheeses. Parmesan Reggiano, Fontina, and Mozzarella. I did say it was super cheesy after all! It is also better than any restaurant, I promise you that!
I love to make it with a simple grilled or baked chicken breast seasoned with salt, pepper, and some Italian blend spices. Or if I am in the mood for seafood, a simple Cajun shrimp pairs so well. The alfredo sauce is the star after all so this is where most of the flavor is coming from.
It is fantastic served with a salad or if I am feeling ambitious arancini for an appetizer, fresh focaccia, and a great glass of Cabernet! This makes a wonderful date night meal, think Anniversary or Valentines Day. ♥
Here is my arancini and focaccia bread recipes:
Ok let’s get started on the pasta!
The Best 3 Cheese Fettuccine Alfredo!
Ingredients
Chicken
- 4 chicken breasts
- 2 tbsp italian dried spice
- 1 lemon, juiced
- 1/4 cup fresh parsley, chopped
- 4 tsp olive oil
Alfredo Pasta
- 1 box Fettuccine pasta
- 1 cup butter
- 4 garlic cloves, minced
- 2 cups heavy cream
- 2 tbsp sour cream
- 3/4 cup mozzarella cheese
- 1/2 cup fontina cheese
- 1/2 cup grated parmesan cheese
- 1 tsp white pepper
- 1/2 tsp salt
- 1 tsp nutmeg
Cajun Shrimp
- 2 lbs Frozen or fresh shrimp, peeled, deveined, and tail off
- 1/4 cup butter
- 2 tbsp. Cajun seasoning whatever is ur favorite blend
- 1 tbsp. lemon juice
Instructions
Chicken (optional)
- Heat the oven to 400°
- Even out the chicken by pounding it down between parchment paper with a kitchen mallet.
- Spread the 1 tsp of oil on each breast, both sides. Season with the Italian spice blend and salt and pepper on both sides. Squeeze on the lemon juice.
- Into a baking dish, spray with pam or use parchment paper to line. Cook for 25 minutes or until the internal temp reaches 165°. Let the chicken rest and then slice.
- Serve on top of the pasta
Alfredo Sauce and Fettuccine
- In a large pan add water about 3/4 full and 1 tbsp of salt. Turn on high and begin the sauce while the water works up to a boil.
- In another saucepan, over medium heat, melt the butter.
- Add the garlic, heavy cream, sour cream, pepper and salt. Bring to a simmer stirring often.
- Now add the the parmesan cheese and simmer another 8 minutes or until the sauce is smooth and thickened.
- Next we will add the fontina and mozzarella cheese. Stir until smooooth.
- You can probably drop the noodles in the water if it is boiling.
- Add the nutmeg to the sauce and keep stirring until smooth and creamy. Turn heat to low.
- Stir and check the noodles. Cook until al dente. Drain and put back into the pot you cooked them in. Now pour in the Alfredo sauce, mix well and plate equal amount on the serving plates.
- Top with choice of protein or all by itself
- Garnish with the parsley, pour a glass of wine, and ENJOY!
Shrimp (optional)
- In a hot cast iron, or skillet add the 1/4 cup of butter and let it start to melt on high heat, Next goes the shrimp to the party. Season with half of the Cajun blend and let them sauté for 2- 3 minutes.
- Flip after the time is and season with the remaining Cajun blend. Cook for 2-3 more minutes or until opaque. I like to get a good sear. After they are finished, turn off the heat and pour the lemon juice over the shrimp.
- Serve immediately over the pasta.
- ENJOY!!!
