Cheesecake Factory Fettuccini Alfredo
A luxurious take on the classic Alfredo, featuring house-made pasta, browned butter, aged Parmesan, and a hint of lemon zest.
1 pound
Fettuccine Pasta-freshly made
1 cup
Heavy Cream
1/2 cup
Butter-European style, unsalted
1 cup
Parmesan Cheese-aged 24 months, freshly grated
3 cloves
Garlic-minced
See all 15 ingredients ↓
A luxurious take on the classic Alfredo, featuring house-made pasta, browned butter, aged Parmesan, and a hint of lemon zest.
Instructions
- Season Chicken with Italian Herb Blend, Salt, and Pepper.
- Heat Olive Oil in a cast iron skillet over medium-high heat. Cook Chicken until cooked through, about 6-8 minutes per side. Let rest, then slice.
- Cook Fettuccine Pasta in heavily salted boiling water until al dente. Reserve 1 cup of pasta water before draining.
- Prepare the Sauce. In a large, heavy-bottomed saucepan, melt Butter over medium heat and cook until browned and fragrant (beurre noisette).
- Add minced Garlic and cook for 30 seconds until fragrant.
- Deglaze the pan with White Wine and simmer for 3 minutes, reducing slightly.
- Add Heavy Cream to the saucepan and bring to a simmer, stirring occasionally.
- Reduce heat to low and whisk in Parmesan Cheese until melted and smooth. Do not boil.
- Stir in Nutmeg, Black Pepper, Salt, and Lemon Zest.
- Add drained Fettuccine Pasta to the Sauce and toss to coat. Add reserved pasta water, 1/4 cup at a time, if needed to reach desired consistency.
- Add sliced Chicken to the pasta and sauce. Toss to combine.
- Serve immediately, garnished with extra Parmesan Cheese and Black Pepper.
-
1 pound
454 g
Fettuccine Pasta-freshly made
-
1 cup
240 mL
Heavy Cream
-
1/2 cup
113 g
Butter-European style, unsalted
-
1 cup
200 g
Parmesan Cheese-aged 24 months, freshly grated
-
3 cloves
9 g
Garlic-minced
-
1/4 cup
60 mL
Dry White Wine-Sauvignon Blanc
-
1/4 teaspoon
1.25 mL
Nutmeg-freshly grated
-
1/2 teaspoon
2.5 mL
Black Pepper-freshly cracked
-
1/2 teaspoon
2.5 mL
Salt-Flake Sea Salt
-
1 teaspoon
5 mL
Lemon Zest
-
1 pound
454 g
Chicken Breast-organic, air-chilled
-
1 tablespoon
15 mL
Olive Oil-extra virgin
-
1 teaspoon
5 mL
Italian Herb Blend-fresh
-
1/2 teaspoon
2.5 mL
Salt-Flake Sea Salt
-
1/4 teaspoon
1.25 mL
Black Pepper-freshly cracked
Equipment
- Large pot
- Large heavy-bottomed saucepan
- Cast iron skillet
- Whisk
- Colander
Instructions
- Season Chicken with Italian Herb Blend, Salt, and Pepper.
- Heat Olive Oil in a cast iron skillet over medium-high heat. Cook Chicken until cooked through, about 6-8 minutes per side. Let rest, then slice.
- Cook Fettuccine Pasta in heavily salted boiling water until al dente. Reserve 1 cup of pasta water before draining.
- Prepare the Sauce. In a large, heavy-bottomed saucepan, melt Butter over medium heat and cook until browned and fragrant (beurre noisette).
- Add minced Garlic and cook for 30 seconds until fragrant.
- Deglaze the pan with White Wine and simmer for 3 minutes, reducing slightly.
- Add Heavy Cream to the saucepan and bring to a simmer, stirring occasionally.
- Reduce heat to low and whisk in Parmesan Cheese until melted and smooth. Do not boil.
- Stir in Nutmeg, Black Pepper, Salt, and Lemon Zest.
- Add drained Fettuccine Pasta to the Sauce and toss to coat. Add reserved pasta water, 1/4 cup at a time, if needed to reach desired consistency.
- Add sliced Chicken to the pasta and sauce. Toss to combine.
- Serve immediately, garnished with extra Parmesan Cheese and Black Pepper.
Nutrition per serving
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