Cheesecake Factory Fettuccini Alfredo

Cheesecake Factory Fettuccini Alfredo

Cheesecake Factory Fettuccini Alfredo

⏱30 min
👥4
🔥1200 cal
Easy
🍽️Italian
A classic, creamy fettuccini Alfredo recipe inspired by the Cheesecake Factory's famous dish, made accessible for home cooking.
1 pound Fettuccine Pasta
1 cup Heavy Cream
1/2 cup Butter-salted
1/2 cup Parmesan Cheese-grated
1/4 teaspoon Nutmeg-ground
See all 12 ingredients ↓
(0 reviews)
⏱30 min
👥4
🔥1200 cal
Easy
🍽️Italian
A classic, creamy fettuccini Alfredo recipe inspired by the Cheesecake Factory's famous dish, made accessible for home cooking.
Instructions
  1. Season Chicken with Italian Seasoning, Salt, and Pepper.
  2. Cook Chicken in a skillet over medium-high heat until cooked through, about 6-8 minutes per side. Set aside and slice.
  3. Cook Fettuccine Pasta according to package directions until al dente. Reserve 1 cup of pasta water before draining.
  4. While pasta is cooking, prepare the Sauce. In a large saucepan, melt Butter over medium heat.
  5. Add Heavy Cream to the saucepan and bring to a simmer, stirring occasionally.
  6. Reduce heat to low and whisk in Parmesan Cheese until melted and smooth.
  7. Stir in Nutmeg, Black Pepper, Garlic Powder, and Salt.
  8. 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.
  9. Add sliced Chicken to the pasta and sauce. Toss to combine.
  10. Serve immediately.
Instructions
  1. Season Chicken with Italian Seasoning, Salt, and Pepper.
  2. Cook Chicken in a skillet over medium-high heat until cooked through, about 6-8 minutes per side. Set aside and slice.
  3. Cook Fettuccine Pasta according to package directions until al dente. Reserve 1 cup of pasta water before draining.
  4. While pasta is cooking, prepare the Sauce. In a large saucepan, melt Butter over medium heat.
  5. Add Heavy Cream to the saucepan and bring to a simmer, stirring occasionally.
  6. Reduce heat to low and whisk in Parmesan Cheese until melted and smooth.
  7. Stir in Nutmeg, Black Pepper, Garlic Powder, and Salt.
  8. 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.
  9. Add sliced Chicken to the pasta and sauce. Toss to combine.
  10. Serve immediately.
Nutrition per serving
Calories 1200

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