Cheesecake Factory Fettuccini Alfredo

Name: Cheesecake Factory Fettuccini Alfredo (Upgraded)
Total time: 40 min
Yield: 4
Cuisine: Italian
Ingredients: 1 pound Fettuccine Pasta; 1 cup Heavy Cream; 1/2 cup Butter-unsalted; 3/4 cup Parmesan Cheese-freshly grated; 2 cloves Garlic-minced; 1/4 cup Dry White Wine; 1/4 teaspoon Nutmeg-ground; 1/2 teaspoon Black Pepper-freshly ground; 1/2 teaspoon Salt; 1 pound Chicken Breast-boneless, skinless; 1 tablespoon Olive Oil; 1 teaspoon Italian Seasoning; 1/2 teaspoon Salt; 1/4 teaspoon Black Pepper-ground

⏱40 min

👥4

🔥1300 cal

Medium

🍽️Italian

A refined version of the classic Alfredo, featuring fresh garlic, a touch of white wine, and higher-quality Parmesan.

1 pound Fettuccine Pasta

1 cup Heavy Cream

1/2 cup Butter-unsalted

3/4 cup Parmesan Cheese-freshly grated

2 cloves Garlic-minced

See all 14 ingredients ↓

(0 reviews)

⏱40 min

👥4

🔥1300 cal

Medium

🍽️Italian

A refined version of the classic Alfredo, featuring fresh garlic, a touch of white wine, and higher-quality Parmesan.

#Pasta #Chicken #Creamy #Italian

Instructions

Season Chicken with Italian Seasoning, Salt, and Pepper.
Heat Olive Oil in a skillet over medium-high heat. Cook Chicken until cooked through, about 6-8 minutes per side. Set aside and slice.
Cook Fettuccine Pasta according to package directions until al dente. Reserve 1 cup of pasta water before draining.
While pasta is cooking, prepare the Sauce. In a large saucepan, melt Butter over medium heat.
Add minced Garlic and cook for 1 minute until fragrant.
Deglaze the pan with White Wine and simmer for 2 minutes, allowing the alcohol to evaporate.
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.
Stir in Nutmeg, Black Pepper, and Salt.
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.

Ingredients

1 pound 454 g Fettuccine Pasta
1 cup 240 mL Heavy Cream
1/2 cup 113 g Butter-unsalted
3/4 cup 150 g Parmesan Cheese-freshly grated
2 cloves 6 g Garlic-minced
1/4 cup 60 mL Dry White Wine
1/4 teaspoon 1.25 mL Nutmeg-ground
1/2 teaspoon 2.5 mL Black Pepper-freshly ground
1/2 teaspoon 2.5 mL Salt
1 pound 454 g Chicken Breast-boneless, skinless
1 tablespoon 15 mL Olive Oil
1 teaspoon 5 mL Italian Seasoning
1/2 teaspoon 2.5 mL Salt
1/4 teaspoon 1.25 mL Black Pepper-ground

Equipment

Large pot
Large saucepan
Skillet
Whisk
Colander

Instructions

Season Chicken with Italian Seasoning, Salt, and Pepper.
Heat Olive Oil in a skillet over medium-high heat. Cook Chicken until cooked through, about 6-8 minutes per side. Set aside and slice.
Cook Fettuccine Pasta according to package directions until al dente. Reserve 1 cup of pasta water before draining.
While pasta is cooking, prepare the Sauce. In a large saucepan, melt Butter over medium heat.
Add minced Garlic and cook for 1 minute until fragrant.
Deglaze the pan with White Wine and simmer for 2 minutes, allowing the alcohol to evaporate.
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.
Stir in Nutmeg, Black Pepper, and Salt.
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.

Nutrition per serving

Calories 1300

Ratings & Reviews

0 reviews

Cheesecake Factory Fettuccini Alfredo

Cheesecake Factory Fettuccini Alfredo

Ratings & Reviews

Comments

You May Also Like