Alfredo Sauce Recipe without Heavy Cream

• portions: 4 servings
• temps actif: 5 minutes
• temps total: 25 minutes

Ingrédients

4 cooked boneless, skinless chicken breasts (sliced)

Kosher salt (to taste)

12 ounces dry fettuccini (or other long pasta, ¾ box)

2 cups reserved pasta cooking water (divided)

¾ cup unsalted butter (cubed, 1½ sticks)

1 cup finely grated Parmesan cheese (plus more for serving)

Freshly ground black pepper (to taste)

Chopped fresh parsley (or basil leaves; optional, for garnish)

Instructions

Cook

In a large pot of boiling salted water, cook the pasta, stirring often, until al dente. Drain, reserving 2 cups of the pasta cooking water.

Simmer

Set a large skillet over medium-low heat and add 1 cup of pasta cooking water. Bring just to a low simmer, then whisk in butter, one tablespoon at a time, until melted.

Add

Gradually add the cheese, whisking constantly, being sure it is melted and incorporated thoroughly before adding each addition.

Whisk in the additional 1 cup of pasta cooking water.

Coat

Add the pasta and mix to coat until the noodles are covered in sauce.

Season

Taste and season with kosher salt and freshly ground black pepper, if desired.

Cook over low heat, about 3-5 minutes, just until the pasta absorbs most of the liquid. Stir often to avoid scorching the cheese-covered pasta.

Serve

To serve, place ¼ of the pasta on a plate and add 1 sliced chicken breast. Top with a heaping helping of grated Parmesan cheese and garnish with chopped fresh parsley or basil leaves.

Nutrition

• Calories: 1021 kcal
• Lipides Totaux: 51 g
• Lipides Saturés: 28 g
• Lipides Insaturés: 18 g
• Acides Gras Trans: 1 g
• Cholestérol: 331 mg
• Sodium: 593 mg
• Glucides Totaux: 64 g
• Fibres Diététiques: 3 g
• Sucres Totaux: 2 g
• Protéines: 73 g