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Alfredo Sauce Recipe without Heavy Cream
4 servings
servings5 minutes
active time25 minutes
total timeIngredients
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)
Directions
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
Serving Size
-
Calories
1021 kcal
Total Fat
51 g
Saturated Fat
28 g
Unsaturated Fat
18 g
Trans Fat
1 g
Cholesterol
331 mg
Sodium
593 mg
Total Carbohydrate
64 g
Dietary Fiber
3 g
Total Sugars
2 g
Protein
73 g
4 servings
servings5 minutes
active time25 minutes
total time