Fettuccine Alfredo is one of my favorite dishes to order when I go to a restaurant. There’s something really special about enjoying a plate full dreamy creamy pasta laden with cheese. It just makes me feel real good inside. To me creamy and cheesy pasta is the ultimate comfort food. This recipe here is my go to recipe for Fettuccine Alfredo and it has a special ingredient, and that is ricotta cheese. It just makes this sauce extra creamy and cheesy, believe me you’ll never make it any other way again! The other great thing about this recipe is that it’s ready in only 30 minutes! Did you know that Fettuccine Alfredo was invented by a Roman restaurateur called Alfredo, who became famous for serving it with a gold fork and spoon. Well I didn’t serve with a gold fork and spoon, but it was fantastic nonetheless. The next time you feel like carbo-loading because you’ve been eating too much salad this week and you strive for balance in your life, or because you’re hungover, etc., make this chicken Fettuccine Alfredo and I guarantee you’ll feel better in an instant! And if you don’t feel better, just have another serving!
Ingredients
Pasta – I used dry fettuccine today but you can use whatever you’d like! Butter – Unsalted as to control the sodium content of our dish. Chicken – Boneless and skinless chicken breast, cubed up into bite sized pieces. Cheese – We’re using both Parmesan and ricotta cheese today. Cream – Heavy cream to form a beautiful creamy sauce. Seasoning – Salt and pepper always to taste. Parsley – Minced up nice and fine and sprinkled liberally over top.
Can I Use Other Types Of Pasta?
This dish will work with many other types of pasta if you have some in the pantry you’d like to use up. The Alfredo sauce is just so delicious, it’s good with anything! I like to use fettuccine as it’s a bit more traditional but small shapes with lots of ridges for the sauce to cling to work wonders as well! I especially recommend something smaller like penne, fusilli, elbow, or bowtie.
How To Make Chicken Fettuccine Alfredo
Why Ricotta?
I add ricotta cheese to this chicken Alfredo to make it more rich and smooth. You could leave it out if preferred, but I recommend trying it.
How To Make The Best Creamy Alfredo
Leftovers
You can store this recipe easily in the fridge. In an airtight container it’ll keep for 3 – 5 days just be sure it’s properly cooled before storing. Unfortunately this dish doesn’t freeze well so I recommend either making it day of or a few days before and storing in the fridge.
How to Serve
This rich, creamy dish pairs beautifully with light and simple sides like salads and roasted veggies. This pasta bake is completely satisfying on its own so if you’d rather just curl up on the couch with a big old bowl, I won’t stop you.
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