Homemade alfredo sauce isn't as complicated as it seems! Try this recipe!
Servings - 4 servings
- 1 lb. fettucine noodles
- 2 chicken breasts, sliced
- 4 Tbsp butter
- 6 Tbsp flour
- 3 cups milk
- 1/4 cup parmesan cheese
- 1 cup frozen peas
- 2 sweet potatoes
- In medium saucepan, cook fettucine noodles as directed on package. Drain.
- In skillet, prepare homemade white sauce. Melt butter and whisk in flour until turns into paste. Whisk in milk and whisk vigorously, until paste dissolves into milk. Whisk for 2-3 minutes, or until sauce begins to thicken. Add 1/4 - 1/2 cup parmesan cheese and whisk until melts into the sauce. Add 1 Tbsp at a time of milk for a thinner sauce or 1 Tbsp at a time of flour for a thicker sauce. Once sauce has thickened, add chicken pieces and cover and cook for 8-10 minutes, or until chicken is no longer pink. Stir frequently.
- Cook frozen peas according to package directions.
- Toss cooked fettucini and peas into the skillet with the chicken and white sauce. Stir through.
- Slit or vent sweet potatoes. Add sweet potatoes to baking dish with inch of water and cover with foil. Bake sweet potatoes at 350 for 1 hour. Remove and let cool about 10 minutes. Peel skins off of the sweet potato and mash.
- Serve Fettucine Alfredo with Mashed Sweet Potatoes.
Oh this one I’m so printing….great recipe….
Fairy Dust says
One tip I learned years ago, if you put the frozen peas into the strainer or colander, then drain your just-cooked fettucini into it, the boiling water quick thaws your peas and they’re perfect to go right in. Saves a step and a little extra cooking 🙂
Nice tip! Thanks!!
I am crazy, nuts about fettuccini alfredo, but it always seemed to complicated to make. Or maybe it’s just me, either way I will definitely give it a try this weekend. Here’s hoping I don’t burn down the kitchen!
Heather J says
I was confused at first because I didn’t think your fettucine alfredo had parmesan, but noted down in the bottom you included it. You’ll probably want to add the parmesan to the ingredient list! ; ) Sounds Great!
I really enjoy your blog!
I forgot it in the ingredient list 🙂 Thanks!!!
Donna K says
We’re trying this recipe tonight…thanks!
Christina Baita says
i love the recipe for the fettucini. It’s really easy to make and I have always put the cheese in mine. Not normal??? I do think that the potatoes although my favorite potato is a double carb with the pasta. Last week, I made the fettucini and added brocolli, red pepper slices and mushrooms, which I had in the fridge already! I didn’t have to buy a thing and used the same ingredients for a couple of other dishes too.
Don’t forget the GARLIC!!!
Just happened onto your site. Guess what we’re having for dinner? 🙂
This is not Fettucini Alfredo. Alfredo is only fettucini, butter and cheese. Try it Rome at Alfredo alla Scrofa.
6 lb. fettucini
6 oz. butter – unsalted
6 oz. Cheese – parmigiano 24 mesi
Charles, you little helper. Erin,this dish was delicious. THANK YOU . With your help, even I can cook
Very Fast, Very Easy, I loved this, just had for my birthday dinner tonight! Thanks Erin! 🙂
Devoted fan since seeing you on Rachael Ray – BTW I got to be on her LA World’s Biggest Cooking Demo Show – SO SO much fan!!! Thanks Erin, you are a blessing!
I used this today to make alfredo sauce for a slow-cooker lasagna recipe (it uses alfredo sauce in place of ricotta, etc). But I knew not to waste money on jarred alfredo! Have made this before as a white sauce and alfredo sauce….love it!
Cooking now, can’t wait to try it in the lasagna 🙂
Erin, The $5 Dinner Mom says
That’s a fantastic idea for lasagna Stephanie!!! Let me know how it turns out!
Dave Beaulieu says
Great recipes, and I agree you can make it very cheaply. Wanted to share a video of my version with you http://www.noreciperequired.com/recipe/fettuccini-alfredo-chicken I like the addition of peas for some color and flavor. Great work!