It’s been a while since I’ve made Fettuccine Alfredo, and because we had an extra chicken breast in the fridge, I thought I’d make an Alfredo sauce with a chicken breast on the side. The creamy sauce goes especially well with fresh made fettuccine, which you should be able to find at the grocery store. I feel the Alfredo sauce coats the fresh fettuccine much better than a dried pasta. If you can’t get fresh pasta, dried is perfectly fine, or you could even make your own fettuccine! Maybe I’ll do a homemade fettuccine recipe in the future? Let me know if I should do it!
What I love about this fettuccine Alfredo recipe is that it is a light meal, but it’s packed with protein. We’re doing things a little differently by using milk instead of heavy cream. Which means it has less calories, but it tastes just as good! Don’t get me wrong though, this recipe still has a lot of calories, but a cheat meal every now and then is perfectly fine in my book! When it comes to cheese, my go to is always Pecorino Romano. I feel the flavor is very unique, but it may be an acquired taste. It has a much different taste than Parmigiano cheese, but if you’ve never had it, I would definitely recommend it! Topping off the dish with freshly cracked black pepper, fresh parsley, and your cheese of choice takes this recipe to a whole other level.
Feel free to use the print recipe below, and you can also follow along with the video demonstration. Hope you enjoy the recipe, and give it a try!
If you enjoyed this recipe, I think you’ll also love to try another creamy pasta recipe I did last week. Check out my traditional Pasta Carbonara with Guanciale recipe.
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