How to Make Alfredo Sauce at Home

If I’m looking for a slam dunk dinner at home, this Chicken Fettuccine Pasta Alfredo Sauce is one of my go-to dinners. Our family loves this filling, creamy dinner and it’s so frugal, only requiring three ingredients.

We have always been fans of Fettuccine Alfredo, whether at our local Olive Garden, or the hole in the wall Italian restaurant. And this alfredo sauce recipe makes it uber-doable right in your own kitchen.

Here’s how to whip up your very own delicious alfredo sauce at home.

Since I put our alfredo sauce with fettuccine pasta and chicken, I always get those things going first. That way when the sauce is done cooking on the stovetop I am ready to pour it over the noodles to make the pasta alfredo – and then I can lay my sliced chicken breasts on top.

** Update: I have been serving my fettucine alfredo sauce with Penne Noodles and my family loves it even more! It’s a bit easier to eat and serve, as a bonus. When the Penne Noodles are done boiling, I make sure my sauce is ready. I’ll usually drain the noodles, run some cold water over them so they finish cooking and then add them back to my boiling pot. I leave out about a few cups of noodles, and add the sauce to the cooked and rinsed noodles. And I can add more noodles as I go, to have the right sauce to noodle ratio that my family likes (which is different for everyone). If you have kids I highly recommend doing this, too! 😀

I also always recommend getting your salads, breads, place settings, drinks and everything ready ahead of time. This is such a fast dinner that everything comes together in a hurry.

One last thing. If you are using your alfredo sauce with chicken, I highly recommend using McCormick’s Montreal Chicken seasoning. It’s delicious and gives that final restaurant taste kick! In the winter I grill my chicken breasts on the George Foreman grill and in the spring, summer and fall I prefer to grill my chicken on the charcoal grill.

Gather your sauce ingredients:

1/4 c. salted butter (yes, real butter)
1 cup Heavy Whipping Cream
3/4 c. grated Parmesan Cheese

Melt your butter on medium low heat in a saucepan (stay close so it doesn’t burn!). Add the whipping cream to the pan, and whisk until it comes to a rolling boil. Add the parmesan cheese to the pan. Stir with a whisk consistently for 10 minutes or so, until the cheese has melted. Remove from heat and let stand to thicken for about three to five minutes (it will be runny at first but it will thicken). Pour over cooked chicken and pasta and toss. And lastly, enjoy!