Parmesan Fettuccine Alfredo with Chicken or Shrimp
Indulge in the ultimate comfort food with this Parmesan Fettuccine Alfredo with Chicken or Shrimp, a creamy, decadent dish perfect for weeknight dinners or special occasions. Tender fettuccine is coated in a rich, velvety Alfredo sauce made from butter, heavy cream, and freshly grated Parmesan cheese, while fragrant garlic adds a savory depth to every bite. Choose between juicy, pan-seared chicken breast or succulent shrimp to elevate your pasta with a protein-packed twist. This versatile recipe combines simple, high-quality ingredients and classic Italian techniques for restaurant-quality results in under 40 minutes. Garnished with a sprinkle of fresh parsley, this indulgent dish is ready to impress your family and guests alike. Perfect keywords to highlight this recipe include "fettuccine Alfredo," "Parmesan sauce," "chicken or shrimp pasta," and "easy Italian dinner."
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Ingredients
- 12 ounces fettuccine
- 1 pound boneless, skinless chicken breasts (or large shrimp, peeled and deveined)
- 4 tablespoons unsalted butter
- 1.5 cups heavy cream
- 2 cloves garlic, minced
- 1.5 cups Parmesan cheese, freshly grated
- 2 tablespoons olive oil
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons parsley, freshly chopped (optional, for garnish)
- 4 quarts water
- 1 tablespoon kosher salt (for pasta water)
Directions
Step 1
Bring 4 quarts of water to a boil in a large pot. Add 1 tablespoon of kosher salt and the fettuccine pasta. Cook according to package instructions until al dente. Reserve 1/2 cup of pasta water, then drain the pasta and set aside.
Step 2
If using chicken, pat the breasts dry and season both sides with salt and pepper. Heat 1 tablespoon of olive oil in a large skillet over medium heat. Cook the chicken for 6–7 minutes per side, or until fully cooked and no longer pink in the center. Remove from the skillet and let rest for 5 minutes before slicing into strips.
Step 3
If using shrimp, pat them dry and season with salt and pepper. Heat 1 tablespoon of olive oil in the skillet over medium-high heat. Cook the shrimp for 2–3 minutes per side, or until pink and opaque. Remove and set aside.
Step 4
In the same skillet, reduce the heat to medium and melt 4 tablespoons of unsalted butter. Add the minced garlic and sauté for 30 seconds until fragrant.
Step 5
Pour the heavy cream into the skillet and stir to combine. Allow the cream to simmer gently for 2–3 minutes, stirring occasionally.
Step 6
Gradually whisk in the freshly grated Parmesan cheese until the sauce is smooth and creamy. Season with salt and pepper to taste.
Step 7
Add the drained fettuccine to the skillet and toss to coat the pasta evenly in the Alfredo sauce. If the sauce is too thick, add a splash of the reserved pasta water to loosen it.
Step 8
Top the pasta with the cooked chicken or shrimp. Garnish with freshly chopped parsley, if desired.
Step 9
Serve immediately and enjoy this restaurant-quality Parmesan Fettuccine Alfredo with Chicken or Shrimp.
Nutrition Facts
| Serving size | (5411.0g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 4628.2 |
| Total Fat 314.0g | 0% |
| Saturated Fat 173.3g | 0% |
| Polyunsaturated Fat 2.7g | |
| Cholesterol 1153.9mg | 0% |
| Sodium 14179.1mg | 0% |
| Total Carbohydrate 120.6g | 0% |
| Dietary Fiber 4.9g | 0% |
| Total Sugars 3.8g | |
| Protein 294.8g | 0% |
| Vitamin D 4.5IU | 0% |
| Calcium 4255.3mg | 0% |
| Iron 9.5mg | 0% |
| Potassium 2040.5mg | 0% |
Source of Calories