The reason most homemade alfredo turns into wallpaper paste the next morning is simple: too much flour, or the cream has been reduced too far. Real alfredo isn't a béchamel — it's cream, parmesan, butter and pasta water, emulsified together while everything is still hot.
This version stays glossy even after a night in the fridge. The trick is finishing the pasta in the sauce with a big splash of the starchy cooking water — that's what gives it body without needing flour.
Twenty-five minutes, and the plate will look like something from a Roman trattoria.
Why home cooks love this recipe
- No flour, no cornstarch — the sauce thickens with cheese and pasta water.
- Sear the chicken separately so it stays juicy, not steamed.
- Freshly grated parmesan is essential; pre-grated melts poorly.
Ingredients
- 400g fettuccine
- 2 chicken breasts, butterflied
- Salt, pepper, 1 tsp Italian herbs
- 3 tbsp olive oil + 3 tbsp butter
- 4 garlic cloves, minced
- 1½ cups heavy cream
- 1 cup freshly grated parmesan, plus more to serve
- Fresh parsley, cracked pepper
Method
- Season chicken with salt, pepper, herbs. Sear in olive oil over medium-high, 5 minutes a side until golden. Rest 5 minutes, slice.
- Meanwhile boil pasta in heavily salted water until 1 minute short of package time. Reserve 1½ cups pasta water before draining.
- In the same skillet, melt butter, add garlic, cook 30 seconds.
- Pour in cream, bring to a gentle simmer for 2 minutes.
- Kill the heat. Add parmesan in handfuls, whisking. Add ½ cup pasta water — the sauce will suddenly become silky and glossy.
- Toss drained pasta directly into the sauce, along with more pasta water as needed to loosen. Fold in sliced chicken. Serve with more parmesan, parsley and pepper.
Chef's tip
Turn the heat OFF before you add the parmesan. Cheese added to boiling cream will clump and turn stringy. Off-heat = silky.
If you make this recipe, we'd love to see it — tag @saveur or drop a photo in our reader gallery. Happy cooking.