I really should make homemade pasta more often than I do.  I guess I forget about it most of the time, but I also tend to (mistakenly) think that it is time-consuming.  Sure, it takes more time to prepare than pasta from a box, but it actually is not as time- or labor-intensive as it may seem.  This particular meal was made on a Saturday when I was in a bit of a funk and couldn’t decide what to make for dinner.  After much discussion, we settled on this – homemade fettuccine with alfredo sauce and grilled chicken.  And from the time the decision was made, to the time we were sitting down to eat, it was not much more than an hour, including a trip to the store for eggs.  Not surprisingly, this fabulous meal pulled me right out of my funk!

This was my first time making alfredo sauce at home.  As much as I love it, I can rarely justify the fat and calories to eat it often.  But sometimes you need to splurge a little!  I actually preferred this to the thick, sometimes gooey sauce served in restaurants.  It still had a wonderful flavor but was much lighter (in texture, but not calories!)  I added some smashed garlic to the pan while my sauce cooked and it infused a wonderful garlicky flavor.  If you do prefer a thicker sauce, you could simply make a roux before adding the cream to the pan to achieve your desired consistency.  This recipe makes quite a lot of pasta, so I would say this serves at least 4-5 people, or 2 for dinner plus leftovers later :)


1 batch basic egg pasta

1-2 boneless, skinless chicken breasts, butterflied in half
1 tablespoon olive oil
Salt and pepper

For the alfredo sauce:
3 tbsp. butter
2 cloves garlic, smashed
1½ cups heavy cream
1½ cups freshly grated Parmesan cheese
Salt and pepper, to taste


  • 01

    Bring a large pot of water to boil for cooking the pasta.  While you are waiting, cook the chicken breasts.  Heat the oil in a skillet over medium high heat.  Season both sides of the chicken breast halves with salt and pepper.  Add to the skillet and cook until brown on one side, 3-5 minutes. Then flip and cook until browned on the other side and cooked through, an additional 3-5 minutes.  Remove to a plate and let rest for a few minutes.  Cut into small strips.  Cover with foil to keep warm while you prepare the sauce.

  • 02

    Once the pasta water is boiling, cook the pasta until al dente.  (Homemade pasta can cook very quickly, so check frequently to be sure it is the texture you would like.)

  • 03

    To make the sauce, melt the butter in a medium saucepan over medium heat.  Add the garlic and cream, and bring to a simmer.  Reduce the heat to medium-low and continue to cook until thickened, about 5 minutes.  Mix in the Parmesan cheese and stir until completely melted.  Season with salt and pepper to taste.

  • 04

    Serve fresh pasta topped with the alfredo sauce and grilled chicken pieces.  Garnish with chopped fresh herbs, if desired.


  • Mia

    Looks delicious! Homemade Alfredo sauce is way better than the stuff in restaurants. :)

  • Fettuccine Alfredo is one of my favorite highly decadent savory treats! I’ve attempted “lighter” recipes in the past, but it just isn’t the same without the heavy cream. I’m definitely going to try your recipe – homemade pasta included. I made pasta from scratch for the first time a few weeks ago, and had a blast doing it!

  • I’ve been thinking the same thing about homemade pasta. I wrote ravioli into my menu for next week. Looking forward to making that one…

    Your alfredo looks wonderful. Such a delicious, comforting dish!

  • Lovely picture! Your pasta looks fabulous!

  • Wow I am so impressed, this looks fabulous. I have never made my own pasta but now I am kind of feeling the need to try it.

  • zoe

    Mmmm..I’ve never made handmade pasta, but I plan to soon! This dish looks wonderful.

  • Homemade pasta is something I haven’t taken a stab at yet. I am going to have to put it on my to-do list really soon. Thanks for the inspiration!

  • HB

    Yumm! What an indulgence! I don’t have any attachments for my KA mixer and now I’m wanting the ice cream and the pasta maker b/c of you!

  • YUM! I will definitely have to try this sometime soon. I am a sucker for a creamy pasta. I have a pasta maker that I’ve had for probably 6 years and I have never used it….I definitely need to get it out!

  • I love making homemade pasta! My oldest actually told me today that he prefers my homemade spaghetti and wanted it tonight (unfortunately, we got a late start on figuring out dinner so it didn’t happen, but it will soon). Your sauce looks devine, and I also tend not to make Afredo sauce at home due to the calories involved.

  • Cindy

    First visit to your site, looking for ways to cook turkey breast (bought on sale) and not dry it out. Anyway, saw this recipe and am wondering – did you mean to include butter twice in the alfredo sauce part? I’ll be back – lots of things look great!

  • Annie

    Thanks, Cindy. I have corrected it.
    :) Annie

  • This is one of my favorites! I am anxious to give it a try.

  • Marchesa

    I made this last night and it was great! I used fresh pasta in my grocery’s deli section and we thoroughly enjoyed the dish. The garlic sauce put the dish over the top – thanks!

  • I made this and loved how simple and tasty it was! Thanks – I’ll definitely be digging around your blog for more recipes! :)

  • Starr

    mmmmmmmm… fettucine alfredo is a staple at my house, but with home-made pasta…. oh my!

  • stephanie

    made this the other night for me and my boyfriend- it was absolutely perfect :) and we used shrimp instead of chicken. thank you!

  • roger saturday

    your alfredo sauce was really fantastic all my friends are complimented thanks to your recipe , cheers !

  • Jaime

    I dont have heavy cream, I have heavy whipping cream can I use that?

  • Annie

    They are basically the same thing.

  • Shawn

    Just tried this recipe. Although I used boxed noodles, the alfredo sauce was out of this world. It was a huge hit! Next time I will make homemade noodles to see if it is even better.

  • Kate D.

    I made this for lunch today, with some steamed broccoli instead of chicken. It was/is delicious (I’m still eating it)! Thank you!

  • Francesca

    I made this last night and it was terrible…I don’t know what happened. I used a garlic press for the garlic and popped it in with the butter making sure not to burn it. However, the garlic gave the sauce this horrendous taste and I’m not sure why. We were so disappointed…this is my boyfriend’s favorite meal. I’ll try it again without the garlic next time. I could tell the alfredo had the right taste…had it not been for the garlic. Bummer!!

  • Shanon

    This is just how I make mine but when I gave the recipe to my mother in law she says it ends up separating and clumpy. I have no clue what she is doing wrong. Any idea?

  • Anonymous

    She’s cooking it too long. Any time you cook with heavy cream, it should be added right at the end and then just warmed. If it is cooked to long, the cream will separate, which is likely what she’s experiencing.

  • Michelle

    I’ve made this almost a dozen times. Best recipe ever of Alfredo. I crush the garlic and discard at the end. Use locatelli brand Parmesan the sharper the better.

  • Sharee

    Made this delish recipe tonight and loved it!! I did have a issue thickening up the sauce but added some corn starch and we were good to go!!!!