A classic cajun chicken fettuccine alfredo Alfredo recipe is made with cream, butter, Parmesan cheese, and parsley. Danilo Alfaro has published more than 800 recipes and tutorials focused on making complicated culinary techniques approachable to home cooks. 2,000 calories a day is used for general nutrition advice. Nutrition information is calculated using an ingredient database and should be considered an estimate.

As with any recipe that has few ingredients, it is important that each one is fresh and of the best quality you can get. Make sure you use freshly grated Parmesan cheese—the kind you buy in a block and grate yourself, not the kind from a can. You also want to use fresh parsley and not dried, if possible. For a special treat, buy fresh fettuccine instead of using dried pasta from a box—or make your own homemade pasta. Fettuccine is a fresh pasta that’s not hard to make. Fill a large stockpot with cold water and add a handful or so of kosher salt.

While fettuccine cooks, heat butter and cream in a large sauté pan over medium-low heat until it starts to bubble. Lower heat and simmer gently for about 15 minutes or until sauce has reduced somewhat. Add cheese and toss until fully mixed. Adjust consistency with additional cream if necessary. Season to taste with kosher salt and freshly ground black pepper.

Drain fettuccine and toss with Alfredo sauce. If desired, sprinkle with additional Parmesan cheese and garnish with additional chopped parsley. For a vegetarian Alfredo, toss in some sautéed mushrooms or steamed asparagus. Sauté 2 to 3 cloves of garlic, minced, in half of the butter for about 2 minutes. Add to the cream along with the remaining butter pieces and continue with the recipe. Make it a spicy chicken Alfredo.

Slice 4 chicken tenderloins into small pieces. Brown the chicken in a small amount of vegetable oil or butter in a skillet. Sprinkle with seasoned salt or Cajun or Creole seasoning. Toss the cooked chicken with the fettuccine and sauce. I don’t like this at all. Instead of buying a jar of sauce, make it from scratch for this easy shrimp Alfredo recipe. The garlic aroma will call your family to the table.

Meanwhile, in a large saucepan, melt butter over medium heat. How can you thicken or thin the Alfredo sauce? This Alfredo sauce gets its creamy consistency from cooking the cream and cheese together. As the cream comes to a boil, the water content evaporates, leaving a thicker mixture.

However, if you find this sauce is still too thin, try adding a roux. Roux is made by melting equal parts butter and flour in a saucepan, stirring constantly, for 2-3 minutes. What can I use instead of cream for this Alfredo sauce? Heavy cream lends a velvety texture to anything it touches. Luckily, there are plenty of things to substitute for this ingredient if needed.