Originally published on November 1, 2014
In the past I’ve posted a couple of “faux” recipes for Alfredo sauce using sour cream and cream cheese. But what if you want the real deal? Real creamy Alfredo sauce that’s delicious and stays true to the way it’s actually supposed to be made? When that’s the case, you need to follow this recipe. I will tell you that this one includes chicken, which is not absolutely necessary; and that parsley is typically used instead of thyme, but that thyme was all I had (now if only I had more time – haha, such an old kitchen joke!)
Ingredients:
2 chicken breasts, cooked and sliced very thinly
1/2 package fettuccine
1/2 cup butter
3 cloves garlic, minced
1 cup heavy cream
1 cup fresh Parmesan cheese, grated or shaved
3 tablespoons thyme, chopped
Salt
Pepper
Directions:
1.) Bring a large pot of salted water to a rolling boil. When boiling, add the fettucine, stir, and cook for about 8 minutes just until the pasta is al dente, and drain.
2.) While pasta is cooking, melt butter in a large frying pan over medium heat. When melted, add the heavy cream, garlic, and a pinch of salt and pepper. Stir and cook for about 5 minutes before adding the Parmesan cheese, thyme, and chicken. Stir and cook for another 2 minutes.
3.) When pasta has finished cooking and has been drained, add the noodles to the sauce and stir to combine.
4.) Serve and enjoy!