Course: Main Courses - Fish & Seafood, Main Courses - Pasta & RIce, Main Courses - Poultry, Main Courses - Vegetarian
Cuisine: Italian
Ingredients
2CupsHeavy Cream
1/2CupButter
2TablespoonsCream Cheese
3/4CupParmesan Cheese
1TeaspoonGarlic Powder
Salt & PepperTo Taste
8OuncesFettuccineCooked & Drained
For Chicken Fettuccine Alfredo
1TeaspoonDried Basil
1TeaspoonDried Oregano
1TeaspoonSalt
1TeaspoonBrown Sugar
1/2TeaspoonCumin
1/2TeaspoonGarlic Powder
1/4TeaspoonPepper
2Boneless, Skinless Chicken Breasts
Oil
For Shrimp Fettuccine Alfredo
1/4CupButter or Olive Oil
2 to 4ClovesGarlicMinced
1PoundMedium ShrimpPeeled & Deveined
Juice of 1 Lemon
Instructions
In a saucepan, combine heavy cream, butter, and cream cheese. Simmer until melted together.
Add the Parmesan cheese and garlic powder. Simmer for 15 to 20 minutes over low heat. Season with salt and pepper to taste.
Toss pasta with sauce, coating well. Leftovers freeze well.
Chicken Fettuccine Alfredo:
In a small bowl, combine basil, oregano, salt, brown sugar, cumin, garlic powder, and pepper.
Pound chicken breasts to approximately 1/2-inch thickness. Generously rub seasoning mixture all over.
Heat grill or grill pan to high and brush with oil. Grill chicken 5 to 7 minutes on the first side until dark grill marks form. Flip and cook an additional 4 to 6 minutes.
Remove from grill and let rest 5 minutes before slicing. Serve on top of fettuccine.
Shrimp Fettuccine Alfredo
In a large Dutch oven or fry pan, heat butter or olive oil over medium heat until shimmering.
Add minced garlic and saute 1 minute until fragrant, stirring constantly. Add shrimp and cook until just cooked through.
Remove shrimp to a bowl and drizzle with the juice of 1 lemon.
Serve on top of fettuccine, tossing with pasta to coat if desired.