Homemade Fettucini Alfredo

Tired of eating the alfredo sauce that comes ready made in a jar? I was! Why buy expensive sauce when you can make it for very little at home? I tried out a very traditional recipe, eggs and all, and added chicken which had been cooked in shallots and garlic. Now all I need is to make my own pasta and it will be entirely authentic!

Read on for the recipe…


1 – 2 skinless, boneless chicken breasts

1 shallot, finely chopped

1 clove garlic, finely chopped

1 lb pasta (I used medium shells)

2 tbsp butter, melted

2 egs

1/2 cup heavy cream (or milk if you want to be healthier, which we did, though it does make the alfredo a bit more liquidy than normal)

1 cup grated Parmesan

Salt & Pepper to taste


  • In a cast iron skillet, heat up a tablespoon or two of olive oil. Throw in shallots and garlic when the oil is heating.
  • Dice the chicken breasts and add to the skillet to cook while you cook your pasta.
  • Cook pasta as normal (bring to al dente only).
  • While your pasta is cooking, heat a large bowl in the oven or by filling it with hot water.
  • When warm, add the 2 eggs, the cream, and the Parmesan and beat together. Season.
  • When the pasta is cooked, drain (but do not rinse) and toss with the sauce. Drizzle with the melted butter.
  • Toss with the chicken and its accompanying shallots and garlic. Serve with a bit more grated Parmesan and some parsley.

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