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Cheesecake Factory Fettuccine Alfredo Recipe
Ariana Lumi

Cheesecake Factory Fettuccine Alfredo Recipe

Make rich, creamy Cheesecake Factory Fettuccine Alfredo at home! This easy recipe features tender pasta, juicy chicken, and a luscious Parmesan garlic sauce.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4
Course: Main Dish
Cuisine: American
Calories: 447
Ingredients Method Video Notes

Ingredients
  

  • ½ cup 113 g unsalted butter
  • 2 cups 480 ml heavy cream
  • 3 –9 cloves of garlic minced (trust me, the more, the merrier!)
  • 1 cup 90 g freshly grated Parmesan cheese
  • ½ tsp sea salt
  • ½ tsp cracked black pepper
  • 1- pound boneless skinless chicken breasts
  • 1 pound fettuccine pasta
  • 2 tbsp olive oil
  • 1 tbsp unsalted butter
  • Salt and pepper to taste

Method
 

  1. Boil the Pasta: Fill a large pot with water, bring it to a boil, and add a generous amount of salt. Cook the fettuccine until al dente. Reserve 1 cup of pasta water before draining.
  2. Prep the Chicken: While the pasta cooks, slice the chicken breasts in half for quicker, even cooking. Season both sides with salt and pepper.
  3. Sear the Chicken: In a large skillet, heat 2 tablespoons of olive oil and 1 tablespoon of butter over medium-high heat. Once sizzling, sear the chicken for 4–5 minutes per side until golden and cooked through (165°F internal temperature). Remove and set aside.
  4. Build the Sauce: In the same pan (wipe out excess oil if needed but keep those flavorful browned bits), melt ½ cup of butter over medium heat. Add the minced garlic and sauté until fragrant—about 30 seconds.
  5. Create Creamy Magic: Pour in the heavy cream, stirring frequently. Reduce the heat to a gentle simmer and cook for 5 minutes, allowing the sauce to thicken slightly. Stir in the freshly grated Parmesan, salt, and pepper.
  6. Combine the Elements: Slice the chicken into strips. Add the cooked fettuccine to the sauce, tossing to coat. If the sauce feels too thick, stir in a bit of the reserved pasta water for that silky texture.
  7. Serve and Savor: Plate the fettuccine Alfredo, top it with juicy chicken strips, and finish with a sprinkle of parsley for color.

Video

Notes

  • Use freshly grated Parmesan for a melt-in-your-mouth sauce.
  • Do not skimp on the garlic, it is the flavor backbone.
  • Always reserve pasta water, it is a meaningful change for consistency.
  • Let your chicken rest before slicing for juicier bites.
  • Avoid overcooking the pasta; al dente is key.
  • Heat the sauce gently to prevent cream from separating.
  • Add a pinch of nutmeg for a subtle, warm undertone.
  • Experiment with additional proteins like shrimp or scallops.
  • Garnish with parsley for a fresh pop of color.
  • Invest in a sharp knife for even chicken slices.