Uploaded July 2015 | Updated September 2026, 5 days ago
RECIPE: fifteenspatulas.com/buffalo-chicken-fettuccine
SUBSCRIBE for more easy recipes: bit.ly/fifteenspatulasYT In this video I show you how to make Fettuccine Alfredo two different ways, in a classic version with butter, cream, and parmesan cheese, and a modern Buffalo Chicken Fettuccine Alfredo. Both recipes are quick and easy to make, and are perfect for weeknight dinners when you don't feel like cooking a lot.
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Fettuccine Alfredo Recipe: Classic Version
Ingredients:
1 lb fettuccine noodles
4 tbsp butter
3/4 cup heavy whipping cream
1 cup parmigiano reggiano cheese
salt and pepper
Directions:
Cook the pasta in heavily salted boiling water according to package directions, approximately 10 minutes.
In the meantime, melt the butter in a saucepan, then add the heavy cream. Season with 1/4 tsp salt and 1/8 tsp black pepper, and taste it to make sure it has enough seasoning for you. Turn the heat off and add the parmigiano reggiano cheese.
When the pasta is done cooking, remove the noodles from the pasta pot with a pair of tongs and put the noodles directly into the sauce. Toss it all around to coat. Serve, and enjoy!
To make the Buffalo Chicken Fettuccine Alfredo, from here add 1/4 cup Frank's original hot sauce, 1/2 cup halved grape tomatoes, 1 sliced scallion, 1 cup diced cooked chicken, and toss until heated through. Enjoy!
Note: if the sauce thickens too much with either version, just add more milk to thin it slightly to whatever consistency you'd like. Sometimes the starchiness on the noodles can thicken the sauce quite a bit.
Fifteen Spatulas is a weekly cooking video series sharing simple recipes from scratch. The purpose is to show cooks of all levels that cooking from scratch is much easier than they may think.
RECIPE: fifteenspatulas.com/buffalo-chicken-fettuccine
SUBSCRIBE for more easy recipes: bit.ly/fifteenspatulasYT In this video I show you how to make Fettuccine Alfredo two different ways, in a classic version with butter, cream, and parmesan cheese, and a modern Buffalo Chicken Fettuccine Alfredo. Both recipes are quick and easy to make, and are perfect for weeknight dinners when you don't feel like cooking a lot.
NEW VIDEOS every Thursday at 3pm Eastern
MAILING ADDRESS: Joanne Ozug PO Box 219 New York NY 10101
MY FAVORITE VIDEOS:
The BEST Chocolate Mug Cake: youtu.be/bESX_cKa2-w
Homemade Nacho Cheese Sauce: youtu.be/O0ISihe4DfE
Triple Melon Sorbet Floats: youtu.be/hcqMtASkn8U
Hot Chocolate from Scratch: youtu.be/FYmidBGy8K4
CONNECT WITH ME BEYOND YOUTUBE:
Instagram: instagram.com/fifteenspatulas
Facebook: facebook.com/fifteenspatulas
Twitter: twitter.com/fifteenspatulas
Website: fifteenspatulas.com
Fettuccine Alfredo Recipe: Classic Version
Ingredients:
1 lb fettuccine noodles
4 tbsp butter
3/4 cup heavy whipping cream
1 cup parmigiano reggiano cheese
salt and pepper
Directions:
Cook the pasta in heavily salted boiling water according to package directions, approximately 10 minutes.
In the meantime, melt the butter in a saucepan, then add the heavy cream. Season with 1/4 tsp salt and 1/8 tsp black pepper, and taste it to make sure it has enough seasoning for you. Turn the heat off and add the parmigiano reggiano cheese.
When the pasta is done cooking, remove the noodles from the pasta pot with a pair of tongs and put the noodles directly into the sauce. Toss it all around to coat. Serve, and enjoy!
To make the Buffalo Chicken Fettuccine Alfredo, from here add 1/4 cup Frank's original hot sauce, 1/2 cup halved grape tomatoes, 1 sliced scallion, 1 cup diced cooked chicken, and toss until heated through. Enjoy!
Note: if the sauce thickens too much with either version, just add more milk to thin it slightly to whatever consistency you'd like. Sometimes the starchiness on the noodles can thicken the sauce quite a bit.
Fifteen Spatulas is a weekly cooking video series sharing simple recipes from scratch. The purpose is to show cooks of all levels that cooking from scratch is much easier than they may think.
