White Wine and Parmesan Alfredo
Equipment
- Large sauté pan or skillet A wide pan helps reduce the sauce evenly and gives you space to toss pasta.
- Whisk To fully blend the wine, cream, and cheese into a silky texture.
- Microplane or fine grater For that fresh Parmesan snow.
- Tongs or pasta spoon To toss and serve the pasta like a pro.
Ingredients
For the sauce
- 2 tablespoons unsalted butter
- 4 cloves garlic minced
- 1 cup dry white wine Sauvignon Blanc or Pinot Grigio work great
- 1 ¾ cups heavy cream
- 1 cup freshly grated Parmesan cheese
- Salt and cracked black pepper to taste
- Fresh parsley chopped (for garnish)
Optional add-ins
- 1 cup cooked chicken breast or thigh sliced
- 8 oz fettuccine or pasta of choice cooked al dente
Instructions
Sauté the garlic
- In a large pan over medium heat, melt the butter. Add minced garlic and cook for about a minute until fragrant but not browned.
Deglaze with wine
- Pour in the white wine and let it simmer for 4–5 minutes, reducing slightly to cook off the alcohol and intensify the flavor.
Stir in the cream
- Lower the heat slightly and add the heavy cream. Stir gently and bring to a low simmer.
Add the Parmesan
- Gradually whisk in the cheese until melted and smooth. If the sauce looks too thick, a splash of reserved pasta water or more wine can loosen it up.
Season and finish
- Season with salt and black pepper to taste. Toss in cooked pasta and sliced chicken if using. Serve immediately with parsley on top.