Nickel Allergy Friendly Classic Turkey Alfredo

Total time35 min

Prep time10 min

Cook time25 min

Nickel Allergy Friendly Classic Turkey Alfredo

About Fig

Fig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.

Learn more →

Ingredients

4 servings

12 oz fettuccine
Rustichella D Abruzzo Fettuccine Bowl & Basket Fettuccine Pasta, 8.8 oz Rummo Fettuccine - 1 Lb Inspired Organics Organic Fettuccine 1 lb No Name Fettuccine
See all
1 tbsp kosher salt, for pasta water
3 tbsp unsalted butter
3 cloves garlic, minced
1 ½ cups heavy cream
1 ½ oz parmesan cheese, finely grated (about ¾ cup), plus more for serving
½ tsp freshly ground black pepper
¼ tsp freshly grated nutmeg
salt, to taste
12 oz cooked turkey breast or thigh meat, sliced or shredded into bite-sized pieces
2 tbsp fresh flat-leaf parsley, finely chopped (optional)

Instructions

1
Bring a large pot of water to a boil over high heat. Add 1 tbsp kosher salt, then add the fettuccine and cook according to package directions until al dente — tender with a slight resistance at the center, about 10–11 minutes. Before draining, scoop out 1 cup of pasta cooking water and set it aside. Drain the pasta in a colander.
2
While the pasta cooks, melt the butter in a large (12-inch) skillet over medium heat. Add the garlic and cook, stirring frequently, until fragrant and just softened, about 1 minute — watch closely so it does not brown.

Want the full recipe?

Create a Fig account for step-by-step instructions, access to our full recipe library, and more!