Noodles And Company Alfredo Montamore Recipe

If you’ve ever been to Noodles & Company, you know the Alfredo Montamore is an unforgettable dish: creamy Alfredo sauce, rich Montamore cheese, tender pasta, and juicy chicken. The first time I had it, I knew I had to recreate it at home. After several trials (and plenty of taste testing), I’ve perfected a version that you can easily prepare in your own kitchen. This copycat recipe retains all the indulgent flavors you love, allowing you to enjoy it fresh from the stovetop.

Chicken Preparation

Preparing the chicken just right is key to getting that restaurant-quality bite in your Alfredo Montamore. I like to start by patting the chicken breasts dry with paper towels so the coating sticks better. Then:

1. Coat in Flour – Lightly dredge each chicken breast in the all-purpose flour. This helps create a nice golden crust later.
   
2. Egg Wash – Dip the floured chicken into the beaten eggs for extra binding.
   
3. Parmesan Coating – Press grated Parmesan onto both sides of the chicken. The cheese will melt and crisp beautifully when cooked.
   

In a large skillet, melt half of the butter over medium heat. Add the coated chicken breasts and sear for about 3–4 minutes per side until golden. Once seared, transfer them to a baking dish and bake at 375°F (190°C) for 15 minutes until fully cooked.

Pasta Cooking

While the chicken bakes, I prepare the pasta. Bring a large pot of salted water to a boil and add the fettuccine. Stir occasionally to prevent sticking. Cook until al dente, as indicated on the package instructions (usually 8–10 minutes). Drain the pasta but reserve about ½ cup of the cooking water to help the sauce cling to the noodles later.

Pro Tip for Perfect Texture

If you want your Alfredo Montamore to taste just like Noodles & Company, don’t overcook the pasta; the fettuccine should still have a slight bite so it holds up under the rich, cheesy sauce. Additionally, allowing the chicken to rest for a few minutes after baking helps keep it juicy when sliced.

Making the Alfredo Montamore Sauce

This is the heart of the dish,  rich, creamy, and loaded with cheesy goodness.

1. Melt the Butter – In a medium saucepan, melt the remaining unsalted butter over medium heat.
   
2. Sauté the Garlic – Add the minced garlic and cook for about 30 seconds until fragrant (don’t let it burn).
   
3. Add Cream – Pour in the heavy cream and whisk gently to combine.
   
4. Simmer – Lower the heat and let the cream simmer for 3–4 minutes to thicken slightly.
   
5. Incorporate the Cheese – Stir in the shredded Montamore cheese and whisk until completely melted and smooth. Add a pinch of salt and pepper to taste.
   

The sauce should be silky and thick enough to coat the back of a spoon.

Flavor Boosting Tip

If you want to elevate the flavor even more, try adding a dash of red pepper flakes or a squeeze of fresh lemon juice right before serving. It enhances the richness and adds a gourmet touch to the dish.

Serving Suggestions

When I serve this Alfredo Montamore, I love pairing it with garlic bread or a fresh side salad to balance out the richness. A crisp Caesar salad with lemony dressing works perfectly. For a restaurant-style experience, warm your plates before serving so the pasta stays hot longer.

You can also add a sprinkle of extra Montamore or Parmesan cheese on top right before serving,  because there’s no such thing as too much cheese in this dish!

Storage Instructions

Storing Leftovers

Place any leftovers in an airtight container and refrigerate for up to 3 days. To reheat, warm the pasta gently in a skillet over low heat, adding a splash of cream or milk to restore the sauce’s creaminess.

Freezing

While Alfredo-based sauces don’t freeze as well as tomato-based ones, you can freeze this dish if needed. Store in a freezer-safe container for up to 1 month. Thaw overnight in the refrigerator and reheat slowly to prevent the sauce from separating.

Frequently Asked Questions (FAQ)

1. What is Montamore cheese, and can I substitute it?

Montamore cheese is a creamy, slightly sweet cow’s milk cheese with Parmesan-like tang. If you can’t find it, you can substitute with a mix of Parmesan and Asiago or a mild white cheddar for a similar flavor profile.

2. Can I make Alfredo Montamore without chicken?

Yes! This dish tastes amazing with shrimp, roasted vegetables, or even just the pasta and sauce, making it a vegetarian option.

3. How do I keep the Alfredo sauce from separating?

The key is low, gentle heat. Avoid boiling the sauce after adding the cheese. Stir continuously and add a splash of pasta water if the mixture becomes too thick.

4. Can I use a different type of pasta?

Absolutely! While fettuccine is classic, penne, linguine, or even gluten-free pasta works well. Adjust the cooking time accordingly based on the type of pasta you choose.

5. Is this recipe similar to the restaurant version?

Yes,  this copycat version is designed to match the creamy texture and cheesy flavor of Noodles & Company’s Alfredo Montamore, with the added benefit of being customizable to your taste.

Conclusion

Making Alfredo Montamore at home is surprisingly easy and incredibly rewarding, just like at Noodles & Company. You get the same creamy, cheesy goodness as the restaurant version, but fresher and customizable to your taste. Whether you’re cooking for family, hosting friends, or treating yourself after a long day, this pasta dish delivers comfort in every bite.

So grab your skillet, your favorite fettuccine, and a generous handful of Montamore cheese; it’s time to bring a little restaurant magic into your kitchen.