Chicken Alfredo
4 servings10 min prep25 min cookEasy
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The Tale of Chicken Alfredo
Story updated
Fettuccine Alfredo was created around 1908 in Rome by restaurateur Alfredo di Lelio, who tossed pasta with butter and Parmesan for his pregnant wife; American tourists later popularized a richer, cream-based version back home. Adding chicken is an American invention not found in the original Italian dish.
Ingredients
Scale:· 4 servings
- 1 lb fettuccine pasta
- 1.5 lbs boneless, skinless chicken breasts, sliced
- 2 tbsp olive oil
- 1 tsp salt
- 1/2 tsp black pepper
- 4 tbsp butter
- 3 cloves garlic, minced
- 1.5 cups heavy cream
- 1 cup grated Parmesan cheese
- fresh parsley, chopped, for garnish
Instructions
- 1Cook the fettuccine in salted boiling water according to the package directions, then drain and set aside.
- 2Season the chicken with salt and pepper, then heat the olive oil in a large skillet over medium-high heat and cook the chicken for 5-6 minutes per side until cooked through to 165°F.
- 3Remove the chicken, slice it, and set aside.
- 4In the same skillet, melt the butter and saute the garlic for 30 seconds until fragrant.
- 5Pour in the heavy cream and bring to a gentle simmer, then whisk in the Parmesan cheese until melted and smooth.
- 6Toss the cooked pasta in the sauce, then top with the sliced chicken.
- 7Garnish with fresh parsley and extra Parmesan before serving.
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