Fettuccine Alfredo with Chicken
“The dish was named after Alfredo Di Lelio, a restaurateur who opened and operated restaurants in Rome, Italy, throughout the early to mid 20th century.” The dish came to America with Italian American immigrants and soon became popular with many and is a main stay of many Italian themed restaurants in the States. The restaurant version is very straightforward a combination of, cream, butter, and parmesan cheese.
Unlike the true version made in restaurants the commercial brand often thicken the sauce with things such as egg, or starch something no restaurateur would ever do. It is for this reason that many commercial brands fall far short on the true flavor of this very simple dish. In fact with many recipes the simple they are the easier they are to mess up by varying away from what makes them work in the first place.
Now that you know how easy it is to make your own authentic style Alfredo sauce at home there is no reason to resort to premade cheap knock offs as they recipe below will show it is so simple it really is not worth selling yourself short on flavor. Other twist on this theme include adding grilled shrimp is a popular version that replace the chicken in this dish with grilled shrimp for a nice seafood version, and of course there is always just plain pasta and sauce version. Try all three and see which your favorite is.
- 1 pound fettuccine noodles (favorite brand)
- 4 boneless chicken breast, skinned
- Granulated garlic
- 2 tablespoon olive oil
- Fresh basil (for garnish)
- ½ cup butter, unsalted
- 1 pint heavy cream
- 1¾ cups parmesan cheese, freshly grated
- ⅛ teaspoon nutmeg
- Salt and pepper to taste (fresh ground preferably)
- In a stockpot bring about 2 quarts of salted water to the boil and add about a tablespoon of olive oil, place the pasta in the water do not break and cook until al dente, drain in a colander and gently toss with a bit of oil to prevent sticking.
- Preheat the grill to high.
- Rub some olive oil on the chicken breast.
- Sprinkle with granulated garlic and then season with the salt and pepper to taste.
- Place on grill and grill each side for about four minutes or until juices run clear.
- Remove from grill and allow to rest for ten minutes.
- After resting slice the chicken crosswise into thin strips, set aside in a large bowl.
- Heat a sauce pan to medium and to this add the bitter and allow to melt, as soon as the butter has predominately melted, start whisking in the heavy cream, add the nutmeg and continue to whisk and allow to simmer for two minutes.
- Lower heat to warm and slowly whisk in the cheese stirring continuously until fully incorporated into the cream and butter.
- Turn of the heat.
- In the bowl with the chicken combine the pasta and toss next slowly add the sauce until the chick and pasta are fully coated in sauce.
- Transfer to preheated serving dishes and serve while still hot.
If you love Fettuccine Alfredo and you like grilled chicken this recipe combines both into one all inclusive Italian meal. This is a very classic Alfredo sauce although maybe a slight bit on the cheesy side it is a real down to earth comfort food for many. Alfredo sauce is really very easy to make and none of the jarred sauces really do it justice. Considering how simple it is to make there really is no reason to waste the money on a jar and just be disappointed.
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