Chicken Alfredo Recipe

Alfredo sauce and chicken is a great combination that allows you to match or beat the gastronomic experience of your local Italian restaurant. In slightly more time than it takes to boil spaghetti you’ll have a creamy, decadently rich sauce enrobing chicken as it drapes itself luxuriously over pasta.

Fettuccine Alfredo was created in the early to mid 20th century by Alfredo di Lelio. Lelio had a restaurant where guests enjoyed the ceremony of the servers preparing the dish tableside.

Back then, the recipe was made using fettuccine which was tossed with butter and parmesan cheese. The cheese would melt as the liquids emulsified to form a smooth, rich sauce coating the pasta.

When the dish was first created it was called Fettuccine Al Burro but it eventually became popularized and spread to America where it would be known as Fettuccine Alfredo.

As the dish traveled, it also evolved. It is now often served with heavy cream and other ingredients and can be garnished with chicken to make it a heftier main course, known as Chicken Alfredo.

Of course, chicken isn’t the only ingredient that can be added to Fettuccine Alfredo. Veggie lovers can add broccoli florets, onion tops, peas or garlic to make delicious dishes that will adhere to certain dietary restrictions.

If you are more of a meat eater, ham, or shrimp will be the perfect complement to your pasta dish. You can also experiment with different spices like Cajun or Creole seasoning to give your recipe a kick.

But whatever variation you choose, this will always be an easy and delicious dish to make that is sure to please a variety of taste buds.

So, go ahead, warm some Italian bread, spread with garlic butter, grab a bottle of wine and have dinner a chef would be envious of at a fraction of restaurant prices.

Chicken Alfredo


2 pounds boneless chicken breasts
4 Tablespoons oil
1/4 cup butter
1/2 cup Parmesan cheese, grated
3/4 cup heavy cream
salt and pepper, to taste
1 pound fettuccine

Directions for Chicken Alfredo:

1. Heat oil in a 10 inch skillet.

2. Cut chicken breast into small strips, add salt and pepper. Cook on medium heat until cooked through.

3. In a saucepan, melt the butter, then add the cream and Parmesan cheese.

4. Cook over low heat, stirring constantly. Do not boil.

5. Mix chicken and Alfredo sauce together.

6. Cook fettuccine in 3 quarts boiling water. Drain, pour sauce and chicken over noodles.

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Tortellini and Broccoli Alfredo

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