List of ingredients
Pasta- 16 ounces dry fettuccine pasta.
1 pound boneless, skinless chicken.
1 teaspoon of each- Italian seasoning, kosher salt, onion powder, and ground nutmeg.
1/2 cup butter, cut into cubes.
2 cups of heavy whipping cream.
1 clove of garlic, minced ( or 1/2-1 teaspoon of minced garlic).
1 teaspoon each- Italian seasoning, garlic powder, black pepper.
2 cups FRESHLY grated parmesan, pre-shredded will NOT melt right.
(There are Multiple Ways to Make This Dish in These Instructions. Reading The Titles Might Help You Navigate How You Want to Cook.)
Get Started:
Prep:
add to salted boiling water, cook to al dente- about 10 min. Reserve about 1/2 cup of the pasta water and drain pasta then set aside.
season the chicken first then warm oil in the pan over medium-high heat. Once the oil starts to shimmer, swirl to coat the pan evenly. Add chicken to the pan and cook for 5-7 min, without moving it, until it is a golden brown. Flip to the other side, add butter, swirl pan to distribute and cook for another 5-7 minutes. Transfer to a cutting board and tent with foil and let rest for 3-5 minutes. Cut into 1/2 inch thick pieces and re-tent with foil, start the sauce.
Make the Sauce:
Top with chicken and more parmesan if you like.
"Easy Jar Way":
Broccoli Step:
Add fresh or frozen to baking dish before mixing with jar sauce, need to add 5-10 minutes cook time too.
Serve:
History of The Dish
" Serving fettuccine with butter and cheese was first mentioned in a 15th-century recipe for maccaroni romaneschi ("Roman pasta") by Martino da Como, a northern Italian cook active in Rome; the recipe calls for cooking the pasta in broth or water and adding butter, "good cheese" (the variety is not specified) and "sweet spices".
Modern fettuccine Alfredo was invented by Alfredo Di Lelio in Rome. According to family accounts, in 1892 Alfredo Di Lelio began to work in a restaurant that was located in piazza Rosa and run by his mother Angelina. Di Lelio invented "fettuccine al triplo burro" (later named "fettuccine all'Alfredo" or "fettuccine Alfredo") in 1907 or 1908 in an effort to entice his wife, Ines, to eat after giving birth to their first child Armando. Alfredo added extra butter or "triplo burro" to the fettuccine when mixing it together for her. Piazza Rosa disappeared in 1910 following the construction of the Galleria Colonna/Sordi, and the restaurant was forced to close. Di Lelio later opened his own restaurant, Alfredo alla Scrofa, then called "Alfredo", in 1914 on the via della Scrofa in central Rome.
The fame of Alfredo's fettuccine spread, first in Rome and then to other countries. Di Lelio was made a Cavaliere dell'Ordine della Corona d'Italia.
In 1943, during the war, Di Lelio sold the restaurant to two of his waiters. In 1950, with his son Armando, Alfredo Di Lelio opened a new restaurant in piazza Augusto Imperatore, Alfredo all'Augusteo, now managed by his niece Ines Di Lelio, bringing along the famous "gold cutlery" said to have been donated in 1927 by the American actors Mary Pickford and Douglas Fairbanks in gratitude for Alfredo's hospitality. The two restaurants competed vigorously, with escalating puffery: "the king of fettuccine", "the real king of fettuccine", "the magician of fettuccine", "the emperor of fettuccine", "the real Alfredo", etc. "
- Wikipedia
Best place to eat it: Olive Guarden
Olive Garden is an Italian Restaurant that is an iconic for its pasta dishes.
Chicken Alfredo is such an iconic dish at Olive Garden that it is there number one dish for "Classic Entrees", first on the list.
Sources
