Ingredients:
For the Chicken:
- 2 boneless, skinless chicken breasts
- Salt and pepper to taste
- 1 teaspoon garlic powder (optional)
- 1 teaspoon Italian seasoning
- 2 tablespoons olive oil
For the Alfredo Sauce:
- 4 tablespoons unsalted butter
- 1 tablespoon garlic, minced
- 2 cups heavy cream
- 1 1/2 cups Parmesan cheese, freshly grated
- 1/2 cup Romano cheese, freshly grated (optional)
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon nutmeg (optional)
For the Pasta:
- 1 pound fettuccine pasta
- Salt for pasta water
Instructions:
- Cook the Chicken:
- Season the chicken breasts with salt, pepper, garlic powder, and Italian seasoning.
- In a large skillet, heat the olive oil over medium heat. Add the chicken breasts and cook for about 6-7 minutes per side, or until the internal temperature reaches 165°F (74°C).
- Once cooked, remove the chicken from the skillet, let it rest for a few minutes, then slice it into strips or cubes. Set aside.
- Cook the Pasta:
- Bring a large pot of salted water to a boil. Add the fettuccine and cook according to package instructions until al dente. Drain and set aside.
- Make the Alfredo Sauce:
- In the same skillet used for the chicken, melt the butter over medium heat. Add the minced garlic and sauté for about 1 minute until fragrant, but not browned.
- Pour in the heavy cream and bring it to a gentle simmer. Let it cook for about 5 minutes, stirring occasionally.
- Gradually stir in the freshly grated Parmesan and Romano cheeses, allowing them to melt completely into the sauce. Continue to stir until the sauce is smooth and thickened.
- Season with salt, black pepper, and nutmeg (if using). Taste and adjust the seasoning as needed.
- Combine and Serve:
- Add the cooked fettuccine to the Alfredo sauce, tossing to coat the pasta evenly.
- Top with the sliced chicken and gently mix to combine.
- Serve immediately, garnished with extra Parmesan cheese and freshly chopped parsley if desired.
Origin Story of Fettuccine Alfredo
The origin of Fettuccine Alfredo dates back to early 20th century Italy, specifically in Rome. The dish was created by Alfredo di Lelio, a restaurateur who was looking to please his pregnant wife. The original version of the dish was quite simple: fresh fettuccine pasta tossed with butter and Parmesan cheese. The combination of these ingredients created a rich, creamy sauce that was both comforting and satisfying.
Alfredo’s fettuccine became famous when American tourists began visiting his restaurant, Alfredo alla Scrofa. Among these visitors were Hollywood stars Mary Pickford and Douglas Fairbanks, who were so enamored with the dish that they brought it back to the United States, helping to popularize it.
In Italy, the dish remained simple, but as it crossed the Atlantic, it evolved. In the United States, Fettuccine Alfredo became richer, with the addition of heavy cream to the butter and Parmesan cheese, creating the decadent sauce we know today. This version of Alfredo sauce became the foundation for various dishes, including the popular Fettuccine Chicken Alfredo.
The addition of chicken to the dish is a distinctly American twist, catering to the preference for more substantial, protein-rich meals. Today, Fettuccine Chicken Alfredo is a staple in Italian-American cuisine and is famously served in restaurants like Olive Garden. The dish symbolizes comfort and indulgence, making it a favorite choice for those seeking a rich, flavorful meal.
