Chicken Alfredo: A Comforting Italian Dish to Warm Your Soul

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Origin of Chicken Alfredo

In 1914, Alfredo Di Lelio, who already had 4 years earlier established a cafe in Rome, Italy, invented the dish known as Fettuccine all ‘Alfredo. While giving birth to their child Armando at the time, Alfredo’s wife was left with no appetite. Alfredo tried everything up until the point where he produced a plate of freshly made fettuccine and mixed it with Parmigiano & butter. After only one bite, his wife’s appetite returned in full force, and Alfredo realized he had hit upon something. Roman cuisine occasionally utilizes butter in its dishes, however traditional Roman pastas like cacio e pepe, all’arrabiata, and alla carbonara do not.

Making of Chicken Alfredo Pasta:

The intensely creamy sauce is mainly responsible for the flavor of chicken alfredo pasta. Parmesan cheese and heavy cream are used to make Alfredo sauce. The dish becomes creamy and cheesy as it coats both pasta and chicken.

Of course, the chicken breast pieces give the dish more substance and offer delectable, nutritious protein. Even though the dish is already very simple, using precooked chicken speeds up the process. Make this recipe to use up any leftover chicken breast. In this manner, all you’ll need to do is prepare the Alfredo sauce and cook the pasta. Then, prior to incorporating the chicken into the pasta dish, chop it into pieces then reheat it.

Ingredients:

There are three key ingredients in chicken alfredo pasta, each of which is wonderful on its own and even better when combined:

Chicken: Seasoned chicken breasts are pan-seared in butter and olive oil until they are brown on the exterior and juicy on the inside. Since the cream sauce adds so much flavor, we keep the ingredients to simply salt and pepper.

Pasta: The base of this recipe is pasta, which has been cooked using salted water till it is al dente. A long, wide noodle such as Fettuccine works well here since it has more surface for sauce to stick to. Another excellent option is linguini or penne, which may catch the sauce inside its ridges.

Alfredo Sauce: For this dish, we selected our go-to recipe for Alfredo sauce. The most amazing white sauce that covers the cooked pasta is made in a couple of minutes using butter, parmesan cheese, whipped cream, garlic, plus seasonings. Heaven!

Instructions:

Boil the noodles: Follow the directions on the package to prepare the fettuccine al dente.

Cook the Chicken: The chicken should be seasoned before being pan-fried in butter and oil for 6 mins on each side, or when the internal temperature has reached 165 degrees F. Slices should be about 1/2 inch thick after being transferred to a chopping board and left to rest a few minutes. While you make the sauce, cover with a foil tent.

Make the sauce: The cream, butter, & seasonings are mixed and cooked in the same pan that was utilized to cook your chicken until thickened. The Parmesan is then added and heated through till melted and smooth.

Assemble: When draining the pasta, save a portion of the liquid to let the sauce come together (only if necessary.) Throw in the Alfredo sauce right away. After dividing the pasta among serving bowls, sprinkle some cooked chicken slices on top. If preferred, add additional Parmesan, black pepper, and parsley as a garnish.

Important Tips to Make Your Pasta Tastier:

• Use fresh Parmigiano-Reggiano off the block for the finest results. Pre-grated cheeses don’t melt well, leaving your sauce with a gritty texture. Furthermore, they just don’t taste as delicious.
• Use an instant-read thermometer to eliminate any uncertainty regarding the completion of the cooking process for the chicken. When chicken reaches an internal temperature of 165 degrees F, it is safe to consume.
• Although the ingredient list is relatively lengthy, the dish comes together quickly, much like stir fry. Therefore, prepare everything before you begin cooking.
• Although we believe the sauce’s consistency to be perfect, if you feel it is too thin, don’t worry. You may either turn off the stove and allow it to sit for a couple of minutes before adding the pasta, or you can simmer it for a few more minutes. It will get thicker. Alternately, if you think it’s too thick, you may add some of the pasta water you set aside to thin it out.
• Let’s not fool ourselves; this is a calorie-dense, rich, and creamy dish. However, you can make a small reduction by substituting whole milk or half-and-half for the heavy whipped cream. Just bear in mind that the thinner the sauce, the less the fat content.

Frequently Asked Questions:

1. Can chicken Alfredo be frozen?

To increase the shelf life of fettuccine alfredo, it can be frozen. Put in an airtight container, then freeze for up to four months.

2. Is Alfredo chicken an Italian dish?

The fettuccine chicken alfredo dish originated in Rome, Italy. However, it was not quite as well-liked in Italy in comparison to the US.

3. How can chicken Alfredo be made without using heavy cream?

In chicken alfredo, heavy cream can be swapped for milk or any other milk alternative.

Chicken Alfredo is a great option when you want a filling, simple, and family-friendly dinner. It’s a fantastic meal to prepare for a large gathering because you can easily serve everyone some additional pasta if you require some extra nourishment. The thick Alfredo Sauce is indeed a family favorite for both adults and children, so everyone will enjoy this dish.

Chicken Alfredo

Course: DinnerCuisine: Italian

Servings

4

servings

Prep time

10

minutes

Cooking time

25

minutes

This chicken fettuccini alfredo will make you smile. It’s incredibly light but also creamy and delightful! Because it isn’t made with heavy cream, it satisfies your craving without making you feel guilty.

Ingredients

• 2 Chicken Breasts (Cut in Half Lengthwise)

• 8 oz Fettuccine

• 1/2 Tsp Salt

• 1/2 Tsp Pepper

• 1 Tsp Garlic Powder

• 1 Tbsp Olive Oil

• 1 1/4 Cup Heavy Cream

• 1 1/2 Cups Freshly Grated Parmesan Cheese

• 6 Tbsp Butter

• 5 Garlic Cloves (Minced)

• Salt and Pepper to Taste

Directions

• Boil a large, salted pot of water for the fettuccine. Cook it al dente according to package directions.
• Cut the chicken breasts in half lengthwise then season the chicken with the garlic powder and salt & pepper
• In a deep skillet set to medium heat, add the olive oil and 2 tablespoons of butter. When the pan is hot add in the chicken and cook for 5 minutes each side until golden brown and the internal temperature in 165F. Remove the chicken and set aside while you prepare the sauce.
• In the same skillet add in the remaining butter, heavy cream and garlic cloves. Once the butter has melted into the heavy cream slowly add in the parmesan cheese until it is melted into the sauce. Season with salt and pepper as needed.
• Once the chicken has had time to rest cut it into 1/2 inch strips.
• Drain the fettucine and add it into the alfredo sauce along with chicken strips. Enjoy!

Notes

• You can store leftovers in an airtight container in the fridge for up to 3 days and for 3 months in the freezer.
• To get leftover back to their original consistency, I like to reheat them inside a makeshift double boiler. Add a little milk or chicken stock to smooth out the sauce if it becomes too thick.