The simplicity of this Creamy Chicken Fettuccine Alfredo is one of the best things about this delicious Italian pasta dish. It’s buttery, comforting, and super easy to make in less than 30 minutes. Try this dish with my Lemon Mexican Lager or German Pils for the perfect beer pairing.
INGREDIENTS
*Makes 5-6 servings
+ 2 lbs chicken breasts
+ 2 tsp garlic powder
+ 1/2 tsp dried oregano
+ 1/2 tsp black pepper
+ 1/2 tsp sea salt
+ 1 lb fettucini pasta, dry
+ 1/2 C unsalted butter
+ 1/2 C Parmigiano Reggiano cheese, grated
+ 2 TBSP fresh parsley, chopped
DIRECTIONS
+ STEP 1: ALFREDO SAUCE
Add the cubed butter and Parmigiano Reggiano to a mixing bowl.
+ STEP 2: CHICKEN
Season the chicken with garlic powder, oregano, salt, and pepper. Add the chicken to a hot, deep pan or skillet with neutral cooking oil and cook on medium heat until reaching an internal temperature of 170°F. Tent the chicken with foil for a 10-minute rest. Slice diagonally, against the grain.
+ STEP 3: PASTA
Bring 6 quarts of water to a boil and generously season with sea salt. Add fettuccini to water and boil for 10-12 minutes until al dente. Retain 1.5 C pasta water and pour the remaining water through a colander to drain. Immediately transfer the pasta to the mixing bowl and gently toss it with the sauce ingredients. Add pasta water in small amounts as needed to achieve a creamy consistency.
+ STEP 4: SERVE
Serve with sliced chicken and garlic bread. Top with fresh grated parmesan cheese, black pepper, and fresh parsley. This dish pairs perfectly with our Lemon Mexican Lager, German Pils, or other light lager beer.
#chickenfettuccine #fettuccinealfredo #italianpasta #easydinner #casitamaderecipes #beerpairing
3 Comments
Only critique… can you actually like serve a portion and not 2 forkfuls of pasta
That's not how u make Alfredo sauce bud
HISTORY OF ALFREDO DI LELIO CREATOR IN 1908 OF “FETTUCCINE ALL’ALFREDO” (“FETTUCCINE ALFREDO”), NOW SERVED BY HIS NEPHEW INES DI LELIO, AT THE RESTAURANT “IL VERO ALFREDO” – “ALFREDO DI ROMA” IN ROME, PIAZZA AUGUSTO IMPERATORE 30
With reference to your article I have the pleasure to tell you the history of my grandfather, who is the creator of “Fettuccine all’Alfredo” (“Fettuccine Alfredo”) in 1908 in the “trattoria” run by his mother Angelina in Rome, Piazza Rosa (Piazza disappeared in 1910 following the construction of the Galleria Colonna / Sordi). This “trattoria” of Piazza Rosa has become the “birthplace of fettuccine all’Alfredo”.
More specifically, as is well known to many people who love the “fettuccine all’Alfredo", this famous dish in the world was invented by Alfredo Di Lelio concerned about the lack of appetite of his wife Ines, who was pregnant with my father Armando (born February 26, 1908).
Alfredo Di Lelio opened his restaurant “Alfredo” in 1914 in Rome and in 1943, during the war, he sold the restaurant to others outside his family.
In 1948 Alfredo Di Lelio decided to reopen with his son Armando his restaurant in Piazza Augusto Imperatore n.30 "Il Vero Alfredo" (“Alfredo di Roma”), whose fame in the world has been strengthened by his nephew Alfredo and that now managed by me, with the famous “gold cutlery” (fork and spoon gold) donated in 1927 by two well-known American actors Mary Pickford and Douglas Fairbanks (in gratitude for the hospitality).
See the website of “Il Vero Alfredo” for “Alfredo’s franchising in the world”.
I must clarify that other restaurants "Alfredo" in Rome do not belong and are out of my brand "Il Vero Alfredo – Alfredo di Roma".
The brand "Il Vero Alfredo – Alfredo di Roma" is present in Mexico with a restaurant in Mexico City and a trattoria in Cozumel on the basis of franchising relationships with the Group Hotel Presidente Intercontinental Mexico.
The restaurant “Il Vero Alfredo” is in the Registry of “Historic Shops of Excellence – section on Historical Activities of Excellence” of the Municipality of Roma Capitale.
Best regards Ines Di Lelio