Homemade Chicken Fettuccine Alfredo: A Classic Italian Delight

Fettuccine alfredo is one of the most popular Italian pasta dishes either made at home or ordered at your favorite Italian restuarant. Originally made with just pasta, cheese and butter, the dish was named after Alfredo Di Lelio, who is credited with inventing it at his own restaurant in the 20th century where Di Lelio's elaborate tableside service became an integral part of the dish. Fettuccine alfredo eventually spread to the United States, where the recipe slightly changed and became the version that we are familiar with today. Fettuccine alfredo can be served alone, with shrimp or chicken just as this delicious recipe is made with.

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Ingredients:

• 1 lb. of cooked fettuccine pasta
• 3 chicken breasts, chopped into chunks
• 6 tablespoons of butter
• 1 tablespoon of olive oil
• 1 tablespoon of garlic, minced
• 1/2 cup of parmesan cheese, shredded
• 1 cup of Romano cheese, shredded
• 2 1/2 tablespoons of all-purpose flour
• 2 cups of heavy whipping cream
• 1 cup of milk
• Black pepper, to taste
• Garlic powder, to taste
• Salt, to taste

Photo byreciperebel.com

Directions:

• In a large skillet, heat the oil on medium heat and add the chicken breast, season with salt, black pepper and garlic powder then cook until the chicken is no longer pink.
• Remove chicken from heat and set aside.
• Heat butter up in the skillet until it has completely melted.
• Add the garlic and saute approximately 2-3 minutes.
• Add in the flour and whisk until completely blended.
• Add in the whipping cream and milk, whisking together.
• Add the Romano and parmesan cheeses and stir until cheeses are completely melted. (note: the sauce will thicken quickly)
• Add in the cooked chicken, then toss the alfredo sauce with cooked fettuccine pasta.
• Serve immediately and enjoy!