There are few dishes as universally beloved as Fettuccine Alfredo. With its rich, creamy sauce, this classic Italian-American dish is one of my favorite comfort meals. It’s so simple to make – skip the jarred sauce and make it yourself!
Fettuccine Alfredo is incredibly versatile, allowing for endless variations and adaptations to suit your preference. Whether you prefer to add grilled chicken, shrimp, or vegetables, or opt for a dairy-free alternative, the possibilities are endless.
The original Fettuccine Alfredo was created in 1914 by Alfredo di Lelio. It was made with butter and parmesan only (no cream!) Eventually, the dish made its way across to the United States, where it was further adapted and refined to suit American palates.
Ingredients you will need:
Fettuccine pasta – Store bought or fresh.
Parmesan – Use freshly grated parmesan for the best results.
Butter – Using unsalted butter here.
Parsley – Not necessary, but my favorite garnish for pasta!
Heavy cream – Creates that rich and creamy texture.
Minced garlic – Fresh or minced garlic from the grocery store.
Chicken breasts – Cutting them into thin cutlets keeps them juicy and will cook fast.
Flour – To dredge the chicken cutlets in.
Egg – The egg will bind the breadcrumbs to the chicken.
Panko breadcrumbs, Italian seasoning, and parmesan cheese – This will make the crispy breading for your chicken.