Chicken Alfredo

The Alfredo is an easy and indulgent sauce to make, and adding chicken to your pasta gives it that much needed protein. To make a Chicken Alfredo, one needs oil, chicken, salt, pepper, milk, chicken broth, garlic, fettuccine, cream, parmesan, and parsley for garnish. It’s a great one pot dish and delightfully easy to make.

The fettuccine all’Alfredo was created in 1914 by Alfredo Di Lelio, who had a restaurant in Rome. His wife, after giving birth to their son, was left without an appetite. He tried feeding her a range of dishes but what finally worked was making fresh fettuccine and swirling it in a pan with parmesan and butter. His wife’s appetite returned. And Alfredo knew he was on to something. In 1920, Hollywood actors Douglas Fairbanks and Mary Pickford were honeymooning in Italy, and came across the dish at Alfredo’s restaurant, instantly falling in love with it. Years later, they returned with a gold-plated spoon and fork set inscribed “To Alfredo the King of the noodles, July 1927.” The international press caught wind of this and the recipe soon travelled all over the globe.

It’s to this simple dish that several additions and alterations can be made, and one is just by adding chicken, to make the vastly popular Chicken Alfredo.