Chicken Alfredo Story

Chicken Alfredo is a dish that originated in Rome, Italy in the early 20th century. The dish was created by a chef named Alfredo di Lelio, who first served it at his restaurant, Alfredo all'Augusteo. The dish quickly became a popular choice among diners and was soon being served at restaurants all across Italy.

In the 1950s, the dish made its way to the United States, where it was adapted to suit American tastes. Today, Chicken Alfredo is a staple of Italian-American cuisine and can be found on menus at Italian restaurants all across the country. Despite its origins and many variations, the basic ingredients of pasta, cream, butter, and parmesan cheese remain a timeless combination that never fails to satisfy.

Ingredients:

• 1 lb boneless, skinless chicken breast
• 1 lb fettuccine pasta
• 4 tbsp butter
• 3 cloves garlic, minced
• 2 cups heavy cream
• 1 cup grated parmesan cheese
• Salt and pepper, to taste
• Fresh parsley, for garnish (optional)

Instructions:

1. Cook pasta according to package instructions until al dente. Drain and set aside.
2. Meanwhile, heat a large skillet over medium heat. Add chicken and cook until browned and cooked through, about 5-7 minutes per side.
3. Remove chicken from skillet and set aside. In the same skillet, add butter and garlic. Cook until fragrant, about 1 minute.
4. Stir in heavy cream and bring to a simmer. Cook for 2-3 minutes or until slightly thickened.
5. Stir in parmesan cheese until melted and fully combined.
6. Add cooked pasta and chicken to the skillet and toss until evenly coated with sauce.
7. Season with salt and pepper to taste.
8. Garnish with fresh parsley, if desired, and serve hot.

Enjoy your delicious Chicken Alfredo!