Fettuccine Alfredo was invented by Alfredo Di Lelio 1908. It was served in his mother’s restaurant in Rome. It’s fame really spread when Di Lelio opened his own restaurant in central Rome simply called “Alfredo” in 1914.
His original recipe was very simple, pasta tossed in butter and Parmesan cheese. Today if you go to most Roman trattorias or restoranti and ask for Fettuccine Alfredo they will probably have no idea what you’re talking about. The name is mostly used in other countries, mainly in the United States. In Italy it’s simply called “fettuccine al burro”.
There are many versions of this creamy white sauce, you’re almost sure to find it on the menu of many of the Italian style chain restaurants including The Old Spaghetti Factory, Olive Garden, and Macaroni Grill. They make it with shrimp, chicken, and plain with just pasta.
This version is really my son’s recipe. It’s very rich and creamy. We use it as a sauce for Chicken and Shrimp Fettuccine Alfredo and even use it as a pizza sauce. My daughter Jaime loves the sauce over steamed rice.
This recipe is pretty simple but you have to keep stirring it so that the sauce comes out smooth and creamy. Left over sauce keeps well for a week or more in the fridge. Just warm it up and pour over pasta or meats.
3 Cups Heavy Whipping Cream
1 lb. Freshly grated Parmesan Cheese
1 Cup Butter
1/2 – 3/4 Cup Sun dried tomatoes, chopped
1 1/2 lb. Chicken Tenderloins, cut in cubes
1/2 Cup Italian Dressing
1 Package Frozen Broccoli Flowerettes
8 oz. Mushrooms, sliced
2 Tbls. Olive Oil
1 Tbls. Minced Garlic
Place chicken cubes and Italian dressing in a ziplock bag and marinate in the fridge for at least 3 hours.
Then shortly before cooking the chicken make the sauce.[spacer height=”20px” id=”2″]
Melt butter in saucepan over medium heat.
Add heavy whipping cream and allow it to heat up, do not let it boil.
Stir in grated cheese. Keep stirring until all the cheese melts and the sauce is smooth. If the sauce isn’t thick enough add more cheese until you get your desired consistency.
Stir in sun dried tomatoes and turn off heat. Keep sauce warm until ready to serve.
Cook your favorite pasta as directed.
Heat Olive in a frying pan add garlic and saute until it starts to turn brown, then take chicken out of ziplock bag and add to the pan. Discard marinade.
Saute chicken until it turns brown on the outside.
Add sliced mushrooms and saute until mushrooms turn golden brown.
Add broccoli and cook until tender. Remove from heat and serve.
Place pasta in serving dish, top with chicken and sauce. Serve hot with freshly baked garlic bread or homemade Garlic Knots.