Fettuccine Alfredo in a vip version. Not just butter and Parmesan, the extra ingredient that makes them even better


Fettuccine Alfredo with chicken is a popular success dish in the United States, where it is closely linked to Italian cuisine, almost like a traditional Italian-American dish! In reality it is an unknown recipe in Italy, where the fettuccine Alfredo consisted of egg pasta creamed with creamy butter and plenty of parmesan, creating a smooth and tasty cream on the pasta: simple “fettuccine with butter and parmesan”.

In the United States there is no Italian restaurant that does not serve the famous fettuccine Alfredo, which however will not be prepared following the original recipe: the version that has spread overseas, in fact, involves the use of cream instead of butter and the addition of seasoned chicken breast. A simple and tasty dish, which everyone will like, to try!

Fettuccine Alfredo with chicken

Ingredients for 4 servings

  • 250 grams of egg fettuccine,
    purchased or homemade with
  • 200 g of flour 00
  • 3 medium eggs
  • 250 g of chicken breast
  • 50 g of butter
  • 250 g of fresh or cooking cream
  • 150 g Parmesan, grated
  • a pinch of grated nutmeg
  • salt and pepper

Method

Make fresh egg pasta: using an electric extrusion machine for pasta, mix flour and eggs, and form the fettuccine with the appropriate die.

Cut the chicken into strips, brown them in a large pan with half the butter, salt and pepper, and cook well;
add the cream, salt, pepper, nutmeg, and let it all flavor, mixing well.

Meanwhile, cook the pasta for a few minutes in plenty of salted water, and drain it al dente in the pan with the sauce;
sauté it, stirring with the remaining butter and Parmesan cheese.

The fettuccine Alfredo with chicken are ready to taste, hot and creamy.

navigate_before

navigate_next

recipes from the blog Chaos & Cuisine