Chicken Alfredo Recipe is Fettuccine Alfredo made with chicken and homemade noodles in a thick sauce of Parmesan and Romano cheese, heavy cream, butter, garlic and finely chopped parsley.
The original recipe was developed by Alfredo di Lelis who owned an Italian Restaurant in Rome circa 1920.
He created it
for his wife who had given birth to their first son, to help her appetite improve.
It was a hit immediately in his restaurant and has remained popular to this day.
His original recipe contained only Fettuccine noodles with lots
of butter and Parmesan Cheese.
Today, the standard procedure for making it is to add heavy cream and other various cheeses such as Ricotta, Romano or Cream Cheese.
Some recipes include garlic and chicken or shrimp.
The secret of success with this recipe is the perfect sauce... not too dry and not too soupy.
Wash and cut up chicken (if it hasn't already been done).
Add to a large saucepan.
Add vegetables and salt.
Cover with enough water to cover chicken and cook on medium heat until chicken is tender and starts to pull away from the bone.
Remove from heat and set aside to cool.
When cool enough to handle, remove skin and bones.
Cut chicken into serving size pieces.
Strain broth in a coarse sieve if you don't want the larger pieces of cooked vegetables in your recipe.
Remember though, they contain healthy nutrients.
Place 3 quarts of broth from the cooked chicken into a large sauce pot.
Bring the broth to a rolling boil and add Fettuccine Noodles, a few at a time, stirring after each addition until they are all in the pot.
method helps prevent them from sticking together, whether they are
store-bought or homemade noodles.
Lower the heat and gently simmer until the noodles are cooked as tender as you prefer.
Takes about 12-20 minutes.
Check noodles every few minutes to see if they need stirring or more liquid added to prevent them from sticking.
Add only as much liquid as they need
because you want the remaining liquid concentrated as much as possible, to retain full flavor.
In a large saucepan or skillet, melt butter on low heat.
Slowly stir in cream.
Stir in grated cheeses, minced garlic, and chopped parsley.
Stir constantly until all cheeses have melted, mixture has thickened, and is piping hot.
Lift cooked Fettuccine from broth in pot with tongs and place in the sauce.
Stir it all around until the noodles are thoroughly covered.
Fold in chicken pieces.