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Chicken Alfredo!
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Chicken Alfredo!

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If you’re looking for the ultimate Comfort dish you’ve got to make this chicken alfredo it comes together in just a few minutes with the simplest of ingredients but it’s a magical Symphony of garlic cream and butter season and cook your chicken in some butter we’re going to make some pasta not forgetting

To Salt the water and then for the sauce butter cream tons of garlic and even more parmesan mix it all up until it’s melty bubbling and thickened season with some more salt and pepper and then we’re going to add our pasta plop it right in Stir It Up once it’s nice and combined

Go ahead and add your chicken and top of some parsley and just like that your creamy dreamy chicken alfredo is ready to enjoy

37 Comments

  10. @user-od6ur7nl5k

    It needs more chicken no ingredients no butter no spaghetti no offense italians no salt and pepper no cheese(i hate cheese)no cream no garlic no oil no frying pans no sausepans more chicken breast

  22. @alf1948roma

    HISTORY OF ALFREDO DI LELIO CREATOR IN 1908 OF “FETTUCCINE ALL’ALFREDO” (“FETTUCCINE ALFREDO”), NOW SERVED BY HIS NEPHEW INES DI LELIO, AT THE RESTAURANT “IL VERO ALFREDO” – “ALFREDO DI ROMA”  IN ROME, PIAZZA AUGUSTO IMPERATORE 30

    With reference to your article I have the pleasure to tell you the history of my grandfather, who is the creator of “Fettuccine all’Alfredo” (“Fettuccine Alfredo”) in 1908 in the “trattoria” run by his mother Angelina in Rome, Piazza Rosa (Piazza disappeared in 1910 following the construction of the Galleria Colonna / Sordi). This “trattoria” of Piazza Rosa has become the “birthplace of fettuccine all’Alfredo”.
    More specifically, as is well known to many people who love the “fettuccine all’Alfredo", this famous dish in the world was invented by Alfredo Di Lelio concerned about the lack of appetite of his wife Ines, who was pregnant with my father Armando (born February 26, 1908).
    Alfredo Di Lelio opened his restaurant “Alfredo” in 1914 in Rome and in 1943, during the war, he sold the restaurant to others outside his family.
    In 1948 Alfredo Di Lelio decided to reopen with his son Armando his restaurant in Piazza Augusto Imperatore n.30 "Il Vero Alfredo" (“Alfredo di Roma”),  whose fame in the world has been strengthened by his nephew Alfredo and that now managed by me, with the famous “gold cutlery” (fork and spoon gold) donated in 1927 by two well-known American actors Mary Pickford and Douglas Fairbanks  (in gratitude for the hospitality).
    See the website of “Il Vero Alfredo” for “Alfredo’s franchising in the world”.

    I must clarify that other restaurants "Alfredo" in Rome do not belong and are out of my brand "Il Vero Alfredo – Alfredo di Roma".
    The brand "Il Vero Alfredo – Alfredo di Roma" is present in Mexico with a restaurant in Mexico City and a trattoria in Cozumel on the basis of franchising relationships with the Group Hotel Presidente Intercontinental Mexico.
    The restaurant “Il Vero Alfredo” is in the Registry of “Historic Shops of Excellence – section on Historical Activities of Excellence” of the Municipality of Roma Capitale.
    Best regards Ines Di Lelio

  26. @Sprinkl3s

    I’m personally don’t make Alfredo with cream, just Parmesan, butter and pasta water, I’ve never found it lacking in creaminess or flavour, may I ask why the addition of cream? It’s not how it’s normally made and just seems to be a bit decadent for no real reason.

  27. @Telle875

    Why do every time I watch you cook, I feel like going and getting stuff I don’t currently have and eating food I don’t currently need! But wow, you make stuff look sooo good and so easy! Very thankful.

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