Chicken fettuccine alfredo was one of the entrees Umbria Gourmet Pizzeria named on its homepage. It is one of the most-ordered pasta dishes in American Italian restaurants, and its history is more interesting than most people expect.
A Roman original
Fettuccine alfredo is credited to Alfredo di Lelio, a restaurateur in Rome, in the early 20th century. His version was a richer take on the Italian home dish fettuccine al burro: fresh egg pasta tossed with generous butter and finely grated Parmigiano-Reggiano until the two emulsified into a glossy sauce. There was no cream and no chicken.
The dish became famous in the United States in the 1920s after visiting Hollywood stars Mary Pickford and Douglas Fairbanks praised it. American kitchens later added heavy cream, which makes the sauce more stable and easier to hold, and eventually chicken, broccoli and shrimp.
Roman vs. American alfredo
| Roman original | American pizzeria style | |
|---|---|---|
| Sauce | Butter and Parmigiano, emulsified with pasta water | Butter, cream, parmesan, often garlic |
| Protein | None | Grilled chicken, shrimp |
| Texture | Silky and light | Thick and creamy |
Pizzeria-style chicken fettuccine alfredo (serves 4)
Ingredients
- 1 lb fettuccine
- 2 boneless chicken breasts, seasoned with salt, pepper and Italian herbs
- 4 tbsp butter and 2 cloves garlic, minced
- 1½ cups heavy cream
- 1½ cups finely grated parmesan
- Salt, black pepper, a pinch of nutmeg and chopped parsley
Method
- Sear the chicken in a hot pan until it reaches 165°F inside, then rest it and slice.
- Cook the fettuccine in well-salted water until just al dente. Save a cup of pasta water.
- Melt the butter over medium-low heat, soften the garlic, then add the cream and simmer gently for 3–4 minutes.
- Off the heat, whisk in the parmesan a handful at a time.
- Toss in the pasta, loosening with pasta water until glossy. Season, top with chicken and parsley, and serve immediately.
Tips for a sauce that doesn’t break
- Use real, finely grated parmesan; pre-shredded cheese contains anti-caking agents that turn grainy.
- Never boil the sauce after adding cheese.
- Pasta water is your fix for sauce that is too thick or starting to separate.
Leftovers
Cream sauces tighten in the fridge. Reheat gently with a splash of milk or water. The details are in our reheating guide. The same flavors also work on pizza: try chicken, spinach and garlic on a white base from our topping combinations list.
Frequently asked questions
Is fettuccine alfredo actually Italian?
Yes. It originated in Rome with Alfredo di Lelio, though the creamy chicken version is an American adaptation.
Why is my alfredo sauce grainy?
Usually from pre-shredded cheese or from overheating after the cheese is added. Use freshly grated parmesan and keep the heat low.
What goes well with chicken alfredo?
Garlic bread, a green or Caesar salad, and roasted broccoli.
This guide is published by the team preserving the Umbria Gourmet Pizzeria website. Umbria Gourmet Pizzeria at 521 W 98th St, Bloomington, MN has permanently closed; this page offers general food information and is not an offer to order.
