This recipe is for creamy linguine Alfredo with chicken, a dish inspired by Fettuccine Alfredo.
Originated in Rome, Italy, chef Alfredo di Lelio invented this dish with “something salty” in mind to encourage his wife Ines to eat after giving birth to their first child.
The original recipe mainly consisted of fettuccine, butter, Parmesan cheese and spices. Di Leilo brought the dish to his restaurants in the early to mid-20th century, first at Piazza Rosa, then at Alfredo alla Scrofa.
Fettuccine Alfredo was originally prepared tableside in front of his guests as a ceremony. Yes, even with violin music as the soundtrack to the demonstration. Di Leilo was even invited all over the world to “perform” the dish at various restaurants worldwide.
The fame of Fettuccine Alfredo spread not only in Rome but also to the United States and other countries.
Modern Fettuccine Alfredo Today, Fettuccine Alfredo is considered home cooking by Italian chefs. The only two places that you could find authentic fettuccine alfredo are at the competing Alfredo restaurants, where the dish is still prepared and plated tableside.
In other countries, the recipe has evolved and includes other ingredients as well. American chain restaurant Olive Garden even has its own Fettuccine Alfredo versions in seafood alfredo or chicken alfredo.
You can even buy bottled Alfredo sauce in most grocery stores. But for this Linguine Alfredo with Chicken recipe, we’ll do it from scratch.
Are you ready?
Easy-to-do Creamy Linguine Alfredo with Chicken Let’s Begin with the Chicken
Season the chicken breasts with salt and pepper on each side. Make sure you spread evenly.