And here it is, one of my most treasured and well-known recipes (at least to my family and friends). I’ve been making Fettuccine Alfredo in this same manner since I first learned how to make it nearly fifteen years ago.
While pasta dishes tossed with butter and cheese have been around for a long time, the term “Fettuccine Alfredo” is based on the signature dish of Alfredo Di Lelio’s restaurant (aptly named “Alfredo”) which opened in Rome, Italy in 1914. American tourists grew to love the dish and bring it back here to the US; while we Americans often add ingredients like chicken, shrimp, mushrooms, or broccoli to the dish, it’s commonly served without add-ins elsewhere in the world.
You’ll Need: (serves four)
1 pkg Cappello’s gluten/grain-free fettuccine (9 oz)
2 boneless, skinless chicken breasts
1 shallot, minced
6 cloves garlic, minced
3 tbsp butter
1 tsp black pepper
1/2 tsp each sea salt and nutmeg
2 cups cream
6 white mushrooms, sliced
1 cup broccoli, steamed
1 cup Parmesan, Romano, Asiago cheese blend, shredded or shaved
another 1/2 tsp each salt/pepper (for the chicken)
1 tsp olive oil (for the pasta)
For this recipe we used the grain/gluten-free fettuccine from Cappello’s, which had an amazing consistency. There is rice-based fettuccine available, but the consistency is not as good and you have to watch the pasta like a hawk while it cooks to make sure it’s at that perfect doneness (slightly al dente). But in the end, this recipe works just fine with both noodles.
Melt the butter in a skillet on medium heat, then add the shallots. Sauté for about two minutes, until fragrant, and add the garlic and sauté for another minute or two.
Add the cream, pepper, salt, and nutmeg, and reduce the heat to low and allow to gently simmer for 20 minutes. As it simmers, let’s prep the chicken.
Preheat your grill to med/high heat. Take your chicken breasts and filet them in half, so they’re half as thick as before. This gives you more pieces (read: more surfaces to get nice and crispy) and cuts the cooking time down significantly. Season with 1/2 tsp each salt and pepper.
Grill on med/high heat, about four minutes per side, until cooked through.
Remove the pieces from the grill and rest for a few minutes, then slice into pretty little chunks and set aside.
Add the sliced mushrooms to your sauce, and continue to simmer for another 10-15 minutes. As they simmer, let’s get your pasta ready.
Bring a pot of slightly salted water to boil, and drop in your fettuccine. Boil for about a minute, and drain.
Rinse the noodles in cold water, and toss with 1 tsp olive oil to keep from sticking together.
Take out your shredded/shaved hard cheese blend and have it ready for a quick dump into the dish. You can take a picture of it if you’d like. This is a good time to steam your broccoli and set it aside as well (tip: you want it a little on the firm side). If you’re steaming frozen broccoli, gently squeeze the steamed broccoli in a cheese cloth to remove some of the excess water.
Bring the skillet’s heat up to medium. As the sauce begins to bubble, add the pasta and gently mix it all around. Wait a minute for it to start bubbling again, and add the chicken and broccoli, tossing it all together. Add the cheese a few seconds later, and mix it all together, continuing to toss until the cheese is melted.
You can add some more cheese on top after plating your dish if you want to be a little fancy.