Chicken Alfredo Pasta
One of my grandkids’ favorite meals is “Chicken Alfredo,” a
pasta dish that has evolved far from its origins. As a style, “alfredo” is an
elastic, and much-abused, term in Italian-American cooking. And I am as happily
guilty as anyone, making Pasta Alfredo with highlights as varied as lemon zest,
sun-dried tomatoes, peas, asparagus or even smoked salmon.
The original dish, a combination of fresh egg pasta, butter
and cheese, dates to 1914, when ALFREDO di Lelio served what he called
“Fettuccine ALFREDO” at his restaurant in Rome, “ALFREDO alla Scrofa.”
Obviously he liked his name.
Cream, not part of the original, is now typical in the dish.
Many chefs cook heavy cream down to make the sauce even richer. I use part
half-and-half for a lighter version.
The recipe serves six. With both chicken and cream, the
classic pairing wine would be a chardonnay.
2 cups 1/4-inch-cubed roasted chicken (can use freshly
herb-roasted chicken breast)
1 large clove garlic, minced
2 tablespoons butter
1/2 cup white wine
1 cup (1/2 pint) half-and-half cream
1/2 cup heavy cream
1/2 teaspoon salt
1/8 teaspoon black pepper
1/8 teaspoon grated nutmeg
3/4 pound fettucini, or a short pasta like penne rigate
6 tablespoons grated Romano or Parmesan cheese, plus more for serving
Boil four quarts of water in large pot. Add 1 teaspoon of
salt. Keep hot. Prepare meat and other ingredients before cooking pasta. Have a
large serving bowl ready for mixing the past and sauce as well as serving it.
In medium-sized pan over gentle heat, fry garlic in butter
until softened but not browned. Add wine, half-and-half, cream, salt, pepper,
and nutmeg. Bring to simmer (not a boil), and simmer 4 minutes. Add chicken and
heat just until it’s are hot. Remove from stove. Taste and add salt, if needed.
Meanwhile raise heat under pasta water. When it boils
rapidly, add pasta and stir well for half a minute so it does not stick
together. Boil, stirring occasionally, until pasta is just tender when you bite
a piece. Drain in colander but do not shake out water. Transfer to large
serving bowl.
