Chicken Alfredo requires a classic Alfredo sauce made with 1 pound of fettuccine pasta, 1 one pound of grated parmagiano reggiano cheese, 1 pound of whole unsalted butter and fresh-cracked black pepper. To enhance flavor and texture, cooks have the option of adding splashes of cream and white wine.
Classical Alfredo sauce is rich and heavy. When choosing a style of chicken to sauce, think about flavors to marry with the sauce. Prepared roasted or sautéd chicken, skin on, or even boiled chicken are acceptable, depending on the intention for the dish. Further using prepared chicken decreases prep and cooking time. In addition, the flavor of the caramelized skin stands out from the sauce.
Make sure that the fettuccine is cooked and coated lightly with olive oil before beginning the sauce. Alfredo sauce breaks easily, so be sure to melt the butter over very low heat. Add the cheese a little at a time, stirring constantly so that the sauce stays incorporated. Should the sauce break, remove from the heat and keep stirring until it’s smooth again.
For added flavor, add a stir of cream and/or white wine after all of the cheese is melted. To plate, use generous portions of pasta and chicken, then sauce immediately and garnish with cracked pepper. Serve immediately as the cheese hardens again as it cools