Plate of chicken fettuccine alfredo

Classic Chicken Fettuccine Alfredo

Chicken Alfredo is a staple of Italian restaurant menus. Our classic take is just the right amount of creaminess mixed with a unique fresh pop from the lemon and nutmeg. There is also little clean up because we cook the chicken and sauce in the same pan.

20 Minutes | Serves 4-6

Fun Fact

From Roman to American cuisine — the history of Fettuccine Alfredo.  Alfredo sauces seem to vary widely in both style and quality depending on the restaurant, jarred sauce, or recipe.  The original Alfredo dish was an extra-buttery version of an Italian dish — Fettuccine al Burro.  Created in Rome around 1914 by chef Alfredo di Lelio and served at his restaurant Il Vero Alfredo.  Since American butter and parmesan cheese lack the richness of their Italian counterparts, cream was added to save the sauce.

Ingredients for Fettuccine Alfredo

1 pkg Dagostino Fettuccine

4 skinless, boneless, chicken breast

Dried rosemary

1 1/4 cup Heavy cream

6 chopped garlic cloves

1/4 cup lemon juice

6 tbl unsalted butter

1 cup grated Parmesan

1 tsp Lemon zest

Pinch of grated Nutmeg

Salt and pepper

Dagostino Olive oil

Optional: chopped mushrooms

Directions for Fettuccine Alfredo

  1. Bring a large pot of water to a boil and  salt well — like the sea, add the Dagostino Fettuccine Noodles, and cook for 7 minutes to al dente and drain.  

  2. Meanwhile, season chicken with dried rosemary, salt and pepper.  Heat 1 tablespoon of olive oil in a heavy large skillet or dutch oven over high heat.  Add chicken and cook just until brown, about 4 minutes per side or until temperature reads 165°F.  Transfer chicken to a covered plate. 

  3. While the chicken cools, heat 1 tablespoon of olive oil in the same skillet over medium-high heat, then add mushrooms and garlic and sauté until the mushrooms are tender and the juices evaporate, about 5 minutes. 

  4. Stir in heavy cream and lemon juice.  Add butter, once it melts remove from heat. 

  5. Add pasta and toss. Season the sauce to taste with salt and pepper, then stir in lemon zest, nutmeg, and parmesan.  Serve chicken on top of the pasta. 

Buon Appetito!  Enjoy your Classic Chicken Fettuccine Alfredo!

Dagostino Pasta Fettuccine Loops

About Dagostino Handmade Pasta

From Lemons to Premium Pasta

Our story started with lemon farmers in Sicily. In the early 19th century lemons would go on long voyages from Sicily to New Orleans, usually taking around 100 days. These Sicilians would create settlements in New Orleans and with them came pasta.

The Fresina Family, our founders, were some of these original lemon farmers and started creating handmade pasta in New Orleans in 1926. Since then, the D’Agostino and Hayward families have continued their tradition of creating premium handmade pasta using pure semolina flour and water then cutting the pasta through bronze dies and air-drying in wooden cellars.

Our pasta is still made the old-fashioned way, in our pasta factory, using the “delicate” method developed centuries ago. Small quantities of pasta are extruded through bronze, carefully looped over wooden rods, straightened, and then air-dried in wooden cellars. Celebrated for its delicate texture and classic flavor, our pasta is handmade, all-natural, and preservative free, producing the best tasting pasta available on the market today.

Our sauces are some of the most authentic sauces available outside of Italy. The sauces are handmade in small batches with a unique blend of fresh herbs and spices. Made without preservatives, each batch is carefully examined by our chefs and food scientists to ensure our sauces are the best tasting on the market.

You will experience our time honored family treasure in every meal.