Alfredo linguini

Our easy chicken alfredo pasta recipe is rich, creamy and the perfect antidote to hunger alfredo linguini. You’re just two steps away from cheesy pasta perfection. Heat the olive oil in a non-stick frying pan over a medium high heat.

Add the chicken thighs and fry for around 10 mins, turning half way, until they are golden brown and cooked through. Set aside to cool a little, then use two forks to shred. Bring a pan of salted water to the boil and add the pasta, cook for 1 minute less that package instructions. Whilst the pasta is cooking, add the butter to the frying pan over a medium heat, scraping the bottom a little to get any of the browned bits.

Tip in the cream along with the nutmeg and bring to a simmer. Add the chicken back to the pan. Once the pasta is cooked, use tongs to transfer the pasta straight from the water into the frying pan with the cream mixture. Sprinkle most of the parmesan over and use the tongs to toss it all together, adding a splash of the pasta water if it looks a little stiff. Season well, then tip into bowls. Top with the remaining parmesan, a scattering of parsley, and black pepper. This website is published by Immediate Media Company Limited under licence from BBC Studios Distribution.

On this Wikipedia the language links are at the top of the page across from the article title. The Only Original Alfredo Sauce with Butter and Parmesano-Reggiano Cheese. The dish became widespread and eventually spread to the United States, where it remains popular. The recipe has changed, and its commercialized version—with heavy cream and other ingredients—is now ubiquitous. Modern fettuccine Alfredo was invented by Alfredo Di Lelio in Rome. According to family accounts, in 1892 Alfredo Di Lelio began to work in a restaurant that was located in piazza Rosa and run by his mother Angelina. The fame of Alfredo’s fettuccine spread, first in Rome and then to other countries.