Chicken Rotini Alfredo

Two bowls of Chicken Rotini Alfredo, topped with parsley

Have you ever wondered where Alfredo sauce got its start? The story is actually surprisingly sweet and romantic.

Historical accounts point to a man named Alfredo di Lelio, who lived in Rome during the early 1900s. When his wife was pregnant with their firstborn, he developed the recipe for fettuccine al triplo burro (fettuccine with extra butter) in a move to find something she could eat to regain her strength. (Moral of the story: if you’re looking for a way to woo your spouse, cooking is always a great start. 😉)

The recipe was a hit with her, and when he opened his restaurant in 1914, his fettuccine recipe became a worldwide sensation.

This rich, creamy sauce pairs beautifully with a number of pasta shapes. Rotini is a perfect match, because of how well the twists and turns hold on to the sauce. Combined with chicken, you get a classic combination the whole family will love!


Chicken Rotini Alfredo

Pasta:

1 lb whole wheat rotini

1/2 gallon water

1 TBSP salt

Sauce:

1 stick butter

1/2 tsp black pepper

1 clove garlic, crushed

2 cups heavy cream

1/2 cup Parmesan

4 Oven-Fried Chicken Tenders, cut into 1 1/2” pieces

In a large stockpot, bring water and salt to a rolling boil. Pour in the rotini, and boil until just al dente. Strain in a colander, but do not rinse.

In a large saucepan, melt the butter over medium heat. Add the pepper and the garlic, and stir and cook until the garlic is fragrant, about 2-3 minutes. Pour in the cream, raise the heat to medium-high, and cook until thickened. Add in the Parmesan, and stir until smooth. Add the hot rotini, and gently toss to evenly coat with the sauce.

Top with the chicken, and serve immediately.

Serves up to 4.

3 thoughts on “Chicken Rotini Alfredo

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