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1980s-present - American Italian restaurants and casual-dining chains adapting Alfredo with cream and grilled chicken
Fettuccine tossed in a rich American Alfredo sauce of cream, butter, garlic, and Parmesan, topped with sliced chicken.
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Difficulty
Easy
Prep time
15 minutes
Cook time
25 minutes
Total time
40 minutes
Servings
4 servings
Region
United States casual Italian American restaurants and home kitchens
Era introduced
1980s-present
Introduced by
American Italian restaurants and casual-dining chains adapting Alfredo with cream and grilled chicken
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Chicken Alfredo is best understood as an American restaurant adaptation, not the original Roman fettuccine Alfredo. Alfredo di Lelio made a butter-and-Parmesan pasta in Rome; the U.S. version grew richer with cream, garlic, and eventually grilled chicken, becoming a casual-dining staple. This recipe leans into that American form while naming the Roman source clearly.
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