Chicken Fettuccine Alfredo from Adventures in Chicken

“Text excerpted from ADVENTURES IN CHICKEN © 2017 by Eva Kosmas Flores. Reproduced by permission of Houghton Mifflin Harcourt. All rights reserved. </br></br> "Alfredo is one of the simplest and richest pasta sauces out there; this version brings the flavors of the sauce up a notch by combining pecorino Romano, Parmesan, and Asiago cheese. To create a truly excellent Alfredo sauce it is vital to use quality cheese. Bypass the pre-shredded stuff in a plastic tub that's sitting at room temperature and only purchase chilled cheese that is in a solid block so you can freshly grate it yourself. Trust me, once you've tasted the nutty, creamy flavors of a true unadulterated Alfredo sauce, you'll be very happy you did." - Eva Kosmas Flores, author of Adventures in Chicken”
1hr 30mins

Ingredients Nutrition


  1. Preheat the oven to 350 degrees F.
  2. Rub the chicken with the olive oil, salt, and 1/2 teaspoon of the black pepper. Place on a baking sheet and roast for about 1 hour, until the skin is golden and crisp and the juices run clear. Set aside to cool, then remove the meat from the bones and cut it into roughly 2-inch by 1-inch strips.
  3. Melt the butter with the garlic in a medium saucepan over low heat. Add the creme fraiche, milk, Romano, Parmesan, Asiago, and remaining 3/4 teaspoon black pepper and continue cooking, stirring constantly, until the cheese has melted and the sauce is smooth. Set aside.
  4. Cook the fettuccine noodles according to package directions until al dente. Top with the Alfredo sauce and chicken; garnish with basil leaves, if desired; and serve immediately.
  5. Recipe courtesy of Adventures in Chicken by Eva Kosmas Flores. Get the book here:

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