This simple chicken Alfredo recipe is the perfect follow on from my recent fresh egg pasta recipe and tutorial. If you have just made a batch of homemade pasta this is a brilliant way to use it and the silky chicken Alfredo sauce clings beautifully to fettuccine or tagliatelle. The chicken is cooked until golden then sliced and served over fresh pasta with a buttery garlic rich sauce made with double cream and a touch of nutmeg. It is easy, comforting and full of flavour and ideal if you want the best chicken Alfredo recipe ever without making things complicated. Whether you are completely new to pasta dishes or want a reliable chicken Alfredo pasta recipe that always works this chicken Alfredo recipe gives you a lovely bowl of comfort food that feels both simple and indulgent.

Of course the story about how chicken Alfredo came about is quite interesting.  The dish as we know it today is really an American evolution of a much simpler Italian dish. The original Alfredo was created in Rome in the early twentieth century by Alfredo di Lelio who tossed fresh pasta with butter and parmesan until it turned silky and rich. It was meant to be a gentle dish for his wife who had lost her appetite after giving birth. When Hollywood actors began visiting Rome they tried the pasta and took the idea back to the United States where it grew into the cream based chicken Alfredo sauce many of us enjoy now. The version we make today is far more indulgent than the Roman original but it still keeps that spirit of comfort and simplicity that made people fall in love with it in the first place.