Best chicken alfredo in Senoia, GA

Served at Revolution, on the pasta menu.

Chicken Alfredo

$18.00

Springer Mountain Chicken. House Alfredo. Fresh Fettuccine.

See the full dish page

Where this dish comes from

Chicken Alfredo is the most ordered pasta dish in America by a comfortable margin. The combination of grilled chicken, creamy parmesan sauce, and fettuccine has near-universal appeal: rich without being aggressive, familiar without being boring. At The Draft Room the Alfredo sauce is our house Alfredo Base -- butter, heavy cream, parmesan, and a restrained amount of garlic -- tossed with fettuccine and topped with sliced grilled chicken. Fresh parsley, cracked black pepper, and extra parmesan at the table.

Make chicken alfredo at home

We would rather you came in — but if you want to cook it, here is how it is actually made.

FOR THE ALFREDO

1 lb fettuccine | 1 cup pasta water (reserved before draining) | 4 tbsp cold unsalted butter | 1 cup Parmesan, finely grated | Salt and white pepper | 1 grilled chicken breast, sliced

Cook pasta in heavily salted water. Reserve 1 cup pasta water. Drain.

FOR THE SAUCE

In the warm pasta pot: butter, Parmesan, and pasta water. Toss with hot fettuccine until emulsified and glossy. No cream.

FOR SERVICE

Sliced grilled chicken on top | Parmesan | Cracked black pepper | Parsley

Wide pasta bowl. Sliced chicken arranged over the fettuccine. Parmesan, cracked pepper, parsley.

Cheffy’s note

Reserve a cup of pasta water before draining and add it to the Alfredo sauce as it tightens — the starchy pasta water emulsifies with the Parmesan and butter to prevent the sauce from clumping.