Best seafood alfredo in Senoia, GA

Served at Revolution, on the pasta menu.

Seafood Alfredo

$24.00

Lobster. Crab. Jumbo Shrimp. Alfredo. Fresh Fettuccine.

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Where this dish comes from

Chicken Alfredo is a distinctly American invention — the pairing of fettuccine Alfredo with sautéed chicken breast became a fixture of Italian-American restaurants in the 1970s and 1980s, as the dish spread west from its New York and New Jersey roots. In Rome, where Alfredo originated, the idea of adding protein to the dish would be considered excessive — the pasta is the dish. In America, the chicken breast became the vehicle for making Alfredo into a complete entrée, and the combination became one of the best-selling pasta dishes in the country.

Make seafood 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 Base

500ml heavy cream
120g unsalted butter
200g Parmigiano-Reggiano DOP 24-month, finely grated
5g kosher salt
2g white pepper

Combine cream and butter over medium heat. Reduce by one-third, about 15 minutes.
Remove from heat. Whisk in Parmigiano in three additions until smooth.
Season with salt and white pepper. Hold warm.

For the Fresh Pasta

300g 00 flour
100g semolina flour
4 large egg yolks
2 whole large eggs
1 tsp extra virgin olive oil
Pinch of kosher salt

Combine flours, make a well, add eggs. Knead 8-10 minutes. Rest 30 minutes.
Roll to setting 5 or 6. Cut fettuccine-width. Dust and use immediately.

To Assemble

Fresh fettuccine (from above)
1 chicken breast per portion (170g), pounded to even thickness
Alfredo Base (from above)
Unsalted butter, for searing
Parmigiano-Reggiano DOP, for shaving
Flat-leaf parsley, chopped
Freshly cracked black pepper

Season chicken breast. Pound to even thickness.
Sear in butter over medium-high, 3-4 minutes per side until golden and cooked through. Rest 2 minutes. Slice on the bias.
Cook fettuccine 2-3 minutes. Reserve pasta water.
Heat Alfredo Base. Add pasta water. Whisk to emulsify.
Toss pasta in sauce 45 seconds.
Plate. Fan sliced chicken across the top. Shave Parmigiano over everything.
Finish with parsley and cracked pepper. Serve immediately.

Cheffy’s note

The chicken is where most people cut corners and it shows. You need a proper sear — not a pale steam in a wet pan. Dry the breast, get the pan screaming hot, and don't touch it. The Maillard crust on the chicken is what gives the finished dish its contrast: the cream sauce is lush and soft, the chicken skin is golden and textural. If you skip the sear, you're just eating steamed chicken in cream sauce.