Pasta

Chicken Alfredo

$18.00
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Springer Mountain Chicken. House Alfredo. Fresh Fettuccine.

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.

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.

Make it at Home

Chicken Alfredo, the way we make it

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FOR THE ALFREDO

Ingredients
  • 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
Instructions
  1. 1

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

FOR THE SAUCE

Instructions
  1. 1

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

FOR SERVICE

Ingredients
  • Sliced grilled chicken on top | Parmesan | Cracked black pepper | Parsley
Instructions
  1. 1

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

Revolution · Senoia, GA
Revolution189 Senoia Oaks Way, Senoia, GA, 30276, Senoia, GA6785523919
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