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.
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.
