Fettuccini Alfredo

Kent Rollins Fettuccine Alfredo

Howdy everyone! Thank you for stopping by the website to check out our recipe for the hearty and delicious Italian dish – fettuccini alfredo. The fettuccini is one of my favorites because it is thicker than most noodles. The thicker the noodle, the more sauce and flavor will be in each bite.

The Origins of Fettuccini Alfredo

In the early 20th century, an Italian chef named Alfredo Di Lelio was operating a small restaurant in a Roman neighborhood in the heart of Italy. His wife had just given birth to Alfredo Jr., and her health was slow to return after a difficult birth.

Di Lelio strived to prepare a hearty dish that would help her regain her strength. He crafted large noodles and a simple butter cream sauce. Needless to say, she loved the dish. They added it to the menu of the restaurant, and the rest is history.

It was the famous American couple Mary Pickford and Douglas Fairbanks that first sampled the delicious dish, and they brought news of it back to America. It spread across North America and the recipe now graces the menu of just about every Italian restaurant here in the United States.


Start by cooking the fettuccine in salted water as instructed on the package. When the pasta is al dente, save about a half of a cup of the cooking water, then drain. Set aside while we get the chicken and the alfredo sauce ready.

Skillet Seared Chicken

Start by pounding the chicken breast flat with a rolling pin or a mallet. When the chicken breast is pounded flat, it will cook evenly.

Tip: When you pound chicken flat, you break the membrane. This enables the chicken to accept more seasoning and cook faster.

Rub our Original Seasoning and some smoked paprika all over the flattened chicken breast.

In a pre-heated skillet, add Kerrygold butter and olive oil. Once the butter is melted, lay the chicken breast in the skillet. We want to get a little steam effect so the chicken will be nice and tender, so put a good fitting lid on top to trap the heat.

Flip the chicken after about 5 minutes and remove from the chicken from the pan when cooked through.

Alfredo Sauce

We’re going to use the same cast iron skillet to prepare the alfredo sauce. Start by making sure that all of the little browned bits of chicken are scraped out of the pan.

Tip: Never use metal utensils on a cast iron skillet. They will damage your seasoning.

Throw a stick of Kerrygold butter in there. To cowboy this recipe up a little, add about three cloves of minced garlic. Stir frequently so the garlic doesn’t burn. This is where we add the heavy cream. This is going to be so thick and delicious you could just drink this for dinner right here.

Tip: When cooking with dairy, stir constantly to avoid scorching.

Add the grated parmesan. Add it gradually, stirring constantly to allow the cheese to melt without developing clumps. Add the Romano cheese next. If this mixture gets to be too thick, use the reserved pasta water to thin it out a little.

Pour the finished sauce over the noodles and mix well, allowing the flavor to seep into those noodles. Serve with chicken sliced on top. Buon Appetito!

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Kent Rollins Fettuccine Alfredo

Fettucine Alfredo - Cowboy Kent Rollins

Prep Time 5 minutes
Total Time 25 minutes
Servings 8


  • 2 teaspoons salt
  • 1 lb Fettuccine Pasta
  • 2 sticks butter
  • 3 garlic cloves minced
  • ¾ cup heavy cream
  • ½ teaspoon salt
  • ¾ cup shredded Parmesan cheese plus more for sprinkling
  • ¾ cup shredded Romano cheese plus more for sprinkling
  • Coarse ground black pepper for topping optional
  • Smoked paprika for topping optional
  • Chopped parsley for topping optional


  • In a large pot, heat water and salt over high heat until boiling. Add the fettuccine pasta and cook according to the package instructions. Reserve about 1 cup of the pasta water.
  • In a large skillet, melt the butter over medium heat. Stir in the garlic and cook for 1 to 2 minutes. Stir in the heavy cream. Let the cream reduce and cook for 5 to 8 minutes, stirring frequently.
  • Stir in the Parmesan and Romano cheeses until smooth and the cheeses have melted. If the sauce is too thick to pour, stir in some of the reserved pasta water to thin out slightly.
  • Pour the sauce over the fettuccine pasta and toss to coat well. Sprinkle with additional cheeses, pepper, smoked paprika and parsley, if using, and serve immediately.
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