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How to make Chicken Fettuccine Alfredo – The Wolfe Pit

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Print the full recipe – http://wolfepit.blogspot.com/2014/01/chicken-fettuccine-alfredo.html
The Wolfe Pit makes a delicious, thick and rich Chicken Fettuccine Alfredo without the cream!
Royalty Free Music courtesy of Incompetech – Kevin McLeod
Song – http://incompetech.com/music/royalty-free/?keywords=airport
License – http://creativecommons.org/licenses/by/3.0/
Video Rating: 4 / 5

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25 responses to “How to make Chicken Fettuccine Alfredo – The Wolfe Pit”

  1. Moni Alqasemi

    thank you so much , i’m gonna do it tomorrow Inshallah 

  2. TheWolfePit

    +BeeRich33 Thank you Rich! Sometimes it goes over!! LOL!

  3. LadyJessica41160

    Can’t believe I missed this one! Pinned it and now following you on
    Pinterest! Can’t wait to make this! Anything with noodles or fettuccine!!

  4. Katrina M. Nixon

    Thank you for the video. I pinned this to my Pinterest recipes board.

  5. TheWolfePit
  6. RocMegamanX

    Now, does the cheese need to be authentic Italian Parmesan(aka
    Parmagiano-Reggiano) cheese? Or do you just mean Parmesan?

  7. Chevy Brown

    I don’t think I will ever buy jarred Alfredo again!!!

  8. romance698

    I have made Alfredo sauce many times and I only use the butter, Parmesan
    cheese and evaporated milk instead of cream. It comes out delicious. 

  9. laqu3rlov3r

    the recipe on your blog, serves how many?

  10. Mayra Caldera

    Can you tell me whats the name of all the salts? ☺

  11. Kelly Carpenter

    Yeah you don’t need to use heavy cream. You can just use milk if you want
    to. Looks yummy!

  12. Melly Mels

    YUMMMMM!!!

  13. Crouton Crackerjacks

    Who needs cream when you start with a whole stick a buttah? 😉 I’ve been
    making my alfredo using cream cheese to thicken it but I know not everyone
    has that either. 

  14. Ines Di Lelio

    HISTORY OF ALFREDO DI LELIO CREATOR IN 1908 OF “FETTUCCINE ALL’ALFREDO”,
    NOW SERVED BY HIS NEPHEW INES DI LELIO, AT THE RESTAURANT “IL VERO ALFREDO”
    – “ALFREDO DI ROMA” IN ROME, PIAZZA AUGUSTO IMPERATORE 30

    With reference of your article I have the pleasure to tell you the history
    of my grandfather Alfredo Di Lelio, who is the creator of “fettuccine
    all’Alfredo” in 1908 in restaurant run by his mother Angelina in Rome,
    Piazza Rosa (Piazza disappeared in 1910 following the construction of the
    Galleria Colonna / Sordi).
    Alfredo di Lelio opened the restaurant “Alfredo” in 1914 in Rome, after
    leaving the restaurant of his mother Angelina.
    In 1943, during the war, Di Lelio sold the restaurant to others outside his
    family.
    In 1950 Alfredo Di Lelio decided to reopen with his son Armando his
    restaurant in Piazza Augusto Imperatore n.30 “Il Vero Alfredo” (“Alfredo di
    Roma”), whose fame in the world has been strengthened by his nephew
    Alfredo and that now managed by his nephew Ines, with the famous “gold
    cutlery” (fork and spoon gold) donated in 1927 by two well-known American
    actors Mary Pickford and Douglas Fairbanks (in gratitude for the
    hospitality).
    See also the website of “Il Vero Alfredo”.
    I must clarify that other restaurants “Alfredo” in Rome do not belong to
    the family tradition of “Il Vero Alfredo – Alfredo di Roma” in Rome.
    I inform you that the restaurant “Il Vero Alfredo –Alfredo di Roma” is in
    the registry of “Historic Shops of Excellence” of the City of Rome Capitale.
    Best regards Ines Di Lelio

  15. T-ROY COOKS

    That is one fine looking plate Larry! You sauce turned out just right
    buddy. How about you send me some of that goodness? You’ve done gone and
    made me hungry!

  16. K- Ray

    Mighty fine and delicious enough said. YUMMO!!!

  17. Juanelo1946

    Larry, this is pure genius! I couldn’t imagine how you would thicken the
    sauce without cream, but you showed that making a roux is just the ticket!
    I’m sure the parmesan added to the thickening too. Man, how I long to twirl
    a fork in that heap of creamy pasta goodness! Great job!

  18. Southern Coastal Cooking ™

    great idea, with that roux and milk not heavy cream your sauce would also
    be alot better for leftovers because it will not separate as easy 

  19. michael landry

    Excellent Larry! 

  20. Rivet Gardener

    Larry I love Alfredo anything and you sure demonstrated another beautiful
    way to make the chicken one…bravo! What a grand idea, and does justice to
    a wonderful dish. Now you got me hungry and craving! Thanks for sharing
    your cooking with us.

  21. TONY MAYER

    Wow looks fantastic I can’t wait to try it. 

  22. Smokin’ Low Carb

    We don’t need no stinking cream! Man, that looked good, Larry.

    ~Sam

  23. TheLisalpn

    looks great I think I can do this instead of buying alfredo sauce and I
    rarely keep cream in the house…gonna try it..

  24. DWilhoite Ky Guns & Fun!

    Great looking dish for sure! one of my all time favorites!
    Peace, David

  25. BeeRich33

    I am always amazed how you manage to fill your pan. Nicely done. 

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