Is there anything more comforting than a creamy, rich plate of Chicken Fettuccine Alfredo? This exemplary dish isn’t simply a ...

Sometimes supper just needs to be creamy and comforting, and that's exactly what you get with this Zucchini & Chicken Alfredo ...

High-protein fettuccine Alfredo recipe This easy 25-minute recipe comes from Fi t Foodie Finds and packs in 14 grams of protein per serving thanks to a creamy and light cottage cheese Alfredo sauce.

Fettuccine Alfredo is so popular at Olive Garden, that the chain offers five “Amazing Alfredo” offerings on the menu. Diners ...

Fettuccine Alfredo — or fettuccine alla Alfredo — is a Roman classic. It’s so Roman, and so specific to two restaurants in the Eternal City, that you rarely find it throughout the rest of Italy.

The pasta's al dente texture is crucial, here, leaving the dish with a slight chewiness that adds to the overall experience. Fettuccine Alfredo was first made in Rome in 1908 by Alfredo di Lelio.

You can store leftover Alfredo sauce or fettuccine Alfredo in an airtight container in the refrigerator for up to 5 days. When reheating leftovers, reheat in a large saucepan or skillet over low heat.

In 1914, Alfredo di Lelio first made what was known as pasta in bianco -- housemade fettuccine tossed with butter and Parmigiano-Reggiano -- and he later added it to his menu at Alfredo all Scrofa ...

Alfredo di Lelio, an Italian restaurateur, is credited with creating the dish in 1908, but the dish is his only if you’re willing to accept it on the sort of faith found at the nearby Vatican.