Chicken is a classic choice for Alfredo sauce because it is lean and versatile. Chicken can be cooked in many ways and pairs well with creamy sauce.
Some of the most popular dishes that pair chicken and alfredo are:
Chicken Alfredo
Chicken Parmesan
Shrimp Alfredo
Grilled Chicken Strips
Chicken Cordon Bleu
Chicken Gnocchi Pesto Soup
Chicken Alfredo with Grilled Apples
Shrimp
When you are seeking a seafood delicacy, shrimp is an ideal choice. Its lean texture and subtle flavor perfectly complement the creamy sauce.
Add a touch of gourmet to your dinner table with these tasty, popular dishes featuring the tantalizing combination of shrimp and Alfredo:
Shrimp Alfredo
Shrimp Scampi
Lobster Alfredo
Grilled Shrimp
Garlic Shrimp
Beef
Beef is an ideal match for Alfredo sauce, offering a unique and delectable flavor combination. The beef’s savory taste combines with Alfredo’s luscious creaminess to create a meal that will make your mouth water and satisfy even the heartiest appetite.
Here are some tried-and-true dishes that bring this winning duo together:
Beef Stroganoff
Steak Diane
Beef Bourguignon
Meatballs
Steak
Bacon
Bacon and Alfredo’s sauce are a match made in heaven! The savory bacon adds an extra layer of flavor to the already creamy, delicious Alfredo sauce – creating something completely unforgettable.
These are some of the beloved combinations featuring classic bacon and creamy Alfredo sauce:
Bacon Alfredo
Bacon Carbonara
Bacon-Wrapped Shrimp Alfredo
Ham Ravioli Bake
Ham & Swiss Potato Casserole
Italian salmon alfredo penne. Credit: canva
Fish
If you crave something scrumptious yet lighter, seafood Alfredo is the ideal dish for you! Fish adds a delightful flavor to the creamy sauce and makes it even more delicious.
Whether it’s dinner time or any other part of your day, this meal will please your taste buds while keeping calories low.
Here are some of our most popular recipes featuring this delightful combination:
Salmon Alfredo
Tilapia Alfredo
Cod Alfredo
What is Alfredo Sauce?
Alfredo sauce. Credit: canva
Alfredo sauce is a decadent, creamy Italian pasta sauce originating in Rome. Created with butter, cream, and Parmesan cheese, this delectable condiment has become one of the world’s favorite sauces for dressing up pasta!
Alfredo sauce was created in the early 1900s by a chef named Alfredo di Lelio. He served this sauce at his restaurant in Rome, Italy. The sauce quickly became popular with both locals and tourists.
What is Alfredo sauce made from?
Alfredo sauce is made from butter, cream, and Parmesan cheese. And the sauce is easy to make at home.
First, you will melt the butter in a saucepan over low heat. Then, add the cream and Parmesan cheese and whisk until the sauce is smooth. Once the sauce is smooth, you can add salt and pepper to taste.
What pasta goes with Alfredo sauce?
Alfredo sauce can be enjoyed with any pasta, but it is traditionally served with fettuccine. Fettuccine is a flat noodle-shaped pasta that has a long thin shape.
The most common pasta to go with alfredo is penne, ziti, rigatoni, and spaghetti.
What is Alfredo sauce supposed to taste like?
A plate of pasta and Alfredo sauce is a tantalizing combination – it should be creamy and luxuriously rich with the unmistakable flavor twist of Parmesan cheese.
What is Alfredo sauce good on?
The creamy alfredo sauce is delicious on pasta, of course. But it is also good for chicken, fish, and vegetables.
What is the difference between white sauce and Alfredo sauce?
The main difference between white sauce and Alfredo sauce is the presence of Parmesan cheese in Alfredo sauce. White sauce is a mixture of butter and cream, while Alfredo sauce also contains Parmesan cheese.
Is Alfredo sauce the same as béchamel?
No, Alfredo sauce is not the same as béchamel. Béchamel is a white sauce made from flour, butter, and milk. It does not contain Parmesan cheese as Alfredo sauce does.
Recipes for the Pairings
Homemade Alfredo Sauce
Ingredients
½ cup butter
¾ cup heavy cream
½ cup grated Parmesan cheese
salt and pepper to taste
Instructions
Melt the butter in a saucepan over low heat.
Add the cream and Parmesan cheese and whisk until the sauce is smooth and has a creamy texture.
Season with salt and pepper to taste.
You can also add nutmeg for extra flavor.
Simple Steak Alfredo Recipe
This steak and fettuccine alfredo is a simple yet attractive dinner for two or special occasions!
Ingredients
6 ounces of fettuccine pasta (170 grams)
3 tablespoons butter, divided
2 8-oz steaks (Porterhouse/t-bone, ribeye, and filet mignon are also great options)
Salt and pepper
3/4 cup heavy whipping cream (185 ml)
1/2 cup grated parmesan cheese (5 grams)
Instructions
While the steaks cook, prepare the pasta in salted water until al dente. Drain and set aside.
Preheat a cast-iron skillet or another heavy-bottomed skillet over medium-high heat. Melt the butter.
Season the steak with salt and pepper. Fry until golden brown in the hot skillet, 2-4 minutes.
Flip and cook the other side—Cook the steak to your desired doneness. The internal temperature should be 145-155 degrees F or medium.
After browning the steaks, remove them from the pan and cover them with foil while preparing the sauce.
Reduce the heat to medium. Add the remaining butter, heavy whipping cream, and parmesan cheese—season with additional salt and pepper if desired.
Reduce the heat to medium-low and simmer the sauce until the cheese is melted and slightly thickened, frequently stirring, for about 5 minutes.
Add the cooked pasta to the cream sauce. Toss to combine.
Slice steaks and serve over pasta. Top with more parmesan cheese, if desired.
Chicken Alfredo
This simple recipe for Chicken Alfredo pasta includes simple ingredients such as heavy cream, garlic, parmesan cheese, fettuccine noodles, and delicate chicken breast to make a classic Italian dinner.
Ingredients
1 pound boneless skinless chicken breast
3 teaspoons kosher salt, divided
¾ teaspoon black pepper, divided
¼ teaspoon paprika, sweet
1 tablespoon olive oil
3 quarts water
8 ounces fettuccine
2 teaspoons minced garlic from garlic cloves or 1 Tsp garlic powder
2 tablespoons unsalted butter
1 ½ cups heavy cream
1 cup grated parmesan cheese or Parmigiano Reggiano
⅛ teaspoon nutmeg
1 tablespoon chopped parsley
Instructions
Chicken
To make four cutlets, use a sharp knife to divide each chicken breast half lengthwise.
In a small mixing dish, combine 1 teaspoon salt, ¼ teaspoon pepper, and paprika. Season both sides of the chicken with the spice mixture using an even coating.
Heat a big nonstick skillet over medium heat. Add the olive oil after the pan is hot. Brown the surface of the chicken for 5 to 6 minutes. Flip and cook for 5 to 7 minutes or until internal temperature reaches 160 to 165ºF (71 to 74°C).
Transfer to a plate and cover with foil to keep warm.
Wash and dry the pan to use for making the alfredo sauce.
Pasta
In a large saucepan, bring 3 quarts of water to a boil. Add 1 ½ teaspoon salt, and stir to dissolve.
Add the pasta and cook until al dente, about 10 to 12 minutes, according to the manufacturer’s directions. Drain and set aside.
Reserve the starchy pasta water. While the pasta cooks, make the alfredo sauce.
Alfredo Sauce
Over medium-low heat, warm a large skillet. Add the butter and sauté for 30 to 60 seconds, or until fragrant, adding garlic halfway through.
Add the heavy cream, half a teaspoon of salt, and half a teaspoon of pepper. Bring to a simmer. Stir frequently as you cook, scraping the sides and bottom of the pan to ensure that the cream does not curdle.
Reduce the sauce to 1 cup, 10 to 12 minutes. It should be thick enough that a spoon slides off when lightly scraped.
Remove the pan from the heat and stir in the parmesan cheese and nutmeg. If the sauce is too thick, add water or cream.
Season with salt and pepper to taste.
To Serve
Add the pasta to the sauce and gently stir it to combine.
Slice the chicken against the grain into half-inch thick pieces.
Serve the pasta in individual bowls with sliced chicken and parsley. Serve with garlic bread.
FAQs
What can I add to my Alfredo sauce?
Spice up your Alfredo sauce with a variety of tasty options! Garlic for some zesty flavor, sun-dried tomatoes for a rich kick. If you want something extra delicious and satisfying, try adding chicken, shrimp, or beef – yum!
How do you make Alfredo sauce taste better?
There are many different ways that you can make Alfredo sauce taste better. You can add garlic, sun-dried tomatoes, or chicken to your sauce. You can also add Parmesan cheese or black pepper to your sauce.
Is Alfredo sauce bad for you?
Alfredo sauce is high in fat and calories, so it is not the best option for those trying to lose weight. However, Alfredo sauce is delicious and can be enjoyed in moderation.
What is the difference between chicken Alfredo and chicken fettuccine?
When comparing Alfredo to Fettuccine, the most noteworthy distinction between them is their delightful sauces! Chicken fettuccine delivers all of the succulent flavors of chicken and pasta but becomes even more divine when you include creamy Alfredo sauce.
That’s why it’s often served on special occasions – homemade chicken Alfredo is a delectable treat!
1 thought on “What Meats Go With Alfredo Sauce? Popular Pairings”
HISTORY OF ALFREDO DI LELIO CREATOR IN 1908 OF “FETTUCCINE ALL’ALFREDO” (“FETTUCCINE 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 to 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” (“Fettuccine Alfredo”) in 1908 in the “trattoria” run by his mother Angelina in Rome, Piazza Rosa (Piazza disappeared in 1910 following the construction of the Galleria Colonna / Sordi). This “trattoria” of Piazza Rosa has become the “birthplace of fettuccine all’Alfredo”.
More specifically, as is well known to many people who love the “fettuccine all’Alfredo”, this famous dish in the world was invented by Alfredo Di Lelio concerned about the lack of appetite of his wife Ines, who was pregnant with my father Armando (born February 26, 1908).
Alfredo Di Lelio opened his restaurant “Alfredo” in 1914 in Rome and in 1943, during the war, he sold the restaurant to others outside his family.
In 1948 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 me, 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 the website of “Il Vero Alfredo”.
I must clarify that other restaurants “Alfredo” in Rome do not belong and are out of my brand “Il Vero Alfredo – Alfredo di Roma”.
The brand “Il Vero Alfredo – Alfredo di Roma” is present in Mexico with a restaurant in Mexico City and a trattoria in Cozumel on the basis of franchising relationships with the Group Hotel Presidente Intercontinental Mexico.
The restaurant “Il Vero Alfredo” is in the Registry of “Historic Shops of Excellence – section on Historical Activities of Excellence” of the Municipality of Roma Capitale.
Best regards Ines Di Lelio
IN ITALIANO
STORIA DI ALFREDO DI LELIO, CREATORE DELLE “FETTUCCINE ALL’ALFREDO” (“FETTUCCINE ALFREDO”), E DELLA SUA TRADIZIONE FAMILIARE PRESSO IL RISTORANTE “IL VERO ALFREDO” (“ALFREDO DI ROMA”) IN PIAZZA AUGUSTO IMPERATORE A ROMA
Con riferimento al Vostro articolo ho il piacere di raccontarVi la storia di mio nonno Alfredo Di Lelio, inventore delle note “fettuccine all’Alfredo” (“Fettuccine Alfredo”).
Alfredo Di Lelio, nato nel settembre del 1883 a Roma in Vicolo di Santa Maria in Trastevere, cominciò a lavorare fin da ragazzo nella piccola trattoria aperta da sua madre Angelina in Piazza Rosa, un piccolo slargo (scomparso intorno al 1910) che esisteva prima della costruzione della Galleria Colonna (ora Galleria Sordi).
Il 1908 fu un anno indimenticabile per Alfredo Di Lelio: nacque, infatti, suo figlio Armando e videro contemporaneamente la luce in tale trattoria di Piazza Rosa le sue “fettuccine”, divenute poi famose in tutto il mondo. Questa trattoria è “the birthplace of fettuccine all’Alfredo”.
Alfredo Di Lelio inventò le sue “fettuccine” per dare un ricostituente naturale, a base di burro e parmigiano, a sua moglie (e mia nonna) Ines, prostrata in seguito al parto del suo primogenito (mio padre Armando). Il piatto delle “fettuccine” fu un successo familiare prima ancora di diventare il piatto che rese noto e popolare Alfredo Di Lelio, personaggio con “i baffi all’Umberto” ed i calli alle mani a forza di mischiare le sue “fettuccine” davanti ai clienti sempre più numerosi.
Nel 1914, a seguito della chiusura di detta trattoria per la scomparsa di Piazza Rosa dovuta alla costruzione della Galleria Colonna, Alfredo Di Lelio decise di aprire a Roma il suo ristorante “Alfredo” che gestì fino al 1943, per poi cedere l’attività a terzi estranei alla sua famiglia.
Ma l’assenza dalla scena gastronomica di Alfredo Di Lelio fu del tutto transitoria. Infatti nel 1948 riprese il controllo della sua tradizione familiare ed aprì, insieme al figlio Armando, il ristorante “Il Vero Alfredo” (noto all’estero anche come “Alfredo di Roma”) in Piazza Augusto Imperatore n.30 (cfr. il sito web di Il Vero Alfredo).
Con l’avvio del nuovo ristorante Alfredo Di Lelio ottenne un forte successo di pubblico e di clienti negli anni della “dolce vita”. Successo, che, tuttora, richiama nel ristorante un flusso continuo di turisti da ogni parte del mondo per assaggiare le famose “fettuccine all’Alfredo” al doppio burro da me servite, con
l’impegno di continuare nel tempo la tradizione familiare dei miei cari maestri, nonno Alfredo, mio padre Armando e mio fratello Alfredo. In particolare le fettuccine sono servite ai clienti con 2 “posate d’oro”: una forchetta ed un cucchiaio d’oro regalati nel 1927 ad Alfredo dai due noti attori americani M. Pickford e D. Fairbanks (in segno di gratitudine per l’ospitalità).
Desidero precisare che altri ristoranti “Alfredo” a Roma non appartengono e sono fuori dal mio brand di famiglia.
Il brand “Il Vero Alfredo – Alfredo di Roma” è presente in Messico con un ristorante a Città del Messico e una trattoria a Cozumel sulla base di rapporti di franchising con il Group Hotel Presidente Intercontinental Mexico.
Vi informo che il Ristorante “Il Vero Alfredo” è presente nell’Albo dei “Negozi Storici di Eccellenza – sezione Attività Storiche di Eccellenza” del Comune di Roma Capitale.
Grata per la Vostra attenzione ed ospitalità nel Vostro interessante blog, cordiali saluti
Ines Di Lelio
HISTORY OF ALFREDO DI LELIO CREATOR IN 1908 OF “FETTUCCINE ALL’ALFREDO” (“FETTUCCINE 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 to 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” (“Fettuccine Alfredo”) in 1908 in the “trattoria” run by his mother Angelina in Rome, Piazza Rosa (Piazza disappeared in 1910 following the construction of the Galleria Colonna / Sordi). This “trattoria” of Piazza Rosa has become the “birthplace of fettuccine all’Alfredo”.
More specifically, as is well known to many people who love the “fettuccine all’Alfredo”, this famous dish in the world was invented by Alfredo Di Lelio concerned about the lack of appetite of his wife Ines, who was pregnant with my father Armando (born February 26, 1908).
Alfredo Di Lelio opened his restaurant “Alfredo” in 1914 in Rome and in 1943, during the war, he sold the restaurant to others outside his family.
In 1948 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 me, 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 the website of “Il Vero Alfredo”.
I must clarify that other restaurants “Alfredo” in Rome do not belong and are out of my brand “Il Vero Alfredo – Alfredo di Roma”.
The brand “Il Vero Alfredo – Alfredo di Roma” is present in Mexico with a restaurant in Mexico City and a trattoria in Cozumel on the basis of franchising relationships with the Group Hotel Presidente Intercontinental Mexico.
The restaurant “Il Vero Alfredo” is in the Registry of “Historic Shops of Excellence – section on Historical Activities of Excellence” of the Municipality of Roma Capitale.
Best regards Ines Di Lelio
IN ITALIANO
STORIA DI ALFREDO DI LELIO, CREATORE DELLE “FETTUCCINE ALL’ALFREDO” (“FETTUCCINE ALFREDO”), E DELLA SUA TRADIZIONE FAMILIARE PRESSO IL RISTORANTE “IL VERO ALFREDO” (“ALFREDO DI ROMA”) IN PIAZZA AUGUSTO IMPERATORE A ROMA
Con riferimento al Vostro articolo ho il piacere di raccontarVi la storia di mio nonno Alfredo Di Lelio, inventore delle note “fettuccine all’Alfredo” (“Fettuccine Alfredo”).
Alfredo Di Lelio, nato nel settembre del 1883 a Roma in Vicolo di Santa Maria in Trastevere, cominciò a lavorare fin da ragazzo nella piccola trattoria aperta da sua madre Angelina in Piazza Rosa, un piccolo slargo (scomparso intorno al 1910) che esisteva prima della costruzione della Galleria Colonna (ora Galleria Sordi).
Il 1908 fu un anno indimenticabile per Alfredo Di Lelio: nacque, infatti, suo figlio Armando e videro contemporaneamente la luce in tale trattoria di Piazza Rosa le sue “fettuccine”, divenute poi famose in tutto il mondo. Questa trattoria è “the birthplace of fettuccine all’Alfredo”.
Alfredo Di Lelio inventò le sue “fettuccine” per dare un ricostituente naturale, a base di burro e parmigiano, a sua moglie (e mia nonna) Ines, prostrata in seguito al parto del suo primogenito (mio padre Armando). Il piatto delle “fettuccine” fu un successo familiare prima ancora di diventare il piatto che rese noto e popolare Alfredo Di Lelio, personaggio con “i baffi all’Umberto” ed i calli alle mani a forza di mischiare le sue “fettuccine” davanti ai clienti sempre più numerosi.
Nel 1914, a seguito della chiusura di detta trattoria per la scomparsa di Piazza Rosa dovuta alla costruzione della Galleria Colonna, Alfredo Di Lelio decise di aprire a Roma il suo ristorante “Alfredo” che gestì fino al 1943, per poi cedere l’attività a terzi estranei alla sua famiglia.
Ma l’assenza dalla scena gastronomica di Alfredo Di Lelio fu del tutto transitoria. Infatti nel 1948 riprese il controllo della sua tradizione familiare ed aprì, insieme al figlio Armando, il ristorante “Il Vero Alfredo” (noto all’estero anche come “Alfredo di Roma”) in Piazza Augusto Imperatore n.30 (cfr. il sito web di Il Vero Alfredo).
Con l’avvio del nuovo ristorante Alfredo Di Lelio ottenne un forte successo di pubblico e di clienti negli anni della “dolce vita”. Successo, che, tuttora, richiama nel ristorante un flusso continuo di turisti da ogni parte del mondo per assaggiare le famose “fettuccine all’Alfredo” al doppio burro da me servite, con
l’impegno di continuare nel tempo la tradizione familiare dei miei cari maestri, nonno Alfredo, mio padre Armando e mio fratello Alfredo. In particolare le fettuccine sono servite ai clienti con 2 “posate d’oro”: una forchetta ed un cucchiaio d’oro regalati nel 1927 ad Alfredo dai due noti attori americani M. Pickford e D. Fairbanks (in segno di gratitudine per l’ospitalità).
Desidero precisare che altri ristoranti “Alfredo” a Roma non appartengono e sono fuori dal mio brand di famiglia.
Il brand “Il Vero Alfredo – Alfredo di Roma” è presente in Messico con un ristorante a Città del Messico e una trattoria a Cozumel sulla base di rapporti di franchising con il Group Hotel Presidente Intercontinental Mexico.
Vi informo che il Ristorante “Il Vero Alfredo” è presente nell’Albo dei “Negozi Storici di Eccellenza – sezione Attività Storiche di Eccellenza” del Comune di Roma Capitale.
Grata per la Vostra attenzione ed ospitalità nel Vostro interessante blog, cordiali saluti
Ines Di Lelio