Chicken Alfreddo
Ingredients:
8 oz Fettuccine
2 Thin Pieces of Chicken Cutlets
1 tsp Granulated Garlic
1 tsp Granulated Onion
Salt and Pepper to taste
4 Tbsp of Butter
1 cup Heavy Cream 
1 cup Parmiggiano Reggiano Cheese
1) Bring a large pot filled with water up to a boil and sprinkle with a generous pinch of salt. Add fettuccine and cook according to packaged directions. Drain the pasta once cooked and set aside.
2) Season both sides of the chicken with the granulated garlic, onion and salt and pepper to taste.
3) In a medium non stick sauté pan with high sides, over medium high heat, melt the butter. Add the seasoned chicken and cook for a few minutes on each side until golden brown and cooked through. Remove chicken from the pan and cut into bite size pieces.
4) In the same pan add the heavy cream and reduce it for 5 minutes. Add the parmiggiano and stir. Season with salt and pepper to taste and add the cut chicken and drained pasta. Give everything a big toss and dig in right away!
If you thought you could not get that rich and delicious restaurant quality fettuccine alfredo at home, you were so wrong! Fettuccine Alfredo is probably one of the easiest and inexpensive things to make and it always taste so much better when you make it yourself, that way you can control the quality of ingredients and the quantity of salt.
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SO WHY IS PARMIGIANO-REGGIANO SUCH A BIG DEAL?
It’s made only in two Northern Italian regions, in the provinces of Parma, Reggio Emilia, Modena, Bologna, and Mantova.
It must be aged for a minimum of one year, but that can and usually does stretch to “18, 24, 36 months,” says Dino Borri, director of purchasing for Eataly USA.
The time of year, length of aging, and each producer’s method all add to the cheese's unrivaled flavor and rich, granular texture. But as the late Marcella Hazan wrote in her book, Ingredienti: “In reality, Parmigiano produced at any time of the year is a superior hard cheese both for table use and for grating.”
HOW DOES PECORINO ROMANO COMPARE?
You can’t really compare. It’s a different animal—made from sheep’s, not cow’s, milk, and aged between 5 and 8 months.
But if you had to compare, Pecorino Romano comes off as stronger and a bit saltier than Parmigiano-Reggiano. That’s because sheep’s milk is inherently stronger-tasting, says Borri.
Pecorino Romano is made in Sardinia; the central Italian region of Lazio (where Rome is); and Grossetto, a Tuscan province.