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The Chef’s Table

Created by the Chefs of Maggiano’s Little Italy

September 17, 2014

When it came to recreating this Classic Pasta, our chefs were presented with quite the challenge. The traditional dish is blanketed in a thick, warm sauce. How could we keep the creamy flavors that make it classic while reducing calories? We started the way we always do. Chefs went into our kitchens and started cooking. And now you can get in your kitchen and create our Lighter Take Fettuccine Alfredo.

Serves 4-6
2 Tbsp Butter
1 cup Asiago cheese, shredded
2 cups Heavy cream
1 Tbsp Minced garlic
16 oz Chicken broth, low sodium
1 ½ Tbsp Corn starch
9 oz Rolled flat pasta sheets (i.e. lasagna sheets – available online)
2 Tbsp Olive oil
1 lb Chicken breast, boneless, skinless
8 oz Asparagus, fresh
2 Tbsp Fresh chives, chopped
Salt & pepper to taste

Place butter, Asiago cheese, heavy cream, minced garlic, salt and pepper into a sauce pan and simmer.
Combine the corn starch with cold chicken broth using a whisk. Add this mixture to the Alfredo sauce made in the previous step. Bring back to a simmer and hold until ready to serve

Prepare pasta as directed on the box to the al dente stage about 10 minutes before you plan to cook the entire pasta dish. Drain pasta in colander, getting rid of excess water. Then toss in an 8 quart bowl with 2 tablespoons of olive oil. Allow to cool to room temperature. Place sheets on a cutting board and cut into ½ inch strips, creating your fettuccine.

Rub chicken breast with olive oil and sprinkle with salt and pepper. Place on hot grill for 2 minutes, rotate for 2 more minutes, flip chicken over and grill for 2 minutes, then rotate an d grill for 2 more minutes or until internal temperature is 165 degrees. Remove from grill. Place on cutting board and make 4 slices across the chicken and one down the center creating 10 bite sized pieces.

Wash your asparagus and drain. Place on a cutting board and trim off the bottom 1-2 inches and discard. Cut the remaining asparagus into 1 inch pieces and reserve for pasta.

Place the sauce in a large sauté pan. Add grilled chicken and asparagus to sauce and bring to a slow simmer. Add cut lasagna sheets and toss pasta.

Serve pasta in a large serving dish and garnish with fresh chives and 2 tablespoons of Asiago cheese.

Chef Tips
Be careful not to overcook the pasta as it will continue to cook in the sauce – other pasta may be used such as Penne Rigate, Ziti, Spaghetti or Fettuccine. It is critical to prepare the first 4 steps as close as possible to step 6, but may be done in advance up to an hour.

The sauce step can be made separately in entirety without being part of this dish.

Feel free to use other vegetables/protein in this dish. Veal, duck, and pork work well, as does broccoli, spinach, sun-dried tomatoes.

Be careful not to overcook the pasta as it will continue to cook in the sauce – other pasta may be used such as penne rigate, ziti, spaghetti or fettuccine.

We invite you to the warm atmosphere at Maggiano’s Little Italy for your next meal or special occasion. We also invite you to join our E-club, follow us on InstagramTwitter and Pinterest, and watch us on YouTube for more chef tips, recipes and ideas.

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