Chicken Alfredo is like a distant American cousin of the Roman fettuccine Alfredo. The original dish was created, in 1908, by Alfredo Di Lelio using only a handful of ingredients: namely rich sweet butter, Parmigiano-Reggiano and pasta water artfully tossed together. Heavy cream, while not traditional and only used in the American iteration, gives the sauce its rich flavor and creamy consistency and requires less tossing. The addition of well-seasoned chicken breasts makes this an American…