West Tampa Chicken Alfredo
- Ella Braithwaite
- May 30
- 2 min read
A creamy tribute to Nonna, the neighbors, and every Sunday supper where no one left hungry.
In Tampa Bay, Italian families—especially Sicilian immigrants—left their mark in kitchens full of garlic, stories, and sauce. This Chicken Alfredo isn’t from a trattoria in Rome—it’s straight from a Florida kitchen where the pasta is always tender, the table always full, and the memories always loud. It’s comfort, West Tampa–style: rich, soulful, and unapologetically creamy.
What You'll Need:
For the chicken:
2 boneless, skinless chicken breasts
1 tsp garlic powder
1 tsp Italian seasoning
Salt and pepper to taste
2 tbsp olive oil
For the Alfredo sauce:
4 tbsp unsalted butter
4 cloves garlic, finely minced
1½ cups heavy cream
1½ cups freshly grated Parmesan cheese
Pinch of nutmeg (just trust Nonna)
Salt and black pepper to taste
Pasta & Garnish:
12 oz fettuccine or linguine
Chopped flat-leaf parsley
Optional: a squeeze of lemon, or a dusting of Calabrian chili flakes for heat
Instructions
Season & Sear the Chicken: Rub chicken with garlic powder, Italian seasoning, salt, and pepper. Heat olive oil in a skillet over medium-high and sear chicken 5–6 minutes per side, or until golden and cooked through. Rest, then slice.
Cook the Pasta:Boil salted water and cook pasta until al dente. Reserve ½ cup pasta water, then drain.
Make the Sauce:In a large skillet, melt butter and sauté garlic until fragrant (1–2 minutes). Add cream and simmer gently for 3–4 minutes. Stir in Parmesan a handful at a time, letting it melt. Season with nutmeg, salt, and pepper. Loosen with pasta water as needed.
Combine:Toss cooked pasta in the sauce until well coated. Add sliced chicken on top, garnish with parsley—and if you’re feeling spicy, a whisper of chili flakes.
A Little Extra
Want it even more Tampa? Add a handful of sautéed sweet onions or crushed San Marzano tomatoes to the sauce base for a “rosa” nod to local Italian-American favorites.
Closing Note
Whether you grew up near a corner café in West Tampa or just love your pasta silky and soulful, this dish is for you. As the old-timers say: Mangia, and don’t be shy with the cheese.
