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Virtual events › Chicken Alfredo
Creamy Chicken Alfredo with Fettuccine
From $119 per person, and it falls as the group grows.
Under 5 guests: $695 flat (5-seat minimum).
Virtual event rate includes personal chef, dedicated event planner, zoom host, ingredient delivery and gratuities.
Learn how to make one of the French mother sauces, bechamel, and then transform that into an alfredo sauce, all while cooking perfectly moist chicken and al dente fettuccine. Complete the feast by adding a summer berry salad with a creamy poppyseed dressing.
Adjustments are free — tell your planner and the kits change.
Complete the occasion with a wine pairing add-on and explore Italian vineyards to complement any dish.
From the moment you book to the moment the chef says hello.
When you book
A $250 deposit reserves the date and comes off the total in full. Dates 2 weeks out book instantly; sooner than that, ask and we can often expedite.
Within a day
Every event gets a dedicated planner, at no cost. They shape it around your team — the menu, the timings, dietary needs, and the parts that make it yours.
As soon as you like
We send every guest a short form to fill in themselves, so you never chase anyone for a home address. Prefer to handle it yourself? Send us the list instead.
14 days before
That is the deadline for free standard shipping anywhere in the US. International delivery is available to most countries at additional cost, and those addresses are due earlier.
The day before or the day of
Not a box packed a week ago: each guest's ingredients are bought fresh at a local store — Whole Foods first choice, or the best grocer near them — and delivered to their door, so what they cook with is fresh on the day.
Event day
One link, no software to install. Your planner is on hand in the background if anything needs sorting mid-event.
A breakdown of how the 60 min runs.
0:00 – 0:05
Meet your chef and host, run through the ingredients and equipment, and say hello to the team.
0:05 – 0:13
Prep and portion everything before the cooking starts — the step that makes the rest calm.
0:13 – 0:36
The chef leads the dish step by step, at a pace the whole group can follow, with tips as you go.
0:36 – 0:44
While something rests or bakes, the host runs a short icebreaker or trivia round.
0:44 – 0:52
Bring it together, plate it up and learn how a chef would serve it.
0:52 – 1:00
Eat what you made, take the team photo, and ask the chef anything.
Default video platform
Zoom
Everything else is in the box we ship to each guest.
Ingredients ship free in the US
Plans move. Every window below is counted back from your event date, and applies to virtual events like this one.
Cancellation
Refund of amounts paid, less any documented nonrecoverable costs already incurred.
Your choice: a 50% refund of the recoverable event amount, or a Rockoly credit for 100% of it.
Payments are nonrefundable. The event may still be eligible for rescheduling.
Rescheduling
One complimentary reschedule is permitted.
A rescheduling fee of 10% of the Event Subtotal or $250, whichever is greater.
A rescheduling fee of 25% of the Event Subtotal or $500, whichever is greater.
Headcount is confirmed 10 business days out, and credits last 12 months. The full terms — including no-shows, weather and what counts as a nonrecoverable cost — are in our Event Terms & Conditions.
Teaching this as a bechamel first is the smart decision — you learn one of the French mother sauces properly and then discover that alfredo is a variation on it, which means you've actually learned something transferable rather than one dish. The roux has to be cooked out before the milk goes in or it tastes of flour, and the milk goes in gradually and warm. Get those two right and you can make about a dozen other things.
Naomi
I'd been making a version of this with cream and it was always heavy. The bechamel route is lighter and more stable, and it doesn't split when you reheat it, which cream-based versions reliably do. Chef Emily made the point that the authentic Roman dish has neither cream nor bechamel in it, which was an honest aside I appreciated.
Maya
Chef Emily had good energy and was clear on the one thing that trips people up — adding the cheese off the heat, so it melts rather than seizing into strings. Several people on our call added it too early and she talked them through rescuing it. The chicken is straightforward alongside; the sauce is the entire lesson.
Hugo
Ran to time on a busy week and needed nothing beyond a pan and a pot, which made it one of the easier ones to get a distributed team through without equipment problems. The sauce comes together in about ten minutes once you're going, so most of the hour is teaching rather than waiting. We ate at the end rather than saving it.
Taylor
Dates, headcount, dietary needs, a menu change — tell us what you need and a planner comes back with a quote for your team.
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7 Questions
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