Description
This classic Chicken Fettuccine Alfredo recipe delivers a creamy, comforting pasta dish perfect for a hearty weeknight dinner. Tender chicken breast strips are sautéed with mushrooms, onions, and garlic, then simmered in a rich half-and-half Alfredo sauce. Tossed with perfectly cooked fettuccine and garnished with fresh parsley, this dish is indulgent yet easy to prepare in just 35 minutes.
Ingredients
Protein
- 2 lbs Chicken Breast
Pasta
- 3/4 lbs fettuccine pasta (or angel hair or vermicelli pasta)
Vegetables & Aromatics
- 1 lb white mushrooms (thickly sliced)
- 1 small onion (finely chopped)
- 3 cloves garlic (minced)
- 1/4 cup parsley, finely chopped (plus more for garnish)
Dairy
- 3 1/2 cups half and half
- 1 Tbsp unsalted butter
Oils & Seasonings
- 3 Tbsp olive oil (divided)
- 1 tsp sea salt (or to taste, plus more for pasta water)
- 1/4 tsp black pepper (or to taste)
Instructions
- Cook the pasta: Bring a large pot of salted water to a boil (4 quarts water with 1 tablespoon salt). Add the fettuccine and cook according to package instructions until al dente. Drain the pasta and set aside while you prepare the sauce and chicken.
- Prepare and cook the chicken: Slice the chicken breasts into strips. Season all sides with salt and pepper. Heat 2 tablespoons olive oil in a large skillet over medium-high heat. Sauté the chicken strips until they are lightly golden and fully cooked, approximately 5 minutes. Remove the chicken from the pan and cover to keep warm.
- Sauté vegetables: In the same skillet, heat 1 tablespoon olive oil and 1 tablespoon butter over medium-high heat. Add the finely chopped onion and sauté for about 3 minutes until soft and translucent. Add the thickly sliced mushrooms and continue to sauté for 5 to 7 minutes, stirring frequently until the mushrooms are soft. Stir in the minced garlic and cook for 30 seconds, making sure not to burn the garlic.
- Make the Alfredo sauce: Pour in the half-and-half, bring the mixture to a gentle simmer over medium-high heat. Cook for 8 to 10 minutes, stirring occasionally, until the sauce begins to thicken noticeably. Return the cooked chicken to the skillet, add the chopped parsley, and season the sauce with additional salt (about 1/2 to 1 teaspoon) and black pepper to taste.
- Combine pasta and sauce: Add the cooked fettuccine to the skillet and stir thoroughly to coat the pasta with the creamy sauce and evenly distribute the chicken and mushrooms. Heat everything together for another minute until warmed through. Turn off the heat, cover the skillet, and let the pasta rest for 10 to 15 minutes to absorb the flavors.
- Serve: Stir the pasta once more and serve garnished with extra fresh parsley for a bright, fresh finish.
Notes
- Using half-and-half instead of heavy cream reduces the fat content while maintaining creaminess.
- Angel hair or vermicelli pasta can substitute for fettuccine if desired.
- Letting the pasta rest covered off the heat helps the sauce to thicken and infuse flavor.
- Adjust salt and pepper to seasoning preference, especially for the chicken and sauce.
- For a richer sauce, add grated Parmesan cheese just before serving if desired.
