Description
Mom’s creamy Chicken Fettuccine Alfredo is a beloved family comfort food that’s rich, creamy, and satisfying. This classic Italian-American dish combines tender sautéed chicken, perfectly cooked fettuccine pasta, and a luscious homemade Alfredo sauce made with half and half, fresh mushrooms, and garlic. It’s quick to prepare, making it ideal for a hearty weeknight dinner that feels special.
Ingredients
Chicken and Pasta
- 2 lbs Chicken Breast
- 3/4 lbs fettuccine pasta (or angel hair or vermicelli pasta)
Vegetables
- 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 and Liquids
- 3 1/2 cups half and half*
- 1 Tbsp unsalted butter
Oils and 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 4 quarts of water to a boil in a large pot and add 1 tablespoon of salt. Add the fettuccine pasta and cook according to the package instructions until al dente. Drain the pasta and set aside.
- Prepare the Chicken: Slice the chicken breast into strips and season all over with salt and pepper. Heat 2 tablespoons of olive oil in a large skillet over medium-high heat. Add the chicken strips and sauté for about 5 minutes until they are lightly golden and cooked through. Remove the chicken from the pan and cover to keep warm.
- Sauté the Vegetables: In the same skillet, heat 1 tablespoon of olive oil and 1 tablespoon of butter over medium-high heat. Add the finely chopped onion and sauté for 3 minutes until soft. Add the sliced mushrooms and continue sautéing for another 5 to 7 minutes until they are tender, stirring frequently. Stir in the minced garlic and cook for 30 seconds until fragrant.
- Make the Alfredo Sauce: Pour in the half and half and bring the mixture to a simmer over medium-high heat. Let it cook for 8 to 10 minutes, stirring occasionally, until the sauce begins to thicken.
- Combine Chicken and Sauce: Return the cooked chicken strips to the skillet. Add the 1/4 cup of finely chopped parsley and adjust the seasoning by adding 1/2 to 1 teaspoon of salt and 1/4 teaspoon of black pepper to taste. Stir well to combine everything evenly.
- Mix Pasta with Sauce: Add the drained pasta to the skillet and stir to coat it thoroughly with the sauce and chicken. Heat for another minute until the pasta is warmed through.
- Rest and Serve: Turn off the heat, cover the skillet, and let the dish rest for 10 to 15 minutes to allow the flavors to meld. Stir once more and serve the Chicken Fettuccine Alfredo garnished with additional chopped parsley.
Notes
- To substitute half and half, use equal parts of milk and heavy cream.
- If you prefer a thicker and creamier Alfredo sauce, heavy whipping cream can be used instead of half and half.
- Be sure not to overcook the pasta; al dente texture works best for this dish.
- Adjust salt and pepper seasoning after the sauce has thickened to suit your taste.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian-American
