Chicken Fettuccine Alfredo
Mom’s creamy Chicken Fettuccine Alfredo has been a family favorite for years! This classic comfort dish is rich, creamy, and surprisingly light. Perfect for a cozy dinner at home.
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Servings: 8
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Ingredients
Protein & Pasta
- 2 lbs chicken breast
- ¾ lb fettuccine pasta (or substitute angel hair or vermicelli)
- 1 lb white mushrooms, thickly sliced
- 1 small onion, finely chopped
- 3 cloves garlic, minced
- 3 ½ cups half and half (see note for substitution)
- ¼ cup fresh parsley, finely chopped, plus more for garnish
- 1 tsp sea salt, or to taste, plus more for pasta water
- ¼ tsp black pepper, or to taste
- 3 Tbsp olive oil, divided
- 1 Tbsp unsalted butter
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Cook the Pasta:
Bring 4 quarts of salted water (1 Tbsp salt) to a boil. Cook fettuccine according to package directions until al dente. Drain and set aside. -
Cook the Chicken:
Slice chicken into thin strips and season with salt and pepper.
In a large skillet, heat 2 Tbsp olive oil over medium-high heat.
Sauté chicken until golden and fully cooked (about 5 minutes).
Remove from the pan and cover to keep warm. -
Sauté the Vegetables:
In the same skillet, heat 1 Tbsp olive oil and 1 Tbsp butter over medium-high heat.
Add the chopped onion and cook for 3 minutes until soft.
Stir in mushrooms and cook until tender, 5–7 minutes, stirring often.
Add minced garlic and cook for 30 seconds, stirring constantly. -
Make the Sauce:
Pour in the half and half and bring to a gentle simmer.
Cook for 8–10 minutes, or until the sauce begins to thicken slightly. -
Combine Everything:
Return chicken to the pan.
Stir in ¼ cup parsley and season to taste with additional salt and pepper (½–1 tsp salt, ¼ tsp pepper).
Add cooked pasta and toss to coat evenly.
Heat for another minute until warmed through. -
Finish & Serve:
Turn off the heat, cover, and let rest for 10–15 minutes to allow the sauce to thicken.
Stir again before serving and garnish with extra parsley.
- Half and Half Substitute: Use equal parts milk and heavy cream.
- For a richer, thicker sauce, use heavy whipping cream instead of half and half.