Chicken Fettuccine Alfredo has long been a go-to comfort dish, but it’s the kind of classic that’s surprisingly tricky to get just right at home. This recipe strikes the perfect balance: rich, creamy sauce made with half and half, tender chicken breast, and thick, perfectly cooked fettuccine pasta, all elevated by the earthy sweetness of white mushrooms and a hint of fresh parsley.
It’s a weeknight winner for busy cooks who want indulgent flavor without fuss. With the creamy sauce crafted from simple ingredients—no heavy cream overload—this dish feels decadent yet surprisingly approachable.
In fact, half and half reduces the calorie load compared to traditional Alfredo recipes, making it a more balanced option that still hits all the comfort notes.
Studies show that enjoying a meal like this with wholesome ingredients can boost satiety, helping prevent overeating later—a perfect balance for those mindful of portion and nutrition.
For a bit of festive fun, consider pairing this meal with Halloween Eyeball Caprese Bites for a spooky starter or unwind after with a refreshing White Christmas Mojito.
The silky sauce clings to the pasta, pooling just right under the golden chicken and mushrooms, creating layers of creamy, savory goodness in every bite. I love how the garlic and onion build a fragrant base, while the parsley adds a fresh pop of color and brightness.
This recipe has been trending because it’s both nostalgic and versatile—perfect for casual dinners, family meals, or even special occasions.
Try it. I promise you’ll want seconds.
What Makes This Recipe a Must-Try?
- It saved my weeknights: I first made this during a crazy workweek when I needed something fast but truly satisfying. Now, it’s part of my regular rotation because it never lets me down.
- It’s creamy, but not too heavy: Using half and half instead of full cream makes the sauce silky and rich, but lighter than traditional Alfredo. It’s my little trick for indulging without overdoing it.
- Mushrooms changed everything: I started adding mushrooms a few months in, and wow—what a difference. They add depth, earthiness, and that perfect bite to balance the creamy texture.
- Fewer dishes = happier me: The sauce comes together in one pot, and if I cook the pasta first in the same pot, cleanup’s a breeze. That means more time to unwind (or binge-watch my latest show).
- It satisfies without the slump: It hits every creamy, carby craving but doesn’t weigh me down after. That’s a big win for late dinners or when I still have things to do after eating.
Chicken Fettuccine Alfredo Recipe
Equipment
- Large skillet or sauté pan
- Large pot (for pasta)
- Sharp Knife
- Colander
Ingredients
- 2 lbs Chicken Breast
- 3/4 lbs fettuccine pasta (or angel hair or vermicelli pasta)
- 1 lb white mushrooms thickly sliced
- 1 small onion finely chopped
- 3 cloves garlic minced
- 3 1/2 cups half and half *
- 1/4 cup parsley finely chopped,, plus more for garnish
- 1 tsp sea salt or to taste, plus more for pasta water
- 1/4 tsp black pepper or to taste
- 3 Tbsp olive oil divided
- 1 Tbsp unsalted butter
Instructions
- Cook fettuccine pasta in salted boiling water until al dente; drain and set aside.
- Season and cook chicken breast in olive oil until golden and cooked through; slice and set aside.
- In the same pan, sauté mushrooms, onion, and garlic in olive oil and butter until softened.
- Pour in half and half; bring to a gentle simmer.
- Stir in parsley, salt, and pepper, letting it thicken slightly.
- Add cooked pasta and sliced chicken to the pan, tossing gently to coat.
- Let everything warm together for 2–3 minutes so flavors combine.
- Garnish with extra parsley and serve hot.
Nutrition
Helpful Tips From My Kitchen!
- Use room-temperature chicken for even searing: Cold chicken straight from the fridge can cook unevenly and steam in the pan instead of getting that golden crust.
- Sear the chicken without moving it too much: Let it sit and sizzle — this gives you that restaurant-quality golden edge and deeper flavor in the sauce.
- Deglaze the pan with a splash of pasta water or white wine: After cooking the chicken or mushrooms, a little liquid loosens all the flavorful browned bits from the pan. That’s pure flavor.
- Slice mushrooms thick so they don’t disappear: Thin slices can get mushy or lost in the sauce. Thick slices give texture and meatiness that balances the richness.
- Finish the pasta just shy of done — let it soak up flavor in the sauce: This helps the fettuccine absorb that creamy goodness instead of it just coating the outside.
- Use freshly cracked pepper at the end, not earlier: It keeps the spice punchy and fragrant instead of mellowing out too early in the cook.
- Add chopped parsley right before serving for brightness: It lifts the entire dish and cuts through the creamy richness — a small touch that makes a big difference.
- Warm your serving bowls: Cream sauces cool quickly. Serving on warm plates keeps everything silky and comforting till the last bite.
- Don’t skip resting the chicken before slicing: Letting it rest for just 5 minutes keeps it juicy and stops the sauce from thinning out with juices.
- Sprinkle grated parmesan right before serving — not during cooking: Adding it too early can make the sauce gritty. Finish with it for a smooth, salty kick and perfect texture.
