Chicken Fettuccine Alfredo Recipe
This creamy Chicken Fettuccine Alfredo is the perfect blend of tender chicken, earthy mushrooms, and a lighter Alfredo sauce. A cozy, satisfying dinner made with simple ingredients in under 45 minutes.
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Calories: 509kcal
Servings: 8
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
Calories: 509kcal | Carbohydrates: 38g | Protein: 35g | Fat: 23g | Saturated Fat: 10g | Cholesterol: 151mg | Sodium: 491mg | Potassium: 876mg | Fiber: 2g | Sugar: 2g | Vitamin A: 635IU | Vitamin C: 7.3mg | Calcium: 141mg | Iron: 1.8mg