Chicken Fettuccine Alfredo

This creamy chicken fettuccine alfredo is a restaurant-style pasta dish you can make at home in under 40 minutes. Tender strips of seasoned chicken are combined with fettuccine, fresh mushrooms, and a rich garlic cream sauce made with half and half. Perfect for weeknight dinners, family gatherings, or special occasions, this recipe delivers a comforting and flavorful meal with simple ingredients. Serve with garlic bread and a fresh salad for a complete dinner.

Ingredients

• 2 lbs chicken breast
• 3/4 lb fettuccine pasta (or angel hair, or vermicelli)
• 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 (plus more for pasta water)
• 1/4 tsp black pepper, or to taste
• 3 Tbsp olive oil, divided
• 1 Tbsp unsalted butter

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Instructions

1. Cook the Pasta: Bring 4 quarts of water to a boil in a large pot. Add 1 tablespoon of salt, then cook the fettuccine according to package directions. Drain and set aside.
2. Prepare the Chicken: Slice chicken breasts into strips. Season with salt and pepper. In a large skillet, heat 2 tablespoons of olive oil over medium-high heat. Sauté chicken for about 5 minutes, until lightly golden and cooked through. Remove from the pan, cover, and keep warm.
3. Make the Sauce Base: In the same skillet, heat the remaining 1 tablespoon olive oil with the butter over medium-high heat. Add the onion and cook for 3 minutes until softened. Add the mushrooms and cook for 5–7 minutes, stirring often, until tender. Add garlic and cook for 30 seconds, stirring constantly.
4. Create the Alfredo Sauce: Pour in the half and half. Simmer for 8–10 minutes, stirring occasionally, until the sauce begins to thicken.
5. Combine: Return the cooked chicken to the skillet. Stir in parsley and season with 1/2–1 teaspoon salt and 1/4 teaspoon pepper, adjusting to taste.
6. Finish the Dish: Add the cooked pasta and toss to coat evenly. Heat for 1 more minute, then turn off the heat. Cover and let rest for 10–15 minutes before serving.
7. Serve: Stir the pasta, garnish with extra parsley, and serve warm.

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Why You’ll Love This Recipe

• Creamy, rich, and full of flavor without being overly heavy.
• A complete meal in one pan—protein, pasta, and veggies.
• Easy to make with simple ingredients you likely already have.
• Perfect for family dinners, gatherings, or meal prep.

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Tips

• Don’t overcook the pasta—aim for al dente since it will cook slightly more when combined with the sauce.
• Slice chicken evenly for consistent cooking.
• Use a wide skillet to give the sauce space to reduce and thicken evenly.
• For extra creaminess, stir in a small amount of grated Parmesan at the end.

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Variations and Substitutions

• Protein swap: Try shrimp, turkey, or tofu instead of chicken.
• Mushroom alternatives: Substitute with cremini or portobello mushrooms for a richer flavor.
• Dairy-free version: Use coconut cream or a plant-based half and half.
• Herbs: Add fresh basil or thyme for a different flavor profile.

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FAQs

Can I make this ahead of time?
Yes, you can prepare the sauce and chicken ahead, then combine with freshly cooked pasta before serving.

Can I freeze it?
Cream-based sauces don’t freeze well, but you can refrigerate leftovers for up to 3 days.

Do I have to use half and half?
You can use heavy cream for a richer sauce or whole milk for a lighter one (sauce will be thinner).

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Serving Suggestions

• Serve with garlic bread or a crusty baguette.
• Pair with a crisp green salad for freshness.
• Sprinkle with extra Parmesan cheese for added richness.
• Add steamed broccoli or spinach for more vegetables.