Mom’s Chicken Fettuccine Alfredo Recipe

This classic Chicken Fettuccine Alfredo recipe is a creamy, comforting dish that’s perfect for family dinners or special occasions. Made with tender chicken breast, fettuccine pasta, fresh mushrooms, and a rich, velvety Alfredo sauce, this dish is sure to become a favorite. The combination of half-and-half, garlic, and butter creates a flavorful sauce that perfectly coats the pasta. Easy to make and incredibly satisfying, this Chicken Fettuccine Alfredo is a must-try for pasta lovers.

Ingredients:

• 2 lbs chicken breast
• 3/4 lbs 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 fresh parsley, finely chopped, plus more for garnish
• 1 tsp sea salt, or to taste (plus extra for pasta water)
• 1/4 tsp black pepper, or to taste
• 3 tbsp olive oil, divided
• 1 tbsp unsalted butter

Instructions:

1. Cook the pasta: In a large pot, bring 4 quarts of salted water to a boil. Cook the fettuccine according to package instructions until al dente. Drain and set aside.
2. Prepare the chicken: Slice the chicken breasts into strips and season with salt and pepper. Heat 2 tbsp of olive oil in a large skillet over medium-high heat. Cook the chicken for about 5 minutes, or until golden and cooked through. Remove the chicken from the pan and set aside, covering it to keep warm.
3. Sauté the vegetables: In the same skillet, heat 1 tbsp of olive oil and 1 tbsp of butter over medium-high heat. Add the chopped onion and sauté for about 3 minutes, until soft. Add the sliced mushrooms and cook for 5-7 minutes until tender and browned, stirring occasionally. Add the minced garlic and sauté for 30 seconds, stirring constantly.
4. Make the sauce: Pour in the half-and-half and simmer over medium-high heat for 8-10 minutes, or until the sauce begins to thicken. Season with salt and pepper to taste. Add the cooked chicken back into the pan, followed by the parsley, and stir to combine.
5. Combine with pasta: Add the cooked fettuccine to the skillet and toss everything together until the pasta is evenly coated with the creamy sauce. Let it heat for another minute, then turn off the heat, cover, and let it rest for 10-15 minutes to allow the flavors to meld.
6. Serve: Stir everything again and garnish with additional parsley before serving. Enjoy your creamy and savory Chicken Fettuccine Alfredo!

Tips

• Perfect pasta: Be sure to cook the pasta al dente so it retains its texture when mixed with the sauce.
• Half-and-half substitute: If you don’t have half-and-half, you can substitute with a mix of equal parts heavy cream and milk.
• Chicken prep: If you prefer, you can use chicken thighs instead of chicken breast for a juicier and richer flavor.
• Resting the dish: Letting the dish rest after cooking allows the sauce to thicken and the flavors to blend together.

Variations and Substitutions

• Vegetarian option: Replace the chicken with sautéed vegetables like zucchini, spinach, or bell peppers for a vegetarian version.
• Cheese boost: Add grated Parmesan or Pecorino Romano cheese to the sauce for extra cheesy flavor.
• Add herbs: Experiment with different herbs like basil, thyme, or oregano for a unique twist on the traditional Alfredo flavor.
• Gluten-free option: Use gluten-free pasta to make this dish suitable for those with gluten sensitivities.

FAQs

Can I make the sauce ahead of time? Yes, you can make the sauce a day ahead. Store it in the refrigerator and reheat it gently before adding the pasta and chicken.

How can I make the sauce richer? For a richer sauce, you can use heavy cream instead of half-and-half. Just be mindful of the added richness.

Can I freeze Chicken Fettuccine Alfredo? While the pasta may lose some texture when frozen, the sauce and chicken can be frozen separately for up to 3 months. Reheat and add freshly cooked pasta when ready to serve.

Serving Suggestions

• Side dishes: Serve this creamy Chicken Fettuccine Alfredo with a side of garlic bread or a fresh green salad for a complete meal.
• Wine pairing: Pair with a glass of Chardonnay or a crisp white wine to complement the creamy, rich flavors of the dish.
• Extra veggies: For added nutrition, try serving with a side of steamed broccoli or sautéed spinach.

Why You’ll Love This Recipe

Mom’s Chicken Fettuccine Alfredo is the ultimate comfort food. The creamy, rich sauce paired with tender chicken and perfectly cooked pasta makes for a satisfying and indulgent meal that the whole family will love. It’s easy to prepare, packed with flavor, and perfect for any occasion, from a quick weeknight dinner to a special gathering. The balance of savory and creamy flavors makes this dish irresistible every time!

Mom’s Chicken Fettuccine Alfredo Recipe

Servings

8

servings

Prep time

20

minutes

Cooking time

20

minutes

Ingredients

• 2 lbs chicken breast

• 3/4 lbs 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 fresh parsley, finely chopped, plus more for garnish

• 1 tsp sea salt, or to taste (plus extra for pasta water)

• 1/4 tsp black pepper, or to taste

• 3 tbsp olive oil, divided

• 1 tbsp unsalted butter

Directions

• Cook the pasta: In a large pot, bring 4 quarts of salted water to a boil. Cook the fettuccine according to package instructions until al dente. Drain and set aside.
• Prepare the chicken: Slice the chicken breasts into strips and season with salt and pepper. Heat 2 tbsp of olive oil in a large skillet over medium-high heat. Cook the chicken for about 5 minutes, or until golden and cooked through. Remove the chicken from the pan and set aside, covering it to keep warm.
• Sauté the vegetables: In the same skillet, heat 1 tbsp of olive oil and 1 tbsp of butter over medium-high heat. Add the chopped onion and sauté for about 3 minutes, until soft. Add the sliced mushrooms and cook for 5-7 minutes until tender and browned, stirring occasionally. Add the minced garlic and sauté for 30 seconds, stirring constantly.
• Make the sauce: Pour in the half-and-half and simmer over medium-high heat for 8-10 minutes, or until the sauce begins to thicken. Season with salt and pepper to taste. Add the cooked chicken back into the pan, followed by the parsley, and stir to combine.
• Combine with pasta: Add the cooked fettuccine to the skillet and toss everything together until the pasta is evenly coated with the creamy sauce. Let it heat for another minute, then turn off the heat, cover, and let it rest for 10-15 minutes to allow the flavors to meld.
• Serve: Stir everything again and garnish with additional parsley before serving. Enjoy your creamy and savory Chicken Fettuccine Alfredo!