Chicken Fettuccine Alfredo Recipe - Easy Dinner

Ingredients

• 12 ounces Fettuccine Pasta (dry, cooked al dente)
• 1 pound White Mushrooms (thickly sliced)
• 1 piece Small Onion (finely chopped)
• 3 large Garlic Cloves (minced)
• 2 pounds Chicken Breasts (sliced into strips; can halve large breasts first)
• 0.75 teaspoon Sea Salt (adjust to taste)
• 0.25 teaspoon Black Pepper (freshly ground)
• 3 tablespoons Olive Oil (divided: 2 Tbsp for chicken, 1 Tbsp for vegetables)
• 1 tablespoon Unsalted Butter (for sautéing onion and mushrooms)
• 3.5 cups Half-and-Half (provides creaminess without heavy cream)
• 0.25 cup Fresh Parsley (chopped, added at the end for color and flavor)

Instructions

1. Cook the Pasta

   Bring a large pot of salted water to a boil, add the fettuccine and cook according to package directions until al dente. Drain and set aside.

   Time: PT12M

   Temperature: boiling

2. Prep the Ingredients

   While the pasta cooks, slice the mushrooms thickly, finely chop the onion, mince the garlic, and slice the chicken breasts into strips (halve large breasts first if needed).

   Time: PT15M

3. Sauté the Chicken

   Season the chicken strips with salt and pepper. Heat 2 Tbsp oil in the deep pan over medium‑high heat, add the chicken and sauté, stirring occasionally, until cooked through, about 5 minutes. Remove and set aside.

   Time: PT5M

   Temperature: medium-high

4. Sauté Onion and Mushrooms

   In the same pan, add 1 Tbsp oil and 1 Tbsp butter. Sauté the onion for about 3 minutes until soft, then add the sliced mushrooms. Cook, stirring occasionally, for 5–7 minutes until the liquid evaporates and mushrooms are lightly browned.

   Time: PT9M

   Temperature: medium-high

5. Add Garlic

   Stir in the minced garlic and cook for 30 seconds until fragrant, being careful not to let it burn.

   Time: PT0.5M

   Temperature: medium-high

6. Create the Creamy Sauce

   Pour in 3 ½ cups half‑and‑half, bring to a light boil, then reduce to a gentle simmer. Cook for 6–10 minutes, stirring occasionally, until the sauce just begins to thicken.

   Time: PT8M

   Temperature: medium

7. Finish the Sauce

   Return the cooked chicken to the pan, add the chopped parsley, and season with ½–1 tsp sea salt and ¼ tsp black pepper. Stir to combine.

   Time: PT2M

8. Combine Pasta and Rest

   Add the drained fettuccine to the pan, toss to coat evenly, cover, and let rest for at least 10 minutes so the sauce adheres and thickens.

   Time: PT10M

9. Serve

   Give the pasta a final quick toss, garnish with a little extra parsley if desired, and serve hot.

   Time: PT2M

Nutrition Facts

Calories

840

Protein

45 g

Carbohydrates

84 g

Fat

30 g

Fiber

3 g