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

Ingredient Substitutions

• Instead of Fettuccine Pasta: Linguine, Tagliatelle
• Instead of White Mushrooms: Cremini mushrooms, Button mushrooms
• Instead of Small Onion: Yellow onion, Sweet onion
• Instead of Garlic Cloves: Garlic paste
• Instead of Chicken Breasts: Chicken thighs, Turkey breast
• Instead of Sea Salt: Kosher salt
• Instead of Black Pepper: White pepper
• Instead of Olive Oil: Vegetable oil, Canola oil
• Instead of Unsalted Butter: Margarine
• Instead of Half-and-Half: Whole milk + butter, Light cream
• Instead of Fresh Parsley: Fresh basil, Fresh cilantro

Equipment Needed

• Large Pot
• Colander
• Large Deep Pan or Dutch Oven
• Wooden Spoon or Spatula
• Cutting Board
• Chef's Knife
• Measuring Cups
• Measuring Spoons
• Tongs (optional)

Critical Steps — Do Not Skip

• Cooking the chicken until fully done but still moist
• Evaporating the mushrooms’ liquid until lightly browned
• Simmering the half‑and‑half just enough to thicken without curdling
• Resting the pasta with the sauce so it fully coats the noodles

Chef Tips from the Video

• Use a high‑quality half‑and‑half for the richest flavor.
• Freshly chopped parsley adds a bright finish; add just before serving.
• Reserve a cup of pasta cooking water; a splash can loosen the sauce if needed.
• Sear the chicken quickly over high heat for a golden exterior without drying it out.

Troubleshooting

Storage

Refrigerator: Store leftovers in an airtight container for up to 3 days. Reheat gently on the stove, adding a splash of milk or half‑and‑half if needed.

Freezer: Freezing is not recommended because the dairy sauce may separate, but you can freeze for up to 1 month and reheat slowly, stirring well.

Room temperature: Do not leave at room temperature for more than 2 hours.

Make-Ahead Tips

• Prepare the sauce up to step 6, let it cool, then refrigerate. Reheat gently before adding chicken and pasta.
• Cook and slice the chicken ahead of time; store in the fridge for up to 2 days.
• Cook pasta al dente, drain, toss with a little oil, and refrigerate; reheat briefly before combining.

Frequently Asked Questions