Chicken Fettuccine Alfredo
User Reviews
4.9
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Prep Time
20 mins
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Cook Time
20 mins
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Total Time
35 mins
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Servings
8 people
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Calories
509 kcal
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Course
Main Course
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Cuisine
Italian
Chicken Fettuccine Alfredo
Description
Chicken Fettuccine Alfredo brings together sliced chicken breast, sautéed mushrooms, onion, and garlic with fettuccine pasta in a creamy sauce made from half-and-half. The chicken is seasoned and cooked to a golden exterior before resting, while the mushrooms and onion soften and develop mild sweetness. Adding half-and-half to the pan and simmering makes a thickened sauce infused with flavors from the sautéed ingredients and garlic.
The pasta is cooked separately and combined with the sauce and chicken just before serving, allowing it to soak up the creaminess. Parsley adds a fresh herbal note as garnish. The texture balances tender chicken, soft mushrooms, creamy sauce, and al dente pasta.
Half-and-half can be substituted with equal parts milk and heavy cream for similar texture, or replaced by heavy cream alone for extra richness. The dish is best served shortly after preparation but can rest covered briefly to meld flavors.
Ingredients
- 2 lbs chicken breast
- 3/4 lbs Fettuccine pasta (or angel hair or vermicelli pasta)
- 1 lb white mushrooms thickly sliced
- 1 onion finely chopped, small
- 3 cloves garlic minced
- 3 1/2 cups half and half *
- 1/4 cup parsley plus more for garnish, finely chopped
- 1 tsp salt or to taste, plus more for pasta water, sea salt
- 1/4 tsp black pepper or to taste
- 3 Tbsp olive oil divided
- 1 Tbsp butter unsalted
Instructions
- Cook fettuccini in a pot of salted water (4 qts water, 1 Tbsp salt,) according to package instructions then drain and set aside.
- Meanwhile, slice chicken into strips and season all over with salt and pepper. In a large skillet, heat 2 Tbsp olive oil over medium/high heat and sauté chicken until lightly golden and cooked through (5 min). Remove chicken from the pan and cover to keep warm.
- In the same pan over medium/high, heat 1 Tbsp olive oil and 1 Tbsp of butter. Add onion and sauté 3 min until soft. Add sliced mushrooms and sauté until soft (5-7 min), stirring frequently. Add garlic and sauté 30 seconds, stirring constantly.
- Add half-n-half and simmer over medium/high heat 8-10 min, or until beginning to thicken. Add chicken back to the pan, add 1/4 cup parsley and season sauce to taste (1/2 to 1 tsp salt and 1/4 tsp pepper).
- Add cooked pasta and stir to combine. Heat another minute until warmed through then turn off the heat, cover and let rest 10-15 minutes then stir and serve garnished with parsley.
Notes
- Substitute half-and-half with equal parts milk and heavy cream for a similar sauce consistency.
- Use heavy whipping cream if a thicker, creamier texture is preferred.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8people
Amount Per Serving
Calories 509 kcal
% Daily Value*
| Calories | 509kcal | 25% |
| Carbs | 38g | |
| Protein | 35g | 70% |
| Fat | 23g | 35% |
| Saturated Fat | 10g | 50% |
| Cholesterol | 151mg | 50% |
| Sodium | 491mg | 20% |
| Potassium | 876mg | 19% |
| Fiber | 2g | 8% |
| Sugar | 2g | 4% |
| Vitamin A | 635IU | 13% |
| Vitamin C | 7.3mg | 8% |
| Calcium | 141mg | 14% |
| Iron | 1.8mg | 10% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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