Description
This creamy Chicken Fettuccine Alfredo features tender chicken breast sautéed with mushrooms, garlic, and onions in a luscious half-and-half sauce, tossed with perfectly cooked fettuccine pasta and garnished with fresh parsley. A classic Italian-American comfort dish, quick and easy to prepare in under 40 minutes, ideal for family dinners or when entertaining guests.
Ingredients
Scale
Chicken
- 2 lbs chicken breast, sliced into strips
- 1 tsp sea salt (plus more for seasoning)
- 1/4 tsp black pepper (plus more for seasoning)
- 3 Tbsp olive oil (divided)
Pasta
- 3/4 lbs fettuccine pasta (or angel hair or vermicelli pasta)
- 1 Tbsp sea salt (for pasta cooking water)
Sauce
- 1 lb white mushrooms, thickly sliced
- 1 small onion, finely chopped
- 3 cloves garlic, minced
- 3 1/2 cups half and half
- 1 Tbsp unsalted butter
- 1/4 cup parsley, finely chopped (plus more for garnish)
Instructions
- Cook the pasta: Bring 4 quarts of water to a boil and add 1 tablespoon of sea salt. Cook the fettuccine according to package instructions until al dente. Drain the pasta and set aside.
- Prepare the chicken: Season the sliced chicken breast strips with salt and pepper. In a large skillet, heat 2 tablespoons of olive oil over medium-high heat. Sauté the chicken strips until they are lightly golden and cooked through, about 5 minutes. Remove the chicken from the pan and cover to keep warm.
- Sauté vegetables: In the same skillet, add 1 tablespoon olive oil and 1 tablespoon unsalted butter over medium-high heat. Add the finely chopped onion and sauté for 3 minutes until softened. Add the sliced mushrooms and cook for 5 to 7 minutes, stirring frequently, until they become soft. Add the minced garlic and cook for another 30 seconds, stirring constantly to release the aroma.
- Make the sauce: Pour in the half and half and bring the mixture to a simmer over medium-high heat. Let it cook for 8 to 10 minutes, stirring occasionally until the sauce begins to thicken.
- Combine chicken and sauce: Return the cooked chicken to the skillet, add 1/4 cup of finely chopped parsley, and season the sauce with salt (between 1/2 to 1 teaspoon) and 1/4 teaspoon black pepper to taste.
- Finish the dish: Add the cooked pasta to the skillet and stir well to combine everything. Heat for an additional minute until warmed through, then turn off the heat. Cover the skillet and let the pasta rest for 10 to 15 minutes to allow the sauce to thicken and flavors to meld.
- Serve: Stir the pasta once more before serving and garnish with additional chopped parsley for a fresh burst of flavor and color.
Notes
- You can substitute fettuccine with angel hair or vermicelli pasta for a lighter texture.
- For a richer sauce, you can add freshly grated Parmesan cheese before serving.
- Adjust salt and pepper according to personal taste preferences.
- Leftovers store well in an airtight container in the refrigerator for up to 3 days.
- Reheat gently on the stovetop or microwave to avoid curdling the sauce.
