Mom’s creamy Chicken Fettuccine Alfredo has been a family favorite for years. Classic Chicken Alfredo is a feel good comfort food – so creamy but light!
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Mom learned how to make this “Pollo Chicken Fettuccine Alfredo” in culinary school. She made it for us when we were kids and we were crazy about it. Now I make the same alfredo recipe for my family. It’s one of my favorite comfort foods. Watch the video tutorial and learn how to make chicken alfredo.
Chicken Fettuccini Alfredo
Ingredients for Chicken Fettuccine Alfredo:
We usually use chicken breast but chicken tenders would work well if that is what you have on hand.
Fettuccini is the pasta of choice here but we’ve been known to swap with angel hair or vermicelli. You can use a variety of pastas. P.S. sometimes we sneak in the full pound of pasta when feeding a crowd.
Substitute for Half and Half?
This recipe calls for half and half, but you can substitute with equal parts of milk and heavy whipping cream. The half and half thickens as it simmers and even more as it rests. If you prefer a creamier or thicker sauce, you can use heavy whipping cream instead.
How to Make Chicken Alfredo (Video below):
1. Cook fettuccini in a large pot of salted water (4 qts water with 1 Tbsp salt,) according to package instructions then drain and set aside.
2. Meanwhile, thinly slice chicken breast into strips and season all over with salt and pepper. In a large, deep skillet, heat 2 Tbspolive oil over medium/high heat andsaute chicken until light golden and cooked through (5 min). Remove chicken from the pan and cover to keep warm.
3. In the same pan over medium/high, add 1 Tbspolive oil and 1 Tbsp butter. Add onion and sauté 3minutes until soft. Add sliced mushrooms and sauté until soft (5-7 min), stirringfrequently.Add garlic and sauté another 30 seconds until fragrant, stirring constantly.
4. Add half-n-half and simmer over medium/high heat 8-10 min, or until just beginning to thicken. Add chicken back to pan, along with 1/4 cup parsley and season sauce to taste (1/2 to 1 tsp salt and 1/4 tsp pepper).
5. Add cooked pasta and stir to combine. Heat another minute until warmed through then turn off the heat, cover and let pasta rest 10-15 minutes then stir to combine and serve garnished with more parsley.
After the pasta rests, you will have a creamy but light Alfredo sauce that coats the noodles perfectly.
Creamy Pasta Recipes to Try Next:
- Creamy Shrimp Pasta – juicy shrimp in alfredo sauce
- Mushroom and Leek Pasta – this sauce tastes gourmet
- Chicken Pasta in Creamy Tomato Sauce – easy, excellent dinner idea
- Chicken Tetrazzini – Creamy and scrumptious pasta casserole
Watch How to Make Chicken Fettuccini Alfredo:
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⬇️ Print Friendly Chicken Fettuccini Alfredo:
Chicken Fettuccine Alfredo
4.94 from 446 votes
Author: Natasha of NatashasKitchen.com
Mom's creamy Chicken Fettuccine Alfredo has been a family favorite for years! Classic Chicken Alfredo is a feel good comfort food - so creamy but light!
Prep Time: 20 minutes mins
Cook Time: 20 minutes mins
Total Time: 35 minutes mins
Ingredients
Servings: 8 people
- 2 lbs Chicken Breast
- 3/4 lbs fettuccine pasta , (or angel hair or vermicelli pasta)
- 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 parsley, finely chopped,, plus more for garnish
- 1 tsp sea salt, or to taste, plus more for pasta water
- 1/4 tsp black pepper, or to taste
- 3 Tbsp olive oil, divided
- 1 Tbsp unsalted butter
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
*To substitute half and half, use equal parts of milk and heavy cream. If you prefer a thicker creamier sauce, you can use heavy whipping cream instead.
Nutrition Per Serving
509kcal Calories38g Carbs35g Protein23g Fat10g Saturated Fat151mg Cholesterol491mg Sodium876mg Potassium2g Fiber2g Sugar635IU Vitamin A7.3mg Vitamin C141mg Calcium1.8mg Iron
- Full Nutrition Label
- Nutrition Disclosure
Nutrition Facts
Chicken Fettuccine Alfredo
Amount per Serving
Calories
509
% Daily Value*
Fat
23
g
35
%
Saturated Fat
10
g
63
%
Cholesterol
151
mg
50
%
Sodium
491
mg
Potassium
876
mg
25
%
Carbohydrates
38
g
13
%
Fiber
2
g
8
%
Sugar
2
g
2
%
Protein
35
g
70
%
Vitamin A
635
IU
13
%
Vitamin C
7.3
mg
9
%
Calcium
141
mg
14
%
Iron
1.8
mg
10
%
* Percent Daily Values are based on a 2000 calorie diet.
Calories: 509
If you make this recipe, I’d love to see pics of your creations on Instagram, Facebook and Twitter! Hashtag them #natashaskitchen
This is definitely a feel good chicken fettuccini alfredo. It’s so creamy and satisfying, but light!Since it isn’t heavy-cream based, it fills you up without the guilt 🙂 I can’t even count how many times my Mom made this growing up. I hope this becomes a go-to pasta recipe for you as well!
Do you have a favorite food that you loved growing up and now make as an adult? I want to hear all about it in a comment below! 🙂
Natasha Kravchuk
