Chicken Fettuccine Alfredo Recipe - Easy Dinner

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.

Ingredients for Chicken alfredo with chicken breast, mushrooms, half and half, fettuccine noodles

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.

Cooking fettuccine noodles in a pot of water

2. Meanwhile, thinly slice chicken breast into strips and season all over with salt and pepper. In a large, deep skillet, heat 2 Tbsp olive oil over medium/high heat and saute chicken until light golden and cooked through (5 min). Remove chicken from the pan and cover to keep warm.

Sautéing Chicken breast in skillet

3. In the same pan over medium/high, add 1 Tbsp olive oil and 1 Tbsp butter. Add onion and sauté 3 minutes until soft. Add sliced mushrooms and sauté until soft (5-7 min), stirring frequently. Add garlic and sauté another 30 seconds until fragrant, stirring constantly.

Step by step photos of cooking mushrooms in skillet for alfredo sauce

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).

Making chicken mushroom alfredo sauce and pouring the cream

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.

Creamy alfredo sauce with fettuccine noodles added

After the pasta rests, you will have a creamy but light Alfredo sauce that coats the noodles perfectly.

Photo of Creamy Chicken Alfredo or Chicken Fettuccini Alfredo

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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Chicken Fettuccine Alfredo

4.93 from 179 votes
Prep Time: 20 minutes Cook Time: 20 minutes Total Time: 35 minutes

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!
Author: Natasha of NatashasKitchen.com
Skill Level: Easy/Medium
Cost to Make: $13-$15
Keyword: Chicken Fettuccine Alfredo
Calories: 509
Servings: 8 people
Ingredients

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 butter
US Customary - Metric

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.

Recipe 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 Facts
Chicken Fettuccine Alfredo
Amount Per Serving
Calories 509 Calories from Fat 207
% Daily Value*
Fat 23g35%
Saturated Fat 10g63%
Cholesterol 151mg50%
Sodium 491mg21%
Potassium 876mg25%
Carbohydrates 38g13%
Fiber 2g8%
Sugar 2g2%
Protein 35g70%
Vitamin A 635IU13%
Vitamin C 7.3mg9%
Calcium 141mg14%
Iron 1.8mg10%
* Percent Daily Values are based on a 2000 calorie diet.