Mom’s Chicken Fettuccine Alfredo
Mom’s Chicken Fettuccine Alfredo is a creamy, feel-good comfort food that has been a family favorite for years.
Equipment
- pot
- large skillet
Ingredients
- 2 lbs Chicken Breast
- ¾ lbs fettuccine pasta or angel hair or vermicelli pasta
- 1 lb white mushrooms thickly sliced
- 1 small onion finely chopped
- 3 cloves garlic minced
- 3.5 cups half and half *
- ¼ cup parsley finely chopped, plus more for garnish
- 1 teaspoon sea salt or to taste, plus more for pasta water
- ¼ teaspoon black pepper or to taste
- 3 tablespoon olive oil divided
- 1 tablespoon unsalted butter
Instructions
- Cook fettuccini in a pot of salted water (4 qts water, 1 tablespoon 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 tablespoon 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 tablespoon olive oil and 1 tablespoon 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 ¼ cup parsley and season sauce to taste (½ to 1 teaspoon salt and ¼ teaspoon 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
Serving: 1plateCalories: 509kcal
Tried this recipe?Let us know how it was!