If you’re craving a rich, creamy, and utterly comforting pasta dish, this Quick Fettuccine Chicken Alfredo Recipe is exactly what your dinner table needs. Imagine tender, perfectly cooked fettuccine blanketed in a luscious alfredo sauce made from scratch, studded with juicy strips of seasoned chicken and earthy mushrooms. The sauce is velvety without being heavy, letting the fresh garlic and a hint of nutmeg shine through. It’s a speedy recipe that feels indulgent and homemade, perfect for a weeknight dinner or whenever you want a touch of gourmet magic that comes together in about 30 minutes. Trust me, once you try this, it’ll become a classic in your meal rotation.
Ingredients You’ll Need
This Quick Fettuccine Chicken Alfredo Recipe depends on a handful of simple, everyday ingredients that come together beautifully. Each element plays its part—whether it’s the hearty chicken, the rich half and half, or the earthy mushrooms—resulting in a dish with incredible flavor and texture.
- 14 oz fettuccine: Barilla brand is my go-to for that ideal al dente bite every time.
- 1 tbsp salt: Used for boiling pasta, it enhances the flavor right from the start.
- 2 lb chicken breast: Sliced into 1/2-inch strips to ensure quick, even cooking and tender bites.
- 2.5 tbsp olive oil: For sautéing the chicken to golden perfection without drying it out.
- 1/2 tsp salt and 1/4 tsp pepper: Balanced seasoning for the chicken to keep it flavorful.
- 1.25 lb mushrooms: Thickly sliced into 1/4-inch pieces for meaty texture and earthiness.
- 1 small onion: Adds a subtle sweetness that complements the creamy sauce.
- 4 cloves garlic: Freshly minced garlic is a must for that irresistible aroma and depth of flavor.
- 1 tbsp olive oil: Extra for sautéing the mushrooms and aromatics to bring out their natural juices.
- 2 tbsp butter: Kerrygold unsalted butter melts smoothly, enriching the sauce without overpowering it.
- 4 cups half and half: The base for the creamy sauce that’s lighter yet still decadent.
- 1/4 cup fresh parsley: Chopped and stirred in for a fresh, herbal brightness and pretty green flecks.
- 3/4 tsp salt: Enhances the sauce perfectly without making it too salty.
- 1/2 tsp pepper: Adds a gentle spice to balance the sauce’s creaminess.
- 1/8 tsp ground nutmeg: A pinch lifts the sauce with warm, subtle spice notes.
How to Make Quick Fettuccine Chicken Alfredo Recipe
Step 1: Cook the Fettuccine
Start by bringing a large pot of salted water to a rolling boil. Toss in the fettuccine and cook until it reaches that perfect al dente texture, usually about 10-12 minutes. Stir occasionally to prevent sticking. Once cooked, drain and set aside a cup of the pasta water for later – this will help the sauce cling beautifully to your noodles.
Step 2: Prepare the Chicken
While the pasta is cooking, heat 2.5 tablespoons of olive oil in a large skillet over medium-high heat. Season the chicken strips with 1/2 teaspoon salt and 1/4 teaspoon pepper. Add the chicken to the pan in a single layer and cook for about 4-5 minutes on each side until golden brown and cooked through. Remove the chicken from the skillet and keep it warm.
Step 3: Sauté the Mushrooms and Aromatics
In the same skillet, add 1 tablespoon olive oil and 2 tablespoons butter. Once melted and bubbly, add the sliced mushrooms and diced onion. Sauté for about 5 minutes until the mushrooms are golden and the onions translucent. Stir in the freshly minced garlic and cook for another minute or two until fragrant but not browned.
Step 4: Make the Alfredo Sauce
Pour in 4 cups of half and half, stirring to combine with the mushroom mixture. Bring the sauce to a gentle simmer, then add 3/4 teaspoon salt, 1/2 teaspoon pepper, and 1/8 teaspoon ground nutmeg. Let the sauce thicken slightly, which should take about 5-7 minutes. Stir frequently to prevent scorching and create a velvety consistency.
Step 5: Combine Everything
Return the cooked chicken into the skillet and toss in the drained fettuccine. Add the fresh parsley, then gently mix everything so the sauce evenly coats every strand of fettuccine and slice of chicken. If the sauce feels too thick, add a bit of the reserved pasta water to loosen it to your desired consistency. Serve immediately while warm and luscious.
How to Serve Quick Fettuccine Chicken Alfredo Recipe
Garnishes
A sprinkle of freshly grated Parmesan cheese instantly elevates the dish with salty, creamy notes, and a few more fresh parsley leaves add a vibrant pop of green and freshness. For a touch of heat, a light dusting of red pepper flakes works beautifully.
Side Dishes
Keep it classic with a crisp Caesar salad or buttered garlic bread to sop up every bit of that velvety Alfredo sauce. Roasted vegetables like asparagus or broccoli are also fantastic for adding texture and a nutritious balance to the meal.
Creative Ways to Present
For a cozy dinner party vibe, serve the Quick Fettuccine Chicken Alfredo Recipe in shallow pasta bowls topped with a lemon wedge for zest. You can also layer it in individual gratin dishes, sprinkle with extra cheese, and broil for a couple of minutes to create a bubbly golden crust that wows your guests.
Make Ahead and Storage
Storing Leftovers
Leftover Quick Fettuccine Chicken Alfredo Recipe should be stored in an airtight container in the refrigerator for up to 3 days. Because the creamy sauce can thicken as it cools, it’s best to add a splash of milk or half and half during reheating to restore the smooth texture.
Freezing
This dish is best enjoyed fresh, but if you want to freeze it, cool completely and portion into freezer-safe containers. It can be frozen for up to 2 months. Keep in mind that the sauce’s texture might change slightly upon thawing, so plan to reheat gently with some liquid to bring back the creaminess.
Reheating
To reheat, warm the pasta gently on low heat in a skillet or microwave in short bursts, stirring frequently. Add a splash of half and half or milk to return the sauce to its original, luscious creaminess. Avoid heating too quickly to prevent the sauce from breaking.
FAQs
Can I use other pasta types for this recipe?
Absolutely! While fettuccine is traditional and ideal for Alfredo due to its broad surface area, you can use linguine, tagliatelle, or even penne if you prefer. The sauce clings nicely to any pasta with a bit of texture.
Is there a substitute for half and half in the sauce?
You can use a mix of whole milk and heavy cream if you don’t have half and half. This combination mimics the richness and creamy consistency needed for the Alfredo sauce without overpowering it.
How do I make this dish dairy-free?
For a dairy-free version, try using a plant-based milk like unsweetened oat or cashew milk paired with a vegan butter substitute. Nutritional yeast can add cheesy notes, although the flavor will be different from the traditional Alfredo.
Can I prepare the sauce in advance?
Yes, you can prepare the Alfredo sauce up to a day ahead. Store it in the fridge in an airtight container and gently reheat with a bit of extra half and half or milk before tossing it with freshly cooked pasta and chicken.
What’s the best way to cook the chicken so it stays juicy?
Cutting the chicken into even strips helps it cook quickly and evenly. Cooking over medium-high heat with olive oil ensures a nicely seared exterior while keeping the center tender. Avoid overcooking by removing the chicken as soon as it’s no longer pink inside.
Final Thoughts
This Quick Fettuccine Chicken Alfredo Recipe is truly one of those magical dishes that feels luxurious but comes together in no time. It’s the kind of meal that will have you coming back to the kitchen eager for more, perfect for sharing with friends, family, or just treating yourself. Give it a try and watch it become one of your all-time favorites.
Print
Quick Fettuccine Chicken Alfredo Recipe
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
Description
This Quick Fettuccine Chicken Alfredo recipe offers a rich and creamy Italian classic made easy in just 30 minutes. Tender chicken breast strips are sautéed with mushrooms, onion, and garlic, then simmered in a luscious half and half-based Alfredo sauce, served over perfectly cooked fettuccine pasta. Ideal for a comforting weeknight dinner that doesn’t sacrifice flavor or time.
Ingredients
Pasta
- 14 oz fettuccine (Barilla preferred for the best al dente texture)
- 1 tbsp salt
Chicken
- 2 lb chicken breast, sliced into 1/2-inch thick strips
- 2.5 tbsp olive oil
- 1/2 tsp salt
- 1/4 tsp pepper
Vegetables & Aromatics
- 1.25 lb mushrooms, thickly sliced into 1/4-inch pieces
- 1 small onion, diced
- 4 cloves garlic, freshly minced
- 1 tbsp olive oil
Sauce
- 2 tbsp butter (unsalted, Kerrygold recommended)
- 4 cups half and half
- 1/4 cup fresh parsley, chopped
- 3/4 tsp salt
- 1/2 tsp pepper
- 1/8 tsp ground nutmeg
Instructions
- Prepare the Pasta: Bring a large pot of water to a boil and add 1 tablespoon of salt. Cook the fettuccine according to package instructions until al dente, usually about 10-12 minutes. Drain and set aside, reserving some pasta water.
- Cook the Chicken: In a large skillet, heat 2.5 tablespoons of olive oil over medium-high heat. Season chicken strips with 1/2 teaspoon salt and 1/4 teaspoon pepper. Add the chicken to the skillet and sauté until cooked through and golden brown, about 6-8 minutes. Remove chicken from skillet and set aside.
- Sauté Vegetables and Aromatics: In the same skillet, add 1 tablespoon of olive oil. Sauté the diced onion and sliced mushrooms over medium heat until they are softened and browned, about 5-7 minutes. Add the minced garlic and cook for an additional 1-2 minutes until fragrant.
- Make the Alfredo Sauce: Add 2 tablespoons of butter to the skillet with the vegetables and let it melt. Pour in 4 cups of half and half, stirring to combine. Add 3/4 teaspoon salt, 1/2 teaspoon pepper, and 1/8 teaspoon ground nutmeg. Bring the sauce to a gentle simmer and let it thicken slightly, about 5 minutes, stirring frequently to prevent sticking.
- Combine Chicken and Sauce: Return the cooked chicken strips to the skillet, stirring them into the Alfredo sauce and vegetable mixture. Allow the chicken to warm through for 2-3 minutes.
- Finish the Dish: Toss the cooked fettuccine into the skillet with the chicken Alfredo sauce, adding reserved pasta water as needed to reach desired sauce consistency. Mix well to evenly coat the pasta. Stir in the fresh chopped parsley for a burst of color and flavor.
- Serve: Plate the creamy chicken Alfredo immediately while hot, optionally garnishing with additional parsley or freshly grated Parmesan cheese.
Notes
- Reserve some pasta water before draining to adjust sauce consistency if needed.
- Use fresh garlic for the best aroma and flavor in the sauce.
- Kerrygold unsalted butter adds a rich, creamy texture but any good quality unsalted butter will work.
- Make sure not to overcook the chicken to keep it tender and juicy.
- For a lighter version, substitute half and half with whole milk but the sauce will be less creamy.
