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
Scale
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.
