Do Share Recipe

Chicken Fettuccine Alfredo Recipe | Creamy, Rich & Comforting

I just made this Chicken Fettuccine Alfredo Recipe for dinner, and I have to say—it’s absolutely comforting. When I take that first creamy, garlicky bite, I feel like I’m wrapped in a warm pasta hug.

I grew up watching my mom whip up versions of this dish, and over the years I’ve tweaked her recipe to balance richness with lightness. Tonight, I’m sharing with you my go-to version—simple, flavorful, and perfect for a cozy evening.

You can also try something savory like this Ground Turkey Sweet Potato Taco Skillet Recipe if you’re in the mood for a hearty yet healthy dinner option.

Ingredients

Here’s everything you’ll need, with tips from my own experience to make each component shine:

2 lbs chicken breast — lean and tender, slices quickly and absorbs seasonings well
¾ lb fettuccine (or you can use angel hair or vermicelli) — fettuccine holds the sauce best, but thinner pastas work too
1 lb white mushrooms, thickly sliced — mushrooms soak up flavor and add umami
1 small onion, finely chopped — for foundational sweetness
3 cloves garlic, minced — fresh garlic gives the best aroma
3 ½ cups half and half* — provides creaminess without being overly heavy
¼ cup fresh parsley, finely chopped (plus extra for garnish) — brightness and color
1 tsp sea salt (or to taste) — enhances all flavors
¼ tsp black pepper (or to taste) — gentle heat
3 Tbsp olive oil, divided — for sautéing and flavor
1 Tbsp unsalted butter — adds silkiness to the sauce

Note: serves 8 people

* If you don’t have half-and-half, you can combine equal parts milk and heavy cream. For an even thicker sauce, you can use all heavy whipping cream.

Variations

Want to adjust this recipe? Here are some ideas:

Dairy-free / lighter: Use unsweetened almond milk + a splash of coconut cream, or a plant-based cream substitute.
Cheesy boost: Stir in grated Parmesan or Romano toward the end (optional, but many people enjoy it).
Vegetable add-ins: Spinach, peas, or sun-dried tomatoes can be stirred in for color and texture.
Spice twist: Add red pepper flakes or a pinch of nutmeg for warmth.
Protein swap: Try shrimp or turkey instead of chicken, keeping the process similar.

If you’re pairing this pasta with a side, you’ll love how well it goes with crispy Roasted Parmesan Green Beans Recipe — they add the perfect crunch and complement the creamy sauce beautifully.

Cooking Time

Here’s how much time you’ll spend:

Prep Time: 20 minutes
Cooking Time: 20 minutes
Total Time: 35 minutes

Equipment You Need

Here’s what I use (and why):

Large pot — to boil the pasta
Deep skillet (or sauté pan) — to cook chicken and build sauce
Sharp knife & cutting board — for slicing chicken, mushrooms, onion
Measuring cups & spoons — to get proportions right
Colander or strainer — to drain pasta
Stirring spoon / spatula — to mix sauce and pasta

How to Make Chicken Fettuccine Alfredo

Cook the pasta

Bring a large pot of salted water (about 4 quarts with 1 Tbsp salt) to a boil. Add the fettuccine and cook according to the package directions until al dente. Drain and set aside.

Sauté the chicken

While the pasta cooks, slice your chicken into strips. Season them with salt and pepper. In a large skillet over medium-high, heat 2 Tbsp olive oil and sauté the chicken until it turns lightly golden and is cooked through (about 5 minutes). Move the chicken aside and keep it warm.

Build the sauce

In that same skillet, heat the remaining 1 Tbsp olive oil plus butter over medium-high. Add the chopped onion and sauté three minutes until soft. Add the sliced mushrooms and cook 5–7 minutes until they’ve softened, then stir in the minced garlic for 30 seconds or until fragrant.

Simmer the cream

Pour in the half and half and let it simmer over medium-high for 8–10 minutes, until it just begins to thicken. Return the chicken to the pan, stir in ¼ cup parsley, and season with salt and pepper to your taste.

Combine pasta & rest

Add the cooked pasta into the sauce and toss to coat. Heat for another minute until everything is warmed through. Turn off the heat and cover. Let the dish rest for 10–15 minutes so the sauce sets a bit. Stir before serving and garnish with extra parsley.

Additional Tips for Making this Recipe Better

From my own experiments, here’s what I’ve learned:

I often reserve a cup of pasta water before draining—it helps adjust sauce consistency later.
I don’t bring the cream to a full boil; I keep it at a gentle simmer, so it won’t separate.
I taste and adjust salt/pepper at the end, because the mushrooms and chicken absorb seasoning.
I sometimes add a little freshly grated cheese at the end if I want extra richness (even though original recipe doesn’t require it).
I always rest the pasta covered for those 10–15 minutes—that lets the sauce mellow and thicken just right.

How to Serve Chicken Fettuccine Alfredo

Serve this dish warm and fresh. Twirl a nest of fettuccine in the center of each plate, spooning chicken, mushrooms, and creamy sauce on top. Sprinkle a little extra chopped parsley or drizzle with olive oil for shine. Add a crack of fresh black pepper or a few shreds of Parmesan if you like. Pair it with a crisp green salad or garlic bread to make the plate pop and balance richness.

Nutritional Information

Here are approximate values per serving (based on Natasha’s Kitchen’s calculations):

Calories: 509 kcal
Protein: 35 g
Carbohydrates: 38 g
Fat: 23 g

Make Ahead and Storage

Storing leftovers

Once cooled, refrigerate the Alfredo in a sealed container. It stays good for about 3–4 days.

Freezing

You can freeze portions (in airtight, freezer-safe containers), but the texture may shift slightly. It’s best to freeze before mixing pasta, if possible.

Reheating

Gently reheat on low to medium heat. If the sauce has thickened too much, stir in a splash of milk, cream, or even reserved pasta water to loosen it. Warm slowly until it’s creamy and smooth again.

Why You’ll Love This Recipe

Here’s why I keep returning to this version:

It’s comforting but light—the half-and-half version gives creaminess without being overly heavy.
Simple steps and accessible ingredients make it easy to pull off any night.
It’s versatile—you can switch up proteins or toss in veggies to suit your mood.
The flavor balance is excellent—garlic, mushrooms, parsley and tender chicken all play a part.
It reheats well—on day two it still tastes satisfying (with a little extra liquid added).

Ben Carraoli