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Chicken Fettuccine Alfredo Recipe
Ben Carraoli

Chicken Fettuccine Alfredo Recipe

I just made this Chicken Fettuccine Alfredo 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.
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Prep Time 20 minutes
Cook Time 20 minutes
Servings: 8
Ingredients Method Notes

Ingredients
  

  • 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

Method
 

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.

Notes

  • 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.