Description
Creamy chicken fettuccine alfredo made with tender chicken, mushrooms, and pasta in a rich garlic cream sauce. Perfect for a family dinner.
Ingredients
- 1½ pounds boneless skinless chicken breast sliced into thin strips
- 12 ounces fettuccine pasta
- 1 pound white mushrooms thickly sliced
- 1 small yellow onion finely diced
- 3 cloves garlic minced
- 3 cups half and half
- 3 tablespoons olive oil divided
- 1 tablespoon unsalted butter
- 1 teaspoon kosher salt plus more for pasta water
- ½ teaspoon black pepper
- ¼ cup fresh parsley finely chopped plus more for garnish
Instructions
- Bring a large pot of salted water to a boil and cook the fettuccine according to package directions until al dente. Drain and set aside.
- Season the sliced chicken evenly with salt and black pepper.
- Heat 2 tablespoons olive oil in a large deep skillet over medium high heat. Add chicken and cook 5 to 6 minutes until lightly golden and fully cooked. Remove and cover to keep warm.
- In the same skillet, add remaining olive oil and butter. Add onion and cook 3 minutes until softened.
- Add mushrooms and cook 5 to 7 minutes until tender and lightly browned.
- Stir in garlic and cook 30 seconds until fragrant.
- Pour in the half and half and bring to a gentle simmer. Cook 8 to 10 minutes, stirring occasionally, until the sauce slightly thickens.
- Return chicken to the skillet and stir in parsley, adjusting salt and pepper to taste.
- Add cooked fettuccine and toss gently to coat. Heat 1 minute, then remove from heat, cover, and rest 10 minutes before serving. Chicken must reach an internal temperature of 165°F before serving.
Notes
- Allowing the pasta to rest helps the sauce thicken and cling to the noodles.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Main Dish
- Method: Skillet
- Cuisine: Italian American