Description
This Creamy Fettuccine Chicken Alfredo is a decadent and comforting Italian-inspired dish featuring tender chicken breast, sautéed mushrooms, and a rich, velvety Parmesan cream sauce served over perfectly cooked fettuccine pasta. Ready in just 35 minutes, it’s the perfect meal for a satisfying family dinner or special occasion.
Ingredients
Scale
Pasta
- 12 oz fettuccine pasta
Chicken & Vegetables
- 2 boneless skinless chicken breasts, thinly sliced
- 8 oz cremini or white mushrooms, sliced
- 4 garlic cloves, minced
Sauce & Seasoning
- 2 tablespoons olive oil
- 2 tablespoons unsalted butter
- Salt and black pepper, to taste
- 1 1/2 cups heavy cream
- 1/2 cup whole milk (optional for thinning sauce)
- 1 cup freshly grated Parmesan cheese
- 1/4 teaspoon ground nutmeg (optional)
- 1/2 cup reserved pasta water (as needed)
- 1/4 cup fresh parsley, finely chopped (for garnish)
Instructions
- Cook the Pasta: Bring a large pot of salted water to a boil. Add the fettuccine and cook until al dente according to package instructions, usually about 10-12 minutes. Before draining, reserve 1/2 cup of the pasta cooking water to help loosen the sauce later, then drain the pasta and set aside.
- Sear the Chicken: Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Season the thinly sliced chicken breasts with salt and black pepper. Add the chicken to the skillet and sear for 4 to 5 minutes until golden brown and cooked through. Remove the chicken from the skillet and set aside.
- Sauté the Mushrooms: In the same skillet, add the remaining 1 tablespoon of olive oil and 2 tablespoons of unsalted butter. Add the sliced mushrooms and sauté for 5 to 7 minutes until they become browned and tender.
- Add Garlic and Deglaze: Add the minced garlic to the mushrooms and cook for about 30 seconds until fragrant. Optionally, deglaze the pan by adding a splash of the reserved pasta water or white wine to lift any caramelized bits from the skillet for extra flavor.
- Create the Alfredo Sauce: Reduce the heat to low. Pour in the heavy cream and bring it to a gentle simmer. Slowly stir in the freshly grated Parmesan cheese until the sauce becomes smooth and creamy. Add the optional ground nutmeg and stir constantly to combine the flavors.
- Combine Pasta, Chicken, and Sauce: Return the cooked chicken to the skillet along with the drained fettuccine. Toss everything gently to coat the pasta and chicken evenly with the Alfredo sauce. Use the reserved pasta water a little at a time to loosen the sauce if it’s too thick, and add the optional whole milk if needed to reach your desired consistency.
- Serve: Remove the skillet from heat. Garnish the dish with finely chopped fresh parsley. Serve the creamy fettuccine chicken Alfredo immediately while warm and enjoy!
Notes
- To make the sauce lighter, you can substitute half-and-half or whole milk for some of the heavy cream, but heavy cream provides the richest texture.
- Ensure the chicken is sliced thinly so it cooks quickly and remains tender.
- If you prefer, add a splash of white wine during deglazing for an added depth of flavor.
- Reserved pasta water helps bind the sauce and pasta together, so don’t skip it.
- For a lower-fat option, reduce the amount of butter and use lower-fat cheese alternatives.
- This recipe is best served immediately to maintain the creaminess of the sauce.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: Italian
Keywords: Fettuccine Alfredo, Chicken Alfredo, Creamy pasta, Italian dinner, Mushroom Alfredo, Easy chicken pasta
