Chicken Fettuccine Alfredo
Creamy chicken fettuccine Alfredo made with half-and-half (no heavy cream), mushrooms, garlic, and parsley.
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Natashas Kitchen- •12 ounces Fettuccine pasta
- •Salted water(optional)for boiling pasta
- •1 pound White mushroomsthickly sliced
- •1 small Onionfinely chopped
- •3 Garlic cloveslarge, minced
- •2 pounds Chicken breastssliced into strips
- •Saltto season chicken and sauce; about 1/2 to 1 tsp sea salt for sauce
- •1/4 teaspoon Black pepperplus more to season chicken
- •2 tablespoons Oilfor sautéing chicken
- •1 tablespoon Oilfor sautéing onion/mushrooms
- •1 tablespoon Butter
- •3 1/2 cups Half-and-half
- •1/4 cup Parsleyfreshly chopped, plus more for garnish
- •1/2 to 1 teaspoon Sea salt(optional)to taste for sauce
- 1
Cook fettuccine pasta in a large pot of salted water according to package instructions until al dente. Drain and set aside.
10 min
- 2
Prep ingredients: slice mushrooms, finely chop onion, mince garlic, and slice chicken breasts into strips.
10 min
- 3
Season chicken all over with salt and pepper.
1 min
- 4
Heat a large deep pan over medium-high heat. Add 2 tablespoons oil. Add chicken and sauté, stirring occasionally, about 5 minutes or until cooked through. Remove chicken and set aside.
5 min
- 5
In the same pan over medium-high heat, add 1 tablespoon oil and 1 tablespoon butter. Sauté onion about 3 minutes or until soft.
3 min
- 6
Add mushrooms and sauté 5 to 7 minutes, stirring occasionally, until liquid evaporates and mushrooms are lightly browned.
6 min
- 7
Add minced garlic and stir about 30 seconds until fragrant.
1 min
- 8
Add half-and-half. Bring to a light boil and cook 6 to 10 minutes, until barely beginning to thicken.
8 min
- 9
Add cooked chicken back to the pan. Stir in chopped parsley and season to taste with sea salt and black pepper.
2 min
- 10
Add cooked pasta to the pan and stir to combine. Cover and let rest at least 10 minutes, until sauce coats noodles.
10 min
- 11
Toss and serve, garnishing with additional parsley if desired.
1 min
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