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The Best Chicken Fettuccine Alfredo

Regarding comfort food, few dishes tick all the boxes, like chicken fettuccine alfredo.

Rich, creamy, and packed with flavor, this beloved Italian dish is a surefire way to warm up on a chilly evening. While plenty of substandard versions out there, when you find an amazing version, you’ll want to return to it repeatedly.

Luckily, with this recipe, you can! This lightened-up chicken fettuccine alfredo recipe will quickly become one of your new favorites.

Packed with flavor and even healthier than the traditional version, you won’t believe how simple it is to make at home. Whether you prefer yours mild or spicy, there’s something for everyone in this delicious recipe!

How To Make Chicken Fettuccine Alfredo


Start by cooking 12 ounces of fettuccine pasta in a large pot of salted water according to the package instructions.

Once the noodles are al dente or slightly firm to the bite, you can drain them and set them aside.

Usually, while the pasta is cooking, I’ll prep the rest of the ingredients so that the noodles and the sauce are done at about the same time.

Thickly slice 1 pound of white mushrooms. The mushrooms give the sauce a great flavor.

Finely chop 1 small onion; the finer you chop, the easier they’ll disappear into the sauce.


Now mince three large garlic cloves, and do not skip the garlic. It makes the sauce taste gourmet.

Sliced two pounds of chicken breasts into strips; if your chicken breasts are very large, you can cut them in half horizontally.

Season the chicken all over with salt and pepper.

Place a large, very deep pan or Dutch oven that would work over medium-high heat and add two tablespoons of oil.

Once the oil is hot, add the chicken and saute, occasionally stirring, for about 5 minutes or until cooked.

Remove the chicken from the pan and set it aside.

In the same pan, over medium-high heat, add 1 Tbsp of oil to a Tbsp of butter, then saute the onion for about 3 minutes or until soft.

Add the sliced mushrooms and saute, occasionally stirring, for 5 to 7 minutes or until the liquid is evaporated and the mushrooms are lightly browned.

Add the minced garlic and stir for 30 seconds to become fragrant, then add 3 and 1/2 cups of half-and-half.

Bring that to a light boil and let it cook for about 6 to 10 minutes or until it’s barely beginning to thicken.

Add the cooked chicken back to the pan and 1/4 cup of freshly chopped parsley, and season to taste.

I typically add between 1/2 and 1 teaspoon of sea salt and 1/4 teaspoon of black pepper.

Add the cooked and drained pasta to the pan and stir everything together. Cover with the lid and let it rest for at least ten minutes or until the sauce coats the noodles.

Okay, It’s been resting for about 10 to 12 minutes, and it’s ready to enjoy. Alright, and we’re gonna give it a quick toss. So let the pasta rest this way, allowing it to absorb the sauce, thickening slightly as it cools.

We will serve it in the lighter Alfredo sauce because it doesn’t use heavy cream but still has that luscious creaminess. It is amazing. And then just a little bit of parsley. Add some pretty pop of color.

It’s just that it tastes like something from a fancy restaurant. This pasta is so simple, but it’s loaded with flavor. You can taste the onion, little bits of garlic, the fresh parsley, and then the mushrooms give the sauce a really good flavor, so do not skip those.

Recipe notes & tips:

Chicken Alfredo is a classic Italian dish made with pasta and cream. It’s an easy meal, but it does have some key ingredients that need to be included:

The sauce is one of the most important things about any Chicken Alfredo recipe. This is where you add the chicken and the cream.

The sauce should be thick and gooey and taste like pure comfort food because that’s what Chicken Alfredo is!

Cheese is another key ingredient. It’s not just there to add flavor. It’s also needed so that your pasta doesn’t become soggy.

You can use any cheese you want for this, but Parmesan is a classic choice.

You can add other ingredients like mushrooms or garlic to make your Chicken Alfredo even more flavorful.

How to Store Extra Chicken Alfredo

Chicken Alfredo is a delicious and simple recipe that can be prepared in large quantities to feed a crowd. It’s also quite versatile, so you can use it as a base for many different dishes when serving people or freezing for future use.

You can store extra chicken alfredo in the refrigerator for about 3-4 days. Simply reheat it when needed before serving.

You can also freeze leftover alfredo after refrigerating it for a few hours if you plan on making it again soon.

Ensure that the chicken alfredo is fully cooled completely before storing and then covered with plastic wrap or aluminum foil before freezing.

If you use a slow cooker to reheat frozen chicken alfredo, thaw it first.

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Chicken Fettuccine Alfredo

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  • Total Time: 35 minutes
  • Yield: 8 1x


This Italian classic chicken fettuccine alfredo is so simple, Creamy, and is absolutely delicious. Perfect for busy weeknights.


  • 2 lbs Chicken Breast
  • 3/4 lbs fettuccine pasta (or angel hair or vermicelli pasta)
  • 1 lb white mushrooms thickly sliced
  • 1 small onion finely chopped
  • 3 cloves garlic minced
  • 3 1/2 cups half and half
  • 1/4 cup parsley, finely chopped, plus more for garnish
  • 1 tsp sea salt or to taste, plus more for pasta water
  • 1/4 tsp black pepper or to taste
  • 3 Tbsp olive oil divided
  • 1 Tbsp butter


  1. Cook fettuccini in a pot of salted water (4 quarts water, 1 Tbsp salt) according to package instructions, then drain and set aside.
  2. Meanwhile, slice chicken into strips and season all over with salt and pepper. In a large skillet, heat 2 Tbsp olive oil over medium/high heat and sauté chicken until lightly golden and cooked through (5 min). Remove chicken from the pan and cover to keep warm.
  3. In the same pan over medium/high, heat 1 Tbsp olive oil and 1 Tbsp of butter. Add onion and sauté 3 min until soft. Add sliced mushrooms and sauté until soft (5-7 min), stirring frequently. Add garlic and sauté 30 seconds, stirring constantly.
  4. Add half-n-half and simmer over medium/high heat 8-10 min, or until beginning to thicken. Add chicken to the pan, add 1/4 cup parsley, and season sauce to taste (1/2 to 1 tsp salt and 1/4 tsp pepper).
  5. Add cooked pasta and stir to combine. Heat another minute until warmed through, turn off the heat, cover and let rest 10-15 minutes, then stir and serve garnished with parsley. 


Source : Natashaskitchen

  • Prep Time: 15 minutes
  • Cook Time: 20 minutes
  • Category: Dinner
  • Cuisine: Italian


  • Serving Size: 8
  • Calories: 509
  • Sugar: 2
  • Sodium: 491
  • Fat: 23
  • Saturated Fat: 10
  • Carbohydrates: 38
  • Fiber: 2
  • Protein: 35
  • Cholesterol: 151

I hope this becomes a new favourite for your family as well.

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