The chicken fettuccine Alfredo is so creamy and good and doesn’t have any cream in it. It’s an easy dinner idea and we have loved it for years.
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 about the same time.
Thickly slice 1 pound of white mushrooms. The mushrooms give the sauce a great flavour.
Finely chop 1 small onion and 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 and if your chicken breasts are very large, where you can cut them in half first 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 stirring occasionally for about 5 minutes or just until cooked through. Remove the chicken from the pan and set it aside.
In the same pan, over medium-high heat, add 1 Tbsp of oil in a Tbsp of butter, then saute the onion for about 3 minutes or until soft.
Add the sliced mushrooms and saute, stirring occasionally 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 for it 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, along with 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.
Now add the cooked and drained pasta back 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 allows it to absorb the sauce and it thickens slightly as it cools.
We are going to serve and it’s the lighter Alfredo sauce because it doesn’t use the heavy cream but it still has that luscious creaminess to it. It is amazing.
Okay and then just a little bit of parsley.
Add some pretty pop of colour.
It’s just, it tastes like something out of a fancy restaurant. This pasta is so simple but it’s loaded with flavour. You can taste the onion, little bits of garlic, the fresh parsley and then the mushrooms give the sauce a really good flavour so do not skip those.
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
Cook fettuccini in a pot of salted water (4 qts water, 1 Tbsp salt,) according to package instructions then drain and set aside.
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.
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.
Add half-n-half and simmer over medium/high heat 8-10 min, or until beginning to thicken. Add chicken back to the pan, add 1/4 cup parsley and season sauce to taste (1/2 to 1 tsp salt and 1/4 tsp pepper).
Add cooked pasta and stir to combine. Heat another minute until warmed through then turn off the heat, cover and let rest 10-15 minutes then stir and serve garnished with parsley.
Source : Natashaskitchen
I hope this becomes a new favourite for your family as well.