Mom’s Chicken Fettuccine Alfredo

Mom's creamy Chicken Fettuccine Alfredo has been a family favorite for years! Classic Chicken Alfredo is a feel good comfort food - so creamy but light! | natashaskitchen.com

Mom learned how to make this “Pollo Chicken Fettuccine Alfredo” in culinary school. She made this for us when we were kids and we were crazy about it. I’ve been making this Chicken Fettuccine Alfredo for years. It’s one of my favorite comfort foods. I always make too much so we can eat it for a few days.

This recipe is an oldie but goodie! I shared it originally on 4/9/2010! I’ve improved and simplified it slightly, and rephotographed ofcourse ;). This recipe is so easy, healthy and TASTY! Enjoy this my friends!

Mom's creamy Chicken Fettuccine Alfredo has been a family favorite for years! Classic Chicken Alfredo is a feel good comfort food - so creamy but light! | natashaskitchen.com

Ingredients for Chicken Fettuccine Alfredo:

2 lbs Chicken Breast
3/4 lbs fettuccine or angel hair or vermicelli pasta
1 lb mushrooms, thickly sliced
1 small onion, finely chopped
3 cloves garlic, minced or pressed
3 1/2 cups half and half (or use 1/2 milk and 1/2 heavy cream)
1/4 cup finely chopped parsley
Salt and Pepper
5 Tbsp olive oil, divided
1 Tbsp butter

Mom's creamy Chicken Fettuccine Alfredo has been a family favorite for years! Classic Chicken Alfredo is a feel good comfort food - so creamy but light! | natashaskitchen.com

How to make Chicken Fettuccine Alfredo:

1. Cook fettuccini in a large pot of salted water (4 qts water with 1 Tbsp salt,) according to package instructions then drain and set aside.

2. Meanwhile, thinly slice chicken breast into strips and season all over with salt and pepper. In a large, deep skillet, heat 2 Tbsp olive oil over medium/high heat and saute chicken until light 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 3 Tbsp olive oil and 1 Tbsp of butter. Add onion and saute 3 minutes, or until soft. Add sliced mushrooms, cover and saute until soft (5-7 min), stirring frequently. Add garlic and saute another 30 seconds, stirring constantly.

Mom's creamy Chicken Fettuccine Alfredo has been a family favorite for years! Classic Chicken Alfredo is a feel good comfort food - so creamy but light! | natashaskitchen.com

4. Add half-n-half and simmer over medium/high heat 5-7 min, or until just barely beginning to thicken. Add chicken back to the pan, along with 1/4 cup parsley and season sauce to taste (1/2 to 1 tsp salt and 1/4 tsp pepper).

Mom's creamy Chicken Fettuccine Alfredo has been a family favorite for years! Classic Chicken Alfredo is a feel good comfort food - so creamy but light! | natashaskitchen.com

5. Add cooked pasta and stir to combine. Heat another minute until warmed through then turn off the heat, cover and let pasta rest 10-15 minutes then stir to combine and serve.

Mom's creamy Chicken Fettuccine Alfredo has been a family favorite for years! Classic Chicken Alfredo is a feel good comfort food - so creamy but light! | natashaskitchen.com

Note: It will not coat the noodles very well when right away, but after resting, you’ll have a creamy but light alfredo sauce that coats the noodles perfectly.

Mom's creamy Chicken Fettuccine Alfredo has been a family favorite for years! Classic Chicken Alfredo is a feel good comfort food - so creamy but light! | natashaskitchen.com

Enjoy this classic, creamy chicken alfredo recipe!!

⬇️ Print Friendly Chicken Fettuccini Alfredo:

Mom's Chicken Fettuccine Alfredo

4.8 from 16 reviews
Prep time:
Cook time:
Total time:
Mom's creamy Chicken Fettuccine Alfredo has been a family favorite for years! Classic Chicken Alfredo is a feel good comfort food - so creamy but light!
Author:
Skill Level: Easy-Medium
Cost To Make: $13-$15
Serving: 6 to 8

Ingredients

  • 2 lbs Chicken Breast
  • ¾ lbs fettuccine or angel hair or vermicelli pasta
  • 1 lb mushrooms, thickly sliced
  • 1 small onion, finely chopped
  • 3 cloves garlic, minced or pressed
  • 3½ cups half and half (or use ½ milk and ½ heavy cream)
  • ¼ cup finely chopped parsley
  • Salt and Pepper
  • 5 Tbsp olive oil, divided
  • 1 Tbsp butter

Instructions

  1. Cook fettuccini in a pot of salted water (4 qts water with 1 Tbsp salt,) according to package instructions then drain and set aside.
  2. Meanwhile, thinly slice chicken breast into strips and season all over with salt and pepper. In a large skillet, heat 2 Tbsp olive oil over medium/high heat and saute chicken until light 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 3 Tbsp olive oil and 1 Tbsp of butter. Add onion and saute 3 minutes, or until soft. Add sliced mushrooms, cover and saute until soft (5-7 min), stirring frequently. Add garlic and saute another 30 seconds, stirring constantly.
  4. Add half-n-half and simmer over medium/high heat 5-7 min, or until just barely beginning to thicken. Add chicken back to the pan, along with ¼ cup parsley and season sauce to taste (1/2 to 1 tsp salt and ¼ tsp pepper).
  5. Add cooked pasta and stir to combine. Heat another minute until warmed through then turn off the heat, cover and let pasta rest 10-15 minutes then stir to combine and serve.

If you make this recipe, I’d love to see pics of your creations on Instagram, Facebook and Twitter! Hashtag them #natashaskitchen

Mom's creamy Chicken Fettuccine Alfredo has been a family favorite for years! Classic Chicken Alfredo is a feel good comfort food - so creamy but light! | natashaskitchen.com

This is definitely a feel good chicken fettuccini alfredo. It’s so creamy and satisfying, but light! Since it isn’t heavy-cream based, it fills you up without the guilt 🙂 I can’t even count how many times my Mom made this growing up. I hope this becomes a go-to pasta recipe for you as well!

Mom's creamy Chicken Fettuccine Alfredo has been a family favorite for years! Classic Chicken Alfredo is a feel good comfort food - so creamy but light! | natashaskitchen.com

Read comments/reviewsAdd comment/review

  • Sarah Beth
    July 10, 2017

    Hi Natasha! We really enjoyed this recipe, however, the sauce really didn’t thicken. It came out runny. The flavors were yummy and my two year old ate it all up( how can I complain about that?!). I followed the recipe though so I’m really not sure what happened. Reply

    • Natasha
      natashaskitchen
      July 10, 2017

      Hi Sarah, I would suggest cooking it slightly longer – maybe yours was over lower heat? Also, the sauce does thicken up more as it stands. It isn’t supposed to be a heavy/thick sauce like my shrimp alfredo. I’m so so happy your two year old loved it!! 🙂 Thank you for sharing that with me 🙂 Reply

  • Alex
    July 8, 2017

    Several slice solube cheese? Reply

    • Natasha
      natashaskitchen
      July 8, 2017

      Hi Alex, I’m not sure what you mean by your question. Reply

  • Elis
    May 31, 2017

    Hye natasya, i’m elis from malaysia,, google for this recipe n found yours.. I cooked for my family breaking fasting..Very simple and of course superb delicious…my son can’t stop eat it.. We really2 enjoy n love ur mom’s recipe.. Thanks for sharing.. May god bless u n ur family.. Reply

    • Natasha's Kitchen
      May 31, 2017

      I’m so happy to hear you love the recipe! Thanks for sharing your wonderful review Elis! 😀 Reply

  • Liana
    April 26, 2017

    Greetings from Singapore! First time trying your recipe and we love it, thank you for sharing 😀 Next on my to-cook list is your shrimp scampi pasta, wish me luck! 🙂 Reply

    • Natasha's Kitchen
      April 26, 2017

      Well hello there Liana! I’m happy to hear that you all enjoy the recipe! Thanks for following and for sharing your great review! 😀 Reply

  • Natasha
    April 13, 2017

    Very delicious😋😋, as all your recipes 😉 Will definitely do again, my husband said it’s now his favourite from all chicken and pasta dishes 😋 Reply

    • Natasha
      natashaskitchen
      April 13, 2017

      Natasha, thank you for such a great review, I’m so happy to hear that 😬 Reply

  • Karen
    April 3, 2017

    What would I be able to substitute for the half and half, as I have one that can’t have dairy. I usually use his almond milk when cooking, but don’t believe that it would be thick enough for this. Reply

    • Natasha
      natashaskitchen
      April 3, 2017

      Hi Karen, I really haven’t tested anything else with this recipe that is dairy free. One of my readers recently mentioned that they use the cream from canned coconut milk to make my zuppa toscana soup recipe creamy without using milk cream, but I haven’t tested that here so it’s hard to recommend it here. The almond milk would not be thick enough on it’s own but it may work if you add 3 Tbsp of flour after the mushrooms are cooked and sauté the mushrooms with the flour for a couple minutes until golden then slowly add about 2 to 2 1/2 cups almond milk and bring to a simmer, whisking until it thickens. I haven’t tried this method myself but I’ve seen it done online. Sorry I can’t be more helpful – that’s my best guess! 🙂 Reply

      • Karen
        April 3, 2017

        Okay, thanks. We don’t eat mushrooms here, so I guess I will do some experimenting with this recipe. Reply

        • Natasha's Kitchen
          April 3, 2017

          My pleasure Karen 🙂 Reply

  • Lunalu
    March 21, 2017

    Even better the second night. We served with parmigian cheese and roasted brussel sprouts. Reply

    • Natasha's Kitchen
      March 22, 2017

      Yum! I’m happy to hear the leftovers were just as good! Thanks for sharing 🙂 Reply

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