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!

Chicken Fettuccini Alfredo with Creamy Sauce

This post may contain affiliate links. Read my disclosure policy.

Mom learned how to make this “Pollo Chicken Fettuccine Alfredo” in culinary school. She made it for us when we were kids and we were crazy about it. Now I make the same alfredo recipe for my family. It’s one of my favorite comfort foods. Watch the video tutorial and learn how to make chicken alfredo.

Chicken Fettuccini Alfredo

Chicken Alfredo with mushrooms and fettuccini pasta

Ingredients for Chicken Fettuccine Alfredo:

We usually use chicken breast but chicken tenders would work well if that is what you have on hand.

Fettuccini is the pasta of choice here but we’ve been known to swap with angel hair or vermicelli. You can use a variety of pastas. P.S. sometimes we sneak in the full pound of pasta when feeding a crowd. 

Substitute for Half and Half?

This recipe calls for half and half, but you can substitute with equal parts of milk and heavy whipping cream. The half and half thickens as it simmers and even more as it rests. If you prefer a creamier or thicker sauce, you can use heavy whipping cream instead. 

Ingredients for Chicken alfredo with chicken breast, mushrooms, half and half, fettuccine noodles

How to Make Chicken Alfredo (Video below):

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.

Cooking fettuccine noodles in a pot of water

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.

Sautéing Chicken breast in skillet

3. In the same pan over medium/high, add 1 Tbsp olive oil and 1 Tbsp butter. Add onion and sauté 3 minutes until soft. Add sliced mushrooms and sauté until soft (5-7 min), stirring frequently. Add garlic and sauté another 30 seconds until fragrant, stirring constantly.

Step by step photos of cooking mushrooms in skillet for alfredo sauce

4. Add half-n-half and simmer over medium/high heat 8-10 min, or until just beginning to thicken. Add chicken back to pan, along with 1/4 cup parsley and season sauce to taste (1/2 to 1 tsp salt and 1/4 tsp pepper).

Making chicken mushroom alfredo sauce and pouring the cream

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 garnished with more parsley.

Creamy alfredo sauce with fettuccine noodles added

After the pasta rests, you will have a creamy but light Alfredo sauce that coats the noodles perfectly.

Photo of Creamy Chicken Alfredo or Chicken Fettuccini Alfredo

Creamy Pasta Recipes to Try Next:

Watch How to Make Chicken Fettuccini Alfredo:

See Natasha make her Mom’s Chicken Alfredo Recipe. If you enjoy our videos, please  on Youtube and click the bell icon so you will be the first to know when we post a new video!

Thanks so much for subscribing! We are so excited to have over 287K subscribers now and it’s growing fast. We love hanging out with you on our !

⬇️ Print Friendly Chicken Fettuccini Alfredo:

Chicken Fettuccine Alfredo

4.94 from 448 votes
Author: Natasha of NatashasKitchen.com
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!
Prep Time: 20 minutes
Cook Time: 20 minutes
Total Time: 35 minutes

Ingredients 

Servings: 8 people
  • 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 unsalted butter

Instructions

  • 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. 

Notes

*To substitute half and half, use equal parts of milk and heavy cream. If you prefer a thicker creamier sauce, you can use heavy whipping cream instead. 

Nutrition Per Serving

509kcal Calories38g Carbs35g Protein23g Fat10g Saturated Fat151mg Cholesterol491mg Sodium876mg Potassium2g Fiber2g Sugar635IU Vitamin A7.3mg Vitamin C141mg Calcium1.8mg Iron
Nutrition Facts
Chicken Fettuccine Alfredo
Amount per Serving
Calories
509
% Daily Value*
Fat
 
23
g
35
%
Saturated Fat
 
10
g
63
%
Cholesterol
 
151
mg
50
%
Sodium
 
491
mg
21
%
Potassium
 
876
mg
25
%
Carbohydrates
 
38
g
13
%
Fiber
 
2
g
8
%
Sugar
 
2
g
2
%
Protein
 
35
g
70
%
Vitamin A
 
635
IU
13
%
Vitamin C
 
7.3
mg
9
%
Calcium
 
141
mg
14
%
Iron
 
1.8
mg
10
%
* Percent Daily Values are based on a 2000 calorie diet.
Keyword: Chicken Fettuccine Alfredo
Skill Level: Easy/Medium
Cost to Make: $$
Calories: 509
Natasha's Kitchen Cookbook

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

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!

Do you have a favorite food that you loved growing up and now make as an adult? I want to hear all about it in a comment below! 🙂

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

Natasha Kravchuk

Welcome to my kitchen! I am Natasha, the creator behind Natasha's Kitchen (established in 2009), and I share family-friendly, authentic recipes. I am a New York Times Best-Selling cookbook author and a trusted video personality in the culinary world. My husband, Vadim, and I run this blog together, ensuring every recipe we share is thoroughly tested and approved. Our mission is to provide you with delicious, reliable recipes you can count on. Thanks for stopping by! I am so happy you are here.

Read more posts by Natasha

Leave a Comment

Recipe Rating




Comments

  • Thelma Brauns
    June 4, 2024

    I made your chicken Alfredo, but the sauce curdled
    It did not thicken ether, I was very disappointed in the recipe

    Reply

    • Natasha's Kitchen
      June 4, 2024

      The half and half thickens as it simmers and even more as it rests. If you prefer a creamier or thicker sauce, you can use heavy whipping cream instead.

      Reply

  • Maria Cristina Sanchez
    May 26, 2024

    This recipe is a new favorite for my family. I do use heavy cream instead and add Parmesan and shredded mozzarella cheese to the sauce. It tastes delicious! Thank you for sharing the recipe! 😉

    Reply

  • Blaine
    May 23, 2024

    I have made this twice for my grandkids.Those picky kids LOVE this!
    I prefer more seasoning for me, but this is why it’s such great recipe, great for them and I can add what I need (parm, red pepper flakes) to mine.Thank you!

    Reply

    • Natasha's Kitchen
      May 23, 2024

      I’m happy to hear that the kids love this recipe! Thanks a lot for sharing that with us!

      Reply

  • Anonymous
    May 21, 2024

    No flavour. I followed this recipe but I felt like I left the onions and mushroom too long on the pan, my pan was black!

    Reply

    • Natasha's Kitchen
      May 22, 2024

      It was flavorful when we made this recipe. Did you use half and half for the sauce?

      Reply

  • Patrice
    May 17, 2024

    Hey Natasha…don’t people normally put parmesan into Alfredo sauce? BTW…love your cookbook and have gifted two of my girlfriends with them as well! Sending you hugs!💜

    Reply

    • Natashas Kitchen
      May 17, 2024

      Hi Patrice, we didn’t feel the need to add cheese but feel free to add it up!

      Reply

  • Emily
    May 7, 2024

    My son wanted Chicken Fettuccine Alfredo for dinner so, I looked up recipes b/c I have never made this and let me tell you, we both thought it was delicious and definitely will be making this again!

    Reply

    • NatashasKitchen.com
      May 7, 2024

      I’m so glad to hear that! Thank you for the feedback.

      Reply

  • Gary Cousins
    April 29, 2024

    I didn’t have enough half & half, so opted for a roux where I can control the thickness of the sauce. I also added a pinch of red pepper flakes to eliminate the blahness. Also used leftover chicken breast meat. Very satisfying!

    Reply

    • NatashasKitchen.com
      April 29, 2024

      Thank you for sharing, Gary!

      Reply

  • Sonja Gatlin
    April 28, 2024

    Whre is the cheese? parmesan? romano? ITs supposed to have cheese in alfredo sauce.

    Reply

    • Natasha's Kitchen
      April 29, 2024

      Hi Sonja, we didn’t feel the need to add cheese but feel free to add it up!

      Reply

  • Janan
    April 20, 2024

    I made this for my family last night and was very good! Quick and easy with simple directions to follow. Definitely would recommend this recipe. Well make it again!

    Reply

    • NatashasKitchen.com
      April 20, 2024

      That’s so great to hear, Janan! Thank you for the feedback.

      Reply

  • Mary
    April 18, 2024

    I used half and half and it is super watery. I even cooked the half and half for 20 minutes and no change. Needs a rue to be used as a thickening agent.

    Reply

  • Mary
    April 3, 2024

    The one and only thing that makes this recipe better, are the leftovers the next day🌺

    Reply

  • Melissa Robbins
    March 18, 2024

    Why is there no parmesan cheese in an Alfredo recipe? I am so confused.

    Reply

    • Natasha's Kitchen
      March 18, 2024

      Hi Melissa, we didn’t feel the need to add cheese but feel free to add it up!

      Reply

  • David
    February 22, 2024

    Chicken Fettuccine Alfredo: My wife made this recipe and she is an above average cook, maybe to say she is an accomplished cook. I like all the ingredients in this recipe, but…the sauce was watery as well-as I see other comments are reflecting. I do not remember ever having a recipe like this one and truly enjoying it…BLAH. I haven’t given up on enjoying a satisfying recipe like this yet! We have prepared other recipes of yours and are absolutely completely satisfied with all of them. So, I guess we’ll keep trying to get this recipe correct. We found it to be kind of bland, also. I don’t know what the perfect remedy is but I’m sure we’ll figure it out. We are open to any and all suggestions you may have to assist us in accomplishing this recipe to satisfaction. Thank you.

    Reply

    • Natasha's Kitchen
      February 23, 2024

      The sauce would be watery if you used milk rather than half and half. Milk won’t thicken at all.

      Reply

    • Jerald Kimball
      March 28, 2024

      I used whipping cream with very little milk to water it down that way it thickened up better for my taste. I hope that helped plus I added a little more seasoning. I am a Cajun for Louisiana living in Texas for 40 years. I do almost all the cooking in our house and rarely hear anything negative about my cooking.

      Reply

  • Jeanette Loring
    February 17, 2024

    Dear Natasha
    I LOVE your recipes but as my husband has had his gall bladder removed I cannot offer him anything with cream. Can you suggest a light lemony flavoursome sauce as an option please?
    Many thanks
    Jeanette Loring
    South Africa!

    Reply

    • NatashasKitchen.com
      February 18, 2024

      Hi Jeanette! I’m sorry, but I don’t have a recommendation for that specifically. You may check out my recipe for Lemon Chicken which uses a lemon butter sauce.

      Reply

  • Terri
    February 8, 2024

    There’s no amount listed of how much garlic, half and half, chicken. It only shows the ingredients. I’m not sure how much to add of anything. I really want to make this. I guess I’ll have to guess. Why aren’t the ingredients listed with the amounts?. Please help me. Although, I do know how to cook I just don’t know why there are no amounts listed. I’ll try. But, I’m not happy.
    Thanks
    Terri

    Reply

    • NatashasKitchen.com
      February 8, 2024

      Hi Terri! The recipe card is at the very bottom of the recipe blog. You can also click on “jump to recipe” at the top of the page for a shortcut.

      Reply

As Featured On

Never Go "Hangry" Again!

Get weekly updates on new recipes, exclusive giveaways plus behind the scenes photos.