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Mom’s Chicken Fettuccine Alfredo (VIDEO)

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

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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 subscribe to our cooking channel on Youtube and click the bell icon so you will be the first to know when we post a new video!

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⬇️ Print Friendly Chicken Fettuccini Alfredo:

Chicken Fettuccine Alfredo

4.89 from 78 votes
Prep Time: 20 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
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: Natasha of NatashasKitchen.com
Skill Level: Easy/Medium
Cost to Make: $13-$15
Keyword: Chicken Fettuccine Alfredo
Calories: 509 kcal
Servings: 8 people

Ingredients

  • 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

Instructions

  1. Cook fettuccini in a pot of salted water (4 qts 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 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).

  5. 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. 

Recipe 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 Facts
Chicken Fettuccine Alfredo
Amount Per Serving
Calories 509 Calories from Fat 207
% Daily Value*
Fat 23g35%
Saturated Fat 10g63%
Cholesterol 151mg50%
Sodium 491mg21%
Potassium 876mg25%
Carbohydrates 38g13%
Fiber 2g8%
Sugar 2g2%
Protein 35g70%
Vitamin A 635IU13%
Vitamin C 7.3mg9%
Calcium 141mg14%
Iron 1.8mg10%
* Percent Daily Values are based on a 2000 calorie diet.

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

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Natasha Kravchuk

Welcome to my kitchen! I am Natasha, the blogger behind Natasha's Kitchen (since 2009). My husband and I run this blog together and share only our best, family approved and tested recipes with YOU. Thanks for stopping by! We are so happy you're here.

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Read comments/reviewsAdd comment/review

  • Leasa
    August 29, 2020

    This is such a simple and delicious weeknight (or weekend!) dish! Letting it rest ~ 15 minutes is important! I followed recipe with the only exception of adding fresh grated parmesan cheese. Yummy! Have made several times now and always a hit

    Reply

    • Natashas Kitchen
      August 30, 2020

      I’m so glad you enjoyed it!

      Reply

  • Halie
    August 14, 2020

    Natasha, you are the best cook! This is the best Fettuccine Alfredo I’ve ever had. And way better than any restaurants Fettuccini Alfredo!! You’re seriously my new favorite Chef!! Keep up the good work! Thank you so much for sharing all your recipes!

    Reply

    • Natashas Kitchen
      August 17, 2020

      Wow! Thank you for that wonderful review, Halie! It sounds like you found a new favorite!

      Reply

  • Hala
    August 10, 2020

    Hi Natasha!!
    For half and half shall I use whipping or cooking cream??
    RSVP:)!

    Reply

    • Natasha's Kitchen
      August 10, 2020

      You can use half whipping cream and half whole milk.

      Reply

  • Lana
    July 17, 2020

    This is so delicious and so easy to make! thank you so much my husband and kids loved it!

    Reply

    • Natashas Kitchen
      July 17, 2020

      Awww that’s the best! Thank you so much for sharing that with me! I’m all smiles!

      Reply

  • Angel
    July 12, 2020

    My Italian grandmother used to make me and my cousins pastina when we were growing up. It’s made with Acini de Pepe pasta, one egg (whisked and then dropped into the water after the pasta cooks), butter, parmesan, salt, and pepper. It’s really good.

    Reply

  • Joseph Gregory
    July 9, 2020

    Amazing! Loved this!~

    Reply

    • Natasha's Kitchen
      July 9, 2020

      Thank you so much for your great feedback!

      Reply

  • Sue
    July 4, 2020

    Loved, loved, loved this!!! Big hit with everyone! I did substitute shallots for the onions, and added ¼ cup of grated Parmesan cheese to the sauce. Will definitely make this again (and again, and again)!

    Reply

    • Natashas Kitchen
      July 4, 2020

      That’s so great! It sounds like you have a new favorite!

      Reply

  • Isis B.
    July 3, 2020

    This doesn’t require Parmesan cheese? Will it taste the same with heavy cream?

    Reply

    • Natashas Kitchen
      July 4, 2020

      Hi Isis, you are welcome to add cheese but it does get pretty creamy without that.

      Reply

  • Jacquie
    July 3, 2020

    Thanks for sharing this delicious recipe.
    Oh how Delicious!
    I followed each step, plus I added a half cup of parmesan cheese, mix into ingredients; thereafter, I added the parsley.
    Allowing the dish to sit for 10-15 minutes is the key. The sauce will thicken.

    Reply

    • Natashas Kitchen
      July 3, 2020

      Thank you for sharing that with us! I’m so glad you enjoyed this recipe.

      Reply

  • verdant
    June 19, 2020

    Hi Natasha,

    Thank you so much for the great videos and recipes. Would coconut milk make a good alternate to half-half?

    Reply

    • Natasha's Kitchen
      June 19, 2020

      You’re welcome! You can substitute by using half whipping cream and half whole milk.

      Reply

  • Michelle
    June 12, 2020

    I made this recipe today for dinner as my husband wanted chicken alfredo, and he said it was freaking amazing! I make 2 of your recipes every week and they were fantastic! Thank you so much for all the wondeful recipe! Keep them coming please!

    Reply

    • Natasha's Kitchen
      June 12, 2020

      Love it! Thank you so much for your great feedback. Will definitely keep it coming!

      Reply

  • David Chapman
    June 10, 2020

    I couldn’t resist trying this. Amazing! Thank you Natasha – again, another amazing recipe! Thank you for sharing! 🙂

    Reply

    • Natasha's Kitchen
      June 10, 2020

      I am so glad you tried and loved this recipe, David! Thanks for giving it a good feedback.

      Reply

  • Kim
    June 3, 2020

    I want to try this recipe but I was wondering what I can use instead of salt husband cant have salt

    Reply

    • Natasha's Kitchen
      June 4, 2020

      Hello Kim, unfortunately, I have not tried any other substitute instead of salt to advise.

      Reply

      • Ashley
        June 15, 2020

        I’d suggest not using any salt in the pasta water or adding any to the dish itself, if that’s the case. The butter and half and half already have it and the onions and garlic within the recipe will add a ton of flavor as is, so you really shouldn’t miss out on flavor all that much.

        Reply

  • Amy Rose Robles
    June 2, 2020

    Natasha I love all your recipes and your sweetness and enthusiasm on camera! You have helped make me a better cook! I just tried this recipe tonight. It was great! I just made a few minor changes. I didn’t use mushrooms because the ones at my store looked very sad so I skipped. I used heavy cream instead because of some comments on here and I also had a package of shredded Parmesan cheese in my fridge and I added to the sauce. In the end, I am a very satisfied customer! I’m already getting likes from my FB friends. Thank you and keep up with your amazing recipes!

    Reply

    • Natashas Kitchen
      June 2, 2020

      Aww that’s the best! Thank you for sharing that great feedback, Amy!

      Reply

  • Dana
    May 21, 2020

    Made it tonight, but used heavy whipping cream, added parmesan cheese to the sauce and it was delicious! Love the website and recipes Natasha, keep them coming!

    Reply

    • Natashas Kitchen
      May 21, 2020

      I’m so glad you enjoyed this Dana! Thank you for that awesome review!

      Reply

  • Debbie Blakely
    May 17, 2020

    I love your recipes!!

    Reply

  • Jonnie
    May 13, 2020

    I love this recipe! I did use mostly cream with some half and half. And added I chicken bouillon cube. So good! I love all of your recipes!

    Reply

    • Natasha's Kitchen
      May 14, 2020

      Great to hear that Jonnie. Thanks for sharing and for your good feedback!

      Reply

  • Lynn
    May 10, 2020

    I don’t have half and half but have some jarred alfredo sauce in my panty. Will that work?

    Reply

    • Lynn
      May 10, 2020

      Oh my I meant “pantry”..

      Reply

    • Natasha's Kitchen
      May 10, 2020

      Hello Lynn, I haven’t tried using alfredo sauce to advise but you can also use half whipping cream and half whole milk if you have those available.

      Reply

  • Sarah
    May 3, 2020

    I tried this out and i LOVED IT! I’m a big fan of fettuccini alfredo so i was very excited and happy with how it turned out. I even recommended it to a friend living abroad and she loved it too.

    Reply

    • Natasha's Kitchen
      May 3, 2020

      Wow thanks for the recommendation, Sarah! I’m so glad that you tried this recipe and I hope you love every recipe that you try.

      Reply

  • Amy Odell
    April 30, 2020

    How much heavy cream and milk would I use to substitute for the half and half?? Ik you said equal parts, but I don’t know what that is .

    Reply

    • Natashas Kitchen
      April 30, 2020

      Hi Amy, Half and Half is a mixture of 50% milk and 50% cream or like we called it equal parts of each. Per the recipe, you need three and a half cups of the mixture. I hope that helps.

      Reply

  • Cheryl
    April 27, 2020

    Excellent recipe. I used 2c heavy cream and the rest half and half. The mushrooms add a good flavor but my kids don’t like them. So I took them out and put them on the side for me to enjoy. I recommend fresh pasta. Would make again

    Reply

    • Natashas Kitchen
      April 27, 2020

      I’m so glad you enjoyed this recipe, Cheryl!

      Reply

  • Christie
    April 13, 2020

    My picky eater husband who is never a pasta fan said “this was the best chicken Alfredo I have ever eaten.” What?! I will definitely be making this again in the future. I tried the original recipe with half & half but next time I will be using heavy cream as suggested for a thicker sauce! Thanks Natasha for this recipe! VERY flavorful but not overpowering or too strong. Delicious

    Reply

    • Natasha's Kitchen
      April 13, 2020

      Hello Christie, what a great compliment from your husband. His comments make me happy! Thank you for sharing that with us and for the great review.

      Reply

  • Salman
    April 12, 2020

    This is so easy to make and the flavour is so rich. I have made it several times already. Highly recommended.

    Reply

    • Natasha's Kitchen
      April 13, 2020

      Super! Thank you for giving this recipe 5 stars, I’m so glad you loved it.

      Reply

  • John C.
    April 11, 2020

    Hi natasha, I will be using your recipe later on tonight but I’m wondering if you can convert the amounts for a 2-3 person serving. Thanks!

    Reply

    • Natashas Kitchen
      April 11, 2020

      Hi John, this recipe serves 8 people but if you click “Jump to recipe” at the top of the post it will take you to our printable recipe where you’ll have the option to change the number of servings. Hover over the “8” highlighted in red and slide it to how many servings you would like to make. I hope that helps!

      Reply

  • Jazmin
    April 6, 2020

    Very nice flavour and will be a favourite in our house. We added kale in with the dish to add some green, we cooked in in the pasta water with the pasta. We served with Parmesan cheese on top. We also didn’t add mushrooms.

    Reply

    • Natashas Kitchen
      April 6, 2020

      Isn’t the flavor amazing for a simple recipe! Thank you for sharing that awesome review!

      Reply

    • Iman :)
      April 7, 2020

      Hi Natasha! Can’t wait to try your recipe but just one question- how come you don’t add any Italian spices?

      Reply

      • Natasha's Kitchen
        April 7, 2020

        I’m excited for you to try this out. It’s not that I don’t use Italian spices, I just prefer to use simple ingredients that others can easily find.

        Reply

  • Juan
    April 6, 2020

    I stumbled upon your recipe. It looks really good although I haven’t done it yet. However I wanted to bring to your attention that in the original recipe (in the list of ingredients) it calls for 3/4 pound of pasta for 8 servings (there’s no way you gonna do 3/4 lbs for 8 people, unless you are feeding 5 year-olds). 3/4s is usually for 4 people (even though like you said we can sneak in the full pound), so for 8 people you should aim at 1.5 – 2 lbs of pasta. Just wanted to let you know so you can correct.
    I really don’t know if the people who said they followed your recipe exactly actually pulled it with 3/4s while keeping the rest of the ingredients in the same proportions as indicated in the original recipe (8 servings)

    Reply

    • Natashas Kitchen
      April 6, 2020

      Thank you for sharing that with me, Juan! I’m so glad you found our recipes.

      Reply

  • Sophia
    March 29, 2020

    This is by far the best chicken fettuccine alfredo recipe I have ever made. I was a little skeptical about adding onions at first because I’ve never used them in Alfredo sauce, but this dish was fantastic! I did use the heavy whipping cream & added a pinch of nutmeg, but other than that, I followed the recipe as is. This will be the only recipe I use from now on. Thank you!

    Reply

    • Natasha's Kitchen
      March 29, 2020

      That is so great to hear, Sophia Thanks for sharing some tips too!

      Reply

  • marisa lopez
    March 28, 2020

    I made this tonight and it was amazing! I did substitute the half and half with heavy whipping cream and milk but definitely a new family favorite in my house!

    Reply

    • Natashas Kitchen
      March 28, 2020

      Thank you so much for sharing that with me. I’m so glad you enjoyed that.

      Reply

  • Karyn
    March 21, 2020

    Made this tonight for the first time and omg amazing! I’ve made several of your recipes and haven’t had a fail yet! My parents loved it as did I! Another win for Natasha!

    Reply

    • Natashas Kitchen
      March 21, 2020

      That’s just awesome!! Thank you for sharing your wonderful review, Karyn!

      Reply

      • Karyn
        March 21, 2020

        You’re welcome! Keep the ge eat recipes coming!

        Reply

  • Vita
    March 16, 2020

    I forgot half & half, so I subbed 1.5 cups of whole milk w 1.5 TBS butter warmed (so it’s mixed), & a cup of shredded parmesan to into the chicken-onion mixture in the end (slowly) & let it simmer on low med heat. Perfect!!! Added pasta on top & it was so delicious!

    Reply

    • Natashas Kitchen
      March 16, 2020

      That’s just awesome!! Thank you so much for sharing that with me.

      Reply

  • Chantel
    February 24, 2020

    Soo yummy! I used heavy whipping cream instead of the half and half then thickened it a tiny bit, definitely saving this one! Love your recipes.

    Reply

    • Natashas Kitchen
      February 24, 2020

      That’s so great! Thank you for sharing that with me Chantel!

      Reply

  • Monica
    February 11, 2020

    How much parmesan cheese should be added and when also what kind do you prefer?

    Reply

    • Natashas Kitchen
      February 11, 2020

      Hi Monica, since it is a lighter sauce (half and half), we serve the finished pasta with freshly grated parmesan cheese which melts over the top when served hot.

      Reply

  • Svetlana
    February 2, 2020

    Hello Natasha! Can I use a Parmesan cheese in this recipe? Usually Alfredo sous is with Parmesan?!!

    Reply

    • Natasha's Kitchen
      February 3, 2020

      You sure can.

      Reply

  • Elena
    January 29, 2020

    I made the chicken Alfredo and followed the directions completely but my sauce never thickened and I even used heavy cream for half of it. Do you have any idea as to what went wrong?

    Reply

    • Natashas Kitchen
      January 30, 2020

      Hi Elena, it won’t thicken the same way as a heavy whipping cream sauce as it uses light cream (half and half), but it will thicken up slightly and coat the noodles nicely once the heat is turned off and you let it sit for a few minutes. I hope you love it! Also, be sure you are using half and half and not milk.

      Reply

  • Elena
    January 28, 2020

    I made the chicken Alfredo but my sauce was incredibly liquidity. Any ideas why it didn’t thicken? I followed the recipe directions but I don’t know what went wrong.

    Reply

    • Natashas Kitchen
      January 28, 2020

      Hi Elena, it won’t thicken the same way as a heavy whipping cream sauce as it uses light cream (half and half), but it will thicken up slightly and coat the noodles nicely once the heat is turned off and you let it sit for a few minutes. I hope you love it! Also, be sure you are using half and half and not milk.

      Reply

  • Katie
    January 28, 2020

    Hi Natasha
    Your recipes are really my favorite!
    Have you ever made this with diced tomatoes or any other veggies? I feel like diced tomatoes would be really good in it!
    Thanks for all your recipes!

    Reply

    • Natashas Kitchen
      January 28, 2020

      Hi Katie, I have not tested this with tomato but I bet that could work! This works well with broccoli or spinach added.

      Reply

    • Mohamad Akhmal
      March 23, 2020

      i put chopped broccoli and carrot along with the pasta. it tastes
      absolutely nice!

      Reply

      • Natashas Kitchen
        March 23, 2020

        Yum! Thank you Mohamad!

        Reply

  • Jeff
    January 25, 2020

    I have never heard of Alfredo sauce without parmesan cheese.

    Reply

  • BT
    January 24, 2020

    Simple and delicious.

    Reply

    • Natashas Kitchen
      January 24, 2020

      My favorite kind of recipe! Thank you for stopping by!

      Reply

  • Yvonne MI Gorans
    January 20, 2020

    Can I cook and make my chicken fetticuini dinner and refrigerate for company dinner the next day? if yes, will I have to add anything so it wont be dry? And what temperature and how long? Also, do I need to cover the dish and oil pan so not to stick. Thank you.

    Reply

    • Natashas Kitchen
      January 20, 2020

      Hi Yvonne, We prefer it fresh and I believe it is best that way. But it does reheat well.

      Reply

  • Engie
    January 15, 2020

    Did this tonight and couldn’t be happier with how delish it turned out to be! Thank you so much Natasha for all these great recipes!

    Reply

    • Natashas Kitchen
      January 16, 2020

      You’re welcome! I’m so happy you enjoyed it, Engie!

      Reply

  • Linda
    January 6, 2020

    Natasha, I made this last evening, and it was absolutely delicious! Your recipes never disappoint! I followed your instructions exactly, and I did substitute half milk, half heavy cream as you suggested. There’s just the two of us, and we can’t wait for leftovers today! Thanks again. Happy New Year!

    Reply

    • Natashas Kitchen
      January 6, 2020

      That’s so great! It sounds like you have a new favorite, Linda!

      Reply

  • Matt Mitchell
    December 29, 2019

    Made this tonight for my family and everyone loved it!! Thank you for the recipe!!

    Reply

    • Natashas Kitchen
      December 30, 2019

      You’re welcome! I’m so happy you enjoyed it, Matt!

      Reply

  • Destiny
    December 23, 2019

    Hi Natasha’s,

    I made this pasta and I loved it and my family too.
    I do have a question, may I use penne rigate pasta instead of the spaguetti? I want to try it for Christmas, please let me know soon as I will buy the ingredients. Thank you.

    Reply

    • Natashas Kitchen
      December 23, 2019

      Hi Destine, I haven’t tested that with penne rigate pasta but I imagine that should work! If you experiment please let me know how you like the recipe.

      Reply

  • Shawn
    December 3, 2019

    I consider myself a good cook. I like to try new recipes and experiment but…i have never….ever…made alfredo! Can you believe this? I gotta tell ya Natasha, this recipe is legit. So easy and delicious. Me and my sweetie loved it. I would have loved more had i gotten to use mushrooms but he doesnt like em. Thankyou Natasha! Keep on cookin’ and sharin’!

    Reply

    • Natashas Kitchen
      December 3, 2019

      You’re welcome, Shawn! I’m surprised you’ve never tried that also! Thank you for that great review.

      Reply

  • Natascha Bettaieb
    November 27, 2019

    Hi Natasha. I’m from Switzerland and I LOVE your recipes. As your Family is also from europe I wanted to ask if you can tell me what I can use instead of half and half (it doesn’t exist here). Lots of love Natascha

    Reply

    • Natasha
      November 27, 2019

      Hi Natascha, half and half is the same thing as equal parts of heavy whipping cream and milk. So use 1 3/4 cup of each to make half and half. You could also use heavy cream for the sauce and thin it out to taste with milk.

      Reply

  • Kathy Eshnaur
    November 26, 2019

    Sauce never thickened. Half and half just doesnt do it. Adding Parmesan would have added to flavor.

    Reply

    • Natashas Kitchen
      November 27, 2019

      Hi Kathy, it won’t thicken the same way as a heavy whipping cream sauce as it uses light cream (half and half), but it will thicken up slightly and coat the noodles nicely once the heat is turned off and you let it sit for a few minutes. I hope you love it! Also, be sure you are using half and half and not milk.

      Reply

  • Gussie Wilson
    November 6, 2019

    Delicious! This made a lot more than I thought! Can I freeze some?

    Reply

    • Natashas Kitchen
      November 6, 2019

      To be honest I haven’t tried freezing it but I think it might work. I’d add a little bit more cream or half and half when re-heating to make sure it isn’t dry

      Reply

  • Posi
    November 4, 2019

    Hi Natasha
    Thanks so much for your great recipes
    I followed this one but the sauce curdled can you please tell me why did everything as the video

    Reply

    • Natashas Kitchen
      November 4, 2019

      Hi Posi, I haven’t had that happen but I’m more than happy to troubleshoot. Was anything including any steps or ingredients altered in this recipe?

      Reply

  • Norma Ibarra
    October 30, 2019

    Hi Natasha, this recipe looks fabulous, can’t wait to try it! Can you tell me what size of cast iron pot you used for this recipe?

    Reply

  • Jenny
    October 17, 2019

    Hi Natasha! I enjoyed reading over your recipe and is excited to try it out for my boyfriend! I was just wondering if I can substitute the half and half for a different milk alternative such as almond milk or almond cream? Thank you.

    Reply

    • Natashas Kitchen
      October 18, 2019

      Hi Jenny, 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

      • Jenny
        October 20, 2019

        Hi Natasha!

        I just want to give you an update on making this delicious chicken alfredo with almond milk and it turned out really good!! The only thing is for me is that I would recommend unsweetened almond milk so that it doesn’t bring out any sweet flavours and add more milk to make it more saucey. But otherwise, very good!!

        Reply

        • Natashas Kitchen
          October 20, 2019

          I’m glad you enjoyed that, Jenny! Thank you for sharing that recommendation with us.

          Reply

          • Janine
            November 9, 2019

            I’ve never heard of Alfredo sauce without any kind of cheese! Wouldn’t this be good with some Romano and parmesan?

          • Natashas Kitchen
            November 9, 2019

            Hi Janine, you are welcome to add cheese but it does get pretty creamy with out that.

  • Barbara Sparnell
    October 17, 2019

    Made this for dinner tonight, first time not incorporating parmesan in the recipe and I have to say it was better. My family absolutely loved it and adding the parmesan at the table worked just fine. Definitely will be on our rotation.
    Thanks Natasha!!! Oh, and for dessert, we had your pumpkin cake and it was fantastic! A+
    Next time I’ll take pics.

    Reply

    • Natashas Kitchen
      October 17, 2019

      I’m so happy to hear that! Thank you for sharing your great review and feedback, barbara!

      Reply

  • K
    October 16, 2019

    Not the best. Definitely didn’t thicken like a normal Alfredo sauce. I also added Parmesan for flavor. It was okay but I’ll probably try a different recipe next time

    Reply

    • Natasha
      October 17, 2019

      Hi K, this is a lighter alfredo sauce as it uses half and half or light cream. You can replace it with heavy whipping cream if you prefer a thicker sauce. I would also highly recommend our chicken in lemon cream sauce or our shrimp alfredo both of which have the rich cream sauce you might be looking for.

      Reply

  • Richard
    October 15, 2019

    Hello Natasha, thanks for the delicious recipes, I love your site!
    I’m not a mushroom fan. Is there another flavorful substitute? I saw one comment where broccoli was used. Any other suggestions?

    Keep sharing the LOVE!

    Reply

    • Natashas Kitchen
      October 15, 2019

      Hi Richard! I’m so glad you’re enjoying our recipes! Thank you for sharing that with us. You are welcome to omit or substitute the mushrooms You are welcome to substitute it with broccoli, peas, etc. Here’s what one of our readers wrote: “This recipe was amazing and super easy for prep and clean up! I substituted the mushrooms with broccoli and I also added a chicken bullion cube while sautéing the chicken in addition to the salt and pepper. Yummy!!! Also, I added about two cups of grated Parmesan cheese to the pasta/sauce mixture while it was still hot. Delicious, loved by all, and we had at least 6 generous servings!”

      Reply

    • Barbara Sparnell
      October 17, 2019

      Made this for dinner tonight, first time not incorporating parmesan in the recipe and I have to say it was better. My family absolutely loved it and adding the parmesan at the table worked just fine. Definitely will be on our rotation.
      Thanks Natasha!!! Oh, and for dessert, we had your pumpkin cake and it was fantastic! A+
      Next time I’ll take pics.

      Reply

      • Natashas Kitchen
        October 18, 2019

        That’s just awesome!! Thank you for sharing your wonderful review, Barbara!

        Reply

  • Nuellea Borigas
    October 1, 2019

    What measurement of half half? In milk and heavy whip cream?

    Reply

    • Natashas Kitchen
      October 2, 2019

      Half & Half is a 50/50 mix of cream and milk. In this recipe, we used 3 1/2 cups of ‘Half & Half’

      Reply

  • Ambre
    September 27, 2019

    Made this last night. Added some parmesan at the end. It was SOOO good. Thanks

    Reply

    • Natashas Kitchen
      September 27, 2019

      You’re welcome! I’m so happy you enjoyed it

      Reply

  • Karen
    September 17, 2019

    Greetings Natasha,
    Thank you for sharing your mother’s recipe. It was the first (and last) Alfredo sauce I’ve ever made and has become a major fav! It was very tasty as original recipe but have since expanded with adding fresh grated Parmesan cheese to simmering equal parts half & half with heavy cream, adding different veggies. No doubt a winner for any level cooking experience.

    Reply

    • Natashas Kitchen
      September 17, 2019

      Aww that’s the best! Thank you so much for sharing that with me!

      Reply

    • Brett
      February 1, 2020

      Not the greatest not the worst. Definitely Thin, if you want thicker add parmesan cheese during the cooking process. Needed a little more flavor, and top with fresh cut tomatoes to bring it together.

      Reply

      • Natashas Kitchen
        February 1, 2020

        Hi Brett, thank you for your feedback with us!

        Reply

  • Christina
    September 17, 2019

    This is definitely a plate of happiness! I used heavy whipping cream and half and half and the sauce was perfect! Thickened up beautifully. Thank you, Natasha for a wonderful recipe!

    Reply

    • Natashas Kitchen
      September 17, 2019

      That sounds amazing! Thank you for that great feedback, Christina!

      Reply

  • Melanie
    September 12, 2019

    It’s not Alfredo sauce without Parmesan. This is a plate of sadness.

    Reply

    • Natasha
      September 12, 2019

      Hi Melanie, with a half and half (lighter sauce), the parmesan is more likely to clump up. We serve it over the top here. Also, in all the years we have loved this, we have never experienced sadness while enjoying this.

      Reply

      • Luba
        October 15, 2019

        This is the best!!!

        Reply

        • Natashas Kitchen
          October 15, 2019

          I’m so happy you enjoyed that, Luba!

          Reply

      • Sherrie
        December 31, 2019

        I love this response Natasha. Both mature and considerate. Not every recipe is everyone’s cup of tea.

        Reply

  • Maddy
    September 9, 2019

    cant wait to make this for dinner!

    Reply

    • Natashas Kitchen
      September 9, 2019

      I hope you love it Maddy!

      Reply

  • Paul
    September 8, 2019

    This came out fantastic! It was a huge hit with my teens who are usually very picky with everything I make. This was the first of your recipes I tried. I followed it exactly, but then did add Parmesan cheese at the end. A keeper for sure!

    Reply

    • Natashas Kitchen
      September 9, 2019

      That’s so great! It sounds like you have a new favorite!

      Reply

  • Lloyd H Sirkin
    August 22, 2019

    I’m going to try this, but I’ve never seen an Alfredo Sauce without Parmesan Cheese. Why no Parm?

    Reply

  • cj parody
    August 20, 2019

    Natasha ,love most of your recipes(my tastes not your fault) but one thing I have never had any training in and struggle with at home (getting better) is pizza dough no matter how i try I can’t get it to roll out without shrinking back so my calzones,pizza rolls pizza,ect. are always miss shaped or leak out ingrediants. any video,suggestions or help for a new fan.

    Reply

    • Natasha
      August 20, 2019

      Hi CJ, I have had several requests for pizza dough and it is on my list. Thank you for the suggestion!

      Reply

  • CJ Parody
    August 20, 2019

    Tastes great, o few suggestions for some comments. you can add salt.pepper,garlic onion salt or even paprica to taste if to bland for you. I don’t like mushrooms so just pick out but know most people don’t want to be bothered. those who have kids that don’t like onion or other veggies try green onion added near end when mixed less strong. also peas broccoli,spinach or carrots if they like any of these.i have even used asparagus and snap peas with chicken and shrimp versions.

    Reply

    • Natashas Kitchen
      August 20, 2019

      Thank you so much for sharing that with us CJ.

      Reply

    • Natashas Kitchen
      August 20, 2019

      Thank you for sharing those tips with us CJ!

      Reply

  • Linda
    August 14, 2019

    Excellent! You hit it out of the park again! I just made this for dinner for two (with hubby) and it is so so good. I did everything you directed except I had linguini in the pantry and used it as a sub for fettuccini. Very flavorful, but not rich. Light, but super delicious. We can’t wait for leftovers tomorrow. Thank you!

    Reply

    • Natashas Kitchen
      August 14, 2019

      I’m so happy to hear that! Thank you for sharing your great review, Linda!

      Reply

  • Tricia
    August 5, 2019

    What is half and half ?

    Reply

    • Natashas Kitchen
      August 5, 2019

      Hi Tricia, It is also known as Half Cream. It is a 50/50 mix of cream and milk.

      Reply

  • Ranea
    August 1, 2019

    Your recipes r fantastic…what is half n half ???

    Reply

    • Natashas Kitchen
      August 1, 2019

      Hi Ranea, It is also known Half Cream in Europe. It is a 50% X 50% mix of milk and heavy cream.

      Reply

  • Zu
    July 26, 2019

    Hi Natasha,

    Sorry but what is half and half? I am from Malaysia.

    Reply

    • Natashas Kitchen
      July 26, 2019

      Hi Zu, Half and half is also known as Half Cream. It is 50% cream & 50% milk.

      Reply

      • Zu
        September 2, 2019

        Thank you for d reply

        Reply

      • Leslie
        December 29, 2019

        Hi Natasha. I’m planning to use half milk and half heavy whipping cream but I only bought whipping cream not heavy whipping cream. Will it be fine if I use it? Thank you.

        Reply

        • Natashas Kitchen
          December 30, 2019

          Hi Leslie, that should still work. Whipping cream has slightly less fat than heavy cream but it will still work well.

          Reply

  • Harry
    July 20, 2019

    This was sooooo good. I think the key is leaving the Fettuinci in the pan covered for about 10 minutes. I followed the directions to the letter only adding frozen peas when I added the chicken. I also put in a tablespoon of lemon juice before I put the lid on. To
    those complaining/ whining that the recipe didn’t mention Parmesan cheese? Oh grow up! Doesn’t that addition go without saying? It’s a great recipe, the best chicken fettuccini recipe I ever tried

    Reply

    • Natashas Kitchen
      July 20, 2019

      Thank you so much for sharing that with us Harry!

      Reply

      • CJ Parody
        August 20, 2019

        Love your recipes ,but as someone cooking for a living for over 30 yrs I would like to address some of Harrys points, first no need to be rude while telling others to grow up since technically they are right no cheese is just a white/cream sauce. 2nd about the cheese not everyone is a cook some may be kids ,from other countries or just starting out so being vague which a lot of recipe sites do is going to get questions when all steps(adding cheese on top) are not mentioned.even I ask when cooking stuff not familiar or trying new ways and steps are omitted. I am glad that you do answer when asked especially when not everyone is like me who at home likes to experiment and make things by sight and taste when able.

        Reply

  • Carter
    June 25, 2019

    This was SO needed for a pasta craving. I added a teaspoon of corn starch for a little extra thickness which was great. I also used zucchini noodles and dried them out on paper towels to drain. Don’t cook the zoodles into the pasta. Great recipe.

    Reply

    • Natashas Kitchen
      June 25, 2019

      I’m so happy to hear that! Thank you for sharing your great review Carter!

      Reply

      • Nuellea Borigas
        October 2, 2019

        Can i use cooking cream?

        Reply

        • Natashas Kitchen
          October 2, 2019

          Hi Nuellea, if you are referring to Heavy Whipping cream, that should work.

          Reply

  • Garry White
    June 22, 2019

    Love your recipe for the Alfredo sauce, Made my on pasta even made it better, Thsnks

    Reply

    • Natashas Kitchen
      June 22, 2019

      I’m so happy you enjoyed that Garry! Thank you for sharing that!

      Reply

  • Jasmine
    May 31, 2019

    Loved this dish! Video was very helpful!

    Reply

    • Natashas Kitchen
      May 31, 2019

      I’m so happy to hear that Jasmin! Thank you for sharing that awesome review!

      Reply

  • Brian
    May 30, 2019

    Where is the cheese?

    Reply

    • Natasha
      May 30, 2019

      Hi Brian, since it is a lighter sauce (half and half), we serve the finished pasta with freshly grated parmesan cheese which melts over the top when served hot.

      Reply

  • UmSalman
    May 22, 2019

    Amazing ! The whole family loved it !

    Reply

    • Natashas Kitchen
      May 22, 2019

      That’s so great! Thank you for sharing your awesome review with me!

      Reply

  • Sarah Pal
    May 16, 2019

    Another 5 star recipe!!! I’m European and you cook like I do… Everthing has garlic and onions 😂😏… Your the only person I use for recipes now. Thank you for all the hard work. God bless.

    Reply

    • Natashas Kitchen
      May 16, 2019

      That’s just awesome!! Thank you for sharing your wonderful review, Sarah!

      Reply

  • Kay
    May 13, 2019

    Fettuccine Alfredo is one of my favorites to eat and it’s been so hard to find a good recipe, but look no further! This recipe is amazing! I did end up using 2 cups of heavy whip cream, grated parmesan cheese, and more noodles (big family) and it tasted delicious!

    Reply

    • Natashas Kitchen
      May 14, 2019

      Thank you for sharing your feedback with us, Kay! I’m so happy you enjoyed this recipe!

      Reply

    • Becky
      May 28, 2019

      Loved this recipe! I found adding grated parmesan was the key to making the dish really shine!

      Reply

      • Natashas Kitchen
        May 29, 2019

        That’s so great! Thank you for sharing that with us.

        Reply

  • RNB
    May 13, 2019

    used all heavy whipping cream and it turned out delicious

    Reply

    • Natashas Kitchen
      May 13, 2019

      I’m so happy to hear that! Thank you for sharing your great review!

      Reply

  • Robin
    May 9, 2019

    Learning to cook here! And I was excited to make this with a few changes. I’m not a big mushroom fan but did switch it out for some broccoli and it worked like a charm! Sooo delicious thank you! Can you make meat loaf next?

    Reply

  • Mark
    April 26, 2019

    Do not use onion and adding Parmesan is essential. Otherwise not bad.

    Reply

  • Debbie T
    March 30, 2019

    Thank you Natasha for another delicious recipe. Made it exactly as the recipe states and it came out perfectly. Heated up nicely as well the next day. Love watching your videos. Everything you create inspires us to try something new ! Have a great weekend !

    Reply

    • Natashas Kitchen
      March 30, 2019

      I’m so happy you enjoyed that. Thank you for sharing that with us!

      Reply

  • Deb
    March 21, 2019

    How much grated cheese does it call for? It’s not listed in your ingredients. Not an Al Fredo without the cheese, just a cream sauce.

    Reply

    • Natashas Kitchen
      March 21, 2019

      Hi Deb, There is no cheese in this recipe, you definitely can serve with cheese if you prefer 🙂

      Reply

      • Ron
        May 11, 2019

        Exa Then…. it’s not an Alfredo sauce. Call it something else. “Alfredo Sauce” is with Parm. cheese. Sorry

        Reply

        • Dianne
          May 26, 2019

          Ron is correct!
          Al·fre·do
          /alˈfrādō/
          adjective
          a sauce for pasta incorporating butter, cream, garlic, and Parmesan cheese.
          “fettuccine Alfredo”

          Reply

  • Pete Kruml
    March 7, 2019

    yum yum yum. One question, we see you using your Cuisinart counter top burner allot. Is this the CB-30 model and how do you like it? Any issues? I’m thinking of purchasing one. Thankyou

    Reply

    • Natasha
      March 7, 2019

      Hi Pete, it’s nice to have an extra burner if you are tight on space on your stove. I still prefer my gas cooktop stove because I have better heat control, but this does the job for easier filming (which is the primary reason why we purchased it). It takes a little bit to warm it up and if you overheat, it cools down slowly so be aware of that but I think it’s the same for all of these little cooktops unless they are induction cooktops.

      Reply

  • Celina Nagra
    February 27, 2019

    Hi!

    I made this but even after simmering the sauce for so long it just wouldn’t thicken up.. not sure what went wrong!

    Reply

    • Natasha
      February 27, 2019

      Hi Celina, it won’t thicken the same way as a heavy whipping cream sauce as it uses light cream (half and half), but it will thicken up slightly and coat the noodles nicely once the heat is turned off and you let it sit for a few minutes. I hope you love it! Also, be sure you are using half and half and not milk.

      Reply

  • asha
    February 22, 2019

    Its sooooo good. Soooo delicious. I made for my dinner tonight. Thanks Natasha. Bless you!!

    Reply

    • Natashas Kitchen
      February 22, 2019

      You’re so welcome! I’mm happy you enjoyed that!

      Reply

  • Andi
    February 16, 2019

    Hello dear
    I adore your cooking and your stunning face inspiration and smile ! Your funny. Anyway will half and half be ok with skimmed milk and double cream? I’m from UK

    Reply

    • Natashas Kitchen
      February 16, 2019

      Hello Andi, I haven’t tested that but I think it could work. If you experiment, let me know how you liked the recipe

      Reply

  • Laura
    February 14, 2019

    Made it for Valentine’s Day. Really runny, no flavor, and needs cheese to be considered Alfredo. Ordering out tonight. Very disappointed.

    Reply

    • Natasha
      February 15, 2019

      Hi Laura, I’m sorry to hear that but I am always happy to help troubleshoot. When using a light cream (half and half), it is important to simmer the sauce until it thickens slightly or it will be too loose and won’t coat the noodles easily.

      Reply

  • Mary Keahey
    February 10, 2019

    I made this with a few modifications to make it healthier. I had never made Alfredo sauce before and it turned out great. I didn’t have all the ingredients so I used spinach fettuccine, majority milk, plus half and half and cream. I also added green peas to make it a one dish meal. Very good!!

    Reply

    • Natashas Kitchen
      February 11, 2019

      That sounds lovely, Mary! Thank you for that wonderful review!!!

      Reply

  • Mel
    February 3, 2019

    Does the sauce have to be used immediately? Looking to make it ahead and add chicken later?

    Reply

    • Natashas Kitchen
      February 3, 2019

      Hi Mel, We like it fresh and I believe it is best that way. But it does reheat well.

      Reply

  • Kevin
    January 20, 2019

    Some parts are a little vague. Lots of liquid when chicken is cooked. I assume you drain?? Also lot of liquid from sautéed mushrooms. I assume you leave in? Has a good taste but a little on the bland side. Definitely needs some Parmesan and extra pepper. Maybe white pepper.

    Reply

    • Natasha
      January 21, 2019

      Hi Kevin, I am always happy to help troubleshoot. It could be bland if there was extra liquid in the pan. Frozen chicken can give off liquid especially if you cook it and it isn’t fully thawed. You would definitely want to thaw first and if you end up with liquid after cooking chicken, drain that before proceeding. Also, with mushrooms, when you sautee – in order to get a browning on the mushrooms, they will release liquid which evaporates and then they will properly brown. Hope that helps and you can add parmesan and season to taste at the end.

      Reply

      • David
        January 29, 2019

        Omg Natasha! thanks for taking the time to answer the thing about the chicken. I attempted this recipe twice so far, and both times I was wondering why the pan got so liquidy, and why the mushrooms I cook look nothing like what is shown in your video. I’m going to attempt this again and drain the pan after cooking the chicken! hopefully I see results!

        Reply

        • Natashas Kitchen
          January 29, 2019

          You’re so welcome, David!

          Reply

          • Leslie
            December 29, 2019

            Hi Natasha. I’m planning to use half milk and half heavy whipping cream but I only bought whipping cream not heavy whipping cream. Will it be fine if I use it? Thank you.

          • Natashas Kitchen
            December 30, 2019

            Hi Leslie, it will not thicken the same as using heavy whipping cream but may still work.

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