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

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. 

Substitute for half and half

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.

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, 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.

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 6-10 min, or until just barely 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).

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 garnished with more parsley.

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

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

How to Make 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!

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 Youtube Channel!

⬇️ Print Friendly Chicken Fettuccini Alfredo:

Chicken Fettuccine Alfredo

4.92 from 35 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 6-10 min, or until barely 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. 

Nutrition Facts
Chicken Fettuccine Alfredo
Amount Per Serving
Calories 509 Calories from Fat 207
% Daily Value*
Total Fat 23g 35%
Saturated Fat 10g 50%
Cholesterol 151mg 50%
Sodium 491mg 20%
Potassium 876mg 25%
Total Carbohydrates 38g 13%
Dietary Fiber 2g 8%
Sugars 2g
Protein 35g 70%
Vitamin A 12.7%
Vitamin C 8.9%
Calcium 14.1%
Iron 9.8%
* 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

natashaskitchen

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 recipes with YOU. Thanks for stopping by! We are so happy you're here.

Read more posts by Natasha

Read comments/reviewsAdd comment/review

  • Amy
    December 3, 2018

    5 Stars, undoubtedly. I was a little shocked to see no parmesan in the recipe. When my son tasted it before the parm, he said it was just a bechamel sauce and while good, it wasn’t Alfredo. I added a cup of freshly grated parm and it went from delicious to spectacular. I now have a house full of people talking about how good it is. I had a group of people who aren’t fond of mushrooms and I KNOW it is because they haven’t had a well cooked mushroom. I diced them medium fine and cook them for about an hour over a low light with some butter and olive oil with a splash of soy sauce after 30 minutes.. They become crispy, super concentrated in flavor and amazing as a topper…so EVERY mushroom hater has put THOSE mushrooms on their pasta. Reply

    • Natashas Kitchen
      December 3, 2018

      That’s just awesome!! Thank you for sharing your wonderful review 🙂 Reply

  • Tasneem Shahnawaz
    November 20, 2018

    Hi natasha

    Awesome.
    Yumilicious
    Extremely tasty.
    My kids relished.
    Superb
    Fantastic

    God bless you and your family. Reply

    • Natashas Kitchen
      November 20, 2018

      I’m so happy you loved that! Thank you for the great review! Reply

  • Mairah
    November 19, 2018

    Hi natasha! Just want to ask if you do not have any of the half and half, is it okay to use regular milk? Love u! Reply

    • Natasha
      November 19, 2018

      HI Mairah, regular milk would not thicken properly. You might be able to adapt the recipe like I did our florentine pasta but substituting straight across would not work. Reply

  • Chief
    November 18, 2018

    Awesome dish, just made it and family love it! I double the mushroom and garlic plus sub white to dark meat. Beside that thanks your mom for this amazing dish. Reply

    • Natashas Kitchen
      November 18, 2018

      Awww that’s the best! Thank you so much for sharing that with me :). Reply

  • Sarah
    November 6, 2018

    Hi Natasha

    I was wondering about how many people this serves.

    Thank you Reply

    • Natashas Kitchen
      November 7, 2018

      Hi Sarah! This recipe serves about 8 people! Reply

  • Victor Yuniork Ramirez Galan
    November 3, 2018

    Hi, It looks like a good recipe. I will try to prepare it and then inform you.
    Thanks you for the help. Reply

    • Natashas Kitchen
      November 3, 2018

      You’re so welcome! Reply

  • Julie
    October 2, 2018

    Natasha, I’m getting ready to make the chicken fettuccine tomorrow. We r a large family and I need to feed 16. I was thinking of just doubling the ingredience. What do u think?
    Grandma of 10 Reply

    • Natasha
      October 2, 2018

      Hi Julie, that should work fine but keep in mind you would probably need 2 pans to cook the sauce or it would take a long time for the sauce to thicken up slightly making a double batch. To speed up the process, you could replace some of the half and half with heavy whipping cream. Reply

  • Ella Eats
    September 28, 2018

    This recipe was amazing and super easy for prep and clean up! I substituted the mushrooms with broccoli and I also added a chicken bollioun 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

    • Natashas Kitchen
      September 29, 2018

      Hi Ella! I’m so happy you enjoyed it! Thank you for the great review! Reply

  • Liza
    September 9, 2018

    Creamy and delicious!! And there’s enough for leftovers. Thank you for another great dinner recipe!! Reply

    • Natashas Kitchen
      September 10, 2018

      I’m so happy you enjoyed that Liza! Reply

  • Lisa
    September 9, 2018

    Can I use margarine instead of butter? Reply

    • Natashas Kitchen
      September 9, 2018

      Hi Lisa, margarine should work. There will be a subtle change in taste however. If you experiment, let me know how you liked the recipe Reply

  • kierra
    August 23, 2018

    thats looks realy good Reply

    • Natashas Kitchen
      August 23, 2018

      It is delicious! Reply

  • karen
    August 20, 2018

    Can I use butter for cooking the chicken instead of olive oil? I’m out of olive oil! Reply

    • Natashas Kitchen
      August 20, 2018

      Hi Karen, I think you can. Just be sure not to over hear your pan as butter tends to burn faster with it’s lower heat point than oil. Reply

  • Kate
    August 13, 2018

    Made this and I failed completely, my kids don’t like onions or any veggies so it was just noodles, and sauce, and chicken, didn’t taste goo 🙁 guess cooking is not my thing, but great job to those who did make it 🙂 Reply

    • Natasha
      August 14, 2018

      Hi Kate, I’m sorry to hear that! You might just try a different recipe since it probably wouldn’t have much flavor with just the noodles and sauce. Don’t give up! 🙂 Reply

    • Lee Thayer
      August 14, 2018

      Never give up, Kate. Cooking is a great way to get the little ones to eat their veggies, but you may have to get creative, finely chop the mushrooms, and if you have to, grate the onion (can’t see much onion, but great flavor, and nutrients). Reply

      • Natashas Kitchen
        August 14, 2018

        Yes! Thank you Lee! Reply

    • Erin
      September 20, 2018

      Hi Katie, I’m not a fan of onions either, so I dice it up into extremely tiny pieces to get the flavour without having to see myself eating it.

      You can try using peas (if they don’t mind it), or adding fresh herbs like thyme in. It’s not an alfredo anymore, but at least there’s a bit more than just one note. Reply

      • Natashas Kitchen
        September 20, 2018

        Thank you for your great ideas, Erin! Reply

  • Dakota N.
    August 10, 2018

    One of the first meals my fiance ever made me when we were dating was Fettuccine Alfredo. Tomorrow is our one year anniversary and he requested a dinner of Fettuccine Alfredo to celebrate… I had never made it before. So I spent all day today searching for a recipie to try. Landed on this one and decided to give it a try. I made it exactly to the recipie, except I added one cup of finely shredded parmesan cheese before I added the chicken and parsley at the end. It turned out AAMMAAZZIINNGG. My fiance said it’s even better than the one he makes! We both are until we were bursting, and we still have 4 full servings left. I’ll definitely come back to this recipie every time. Thank you!! Reply

    • Natashas Kitchen
      August 11, 2018

      That’s so great Dakota! I’m so happy you discovered our blog and found this recipe! Thank you for the wonderful review! Reply

  • Anna
    August 10, 2018

    Great recipe!! I didn’t have enough half n half so in place of some of it i mixed some chicken bouillon with corn starch to help thicken it a bit and it came out plenty creamy. Also, next time I will double the garlic. Reply

    • Natashas Kitchen
      August 10, 2018

      Anna that’s a great idea! Thank you for sharing that with us! Reply

  • Z
    August 9, 2018

    Hi Natasha! That looks delicious! (P.S. I saw that your little princess made a cameo appearance in the video. She looks so pretty!) Reply

    • Natashas Kitchen
      August 9, 2018

      She sure did! Thank you for noticing! I need to post a recipe cooking with her! Reply

      • Z
        August 9, 2018

        Oh, I would love to see your children help you in the kitchen! I bet both your children are good little helpers. 🙂 Reply

        • Natashas Kitchen
          August 9, 2018

          Hi Z! Yes they sure are! Thank you! 🙂 Reply

  • Tracy MacLachlan
    August 8, 2018

    Great recipe! Increased the amount of garlic a bit, added fresh peas, and a dash of nutmeg to the sauce. Delicious. Thank you! Reply

    • Natashas Kitchen
      August 8, 2018

      You’re so welcome! I’m so happy you enjoyed that! Reply

    • Lee Thayer
      August 9, 2018

      Nutmeg, interesting, now I am thinking if spatzle could be used in place of the pasta? I will have to give this a try a well and will report back with results 🙂 Reply

      • Natashas Kitchen
        August 9, 2018

        That is an interesting idea! Yes I would love to know! Reply

  • Dyana
    August 8, 2018

    Thank you for sharing such a simple but delicious recipe!! 😄 I substituted the half and half with milk and heavy cream mixture, and I omitted the mushrooms because I didn’t have them on hand, but it still turned out great! For those who mentioned that the sauce is too runny, try simmering it for a couple minutes longer before adding the chicken and pasta. It worked for me! My husband liked that it has some sauce to it and he couldn’t believe me when I said I didn’t use any cheese in this recipe LOL! This recipe is definitely a keeper 😁 Thanks, Natasha!! ❤ Reply

    • Natashas Kitchen
      August 8, 2018

      Thank you so much for sharing your tips with us Dyana! I’m sure our readers will find this helpful 🙂 Reply

  • kathy
    August 7, 2018

    whats your next recipe??????????????????????? but for a the record awesome recipe. Reply

  • kathy
    August 4, 2018

    Natasha dumb question but why are there comments from other months?because you just posted this yesterday??
    sorry for asking other than that i love this recipe Reply

    • Natasha
      August 4, 2018

      Hi Kathy! Great question! 🙂 Every now and then, we will pick one of our favorite old recipes from the archives and add a video to help people discover it. I think we originally posted this one 7 or 8 years ago 🙂 Reply

      • kathy
        August 6, 2018

        OK thank you for responding so sweet and thoughtful i love the recipe Reply

  • Marlen Bihun-Weiler
    August 4, 2018

    Ukrainian cooking in high fats. Do you have recipes for healthier eating? Indulgence once in a while but not every recipe. Reply

    • Natashas Kitchen
      August 4, 2018

      Yes we have many great Salad and lighter recipes. Feel free to search “Healthy” on our blog 🙂 Reply

  • Mariana
    August 3, 2018

    Hello Natasha, my family doesn’t like mushrooms, is it ok to make the sauce without mushrooms? Reply

    • Natashas Kitchen
      August 3, 2018

      Hi Mariana, It won’t quite taste the same, but it can be done without mushrooms. Reply

  • Kseniya
    April 16, 2018

    This sauce is amazing. So easy and so good. I served it with potato gnocchi and chicken, it was great. Thank you for sharing your family favorites with us!! Reply

    • Natasha's Kitchen
      April 16, 2018

      My pleasure! I’m glad you enjoy the recipe as much as I do. Thanks for sharing your excellent review Kseniya! Reply

  • Natalie
    April 13, 2018

    Can I use canned mushrooms? Reply

    • Natasha
      natashaskitchen
      April 13, 2018

      Hi Natalie, fresh mushrooms will provide much richer flavor but if you prefer canned, I think it could still work with well-drained canned mushrooms. Reply

  • Barbara Sawicka
    April 6, 2018

    I was very skeptical about this recipe because of the large amount half and half, but I took a risk. It came out great, thick,creamy, very delicious, easy to make. Thanks Natasha. Your recipes are the best.I tried many already. Reply

    • Natasha's Kitchen
      April 6, 2018

      My pleasure Barbara! I’m happy to hear how much you’re enjoying the recipes. Thanks for following and sharing your great review! Reply

  • Anna
    April 5, 2018

    Omg!! Made this, best thing eveeerr! Eating it right now, couldn’t help but say that this is the best thing I have ever made!! Reply

    • Natasha's Kitchen
      April 5, 2018

      I’m happy to hear how much you love this recipe Anna! Thanks for sharing your excellent review! 🙂 Reply

  • Godspeed2
    March 20, 2018

    I added about 1/2 cup of Parm Cheese, and used broccoli since i didn’t have mushrooms. Did not quite measuring everything, but it’s a recipe worth using and saving! Reply

    • Natasha's Kitchen
      March 21, 2018

      I’m glad to hear the recipe was a success! Thanks for sharing! Reply

  • Anisha
    December 16, 2017

    I used 3 and a half cups of 5% cream because I did not have half and half cream or milk, and it turned out fantastic! Reply

    • Natasha's Kitchen
      December 18, 2017

      I’m glad the recipe was a success Anisha! Thanks for sharing your review with other readers! Reply

  • Scott m
    December 10, 2017

    Trying this tonight. Love the blog.
    Keep up the good work guys!! Reply

    • Natasha's Kitchen
      December 11, 2017

      Thanks Scott! Please let me know what you think of the recipe! Reply

  • April Swint
    October 26, 2017

    This was delicious!!! Not a drop left. Reply

    • Natasha's Kitchen
      October 26, 2017

      Awesome! I’m so glad you love it! Thanks for sharing April! Reply

  • Sylvia
    October 19, 2017

    Hi, just wondering what would happen if I added 3 1/2 cups of thickened cream instead of half and half. Reply

    • Natasha
      natashaskitchen
      October 19, 2017

      Hi Sylvia, I think it would be too heavy for the dish. You might try the proportions of our creamy shrimp pasta instead which uses heavy whipping cream. I’m assuming you are referring to heavy whipping cream. Reply

  • Alex J
    September 15, 2017

    I love this recipe, it works amazing. The only problem I have is sometimes the half and half doesn’t seem to thicken up, and the dish seems slightly wet. I’m probably doing something wrong, but any suggestions I’d appreciate Reply

    • Natasha
      natashaskitchen
      September 15, 2017

      Hi Alex, If you would like the sauce to be thicker, I would suggest simmering it a little longer. The sauce isn’t as creamy as an alfredo made with heavy whipping cream – it is a lighter sauce but it should still coat the noodles. Cooking the sauce a little longer should help 🙂 Reply

  • August 30, 2017

    Sounds great, I look forward to this, only think I will change is the mushrooms. What is common and I am assuming lower cost there is higher cost here, so I will be using small Shiitake mushrooms 🙂 Reply

    • Natasha's Kitchen
      August 30, 2017

      Please let me know what you think of the recipe Lee! Reply

      • Tasha
        December 8, 2017

        Hi,

        I’m surprised there’s no cheese in this recipe.. Would you recommend topping it off with a shredded cheese? Reply

        • Natasha
          natashaskitchen
          December 8, 2017

          Hi Tasha, you definitely can serve with cheese if you prefer 🙂 Reply

  • Ana O.
    August 10, 2017

    I made this dish for my family and my husband loved it!! Thank you Natasha your recipes are very easy to follow. Please keep posting new ones. I am constantly on your page looking at your recipes. You’re the best! Reply

    • Natasha's Kitchen
      August 10, 2017

      My pleasure Ana! I’m so glad to hear you both love the recipes! Thanks for sharing your thoughtful comments and great review! 🙂 Reply

  • J S
    July 22, 2017

    No parmesan cheese?!?! Even though that is the key ingredient in any alfredo?!?! Never heard of that before. I’ve seen and made alfredo without cream…but no parmesan??? Huh….not sure you can call it alfredo. Reply

    • Natasha
      natashaskitchen
      July 22, 2017

      Hi JS, My Mother learned this version in culinary school and parmesan or not, it is really good! 🙂 You can definitely add parmesan if you prefer but this is a lighter alfredo sauce and it has enough flavor without it. Reply

  • 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

  • Natasha's Kitchen
    March 17, 2017

    🙂 Reply

  • Ksusha. A
    January 7, 2017

    I usually stick with the shrimp pasta in creamy tomato sauce (my family fave) but ended up making this tonight instead. I must say this is a great cheaper alternative. Thank you 🙂
    (I agree with a comment before this would taste great with some cheese on top!) Reply

    • Natasha
      natashaskitchen
      January 7, 2017

      Ksusha, thank you for such a nice review and you are very welcome 😁. Reply

  • Vika
    October 31, 2016

    Great recipe!! Natasha, you never disappoint. I usually put parmesan cheese whenever i make any alfredo dish but I ran out. Even though this recipe didn’t call for parmesan cheese i still would have added it. Well good thing i ran out because now i know that it’s tasty either way! 🙂 Reply

    • Natasha
      natashaskitchen
      November 1, 2016

      Vika, thank you for the wonderful review on the recipe 😁. After reading your comment, I know what to make this week 😋. Reply

  • Lauren
    July 13, 2016

    Tasty and filling, we had this with brussel sprouts as our vegetable tonight. Will make again. Reply

    • Natasha
      natashaskitchen
      July 14, 2016

      Oh wow that sounds really great with brussels sprouts! Thanks for sharing your great review 🙂 Reply

  • Fatima
    June 20, 2016

    Hi , I don’t know what I’ve done wrong but just made the Alfredo and it tastes a bit bland .. What can I add? Reply

    • Natasha
      natashaskitchen
      June 20, 2016

      Hi Fatima, if everything else was done to the recipe, I always add more salt and pepper to taste in step 5. Reply

  • Fatima
    June 19, 2016

    Hey , just a quick question , will be making this tomorrow .Can I make this with a short pasta ? Reply

    • Natasha
      natashaskitchen
      June 19, 2016

      I think it works best with the long noodles because it is a thinner sauce but I think it could also work fine with a short pasta. Reply

  • Alina
    January 29, 2016

    This was delicious! I just made this for dinner! So quick and easy! I used store bought rotisserie chicken instead of making my own because I was short on time. Was delicious, everyone liked it! I used half milk, half heavy whip cream and had no problem with it thickening up. Was runny at first but thickened up really nice while simmering. Thank you for the recipe! Reply

    • Natasha
      natashaskitchen
      January 29, 2016

      Alina, thank you for the great review and nice job improvising .😀 Reply

  • alla
    January 22, 2016

    Thank you for your recipes, for ideas! Love your website! Reply

    • Natasha
      natashaskitchen
      January 22, 2016

      Thank you Alla for the compliment and you are welcome 😃. Reply

  • October 14, 2015

    LOVE this recipe. I’ve just gotten into cooking and i love the recipes you post. I’ve made this for 2 family dinners so far and everyone loves it. thank you so much! Reply

    • Natasha
      natashaskitchen
      October 14, 2015

      Jake, thank you for the great review :). I’m glad everyone loves it. Your comment is making me hungry for some Fettuccine Alfredo :D. Reply

  • Chantelle
    June 18, 2014

    This recipe was great! Although, I did have to add 2 tablespoons of flour for it to actually thicken. But for my first time making it, my boyfriend and roommate loved it! Reply

    • Natasha
      natashaskitchen
      June 18, 2014

      I’m so glad you enjoyed it! 🙂 Reply

  • Lucy
    April 22, 2014

    I made this tonight. Delicious!!!!!! This is our go-to alfredo now. Thanks!!! Reply

    • Natasha
      natashaskitchen
      April 22, 2014

      That’s awesome! It has been our families go-to for years 🙂 Reply

  • Vika
    April 1, 2014

    Me and my family really liked this recipe. It’s going into our rotation! Thank you!! So grateful for your step by step recipes. You’re a lifesaver!! Reply

    • Natasha
      natashaskitchen
      April 1, 2014

      Sounds like you have a new favorite! I’m so happy to hear you enjoyed the recipe. 🙂 Thanks for a great review! Reply

  • Ana
    January 22, 2014

    Will this work with heavy cream or does it have to be heavy whipping cream ? For some reason my sauce is not thinking up Reply

    • Ana
      January 22, 2014

      Sorry my phone “corrected” it for me . I meant thickening up. But I think I just needed to simmer it a little longer , seemed to work . Letting it cool a little and we’ll see. Thank you Reply

      • Natasha
        natashaskitchen
        January 22, 2014

        No worries 🙂 I hope it turned out well. You probably found that it thickens up a little more when it cools down. It’s not supposed to be thick and creamy, but a little lighter with half-n-half. I hope you loved it! If you’re looking for a thicker pasta sauce, I’d also highly recommend this mushroom and leek pasta recipe: https://natashaskitchen.com/2013/11/06/creamy-mushroom-and-leek-pasta-recipe/ Reply

  • Tanya Sem
    December 19, 2013

    I would like to say that this recipe deserves much more than 5 stars!!!!! I love it so much, I could eat it and eat it, but that wouldn’t be too nice on my waist 😉 Thanks so much for the recipe! It’s definitely my go-to recipe, and your blog is my lifesaver! Thanks so much for all you do Natasha! Merry Christmas! Hope that you have a very merry one! God bless you and your beautiful family! Reply

    • Natasha
      natashaskitchen
      December 19, 2013

      Awww thanks so much Tanya 🙂 You know, if you like this one so much, I think you’d also really enjoy this pasta: https://natashaskitchen.com/2013/11/06/creamy-mushroom-and-leek-pasta-recipe/ Reply

      • Tanya Sem
        December 20, 2013

        Thanks! I’ll have to try it out! Reply

      • Tanya Sem
        January 29, 2014

        Do you think that this will freeze good if I made a lot and wanted to save it for a later time? Reply

        • Natasha
          natashaskitchen
          January 29, 2014

          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

  • lily
    May 13, 2013

    What if i don’t want the mushrooms in the recipe? Reply

    • Natasha
      natashaskitchen
      May 14, 2013

      You can skip them :). Reply

  • Chelsea
    March 19, 2013

    I haven’t tried this yet and I’ve never made homemade alfredo but I would like to add broccoli as well. Would I just add it in at the same time as the mushrooms or should I cook it separately? I don’t want to mess it up! Reply

    • Natasha
      natashaskitchen
      March 19, 2013

      I would cook it separately until done and just add it on top of the pasta once its served. Reply

      • Chelsea
        March 20, 2013

        Thank you! I’m trying it tonight, can’t wait Reply

  • Angie
    January 30, 2013

    Is there a way to make this recipe without mushrooms? Reply

    • Natasha
      natashaskitchen
      January 30, 2013

      Yes; it won’t quite taste the same, but it can be done without mushrooms. Reply

  • December 27, 2012

    Hi Natasha, I made this last night and it was so delicious and easy to make, my brother was visiting and he just eat 2 bowls of it 🙂 I’m beyond thankful for your blog and your easy instructions. God Bless!!! Reply

    • Natasha
      natashaskitchen
      December 27, 2012

      Awesome! 🙂 You are so welcome Marina. Reply

  • Luba
    November 15, 2012

    Add some cheese along with half and half for a more creamy alfedo sause 🙂 Reply

    • Natasha
      natashaskitchen
      November 15, 2012

      Thank you for the tip Luba 🙂 Reply

  • Vicki
    November 9, 2012

    This recipe would be very yummy with some fresh parmasian grated cheese and asiago ramano melted into the cream befor adding the pasta 🙂 Reply

    • Natasha
      natashaskitchen
      November 9, 2012

      Thank you for the tip Vicki 🙂 Reply

  • Marina
    November 8, 2012

    for extra flavor and thicker sauce you can add 1 cup freshly grated parmesan cheese… Reply

    • Natasha
      natashaskitchen
      November 8, 2012

      Thank you Marina; I will definitely have to try that. I’ve heard that from other readers as well. Can’t wait to try it! Reply

  • Alla
    November 7, 2012

    Is the reason you have heavy cream and milk in pic is bc thats what you used to substitutte for half&half? Half cream and half milk? I was just wondering…. Reply

    • Natasha
      natashaskitchen
      November 7, 2012

      Yes, that’s exactly it! Sorry forgot to add that to the instructions that you can substitute. Thanks! Reply

  • natalie
    November 7, 2012

    Finish it with parmesan cheese for more creamy texture. Reply

    • Natasha
      natashaskitchen
      November 7, 2012

      Thank you! Next time 😉 Reply

  • Lena
    November 1, 2012

    Natasha, this is the first time I’m writing a note on your site but I’ve been making food with your recipes for a while now. I just wanted to say that I love your site and think that you do such a wonderful job explaining your recipes and the fact that you have pics for every step is such a big help! It just makes things so much easier. I know right away if I’m doing it right. Thank you and may God bless you and your family. I hope you keep finding time to post new recipes. 🙂 Reply

    • Natasha
      natashaskitchen
      November 1, 2012

      You are so welcome Lena, blessing to your family as well 🙂 Reply

  • Olgita
    October 23, 2012

    Made this today; it was really good. My mom loved it too! Reply

    • Natasha
      natashaskitchen
      October 23, 2012

      Thank you! I’m so glad you both enjoyed it. We are planning to work on updating the pictures tomorrow (long overdue!) 🙂 Reply

  • Nelly
    June 28, 2012

    Thank you for sharing this wonderful dish! The cream definitely beats the canned Alfredo sauce I used to buy at the store. I also really like how you give credit to your friends for the recipes. Reply

  • Irina
    December 21, 2011

    Hi Natasha. So how creamy exactly is the sauce supposed to get? Mine was still kind of runny even after I let it cool down a bit. Maybe this recipe would be better with heavy whipping cream instead of half & half. It would probably be much richer and more calories of course 😉 Thanks. Reply

    • Natasha
      natashaskitchen
      December 21, 2011

      It may have needed a couple more minutes of cooking. I’ll have to post a heavy whipping cream version one of these days (I am a sucker for creamy pastas). This is definitely a lighter version but a little trickier in terms of cooking time. Reply

      • Irina
        December 24, 2011

        I love creamy pasta also 😉 But this one wasn’t too creamy for me, so next time will definitely try it with whipping cream instead. Still a wonderful recipe. Thank you! Reply

        • Lena
          March 16, 2013

          Well, it’s says half and half in the recipe, but you have heavy whipping cream in the picture. Reply

          • Natasha
            natashaskitchen
            March 16, 2013

            Sorry I added that little tid-bit to the instructions; you can use either half and half or equal parts milk and heavy whipping cream.

  • Tamara
    December 13, 2011

    How much salt to you add to the water you cook the pasta in? My cousin works at an Italian restaurant and says you have to make the water almost as salty as salt water. Reply

    • Natasha
      natashaskitchen
      December 14, 2011

      It depends on the type of pot you use. In a medium pot, I would use 1 to 1 1/2 tsp salt. In a large pot, I’d use closer to a tbsp. Reply

  • Dina
    August 19, 2011

    I made this yesterday and it turned out delishious. My husbend esp. like the creamy mushroom taste. I loved it too, but I must admit I felt a little guilty eating it, since it’s pretty rich. Definitly a comfort food, will make it again. Reply

    • Natasha
      natashaskitchen
      February 18, 2013

      I’m glad you like the recipe Dina :). Reply

  • Lils
    July 11, 2011

    Can I use milk instead of half and half? Reply

    • Natasha
      July 11, 2011

      I don’t think it will work. I think Milk is too thin for this recipe. Reply

      • Lils
        July 11, 2011

        Thank you Reply

    • Anna
      November 7, 2012

      If you want to use milk, you just need to make a roux first, then incorporate the milk. Melt 2 tablespoons butter, add 2 tablespoons flour then cook over low heat and whisk in the milk slowly so there are not clumps, then add to recipe 🙂 Reply

      • Natasha
        natashaskitchen
        November 7, 2012

        Anna; thanks for the tip! Reply

Add comment/review

Leave a comment

As Featured On

Never Go "Hangry" Again!

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