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!
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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
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.
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.
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).
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.
After the pasta rests, you will have a creamy but light Alfredo sauce that coats the noodles perfectly.
Creamy Pasta Recipes to Try Next:
- Creamy Shrimp Pasta – juicy shrimp in alfredo sauce
- Mushroom and Leek Pasta – this sauce tastes gourmet
- Chicken Pasta in Creamy Tomato Sauce – easy, excellent dinner idea
- Chicken Tetrazzini – Creamy and scrumptious pasta casserole
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
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
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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.
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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).
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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.
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! 🙂
Natasha Kravchuk
Hi! I'm Natasha Kravchuk. Here you'll find delicious, trusted recipes with easy step-by-step photos and videos. 
Hi Natasha! I’m new to your channel and have quickly become a huge fan..your recipes look sooo yummy 🤤 i wanted to ask if you have a recipe for this Alfredo without the chicken? Not that i don’t want to make it with chicken but I only have a whole chicken right now and I plan to make it using your instant pot whole chicken recipe. I’m afraid it won’t have the full flavor of yours without it. Any ideas? Also how would you reheat the leftovers?
Hello Zaina, thank you and I’m happy that you’re enjoying my recipes. I don’t have a recipe for that but I imagine the recipe will also work without chicken. Please share with us how it goes if you give that a try!
This was very delicious! It was a lot for me and my son though. Can this recipe be frozen?
Hi Carla, 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.
Hi Natasha,
I have used this recipe a few times but always wondered why you don’t use any freshly grated parmesan cheese with it. It is still my family favorite but we always add some parmesan.
Thank you from Northwestern Ontario, Canada
Terry and family
Thank you so much for sharing that with me, Terry. 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.
Hi Natasha! I tried this recipe yesterday and it was soooo good!! I’m a beginner in cooking so I wasn’t sure how this was gonna turn out, but it totally exceeded my expectations! My family loved it too🥰 the sauce is light and creamy but not too thick which is perfect! Will definitely try this out again😋 looking forward to trying your other recipes❤️
I’m so happy to hear that! Thank you for sharing your great review, Sabrina! I agree the sauce is simply perfect!
The recipe was so easy and my daughters didn’t even mind the mushrooms! I think we’re onto something.
Great recipe. Thank you. I used heavy cream and milk and was perfect.
That’s just awesome! Thank you for sharing your wonderful review!
My mother use to make chicken ala king for me for my birthday every year it was my favorite I have never made it but would love to try if you have made this please share the recipe loved it over potatoes
Thank you for your suggestion. I will add that to my list.
Alright. I love the combination of mushrooms and onions. You just can’t go wrong. Let me tell you, I have a few kids that don’t like mushrooms but they loved this. And I didn’t scrimp on the mushrooms either.
That is the best when kids love what we moms make. That’s so great!
Hey Natasha!
I’ve been following your recipes during Christmas break in quarantine and this one especially stood out from other alfredo recipes because of the mushrooms and onions! Thank you for this, you’re a very talented cook 🙂
You’re so nice! Thank you! I’m so glad you enjoyed this recipe!
Would you recommend reserving some pasta water to combine with the sauce and the noodles to finish this? That’s my go to method with tomato based sauces but not sure how it would work with a cream based sauce…
Hi Kelly, I haven’t tried that with a cream-based pasta either. I worry it will break apart the cream sauce. But, if you experiment, I would love to know how you like that!
Hi Natasha,
I absolutely love watching you cook some awesome meals and I made your Chicken Fettucine Alfredo recipe but was surprised that you don’t add fresh grated parmesan to yours, I told my wife and daughter and they both wanted parmesan cheese added to it… they loved it with garlic toast, just wonder why your recipe doesn’t have it as many do.
Thanks for recipe just the same.
Hi Terry! I’m so glad you’re enjoying our recipes and videos! 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.
Yummy! I only used 2 Cups half n’ half and left out the 1 tbsp butter to reduce the fat. Tasted wonderful.
I’m so glad you enjoyed that! Thank you for sharing that with me, Ann!
Has anyone made this with unsweetened almond milk? We have a lactose intolerance thing going on in our family!
Hi Karin, 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!
Can i leave out the mushrooms?
We love this recipe with mushrooms but feel free to omit it from the recipe. You may also use zucchini instead.
Why did my half and half like curd up? It was a brand new bottle not expired. Doesn’t look anything like the video
Hi Neil, that can happen if you boil at too high of heat, or for too long. Also, if adding parmesan, I would turn the heat off after adding it or it can clump in the sauce.
Thanks, I think I shouldve used a lower heat. Still tastes good though. I added chili flakes in mine too
Simply excellent and delicious!
Made this recipe for dinner tonight and my men loved it!
I also made your lemon blueberry cake, yammi!
Thank you Natasha! We love your recipes and your presentation!
Yay! That is awesome news, I’m glad they loved this recipe. I hope your family will love every recipe that you try.
Best Chicken Fettuccine Alfredo
ever. I’ve added some broccoli to the recipe and it made it also very good without eliminating any of the deferent flavors. Thank you Natasha.
Yum! Isn’t it the best! Thank you for sharing that awesome review with me!
Best Chicken Fettuccine Alfredo
ever. I’ve added some broccoli to the recipe and it made it also good without eliminating any of the deferent taste. Thank you Natasha.
You’re welcome! I’m so happy you enjoyed it!
Thanks a lot for this tasty recipe! It was difficult for me to make quickly since I only have one burner, but the final product tasted delicious and I didn’t even miss the parmesan <3
I will definitely make it again!
Sounds great! Thank you for sharing your great experience with this recipe, Jayme!
I am not a great cook and have a picky husband. This recipe was so easy to make and my husband liked it. This recipe is a keeper. Thank you for sharing this recipe. Five stars and better than Olive Garden
Wow, thank you for your awesome feedback and perfect rating. I appreciate you sharing your great experience with us!
So dissapointed in myself. I added half a cup of grated parm and a tsp of flour to thicken the sauce, and it ended up clumping, which is fine as long as the flavor was right. However, I found the mushroom to be overpowering, and masking any creamy flavor. I’m also not sure if I liked the onion. Overall, I wasn’t getting the delicious thick creamy comfort of alfredo that I was going for. Thank you for sharing your recipe though.
Hi Thu, if you are looking for a thicker alfredo cream sauce, I would highly recommend trying our creamy shrimp pasta. It’s wonderful!
What’s the best way to reheat this? Yum yum yum 😋
Hi Anastasiya, over low heat. If microwaving, make sure to stir often and heat just heated through.
Amazing!
Thank you, Sky! I’m glad you enjoyed that!
I made this tonight and it was delicious! I accidently over cooked the chicken and I wish I seasoned it more. But it was soo good. I’m honestly surprised how creamy it was without any cheese!
I’m so happy you enjoyed that!
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
I’m so glad you enjoyed it!
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!
Wow! Thank you for that wonderful review, Halie! It sounds like you found a new favorite!
Hi Natasha!!
For half and half shall I use whipping or cooking cream??
RSVP:)!
You can use half whipping cream and half whole milk.
This is so delicious and so easy to make! thank you so much my husband and kids loved it!
Awww that’s the best! Thank you so much for sharing that with me! I’m all smiles!
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.
Amazing! Loved this!~
Thank you so much for your great feedback!
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)!
That’s so great! It sounds like you have a new favorite!
This doesn’t require Parmesan cheese? Will it taste the same with heavy cream?
Hi Isis, you are welcome to add cheese but it does get pretty creamy without that.
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.
Thank you for sharing that with us! I’m so glad you enjoyed this recipe.
Hi Natasha,
Thank you so much for the great videos and recipes. Would coconut milk make a good alternate to half-half?
You’re welcome! You can substitute by using half whipping cream and half whole milk.
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!
Love it! Thank you so much for your great feedback. Will definitely keep it coming!
I couldn’t resist trying this. Amazing! Thank you Natasha – again, another amazing recipe! Thank you for sharing! 🙂
I am so glad you tried and loved this recipe, David! Thanks for giving it a good feedback.
I want to try this recipe but I was wondering what I can use instead of salt husband cant have salt
Hello Kim, unfortunately, I have not tried any other substitute instead of salt to advise.
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.
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!
Aww that’s the best! Thank you for sharing that great feedback, Amy!
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!
I’m so glad you enjoyed this Dana! Thank you for that awesome review!
I love your recipes!!
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!
Great to hear that Jonnie. Thanks for sharing and for your good feedback!
I don’t have half and half but have some jarred alfredo sauce in my panty. Will that work?
Oh my I meant “pantry”..
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.
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.
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.
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 .
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.
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
I’m so glad you enjoyed this recipe, Cheryl!
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
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.
This is so easy to make and the flavour is so rich. I have made it several times already. Highly recommended.
Super! Thank you for giving this recipe 5 stars, I’m so glad you loved it.
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!
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!
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.
Isn’t the flavor amazing for a simple recipe! Thank you for sharing that awesome review!
Hi Natasha! Can’t wait to try your recipe but just one question- how come you don’t add any Italian spices?
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.
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)
Thank you for sharing that with me, Juan! I’m so glad you found our recipes.
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!
That is so great to hear, Sophia Thanks for sharing some tips too!
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!
Thank you so much for sharing that with me. I’m so glad you enjoyed that.
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!
That’s just awesome!! Thank you for sharing your wonderful review, Karyn!
You’re welcome! Keep the ge eat recipes coming!
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!
That’s just awesome!! Thank you so much for sharing that with me.
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.
That’s so great! Thank you for sharing that with me Chantel!
How much parmesan cheese should be added and when also what kind do you prefer?
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.
Hello Natasha! Can I use a Parmesan cheese in this recipe? Usually Alfredo sous is with Parmesan?!!
You sure can.
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?
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.
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.
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.
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!
Hi Katie, I have not tested this with tomato but I bet that could work! This works well with broccoli or spinach added.
i put chopped broccoli and carrot along with the pasta. it tastes
absolutely nice!
Yum! Thank you Mohamad!
I have never heard of Alfredo sauce without parmesan cheese.
Hi Jeff, we add parmesan at the end.
Simple and delicious.
My favorite kind of recipe! Thank you for stopping by!
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.
Hi Yvonne, We prefer it fresh and I believe it is best that way. But it does reheat well.
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!
You’re welcome! I’m so happy you enjoyed it, Engie!
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!
That’s so great! It sounds like you have a new favorite, Linda!
Made this tonight for my family and everyone loved it!! Thank you for the recipe!!
You’re welcome! I’m so happy you enjoyed it, Matt!
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.
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.
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’!
You’re welcome, Shawn! I’m surprised you’ve never tried that also! Thank you for that great review.
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
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.
Sauce never thickened. Half and half just doesnt do it. Adding Parmesan would have added to flavor.
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.
Delicious! This made a lot more than I thought! Can I freeze some?
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
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
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?
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?
Hi Norma, we used this Staub Braiser here, I hope that helps
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.
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!
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!!
I’m glad you enjoyed that, Jenny! Thank you for sharing that recommendation with us.
I’ve never heard of Alfredo sauce without any kind of cheese! Wouldn’t this be good with some Romano and parmesan?
Hi Janine, you are welcome to add cheese but it does get pretty creamy with out that.
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.
I’m so happy to hear that! Thank you for sharing your great review and feedback, barbara!
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
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.
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!
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!”
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.
That’s just awesome!! Thank you for sharing your wonderful review, Barbara!
What measurement of half half? In milk and heavy whip cream?
Half & Half is a 50/50 mix of cream and milk. In this recipe, we used 3 1/2 cups of ‘Half & Half’
Made this last night. Added some parmesan at the end. It was SOOO good. Thanks
You’re welcome! I’m so happy you enjoyed it
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.
Aww that’s the best! Thank you so much for sharing that with me!
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.
Hi Brett, thank you for your feedback with us!
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!
That sounds amazing! Thank you for that great feedback, Christina!
It’s not Alfredo sauce without Parmesan. This is a plate of sadness.
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.
This is the best!!!
I’m so happy you enjoyed that, Luba!
I love this response Natasha. Both mature and considerate. Not every recipe is everyone’s cup of tea.
cant wait to make this for dinner!
I hope you love it Maddy!
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!
That’s so great! It sounds like you have a new favorite!
I’m going to try this, but I’ve never seen an Alfredo Sauce without Parmesan Cheese. Why no Parm?
Hi Lloyd, because this is a lighter sauce, it doesn’t incorporate easily so we always add it as garnish over the finished dish. If you prefer a traditional alfredo sauce, you should try our shrimp alfredo or lemon chicken pasta.
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.
Hi CJ, I have had several requests for pizza dough and it is on my list. Thank you for the suggestion!
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.
Thank you so much for sharing that with us CJ.
Thank you for sharing those tips with us CJ!
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!
I’m so happy to hear that! Thank you for sharing your great review, Linda!
What is half and half ?
Hi Tricia, It is also known as Half Cream. It is a 50/50 mix of cream and milk.
Your recipes r fantastic…what is half n half ???
Hi Ranea, It is also known Half Cream in Europe. It is a 50% X 50% mix of milk and heavy cream.
Hi Natasha,
Sorry but what is half and half? I am from Malaysia.
Hi Zu, Half and half is also known as Half Cream. It is 50% cream & 50% milk.
Thank you for d reply
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.
Hi Leslie, that should still work. Whipping cream has slightly less fat than heavy cream but it will still work well.
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
Thank you so much for sharing that with us Harry!
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.
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.
I’m so happy to hear that! Thank you for sharing your great review Carter!
Can i use cooking cream?
Hi Nuellea, if you are referring to Heavy Whipping cream, that should work.
Love your recipe for the Alfredo sauce, Made my on pasta even made it better, Thsnks
I’m so happy you enjoyed that Garry! Thank you for sharing that!
Loved this dish! Video was very helpful!
I’m so happy to hear that Jasmin! Thank you for sharing that awesome review!
Where is the cheese?
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.
Amazing ! The whole family loved it !
That’s so great! Thank you for sharing your awesome review with me!
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.
That’s just awesome!! Thank you for sharing your wonderful review, Sarah!
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!
Thank you for sharing your feedback with us, Kay! I’m so happy you enjoyed this recipe!
Loved this recipe! I found adding grated parmesan was the key to making the dish really shine!
That’s so great! Thank you for sharing that with us.
used all heavy whipping cream and it turned out delicious
I’m so happy to hear that! Thank you for sharing your great review!
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?
Hi Robin! I’m so happy you enjoyed this recipe with the broccoli substitution! We have a Meatloaf Recipe with the Best Glaze posted here. I hope you love it!
Do not use onion and adding Parmesan is essential. Otherwise not bad.
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 !
I’m so happy you enjoyed that. Thank you for sharing that with us!
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.
Hi Deb, There is no cheese in this recipe, you definitely can serve with cheese if you prefer 🙂
Exa Then…. it’s not an Alfredo sauce. Call it something else. “Alfredo Sauce” is with Parm. cheese. Sorry
Ron is correct!
Al·fre·do
/alˈfrādō/
adjective
a sauce for pasta incorporating butter, cream, garlic, and Parmesan cheese.
“fettuccine Alfredo”
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
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.
Hi!
I made this but even after simmering the sauce for so long it just wouldn’t thicken up.. not sure what went wrong!
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.
Its sooooo good. Soooo delicious. I made for my dinner tonight. Thanks Natasha. Bless you!!
You’re so welcome! I’mm happy you enjoyed that!
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
Hello Andi, I haven’t tested that but I think it could work. If you experiment, let me know how you liked the recipe
Made it for Valentine’s Day. Really runny, no flavor, and needs cheese to be considered Alfredo. Ordering out tonight. Very disappointed.
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.
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!!
That sounds lovely, Mary! Thank you for that wonderful review!!!
Does the sauce have to be used immediately? Looking to make it ahead and add chicken later?
Hi Mel, We like it fresh and I believe it is best that way. But it does reheat well.
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.
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.
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!
You’re so welcome, David!
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.
Hi Leslie, it will not thicken the same as using heavy whipping cream but may still work.