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 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 unsalted butter
Instructions
- Cook fettuccini in a pot of salted water (4 qts water, 1 Tbsp salt,) according to package instructions then drain and set aside.
- Meanwhile, slice chicken into strips and season all over with salt and pepper. In a large skillet, heat 2 Tbsp olive oil over medium/high heat and sauté chicken until lightly golden and cooked through (5 min). Remove chicken from the pan and cover to keep warm.
- In the same pan over medium/high, heat 1 Tbsp olive oil and 1 Tbsp of butter. Add onion and sauté 3 min until soft. Add sliced mushrooms and sauté until soft (5-7 min), stirring frequently. Add garlic and sauté 30 seconds, stirring constantly.
- Add half-n-half and simmer over medium/high heat 8-10 min, or until beginning to thicken. Add chicken back to the pan, add 1/4 cup parsley and season sauce to taste (1/2 to 1 tsp salt and 1/4 tsp pepper).
- Add cooked pasta and stir to combine. Heat another minute until warmed through then turn off the heat, cover and let rest 10-15 minutes then stir and serve garnished with parsley.
Notes
Nutrition Per Serving
Filed Under
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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! 🙂
I made this tonight. Delicious!!!!!! This is our go-to alfredo now. Thanks!!!
That’s awesome! It has been our families go-to for years 🙂
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!!
Sounds like you have a new favorite! I’m so happy to hear you enjoyed the recipe. 🙂 Thanks for a great review!
Will this work with heavy cream or does it have to be heavy whipping cream ? For some reason my sauce is not thinking up
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
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
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!
Awww thanks so much Tanya 🙂 You know, if you like this one so much, I think you’d also really enjoy this mushroom leek pasta.
Thanks! I’ll have to try it out!
Do you think that this will freeze good if I made a lot and wanted to save it for a later time?
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.
What if i don’t want the mushrooms in the recipe?
You can skip them :).
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!
I would cook it separately until done and just add it on top of the pasta once its served.
Thank you! I’m trying it tonight, can’t wait
Is there a way to make this recipe without mushrooms?
Yes; it won’t quite taste the same, but it can be done without mushrooms.
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!!!
Awesome! 🙂 You are so welcome Marina.
Add some cheese along with half and half for a more creamy alfedo sause 🙂
Thank you for the tip Luba 🙂
This recipe would be very yummy with some fresh parmasian grated cheese and asiago ramano melted into the cream befor adding the pasta 🙂
Thank you for the tip Vicki 🙂
for extra flavor and thicker sauce you can add 1 cup freshly grated parmesan cheese…
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!
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….
Yes, that’s exactly it! Sorry forgot to add that to the instructions that you can substitute. Thanks!
Finish it with parmesan cheese for more creamy texture.
Thank you! Next time 😉
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. 🙂
You are so welcome Lena, blessing to your family as well 🙂
Made this today; it was really good. My mom loved it too!
Thank you! I’m so glad you both enjoyed it. We are planning to work on updating the pictures tomorrow (long overdue!) 🙂
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.
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.
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.
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!
Well, it’s says half and half in the recipe, but you have heavy whipping cream in the picture.
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.
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.
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.
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.
I’m glad you like the recipe Dina :).
Can I use milk instead of half and half?
I don’t think it will work. I think Milk is too thin for this recipe.
Thank you
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 🙂
Anna; thanks for the tip!