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! 🙂
Love this recipe!!
EASY as, TASTY as and my family love it too..
(Cooked this a few times now.. if you need a quick, yummy meal, this is goodie!!!)
Thank you for the awesome feedback!
This recipe is so delicious and amazing. I thought I would try and make, now I have to make all the time as my son loves it, so do I.
That’s wonderful! So glad your son loves this recipe. That’s a win! 🙂
Is it called light because there is no Parmesan? Ahhh, they said my message is too short! How much parm. would you add if you wanted more traditional Alfredo?
I do not add parmesan because I feel that the recipe doesn’t need it anymore but others add and love it too. Feel free to sprinkle a little first then add more if you prefer that.
Hi Natash,
can I make the recipe in a crock pot? Dis you try it?
Thank you
Hello Danielle, I haven’t tested that to advise. If you do that as an experiment, we’d love to know how it goes!
Hi Natasha
I mistakenly bought a fat free half and half so I just wanted to know if the flavor and taste is going to be the same.
Hi Genevieve. I have not made this with fat-free half and a half myself but I think it would still taste ok however, the sauce will not thicken very much and may be runny.
The half and half separated. Little to no flavor. First fettuccine fail for me.
Hi Jessica, did you use the exact amount of half and half as advised in the recipe? That never happened to me before.
This is SO good! The first time I made this, I followed the recipe as-is. The second time, I decided to add parmesan cheese and italian herbs to the sauce. It was amazing! To thicken the sauce, you gotta let it sit or add a teeny tiny bit of cornstarch/water mixture if you don’t want to wait. I also keep the pasta and sauce separate so that it can be stored for the next day – when it’s at its best!
I’m so happy you enjoyed that. Thank you for sharing that with us, Scarlett!
I love this recipe but everytime I have a hard time getting the half and half to thicken? Any suggestions
Hi Tammie! The half and half should thicken as it simmers and even more as it rests. If you want a thicker, creamier sauce, you can use heavy whipping cream instead but you have to be careful not to overhear as it can get oily and split. Also, be sure to use regular half and half (not fat-free). I hope that helps.
It was bland and watery so we added parmesan cheese with Italian seasoning so it wasn’t so bland.
Confused. Alfredo sauce is milk/cream, butter and MOST importantly good quality parmesan or pecorino cheese.
This is closer to a bechamel sauce, not an alfredo. Maybe I am missing something ?
Hi Barbara, this recipe get’s nice and creamy! You can try adding cheese if you would like, but I recommend giving our version a try for something different! I hope you love it!
Watery, bland and completely flavorless. Good choice for nursing homes. My kids wouldn’t even eat it though. Do not recommend. Unless you like drinking milk with chicken and noodles in it cuzv that’s all this is. So gross
Taryn, sorry to hear that you didn’t enjoy this recipe. I have always followed the recipe as it is and it was never bland but feel free to make some adjustments like adding more seasoning according to your personal preference.
You are so gracious and you’re my go to recipe girl🥰
Comment won’t post unless I get more wordy ☺️
I’m so happy to hear you’re enjoying my recipes, Mary! Thank you so much for sharing that with me.
Natasha, I made this recipe, Mom’s chicken Fettuccine Alfredo and OMG it was sooooo delicious. This is definitely make over and over and such a easy recipe. My son says that’s a keeper.
That is great! I’m so glad you enjoyed this recipe. Thank you for the review.
Not a fan of the onions in here at all and it definitely needs Parmesan cheese. Couldn’t even eat it.
didnt work for me :((
the half and half didnt taste well at all. Have to remember not to use this recipe next time.
Sorry to hear that you didn’t like the result, Sam. Did you use a substitute for half and half?
Looks great! What would I need to adjust if I leave out the mushrooms? Thank you!
Hi Lauren, we love this recipe with mushrooms – they add a ton of flavor but feel free to omit it from the recipe. You may also use zucchini instead.
Hi Natasha, Great recipe! though I’m surprised it didn’t contain cheese.
Hi Joseph! Yes- it is different than other traditional alfredo recipes. My 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 so that is what inspired this recipe. You can always add cheese. Many of my readers who tried this recipe have also added cheese.
Hi Natasha, one of your recipes calls for Cajun spice which is not available in our shops here. Do you know how to make our own mixture? Thanks.
Hi Louise, I wish I had it but I don’t have a recipe for it yet. Thanks for the suggestion, I’ll try to add that to the list.
This recipe is amazing. Ive made this several times as is and its always a hit. I dont have chicken this time but i have asparagus. Do you think i can make this vegetarian and substitute the chicken with asparagus?
Hi Summer, I haven’t tested that to advise but I think it’s worth experimenting with. If you do try that, please share with us how it goes.
I love chicken Alfredo and make it a lot but do you mind if I ask why there is no Parmesan in this?? I have NEVER eaten fettuccine Alfredo without PARM but I’m dying to try this because I love your recipes!!
It’s just the way mom used to make it. But you can always add parmesan to this. Others have, and said it was great!
I’m not sure why but when I make this, it comes out very oily. I reduced the total oil for cooking to 1 TBSP instead of 3 to see if that was what was causing it, but it still was oily. I’m not sure what I’m doing wrong
Hi Julia, I haven’t noticed this being oil before. Did you possibly use heavy whipping cream? Overheating cream can cause it to separate and become too oily.