If you are craving a creamy, comforting pasta dinner that comes together in no time, this Quick Fettuccine Chicken Alfredo Recipe is exactly what you need. It’s packed with tender chicken strips, earthy mushrooms, and a velvety homemade Alfredo sauce that coats every strand of fettuccine beautifully. Whether you’re looking to impress guests or just treat yourself after a busy day, this recipe strikes the perfect balance between simplicity and indulgence. You’ll love how the fresh garlic and nutmeg add depth to the sauce, making it a standout on any dining table.
Ingredients You’ll Need
These ingredients are simple staples that transform into an unforgettable dish through their flavors and textures. Each element plays a key role, from the al dente fettuccine to the luscious half and half that creates the signature creaminess of this dish.
- 14 oz fettuccine: I always use Barilla for the best al dente texture, making sure the pasta holds up under the rich sauce.
- 1 tbsp salt: Essential for seasoning the pasta water perfectly to enhance the pasta’s flavor.
- 2 lb chicken breast: Sliced into 1/2-inch thick strips so the chicken cooks evenly and stays juicy.
- 2.5 tbsp olive oil: Helps get a beautiful golden sear on the chicken for extra flavor.
- 1/2 tsp salt and 1/4 tsp pepper: Simple seasoning that elevates the chicken without overpowering it.
- 1.25 lb mushrooms: Thickly sliced into 1/4-inch pieces to add an earthy, meaty texture every bite.
- 1 small onion: Finely chopped to bring subtle sweetness and depth to the dish.
- 4 cloves garlic: Freshly minced for the ultimate aromatic punch that makes your kitchen smell amazing.
- 1 tbsp olive oil: Used for sautéing vegetables, helping them soften and release their richness.
- 2 tbsp butter: Unsalted Kerrygold is my favorite for its creamy quality, enriching the sauce.
- 4 cups half and half: The heart of the Alfredo sauce, creating a dreamy, creamy texture without heaviness.
- 1/4 cup fresh parsley, chopped: Adds freshness and vibrant color, perfect for balancing richness.
- 3/4 tsp salt, 1/2 tsp pepper, and 1/8 tsp ground nutmeg: The finishing seasonings that elevate the sauce to something extraordinary.
How to Make Quick Fettuccine Chicken Alfredo Recipe
Step 1: Cook the Fettuccine
Bring a large pot of salted water to a boil and cook your fettuccine until just al dente, about 9 to 11 minutes. Cooking it properly is key because you don’t want mushy noodles – they should have a slight bite to provide the perfect base for the sauce.
Step 2: Prepare and Sear the Chicken
While the pasta cooks, slice your chicken breasts into those juicy strips and season them with salt and pepper. Heat olive oil in a large skillet and sear the chicken over medium-high heat until golden brown and cooked through, about 5 to 7 minutes. Set them aside once done, keeping those flavorful edges intact.
Step 3: Sauté Mushrooms, Onion, and Garlic
In the same skillet, add olive oil and sauté the chopped onion until translucent. Toss in the mushrooms and cook until they release moisture and become tender. Finally, stir in minced garlic, cooking just until fragrant, which adds a tantalizing aromatic layer to your sauce.
Step 4: Make the Alfredo Sauce
Reduce heat to medium-low and melt butter in the skillet with the mushroom mixture. Slowly pour in the half and half while stirring to prevent curdling. Season with salt, pepper, and nutmeg, and allow the sauce to simmer gently, thickening to a smooth, luscious consistency. This step is where all the flavors marry beautifully.
Step 5: Combine Everything
Add the seared chicken back to the skillet with the sauce, then toss in the drained fettuccine. Stir gently to coat every strand evenly. The pasta should soak up the creamy sauce while the chicken and mushrooms provide hearty texture in every bite.
How to Serve Quick Fettuccine Chicken Alfredo Recipe
Garnishes
Finish off your dish with a sprinkle of freshly chopped parsley for a pop of color and a bit of brightness that cuts through the richness. A light dusting of Parmesan can also add an extra savory note if you’re feeling indulgent.
Side Dishes
Pair this creamy delight with a crisp green salad or roasted vegetables to balance the meal. Garlic bread or a simple loaf of crusty bread is perfect to mop up all the luscious Alfredo sauce left on your plate.
Creative Ways to Present
For dinner parties, serve the pasta in individual shallow bowls and top each with a sprig of parsley or basil. Drizzle a little extra virgin olive oil or a squeeze of fresh lemon juice on top for a fresh twist and an elegant finish.
Make Ahead and Storage
Storing Leftovers
Place your leftover Quick Fettuccine Chicken Alfredo Recipe in an airtight container and store it in the refrigerator for up to 3 days. The sauce will thicken, but a simple gentle reheat with a splash of half and half or milk brings back that creamy magic.
Freezing
This dish freezes well but keep in mind that pasta can sometimes get a little softer after thawing. Freeze portions in airtight containers or freezer bags for up to 1 month for convenient ready meals.
Reheating
Reheat gently on the stovetop over low heat to avoid breaking the sauce, adding a little cream, milk, or broth if it’s too thick. This technique keeps the sauce silky and the chicken tender without drying it out.
FAQs
Can I use a different type of pasta?
Absolutely! While fettuccine is traditional, penne, linguine, or even pappardelle work beautifully in this recipe. Just adjust cooking times accordingly for the best texture.
Is half and half necessary, or can I use heavy cream?
You can substitute heavy cream for half and half for a richer, thicker sauce, though half and half gives a lighter feel without sacrificing creaminess.
Can I make this recipe dairy-free?
Yes, substitute butter with dairy-free margarine and use a plant-based half and half alternative to make this dish just as delicious and creamy without dairy.
How do I know when the chicken is fully cooked?
Chicken strips should be golden brown on the outside and white with no pink inside. If you have a meat thermometer, the internal temperature should reach 165°F (75°C).
Can I prepare this meal in advance for a weeknight dinner?
Definitely! Cook the chicken, mushrooms, and sauce ahead of time, then combine with freshly cooked fettuccine right before serving for the freshest experience.
Final Thoughts
There is something so comforting and utterly satisfying about this Quick Fettuccine Chicken Alfredo Recipe that makes it an instant favorite in any household. It’s straightforward enough for a busy weeknight yet decadent enough to celebrate any occasion. I truly hope you enjoy making and sharing this creamy, flavorful dish as much as I do. Trust me, once you try it, it will become one of your go-to recipes too!
Print
Quick Fettuccine Chicken Alfredo Recipe
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
Description
This Quick Fettuccine Chicken Alfredo is a creamy, comforting pasta dish ready in just 30 minutes. Tender strips of chicken breast are sautéed with mushrooms, onion, and garlic, then simmered in a luscious homemade Alfredo sauce made from half and half, butter, and a touch of nutmeg. Perfect for a satisfying weeknight dinner that tastes indulgent but comes together quickly.
Ingredients
Pasta
- 14 oz fettuccine (preferably Barilla for optimal al dente texture)
- 1 tbsp salt (for boiling pasta water)
Chicken
- 2 lb chicken breast, sliced into 1/2-inch thick strips
- 2.5 tbsp olive oil
- 1/2 tsp salt
- 1/4 tsp pepper
Vegetables and Aromatics
- 1.25 lb mushrooms, thickly sliced into 1/4-inch pieces
- 1 small onion, diced
- 4 cloves garlic, freshly minced
- 1 tbsp olive oil
Sauce
- 2 tbsp unsalted butter (Kerrygold recommended)
- 4 cups half and half
- 1/4 cup fresh parsley, chopped
- 3/4 tsp salt
- 1/2 tsp black pepper
- 1/8 tsp ground nutmeg
Instructions
- Cook the Fettuccine: Bring a large pot of salted water to a boil. Add 1 tbsp of salt and the fettuccine. Cook until al dente, about 10-12 minutes or according to package instructions. Drain and set aside, reserving a small cup of pasta water.
- Sauté the Chicken: In a large skillet, heat 2.5 tbsp olive oil over medium-high heat. Season the sliced chicken breast with 1/2 tsp salt and 1/4 tsp pepper. Add to the skillet and cook until golden brown and fully cooked through, about 5-7 minutes. Remove chicken from the skillet and set aside.
- Cook the Vegetables: In the same skillet, add 1 tbsp olive oil, diced onion, and thickly sliced mushrooms. Sauté until softened and fragrant, approximately 5 minutes. Add minced garlic in the last minute of cooking to avoid burning and to release maximum aroma.
- Prepare the Sauce: Lower the heat to medium and add 2 tbsp unsalted butter to the skillet. Once melted, pour in 4 cups of half and half. Stir frequently and bring to a gentle simmer. Season with 3/4 tsp salt, 1/2 tsp black pepper, and 1/8 tsp ground nutmeg. Allow the sauce to thicken slightly, about 5-7 minutes.
- Combine and Finish: Return the cooked chicken to the skillet, then add the drained fettuccine. Toss gently to coat the pasta and chicken evenly with the Alfredo sauce. If needed, add reserved pasta water a little at a time to reach desired sauce consistency. Stir in fresh chopped parsley before serving.
Notes
- For best results, use Barilla fettuccine or a similar high-quality brand for perfect al dente texture.
- Freshly minced garlic provides a more vibrant aroma than pre-minced garlic.
- If you prefer a thicker sauce, reduce the half and half slightly or allow it to simmer longer to thicken.
- You can substitute half and half with heavy cream for a richer sauce, but it will increase calories and fat.
- Reserve pasta water helps loosen the sauce if it becomes too thick.
