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
Scale
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.
