Description
Creamy chicken fettuccine alfredo whisks Italian comfort straight to your dinner table. Rich parmesan sauce hugs tender pasta and succulent chicken, promising a luxurious meal that satisfies deep hunger with classic Mediterranean charm.
Ingredients
Scale
Main Protein:
- 2 lbs (907 grams) chicken breast, sliced into strips
Pasta and Vegetables:
- 3/4 lb (340 grams) fettuccine pasta (or angel hair/vermicelli)
- 1 lb (454 grams) white mushrooms, thickly sliced
- 1 small onion, finely chopped
- 3 cloves garlic, minced
Liquid and Seasoning Ingredients:
- 3 1/2 cups (828 milliliters) half and half
- 1/4 cup (15 grams) fresh parsley, finely chopped (plus more for garnish)
- 1 teaspoon sea salt (or to taste)
- 1/4 teaspoon black pepper (or to taste)
- 3 tablespoons olive oil, divided
- 1 tablespoon unsalted butter
Instructions
- Prepare a large pot of water, seasoning it generously with salt. Submerge the fettuccine and cook until it reaches an al dente texture, following the recommended timing on the package. Carefully drain the pasta and set aside, preserving its warmth.
- Transform chicken breast into delicate slices, enhancing them with a sprinkle of salt and pepper. Warm olive oil in a spacious skillet over robust heat. Sear the chicken pieces until they develop a golden exterior and reach complete doneness, approximately 5 minutes. Transfer the cooked chicken to a covered plate to maintain temperature.
- Utilize the same skillet, introducing additional olive oil and butter. Introduce finely chopped onions, allowing them to soften and become translucent. Incorporate sliced mushrooms, stirring consistently until they become tender and release their moisture. Swiftly add minced garlic, creating an aromatic base within moments.
- Stream half and half into the vegetable mixture, encouraging it to simmer gently. Allow the liquid to reduce and thicken, stirring intermittently to prevent scorching and ensure a smooth consistency.
- Reunite the cooked chicken with the creamy sauce, sprinkling in fresh parsley. Calibrate the seasoning with additional salt and pepper according to preference.
- Gently fold the reserved fettuccine into the sauce, ensuring each strand becomes luxuriously coated. Warm the pasta briefly, then remove from heat. Let the dish rest, allowing flavors to meld and intensify.
- Before presentation, give the pasta a final gentle toss. Garnish with additional chopped parsley, creating a vibrant visual finish.
Notes
- Ensure chicken is thinly sliced for even, quick cooking and maximum flavor absorption.
- Pat chicken dry before seasoning to help achieve a golden, crispy exterior when sautéing.
- Use freshly grated Parmesan cheese for richer, more authentic Alfredo sauce depth.
- Adjust sauce consistency by adding pasta water if it becomes too thick during cooking.
- For gluten-free option, swap regular fettuccine with zucchini noodles or gluten-free pasta.
- Opt for low-fat half and half or milk to create a lighter version of the classic recipe.
- Enhance protein by adding extra grilled chicken or swapping with shrimp for variety.
- Control sodium levels by using low-sodium broth or reducing added salt during cooking.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Dinner
- Method: Sautéing
- Cuisine: Italian
Nutrition
- Serving Size: 6
- Calories: 675
- Sugar: 3 g
- Sodium: 650 mg
- Fat: 36 g
- Saturated Fat: 10 g
- Unsaturated Fat: 24 g
- Trans Fat: 0 g
- Carbohydrates: 55 g
- Fiber: 2 g
- Protein: 42 g
- Cholesterol: 110 mg