Chicken Fettuccine Alfredo
About this recipe
Chicken Fettuccine Alfredo is a classic comfort food that's creamy yet surprisingly light. This version, shared by Natasha from Natashas Kitchen, swaps heavy cream for half-and-half, keeping it rich without being overly indulgent.
Perfect for a quick dinner, this recipe comes together in about 30 minutes, making it an easy choice for busy weeknights. With tender chicken, sautéed mushrooms, and a flavorful sauce, it's sure to become a family favorite.
Ingredient notes
- 900 g chicken breast (2 lbs)
- 340 g fettuccine pasta (or substitute with angel hair or vermicelli)
- 450 g white mushrooms (thickly sliced)
- 825 ml half and half (or equal parts milk and heavy cream)
- 15 g parsley (1/4 cup finely chopped, plus more for garnish)
- 5 g sea salt (or to taste, plus more for pasta water)
- 1 g black pepper (or to taste)
- 45 ml olive oil (divided)
- 15 g butter
Tips from Natashas Kitchen’s video
- Cook the fettuccine until al dente, which means slightly firm to the bite, before draining it.
- Sauté the chicken in a hot pan for about 5 minutes until cooked through, then remove it before cooking the vegetables to keep it juicy.
- Let the pasta rest for at least 10 minutes after mixing it with the sauce. This allows the noodles to absorb the sauce and thicken slightly.
Good to know
- How many servings does this recipe make?
- This recipe serves 4-6 people.
- How long does it take to make Chicken Fettuccine Alfredo?
- The total time to make this dish is about 30 minutes.
- What can I use instead of half-and-half?
- You can substitute half-and-half with equal parts milk and heavy cream.
- What type of pasta can I use?
- You can use fettuccine pasta, or substitute it with angel hair or vermicelli.
No life story here — the video and the recipe are the whole point. All credit to Natashas Kitchen: watch the original on YouTube.
The recipe
Ingredients
Steps
- 1
Start by cooking the fettuccine pasta in a large pot of salted water according to the package instructions until al dente. Drain and set aside.
- 2
Thickly slice the white mushrooms and finely chop the onion.
- 3
Mince the garlic cloves and slice the chicken breasts into strips, seasoning them with salt and pepper.
- 4
In a large pan over medium-high heat, add 2 tablespoons of olive oil. Once hot, add the chicken and sauté for about 5 minutes until cooked through. Remove the chicken and set aside.
- 5
In the same pan, add 1 tablespoon of olive oil and 1 tablespoon of butter. Sauté the onion for about 3 minutes until soft.
- 6
Add the sliced mushrooms and sauté for 5 to 7 minutes until the liquid evaporates and the mushrooms are lightly browned.
- 7
Stir in the minced garlic and cook for 30 seconds until fragrant. Then add the half and half and bring to a light boil, cooking for 6 to 10 minutes until it begins to thicken.
- 8
Return the cooked chicken to the pan along with the chopped parsley. Season to taste with salt and pepper.
- 9
Add the cooked and drained pasta to the pan and stir everything together. Cover and let it rest for at least 10 minutes to allow the sauce to coat the noodles.
Heads up — we had to guess a little:
- The original recipe calls for 12 ounces of fettuccine pasta, which I converted to grams (340g).
- The amount of sea salt is inferred as a typical seasoning amount for this type of dish.
Credit where it’s due: this recipe was transcribed from Natashas Kitchen’s original video on YouTube. Follow them there — it’s their dish.
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