Mom's Chicken Fettuccine Alfredo
A remix of another recipe on Chefless
A creamy and delicious chicken fettuccine alfredo featuring tender chicken, sautéed mushrooms and onions in a rich half-and-half sauce, served over perfectly cooked fettuccini pasta.
- Total time
- 55 min
- Prep
- 15 min
- Cook
- 40 min
- Servings
- 6
- Difficulty
- Medium
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Ingredients
- 1 lb Fettuccini pasta
- 4 qt Water
- 1 Tbsp Salt
- 1½ lb Chicken breast
- ½ tsp Salt
- ¼ tsp Black pepper
- 3 Tbsp Olive oil
- 1 Tbsp Butter
- 1 medium Onion
- 8 oz Mushrooms
- 2 cloves Garlic cloves
- 2 cup Half-and-half
- ¼ cup Fresh parsley
- 1 tsp Salt
- ¼ tsp Black pepper
Steps
- 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.