About Recipe for Chicken Fettuccine Alfredo
Hi everyone, its Demian from Noterecipes.com. Today I’m sharing my mom’s quick recipe for chicken fettuccine Alfredo. It’s so creamy and good and doesn’t have any cream in it. It’s an easy dinner idea and we have loved it for years. so let’s check this quick recipe for chicken fettuccine Alfredo.
Ingredients for Chicken Fettuccine Alfredo
- 2 lbs Chicken Breast
- 3/4 lbs fettuccine pasta (or angel hair or vermicelli pasta)
- 1 lb white mushrooms thickly sliced
- 1 small onion finely chopped
- 3 cloves garlic minced
- 3 1/2 cups half and a half *
- 1/4 cup parsley, finely chopped, plus more for garnish
- 1 tsp sea salt or to taste, plus more for pasta water
- 1/4 tsp black pepper or to taste
- 3 Tbsp olive oil divided
- 1 Tbsp butter
Step by Step
Start by cooking 12 ounces of fettuccine pasta in a large pot of salted water according to the package instructions. Once the noodles are al dente or slightly firm to the bite, you can drain them and set them aside.
Usually, while the pasta is cooking, I’ll prep the rest of the ingredients so that the noodles and the sauce are done about the same time. Thickly slice 1 pound of white mushrooms. The mushrooms give the sauce great flavor. Finely chop 1 small onion and the finer you chop, the easier they’ll disappear into the sauce. Now mince three large garlic cloves and do not skip the garlic, it makes the sauce taste gourmet.
Sliced two pounds of chicken breasts into strips and if your chicken breasts are very large, where you can cut them in half first horizontally. after that Season the hen all over with salt and pepper. Place a large, very deep pan or Dutch oven would work, over medium-high heat and add two tablespoons of oil. Once the oil is hot, add the chicken and saute stirring occasionally for about 5 minutes or just until cooked through.
then Remove the hen from the pan and set it aside. In the same pan, over medium-high heat, add 1 Tbsp of oil in a Tbsp of butter, then saute the onion for about 3 minutes or until soft. Add the sliced mushrooms and saute, stirring occasionally for 5 to 7 minutes or until the liquid is evaporated and the mushrooms are lightly browned. Add the minced garlic and stir for 30 seconds for it to become fragrant, then add 3 and 1/2 cups of half-and-half. Bring that to a light boil and let it cook for about 6 to 10 minutes or until it’s barely beginning to thicken.
Add the cooked chicken back to the pan, along with 1/4 cup of freshly chopped parsley and season to taste. I typically add between 1/2 and 1 teaspoon of sea salt and 1/4 teaspoon of black pepper. Now add the cooked and drained pasta back to the pan and stir everything together. Cover with the lid and let it rest for at least ten minutes or until the sauce coats the noodles. Okay, I cannot wait! It’s been resting for about 10 to 12 minutes and it’s ready to enjoy.