Chicken Alfredo

Mom learned how to make this “Pollo Chicken Fettuccine Alfredo” in culinary school. She made it for us when we were kids and we were crazy about it. Now I make the same alfredo recipe for my family. It’s one of my favorite comfort foods. Watch the video tutorial and learn how to make chicken alfredo.

Ingredients for Chicken Fettuccine Alfredo:

We usually use chicken breast but chicken tenders would work well if that is what you have on hand.

Fettuccini is the pasta of choice here but we’ve been known to swap with angel hair or vermicelli. You can use a variety of pastas. P.S. sometimes we sneak in the full pound of pasta when feeding a crowd.

Watch How to Make Chicken Fettuccini Alfredo:

Substitute for Half and Half?

This recipe calls for half and half, but you can substitute with equal parts of milk and heavy whipping cream. The half and half thickens as it simmers and even more as it rests. If you prefer a creamier or thicker sauce, you can use heavy whipping cream instead.

Notes

*To substitute half and half, use equal parts of milk and heavy cream. If you prefer a thicker creamier sauce, you can use heavy whipping cream instead.

How to Make Chicken Alfredo (Video below):

1. Cook fettuccini in a large pot of salted water (4 qts water with 1 Tbsp salt,) according to package instructions then drain and set aside.

2. Meanwhile, thinly slice chicken breast into strips and season all over with salt and pepper. In a large, deep skillet, heat 2 Tbsp olive oil over medium/high heat and saute chicken until light golden and cooked through (5 min). Remove chicken from the pan and cover to keep warm.

3. In the same pan over medium/high, add 1 Tbsp olive oil and 1 Tbsp butter. Add onion and sauté 3 minutes until soft. Add sliced mushrooms and sauté until soft (5-7 min), stirring frequently. Add garlic and sauté another 30 seconds until fragrant, stirring constantly.

4. Add half-n-half and simmer over medium/high heat 8-10 min, or until just beginning to thicken. Add chicken back to pan, along with 1/4 cup parsley and season sauce to taste (1/2 to 1 tsp salt and 1/4 tsp pepper).

5. Add cooked pasta and stir to combine. Heat another minute until warmed through then turn off the heat, cover and let pasta rest 10-15 minutes then stir to combine and serve garnished with more parsley.