I Make This Creamy Fettuccine Alfredo 3 Times a Week!😋 My Family Can’t Get Enough! One Skillet Pasta

heavy cream

🥗Healthier: Greek yogurt

💰Cheaper: milk + cornstarch

Greek yogurt reduces calories while maintaining creaminess

parmesan cheese

🥗Healthier: nutritional yeast

💰Cheaper: grated pecorino

Nutritional yeast is lower in calories and adds a cheesy flavor.

Heat 2 Tbsp olive oil and 1 Tbsp butter in a hot skillet.

Slice 2 chicken breasts into thin strips and add to the skillet.

Season with salt and black pepper.

Sear chicken for 4–6 minutes until lightly golden and juicy inside.

Remove the chicken and set aside.

Add 1 chopped onion to the same skillet and sauté for 3–5 minutes until soft.

Slice 8 oz / 250 g mushrooms thick and add to the skillet.

Cook mushrooms for 5–7 minutes until tender and golden.

Add 3 minced garlic cloves and cook for 30 seconds until fragrant.

Pour in 2 cups (480 ml) heavy cream and season with salt and black pepper to taste.

Simmer the cream until creamy and smooth.

Add 8 oz dry fettuccine pasta straight into the sauce.

Pour in 1 cup (240 ml) chicken broth and cook for 7 minutes until al dente.

Return the chicken to the skillet and let it warm through in the sauce.

Add Parmesan cheese and mix well.

Chop fresh parsley for garnish.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens