Chicken Fettuccine Alfredo Recipe - Easy Dinner

chicken breast

🥗Healthier: chicken thighs

💰Cheaper: chicken thighs

Thighs are often more flavorful and less expensive.

heavy cream

🥗Healthier: coconut cream

💰Cheaper: milk

Coconut cream is lower in calories, while milk is more budget-friendly.

parmesan cheese

🥗Healthier: nutritional yeast

💰Cheaper: grated cheese

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

Cook 12 ounces of fettuccine pasta in a large pot of salted water according to package instructions until al dente, then drain and set aside.

Slice 1 pound of white mushrooms thickly.

Finely chop 1 small onion.

Mince 3 large cloves of garlic.

Slice 2 pounds of chicken breast, cutting large breasts in half horizontally if needed, and season with salt and pepper.

In a large, deep pot or Dutch oven over medium-high heat, add 2 tablespoons of oil.

Once the oil is hot, add the chicken and stir occasionally for 5 minutes until cooked through, then remove the chicken from the pot and set aside.

In the same pot, add 1 tablespoon of oil and 1 tablespoon of butter over medium to high heat, then sauté the onion for 3 minutes until softened.

Add the sliced mushrooms and sauté for 5 to 7 minutes until the liquid evaporates and the mushrooms are light brown.

Add the minced garlic and sauté for 30 seconds until fragrant, then pour in 3.5 cups of half-and-half and bring to a simmer, cooking for 6 to 10 minutes until slightly thickened.

Return the cooked chicken to the pot along with 1/4 cup of chopped fresh parsley and season to taste with salt and pepper (typically 1/2 to 1 teaspoon of sea salt and 1/4 teaspoon of black pepper).

Add the drained fettuccine to the pot and toss everything together.

Cover and let rest for at least 10 minutes to allow the sauce to coat the pasta.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens