Chicken fettuccine Alfredo Pasta - Restaurant Style Alfredo 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 adds a cheesy flavor with fewer calories

Boil water in a large pot and add 1 tablespoon of salt and 1 tablespoon of olive oil.

Add the entire packet of fettuccine pasta to the boiling water and cook according to package instructions until al dente, approximately 15-16 minutes.

In a skillet over medium-high heat, add 1 tablespoon of butter and 2-3 tablespoons of oil.

Add 2 teaspoons of minced garlic to the skillet and sauté until fragrant.

Cut 250 grams of chicken breast into strips and add to the skillet, cooking until the chicken turns from pink to white.

Season the chicken with 1 teaspoon of salt, 1 teaspoon of Italian seasoning, 1 teaspoon of black pepper, and 1 teaspoon of white pepper, mixing well.

Cook the chicken until it is golden and cooked through, ensuring all moisture evaporates from the skillet.

Remove the chicken from the skillet and set aside.

In the same skillet, add one large chopped onion and sauté until it softens and changes color.

Add 1 cup of fresh mushrooms to the skillet and cook until soft.

Pour in 500 ml of cooking cream and bring to a simmer, allowing it to thicken slightly.

Once the pasta is cooked, drain it and rinse with cold water to prevent sticking.

Add the cooked chicken back into the skillet with the cream sauce, mixing well.

Add the drained fettuccine pasta to the skillet and mix thoroughly with the sauce.

Add 250 grams of mozzarella cheese and mix until melted and combined.

Season with additional salt and black pepper to taste, and garnish with chopped fresh coriander before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens