Moms Chicken Fettuccine Alfredo
Mom's creamy Chicken Fettuccine Alfredo has been a family favorite for years! Classic Chicken Alfredo is a feel good comfort food - so creamy but light!
Serving: 6 to 8
Ingredients
2 lbs Chicken Breast
¾ lbs fettuccine or angel hair or vermicelli pasta
1 lb mushrooms, thickly sliced
1 small onion, finely chopped
3 cloves garlic, minced or pressed
3½ cups half and half (or use ½ milk and ½ heavy cream)
¼ cup finely chopped parsley
Salt and Pepper
5 Tbsp olive oil, divided
1 Tbsp butter
Instructions
Cook fettuccini in a pot of salted water (4 qts water with 1 Tbsp salt,) according to package instructions then drain and set aside.
Meanwhile, thinly slice chicken breast into strips and season all over with salt and pepper. In a large 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.
In the same pan over medium/high, heat 3 Tbsp olive oil and 1 Tbsp of butter. Add onion and saute 3 minutes, or until soft. Add sliced mushrooms, cover and saute until soft (5-7 min), stirring frequently. Add garlic and saute another 30 seconds, stirring constantly.
Add half-n-half and simmer over medium/high heat 5-7 min, or until just barely beginning to thicken. Add chicken back to the pan, along with ¼ cup parsley and season sauce to taste (1/2 to 1 tsp salt and ¼ tsp pepper).
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.
