Chicken Fettuccine Alfredo Recipe

Chicken Fettuccine Alfredo Recipe

Chicken Fettuccine Alfredo Recipe - Fettuccine pasta loaded with chicken and mushrooms in a creamy and irresistibly delicious homemade Alfredo sauce.  


  • 2 chicken breasts
  • 2 Tbsp Olive oil (or Canola), divided
  • 12 oz mushrooms, sliced
  • ½ medium onion, chopped
  • 8 oz fettuccine pasta, uncooked
  • 2 Tbsp unsalted butter
  • 3 garlic cloves, minced
  • 1 tsp all-purpose flour
  • 1/2 cup whole milk
  • 1 1/2 cups heavy whipping cream
  • 3/4 cup grated parmesan cheese
  • salt and pepper, to taste

chicken seasoning:
  • 1 tsp table salt
  • ¼ tsp ground black pepper
  • ¼ tsp ground paprika
  • 1 tsp Italian seasoning


  1. Cook pasta per instructions, al dente. Drain and cover to keep warm.
  2. Meanwhile, combine the ingredients for chicken seasoning in a small bowl.
  3. Lightly beat chicken breast with a meat mallet so the breasts are even in thickness. Season chicken breasts on both sides.
  4. In a large skillet, over high heat, heat 1 Tbsp oil. Once hot, add chicken and sear 2 minutes per side, until crispy. Turn down heat to low, cover skillet and cook another 5 minutes. The chicken will become tender.
  5. Transfer chicken to a plate and cover to keep warm. Once chicken cools a bit, slice into thin strands or cube.
  6. In the same skillet, over med/high heat, sauté sliced mushroom with 1 tsp oil, lightly season with salt and pepper.
  7. Once mushrooms are cooked, add chopped onion and 2 tsp oil. Sauté over medium heat until onions are tender, stirring as needed.
  8. Add garlic, 2 Tbsp butter, cook for another minute. Add the flour and stir vigorously. 
  9. Add the milk, heavy whipping cream and parmesan cheese. Mix until well combined. Cook over medium heat until sauce thickens, stirring as needed.
  10. Add chicken and cooked pasta to skillet, mix and bring to a simmer, cook another minute.
  11. Serve immediately.

This article adapted from this site