Chicken Fettuccine Alfredo is an easy dinner recipe for pasta lovers. Generally, we use fettuccine pasta with alfredo, and also we can use angel hair or vermicelli.
Cook fettuccini in a pot of salted water.
Once the noodles are slightly firm to the bite, you can drain them and set them aside.
Thickly slice 1 pound of white mushrooms.
Finely chop 1 small onion
Mince three large garlic cloves
Slice two pounds of chicken breasts and season with salt and pepper.
Take a large frying pan and add 2 tbsp of olive oil over medium/high heat.
Saute chicken until lightly golden
Remove the chicken from the pan and set it aside.
Add 1 Tbsp olive oil and 1 Tbsp of butter in the same pan.
Saute the onion for about 3 minutes.
Add sliced mushrooms and saute until the mushrooms are lightly browned.
Add minced garlic and stir for 30 seconds.
Add 3 and 1/2 cups of half-and-half or use equal parts of milk and heavy cream and cook for 6-10 minutes.
Add cooked chicken back to the pan
Add 1/4 cup of freshly chopped parsley
Add 1/2 tsp of sea salt and 1/4 tsp of black pepper.
Now add the cooked pasta to the pan and stir everything together
Cover with the lid and let it rest for at least 10-15 minutes.
Serve garnished with parsley.