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Mom’s Chicken Fettuccine Alfredo Recipe

Classic chicken alfredo is a feel good comfort food – so creamy but light.

Natasha’s Kitchen

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noodles in a creamy white sauce with herbs wrapped around a fork

Mom learned how to make this “Pollo Chicken Fettuccine Alfredo” in culinary school. She made it for us when we were kids and we were crazy about it. Now I make the same alfredo recipe for my family. It’s one of my favorite comfort foods.

We usually use chicken breast but chicken tenders would work well if that is what you have on hand.

Fettuccini is the pasta of choice here but we’ve been known to swap with angel hair or vermicelli. You can use a variety of pastas. P.S. sometimes we sneak in the full pound of pasta when feeding a crowd.

This recipe calls for half and half, but you can substitute with equal parts of milk and heavy whipping cream. The half and half thickens as it simmers and even more as it rests. If you prefer a creamier or thicker sauce, you can use heavy whipping cream instead.

How to Make Chicken Alfredo


  • 2 lbs Chicken Breast
  • 3/4 lbs fettuccine pasta (or angel hair or vermicelli pasta)
  • 1 lb white mushrooms thickly sliced
  • 1 small onion finely chopped
  • 3 cloves garlic minced
  • 3 1/2 cups half and half *
  • 1/4 cup parsley, finely chopped, plus more for garnish
  • 1 tsp sea salt or to taste, plus more for pasta water
  • 1/4 tsp black pepper or to taste
  • 3 Tbsp olive oil divided
  • 1 Tbsp butter


1. Cook fettuccini in a large pot of salted water (4 qts water with 1 Tbsp salt,) according to package instructions then drain and set aside.

a pot with boiling water and noodles

2. Meanwhile, thinly slice chicken breast into strips and season all over with salt and pepper. In a large, deep 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.

side by side pics of raw chicken and cooked chicken in a skillet

3. In the same pan over medium/high, add 1 Tbsp olive oil and 1 Tbsp butter. Add onion and sauté 3 minutes until soft. Add sliced mushrooms and sauté until soft (5-7 min), stirring frequently. Add garlic and sauté another 30 seconds until fragrant, stirring constantly.

timelapse photos of mushrooms and garlic and other stuff cooking

4. Add half-n-half and simmer over medium/high heat 8-10 min, or until just beginning to thicken. Add chicken back to pan, along with 1/4 cup parsley and season sauce to taste (1/2 to 1 tsp salt and 1/4 tsp pepper).

cream being added to mushroom mixture

5. 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 garnished with more parsley.

noodles added to creamy mixture

After the pasta rests, you will have a creamy but light Alfredo sauce that coats the noodles perfectly.

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This post originally appeared on Natasha’s Kitchen and was published August 3, 2018. This article is republished here with permission.

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