Mom's Chicken Fettuccine Alfredo

Ingredients

• 2 lb Chicken breast (Thinly sliced into strips)
• 0.75 lb Fettuccine pasta (Angel hair or vermicelli may be substituted)
• 1 lb White mushrooms (Thickly sliced)
• 1 Small onion (Finely chopped)
• 3 cloves Garlic (Minced)
• 3.5 cups Half-and-half (May be replaced with equal parts milk and heavy cream; heavy whipping cream may be used for a thicker, richer sauce)
• 0.25 cup Fresh parsley (Finely chopped, plus more for garnish)
• 1 tsp Sea salt (Or to taste; additional salt is needed for the pasta water and for seasoning the chicken and sauce)
• 0.25 tsp Black pepper (Or to taste)
• 3 tbsp Olive oil (Divided)
• 1 tbsp Unsalted butter
• 4 qt Water (For cooking the pasta)

Steps

1. 1

   Bring 4 quarts of water to a boil in a large pot. Add 1 tablespoon of salt to the water, then add the fettuccine and cook according to the package instructions until tender but not mushy.

2. 2

   Drain the pasta thoroughly and set it aside. Do not rinse it, so its surface starch can help the sauce cling later.

3. 3

   While the pasta cooks, slice the chicken breast into strips. Season the chicken all over with salt and black pepper.

4. 4

   Heat 2 tablespoons of the olive oil in a large, deep skillet over medium-high heat. Add the seasoned chicken and sauté for about 5 minutes, turning as needed, until lightly golden and cooked through.

5. 5

   Transfer the cooked chicken to a plate and cover it to keep it warm while preparing the sauce.

6. 6

   Using the same skillet over medium-high heat, add the remaining 1 tablespoon of olive oil and the butter. Allow the butter to melt and become foamy without browning excessively.

7. 7

   Add the chopped onion to the skillet and sauté for about 3 minutes, stirring occasionally, until softened.

8. 8

   Add the sliced mushrooms. Sauté for 5–7 minutes, stirring frequently, until the mushrooms are softened and their excess moisture has cooked away.

9. 9

   Add the minced garlic and sauté for about 30 seconds, stirring constantly, until fragrant. Do not let the garlic scorch.

10. 10

    Pour the half-and-half into the skillet. Bring it to a gentle simmer over medium-high heat, then simmer for 8–10 minutes, stirring occasionally, until the sauce is beginning to thicken.

11. 11

    Return the cooked chicken to the skillet. Add 1/4 cup of the chopped parsley, then season the sauce to taste with approximately 1/2 to 1 teaspoon of salt and 1/4 teaspoon of black pepper.

12. 12

    Add the drained pasta to the skillet and stir carefully until the noodles are evenly coated with sauce and the chicken and vegetables are distributed throughout.

13. 13

    Continue heating for 1 minute, until the pasta is warmed through. Turn off the heat, cover the skillet, and let the pasta rest for 10–15 minutes so the sauce can thicken and absorb into the noodles.

14. 14

    Stir the pasta once more, taste for seasoning, and serve hot with additional chopped parsley as a garnish.

Notes

The half-and-half thickens as it simmers and thickens further during the covered rest. For a richer, thicker sauce, use heavy whipping cream; alternatively, substitute equal parts milk and heavy cream for the half-and-half. Chicken tenders may be used instead of chicken breast, and angel hair or vermicelli may replace the fettuccine.

Nutrition per serving

• main course
• pasta
• chicken
• Italian-inspired
• comfort food
• stovetop
• family dinner