CHICKEN FETTUCINE ALFREDO

A Close-Up Shot of Sliced Chicken Breasts and Fettuccine Pasta with Alfredo Sauce

5 from 7 votes

This easy recipe for Chicken Fettuccine Alfredo is made with tender white-meat chicken, sauteed mushrooms, parmesan cheese, heavy cream and parsley.

Prep Time10

Cook Time20

Total Time30

Course: Dinner

Cuisine: Italian

Keyword: chicken alfredo pasta, chicken alfredo recipe, chicken fettuccine alfredo, chicken fettuccine alfredo recipe, chicken pasta recipes, creamy chicken pasta, fettuccine alfredo recipe

Servings:

Calories: 859kcal

Author: Katerina | Easy Weeknight Recipes

Equipment

Stove

Ingredients

1 pound fettuccine pasta, cooked
4 (1 pound, total) boneless, skinless chicken breasts
2 teaspoons salt, divided
1 teaspoon black pepper, divided
1 teaspoon paprika
1 tablespoon olive oil
2 tablespoons butter
8 ounces baby button mushrooms
4 cloves garlic, minced
2 1/4 cup heavy cream
1 1/2 cup finely shredded Parmesan cheese
chopped fresh parsley, for garnish

Instructions

Cook pasta according to the directions on the package.
Meanwhile, lightly pound chicken breasts with a meat mallet to flatten slightly; I aim for about 1/3-inch thickness.
Season chicken breasts with 1 teaspoon salt, 1/2 teaspoon black pepper, and the paprika.
Place a large skillet over medium heat and add the olive oil.
Once oil has heated, add the chicken breasts and cook for 6 to 8 minutes on each side, or until chicken is golden brown and cooked through. The thinner the chicken, the faster it will cook.
Remove chicken breasts from the skillet and allow to rest for 5 minutes; then, cut into 1/2-inch thick slices.
In the meantime, add butter to the skillet and set it over medium heat. Once melted, add mushrooms and garlic; cook for 5 minutes, or until mushrooms are tender.
Pour in the heavy cream and add parmesan cheese; season with remaining salt and pepper.
Mix together and allow sauce to simmer and reduce by 1/3. Sauce should be thickened slightly and coat the back of a spoon.
Add the pasta to the thickened sauce and gently mix together to coat.
Divide the pasta into serving bowls and top with the sliced chicken; add a sprinkle of chopped fresh parsley and serve.

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