Chicken Parmesan Alfredo
Chicken Parmesan Alfredo combines crispy chicken, creamy Alfredo sauce, and Parmesan cheese for a rich, indulgent meal. This easy recipe skips heavy cream while delivering restaurant-quality flavor at home.
Equipment
- Large Pot – For boiling pasta
- Large Pan or Dutch Oven – For cooking chicken and sauce
- Knife & Cutting Board – For slicing chicken and vegetables
- Tongs or Spatula – For flipping and stirring
- Grater – For fresh Parmesan cheese
- Measuring Cups/Spoons: For accurate ingredient portions.
Ingredients
- 12 ounces of fettuccine pasta
- 1 pound of white mushrooms thickly sliced
- 1 small onion finely chopped
- 3 large garlic cloves minced
- 2 pounds of chicken breasts sliced into strips
- Salt and black pepper to taste
- 3 1/2 cups of half-and-half
- 1/4 cup freshly chopped parsley
- 2 tablespoons olive oil
- 1 tablespoon butter
- 1/2 to 1 teaspoon sea salt
- 1/4 teaspoon black pepper
- Parmesan cheese for garnishing
Instructions
- Cook the Pasta: Boil a large pot of salted water, cook fettuccine until al dente, then drain and set aside.
- Prepare the Chicken: Slice chicken into strips, season with salt and pepper, then sauté in olive oil until fully cooked. Remove and set aside.
- Sauté Vegetables: In the same pan, sauté onions in butter and olive oil, add mushrooms, and cook until softened. Stir in minced garlic for added flavor.
- Make Alfredo Sauce: Pour half-and-half into the pan, bring to a light boil, and cook until slightly thickened.
- Combine Ingredients: Add the cooked chicken, parsley, salt, and pepper. Stir in drained pasta, mixing well to coat with the sauce.
- Rest & Serve: Let the pasta sit for 10 minutes to thicken. Serve with fresh parsley and grated Parmesan cheese.