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Chicken Parmesan Alfredo

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.
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Prep Time 15 minutes
Cook Time 22 minutes
Total Time 45 minutes
Servings: 4 people
Course: Dinner
Cuisine: American
Calories: 650
Ingredients Equipment Method Notes

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

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.

Method
 

  1. Cook the Pasta: Boil a large pot of salted water, cook fettuccine until al dente, then drain and set aside.
  2. Prepare the Chicken: Slice chicken into strips, season with salt and pepper, then sauté in olive oil until fully cooked. Remove and set aside.
  3. 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.
  4. Make Alfredo Sauce: Pour half-and-half into the pan, bring to a light boil, and cook until slightly thickened.
  5. Combine Ingredients: Add the cooked chicken, parsley, salt, and pepper. Stir in drained pasta, mixing well to coat with the sauce.
  6. Rest & Serve: Let the pasta sit for 10 minutes to thicken. Serve with fresh parsley and grated Parmesan cheese.

Notes