Chicken Fettuccine Alfredo Recipe - Easy Dinner

Hi , everyone .

It's Natasha of Natasha's kitchen dot com .

Today , I'm sharing my mom's recipe for chicken fettuccini Alfredo .

It's so creamy and good and actually doesn't have any cream in it .

It's an easy dinner idea and we have loved it for years .

Start by cooking 12 ounces of fettuccini pasta in a large pot of salted water .

According to the package instructions .

Once the noodles are al dente or slightly firm to the bite , you can drain them and set them aside .

Usually while the pasta is cooking , I'll prep the rest of the ingredients so that the noodles and the sauce are done about the same time , thickly sliced £1 of white mushrooms .

The mushrooms give the sauce great flavor .

Finally chop one small onion and the finer you chop the easier they'll disappear into the sauce .

Now , mince three large garlic cloves and do not skip the garlic .

It makes the sauce taste gourmet , slice £2 of chicken breasts into strips .

And if your chicken breasts are very large , like these were , you can cut them in half first horizontally .

Don't walk here , baby .

We're making movie .

Yes .

Season the chicken all over with salt and pepper place a large very deep pan or a Dutch oven would work over medium high heat and add two tablespoons of oil .

Once the oil is hot , add the chicken and saute stirring occasionally for about five minutes or just until cooked through , remove the chicken from the pan and set it aside in the same pan over medium high heat .

Add one tablespoon of oil and a tablespoon of butter .

Then saute the onion for about three minutes or until soft .

Add the sliced mushrooms and saute stirring occasionally for 5 to 7 minutes or until the liquid is evaporated and the mushrooms are lightly browned .

Add the minced garlic and stir for 30 seconds for it to become fragrant .

Then add 3.5 cups of half and half .

Bring that to a light boil and let it cook for about 6 to 10 minutes or until it's barely beginning to thicken .

Add the cooked chicken back to the pan along with a quarter cup of freshly chopped parsley and season to taste .

I typically add between one half and one teaspoon of sea salt and a quarter teaspoon of black pepper .

Now add the cooked and drained pasta back to the pan and stir everything together , cover with the lid and let it rest for at least 10 minutes or until the sauce coats the noodles .

Ok ?

I cannot wait .

It's been resting for about 10 to 12 minutes and it's ready to enjoy .

All right .

And we're gonna give it a quick toss .

So letting the pasta rest this way allows it to absorb the sauce and it thickens slightly as it cools and , oh , look at how creamy this is .

Yum .

Ok .

Here we go .

We are going to serve and it's a lighter Alfredo sauce because it doesn't use the heavy cream .

But it still has that luscious creaminess to it .

It is amazing .

All right .

And big portions for me because I have been waiting for this .

Ok .

And then just a little bit of parsley , add some pretty pop of color .

OK .

And we're going in for the twirl .

All right .

Let me know how you twirl your pasta .

Do you just do it right in the plate or do you use a spoon and do it fancy style ?

Whoa .

That's a big bite .

But I can handle that .

Ok .

Mhm .

Mm .

Mm .

That's delicious .

I love the flavor that half and half gives the sauce .

It's just , it tastes like something out of a fancy restaurant .

And that's actually where this recipe comes from .

My mom went to culinary school and this is the dish that she cooked in the restaurant she trained in this pasta is so simple , but it's loaded with flavor .

You can taste the onion , little bits of garlic in there , the fresh parsley and then the mushrooms give the sauce really good flavor .

So do not skip those .

I hope this becomes a new favorite for your family as well .

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