Chicken Fettuccine Alfredo Recipe
Chicken fettuccine alfredo recipe, a classic Italian pasta dinner. Fettuccine pasta loaded with chicken and mushrooms in a creamy and irresistibly delicious homemade alfredo sauce.
Ingredients
- 2 chicken breasts
- 2 Tbsp olive oil (or canola), divided
- 12 oz mushrooms, sliced
- 1/2 medium onion, chopped
- 8 oz fettuccine pasta, uncooked
- 4 Tbsp unsalted butter
- 3 garlic cloves, minced
- 1/2 cup whole milk
- 1 1/2 cups heavy whipping cream
- 1 Tbsp all-purpose flour
- 1 cup grated parmesan cheese
- salt and pepper, to taste
- 1 tsp salt
- ¼ tsp ground black pepper
- ¼ tsp ground paprika
- 1 tsp italian seasoning
Directions
- 1
Cook the pasta to al dente, per package instructions. Drain the pasta and cover to keep warm.
- 2
In a small bowl, combine the chicken seasoning ingredients.
- 3
Lightly beat the chicken breast with a mallet to create even chicken breasts. Sprinkle the seasoning on each side of the chicken breast.
- 4
Heat a large skillet and add 1 Tbsp of oil. Add the chicken to the sizzling pan and sear two minutes per side to get a golden-brown crust. Turn the heat down to low and cover and cook for 5 minutes.
- 5
Transfer the cooked chicken to a plate and cover to keep warm.
- 6
In the same skillet, add sliced mushrooms. Add 1 tsp of oil and lightly season with salt and pepper and saute.
- 7
Once the mushrooms are mostly cooked, add the chopped onion and 2 tsp of oil. Stir the onion and allow it to cook until tender.
- 8
Add the butter and garlic to the pan and cook until the butter is melted and garlic is fragrant.
- 9
Add the milk, heavy cream, flour, and parmesan cheese to the pan. Stir the sauce until well combined.
- 10
Turn the heat up to medium and cook until the sauce thickens.
- 11
Slice the chicken breast into thin strips and add to the alfredo sauce. Add the cooked pasta ot the skillet and stir lightly not to break the pasta.
- 12
Top the pasta with extra parmesan cheese, serve, and enjoy!