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Fettuccini Alfredo Pasta


2 lbs Chicken Breast

1/2 lbs fettuccine pasta

1 lb white mushrooms sliced

1 small onion finely chopped

2 cloves garlic minced

2 1/2 cups half and half *

1/4 cup parsley, finely chopped,

1 tsp sea salt or to taste, plus more for pasta water

1/4 tsp black pepper or to taste

2 Tbsp olive oil

1 Tbsp butter


Cook fettuccini in a pot of salted water (4 qts water, 1 Tbsp salt,) according to package instructions then drain and set aside.

Meanwhile, slice chicken into strips and season all over with salt and pepper. In a large skillet, heat 2 Tbsp olive oil over medium/high heat and sauté chicken until lightly golden and cooked through (5 min). Remove chicken from the pan and cover to keep warm.

Heat pan add 1 Tbsp olive oil and 1 Tbsp of butter. Add onion and sauté 2 min until soft. Add mushrooms and sauté until soft (3-5 min), stirring frequently. Add garlic and sauté 30 seconds, stirring constantly.

Add half-n-half and simmer over medium/high heat 5-8 min, or until begins to thicken. Add chicken to the pan, add 1/4 cup parsley and season sauce to taste (1/2 to 1 tsp salt and 1/4 tsp pepper).

Add cooked pasta and stir to combine. cover and let rest 10-15 minutes then stir and serve garnished with parsley.


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