I keep coming back to this recipe because it’s reliable, flavorful, and always satisfying. I like how the sauce turns luxuriously creamy without feeling heavy, and the chicken stays juicy thanks to quick skillet cooking. I also appreciate that it’s a one-skillet sauce, which makes cleanup simple and stress-free.
Ingredients
(Note: All ingredient amounts are listed in the recipe card below.)
▢1 pound fettuccine pasta, cooked ▢1 pound boneless, skinless chicken breasts ▢2 teaspoons salt, divided ▢1 teaspoon black pepper, divided ▢1 teaspoon paprika ▢1 tablespoon olive oil ▢2 tablespoons butter ▢8 ounces baby button mushrooms ▢4 cloves garlic, minced ▢2¼ cup heavy cream ▢1½ cup finely shredded Parmesan cheese ▢chopped fresh parsley, for garnish
Directions
I start by cooking the fettuccine according to the package directions and setting it aside. While the pasta cooks, I lightly pound the chicken breasts until they’re about 1/3-inch thick so they cook evenly.
I season the chicken with 1 teaspoon of salt, 1/2 teaspoon black pepper, and the paprika. I heat olive oil in a large skillet over medium heat, then cook the chicken for about 6 to 8 minutes per side until golden brown and fully cooked through. I remove the chicken from the skillet, let it rest for 5 minutes, and slice it into 1/2-inch thick pieces.
In the same skillet, I melt the butter and add the mushrooms and garlic. I cook them for about 5 minutes, until the mushrooms are tender and fragrant. I pour in the heavy cream, stir in the Parmesan cheese, and season with the remaining salt and pepper.
I let the sauce simmer gently until it reduces by about one-third and thickens enough to coat the back of a spoon. I add the cooked pasta directly to the sauce and toss everything together until well coated. I divide the pasta into bowls, top with sliced chicken, sprinkle with fresh parsley, and serve immediately.
Servings and Timing
I make this recipe to serve 6 people. It takes about 10 minutes to prep, 20 minutes to cook, and 30 minutes total from start to finish, which makes it ideal for a comforting but efficient dinner.
Variations
I sometimes swap the mushrooms for broccoli or spinach when I want a different vegetable. For extra richness, I add a small splash of pasta water to the sauce. When I want more depth of flavor, I include a pinch of nutmeg or crushed red pepper flakes.
Storage/Reheating
I store leftovers in an airtight container in the refrigerator for up to 3 days. When reheating, I warm it gently on the stovetop or in the microwave and add a splash of cream or milk to loosen the sauce and restore its creamy texture.
FAQs
Can I use a different type of pasta?
I often use linguine or penne when I don’t have fettuccine, and the sauce still clings beautifully.
Can I make this without mushrooms?
I simply leave them out if I’m cooking for someone who doesn’t like mushrooms, and the dish is still delicious.
How do I keep the sauce from breaking?
I keep the heat at a gentle simmer and stir frequently so the cream and cheese stay smooth.
Can I use pre-cooked chicken?
I sometimes do when I’m short on time, and I just warm it gently in the sauce before serving.
Is it possible to lighten the sauce?
I’ve replaced part of the heavy cream with half-and-half, though the sauce won’t be quite as rich.
Can I add more cheese?
I occasionally add extra Parmesan at the end for a sharper, cheesier finish.
What’s the best way to slice the chicken?
I always slice it after resting so the juices stay locked in.
Can I make this ahead of time?
I prepare it fresh when possible, but it can be made a few hours ahead and gently reheated.
Why pound the chicken breasts?
I do this to ensure even cooking and prevent dry spots.
Can I freeze leftovers?
I don’t recommend freezing because the cream sauce can separate after thawing.
Conclusion
I rely on this Chicken Fettuccine Alfredo whenever I want a comforting, creamy pasta dish that feels special without being complicated. It’s a recipe I enjoy making again and again because it’s dependable, flavorful, and always a hit at the table.
A rich and creamy Chicken Fettuccine Alfredo made with tender skillet-seared chicken, sautéed mushrooms, and a silky Parmesan cream sauce tossed with perfectly cooked fettuccine and finished with fresh parsley.
Ingredients
1 pound fettuccine pasta
1 pound boneless, skinless chicken breasts
2 teaspoons salt, divided
1 teaspoon black pepper, divided
1 teaspoon paprika
1 tablespoon olive oil
2 tablespoons butter
8 ounces baby button mushrooms, sliced
4 cloves garlic, minced
2¼ cups heavy cream
1½ cups finely shredded Parmesan cheese
Chopped fresh parsley, for garnish
Instructions
Cook the fettuccine according to package instructions. Drain and set aside.
Pound the chicken breasts to about 1/3-inch thickness for even cooking.
Season the chicken with 1 teaspoon salt, 1/2 teaspoon black pepper, and paprika.
Heat olive oil in a large skillet over medium heat. Cook the chicken for 6–8 minutes per side until golden brown and cooked through. Remove from skillet, rest for 5 minutes, then slice.
In the same skillet, melt the butter. Add mushrooms and garlic and sauté for about 5 minutes until tender and fragrant.
Pour in the heavy cream, stir in Parmesan cheese, and season with remaining salt and pepper.
Simmer gently until the sauce reduces by about one-third and coats the back of a spoon.
Add the cooked fettuccine to the sauce and toss until well coated.
Serve the pasta topped with sliced chicken and garnish with fresh parsley.
Notes
Keep the heat low when simmering the sauce to prevent it from breaking.
Add a splash of pasta water if the sauce becomes too thick.
Slice chicken after resting to retain juiciness.
Best enjoyed fresh, as cream sauces do not freeze well.
