Chicken Fettuccine Alfredo
Chicken Alfredo is an Italian restaurant classic: fettuccine noodles, creamy Alfredo sauce, and pan-seared chicken sliced on top. It's definitely an American dish, though it is inspired by an Italian one. It's rich, decadent, creamy, and savory
Chicken Fettuccine Alfredo is an easy dinner recipe for pasta lovers. Generally uses fettuccine pasta with alfredo, and also we can use the angel hair or vermicelli.
Cook fettuccini in a pot of salted water.
Once the noodles are slightly firm to the bite, you can drain them and set them aside.
Thickly slice 1 pound of white mushrooms.
Finely chop 1 small onion
Mince three large garlic cloves
Slice two pounds of chicken breasts and season all over with salt and pepper.
Take a large frying pan and add 2 tbsp of olive oil over medium/high heat.
Saute chicken until lightly golden
(5 Minutes)
Remove the chicken from the pan and set it aside.
In the same pan, add 1 Tbsp olive oil and 1 Tbsp of butter.
Saute the onion for about 3 minutes.
Add sliced mushrooms and saute until the mushrooms are lightly browned.
Add minced garlic and stir for 30 seconds.
Add 3 and 1/2 cups of half-and-half or use equal parts of milk and heavy cream and cook for 6-10 minutes.
Add cooked chicken back to the pan
Add 1/4 cup of freshly chopped parsley
Add 1/2 tsp of sea salt and 1/4 tsp of black pepper.
Now add the cooked pasta to the pan and stir everything together
Cover with the lid and let it rest for at least 10-15 minutes.
Serve garnished with parsley.
