Chicken Fettuccine Alfredo

Time: 40 min | Difficulty: Easy

Chicken Fettuccine Alfredo is a true classic of Italian-American cuisine – creamy, hearty, and full of feel-good flavors. Tender chicken strips meet al dente fettuccine, coated in a rich creamy Parmesan sauce with a hint of garlic. This dish is perfect for a delicious lunch or a cozy dinner. Despite its creaminess, it's surprisingly quick and easy to prepare – ideal for those who want a flavorful meal with little effort.

Preparation: 20 min | Cooking time: 20 min

Wow! This was a warm soul food upgrade for me after work. The combination of tender chicken , buttery pasta , and that incredibly creamy Parmesan sauce —simply next level! – Prime Recipes

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Ingredients

Serves 2

Nutritional information per serving

approx. 962 kcal | 78.8 g carbohydrates | 50.1 g fat | 47.7 g protein

Pasta Fettuccine Alfredo

• 180 g fettuccine (uncooked)

• 2 chicken breasts (100 g each)

• 1 onion

• approx. 6 mushrooms

• 1 tbsp olive oil

• 20 g unsalted butter

• 100 ml milk

• 150 ml heavy cream

• 2/4 cup Parmesan cheese

• 1 garlic clove

• Pinch of salt, black pepper

• 1 tbsp sweet paprika

• Salt (for pasta)

• Chives

5-step preparation

1. Prepare ingredients

• Cut chicken breasts into thin strips.

• Finely dice onion and crush garlic.

• Slice mushrooms.

• Grate the Parmesan cheese.

2. Cook the pasta

• Boil a large pot of water and add plenty of salt.

• Cook the fettuccine al dente according to the package instructions.

• Drain, reserving some of the pasta water, and set the pasta aside.

3. Brown the chicken

• Heat 1 tablespoon of olive oil in a large pan.

• Season the chicken strips with paprika, salt, and pepper.

• Brown until golden brown on all sides (about 6–8 minutes), then remove from the pan and let rest briefly.

4. Prepare the sauce

• In the same pan, heat butter and 1 tablespoon of olive oil.

• Sauté the onions and garlic until translucent.

• Add the mushrooms and cook for 3–4 minutes.

• Pour in the cream and milk and simmer over low heat (about 5 minutes).

• Stir in the Parmesan cheese until it melts and the sauce becomes creamy.

• Season with salt and pepper to taste.

5. Combine everything

• Add the chicken and fettuccine to the sauce in the pan.

• Mix everything well, adding a little of the pasta water if needed to thicken the sauce.

💡 Save calories –

Total savings potential: 👉 Up to 200–300 kcal per serving if you:

• Replace the cream with reduced-fat cream or just 100ml cream + 50ml milk

• Halve the amount of butter (10g is more than enough for frying with oil)

• Reduce the Parmesan cheese to ¼ cup or replace it with light grated cheese

• Reduce the amount of pasta to 150g (uncooked) – this is still filling

• Use olive oil sparingly or use only 1 teaspoon of it

👉 Result: Still creamy, flavorful, and filling, but significantly lighter and more suitable for everyday use.