25-Minute Creamy Chicken Fettuccine Alfredo
A quick and creamy Chicken Fettuccine Alfredo made with juicy chicken, sautéed mushrooms, and a rich Parmesan sauce. Ready in just 25 minutes, this dish combines classic Italian flavors with weeknight convenience.
Equipment
- 1 large skillet
- 1 medium saucepan (for pasta)
- 1 Cutting Board
- 1 sharp chef’s knife
- 1 meat mallet (for pounding chicken)
- 1 Wooden Spoon or Spatula
- Measuring Cups & Spoons
- 1 colander (for draining pasta)
Ingredients
Chicken & Pasta
- 2 chicken breasts
- 2 Tbsp olive oil or canola, divided
- 12 oz mushrooms sliced
- ½ medium onion chopped
- 8 oz fettuccine pasta uncooked
Alfredo Sauce
- 4 Tbsp unsalted butter
- 3 garlic cloves minced
- ½ cup whole milk
- 1 ½ cups heavy whipping cream
- 1 Tbsp all-purpose flour
- 1 cup freshly grated Parmesan cheese
- Salt and pepper to taste
Chicken Seasoning
- 1 tsp salt
- ¼ tsp ground black pepper
- ¼ tsp ground paprika
- 1 tsp Italian seasoning
Instructions
- Prepare the Pasta: Bring a large pot of salted water to a rolling boil. Add the fettuccine and cook until al dente (firm to the bite), according to the package directions. Stir occasionally to prevent sticking. Once cooked, drain thoroughly using a colander and lightly toss with a drizzle of olive oil to keep it from clumping. Cover and set aside while you prepare the rest of the dish.
- Season the Chicken: In a small bowl, combine salt, ground black pepper, paprika, and Italian seasoning to make a simple yet flavorful dry rub. Place the chicken breasts on a cutting board and gently pound them with a meat mallet until they are of even thickness.This ensures quick, even cooking. Coat both sides of each breast evenly with the seasoning mixture.
- Sear and Cook the Chicken: Heat 1 tablespoon of olive oil in a large skillet over medium-high heat until shimmering. Lay the seasoned chicken breasts in the pan and sear for about 2 minutes per side, or until a golden-brown crust forms. Reduce the heat to low, cover with a lid, and allow the chicken to cook for an additional 5–6 minutes, or until the internal temperature reaches 165°F (74°C). Transfer the chicken to a plate, tent loosely with foil, and let it rest while you make the sauce.
- Sauté the Vegetables: In the same skillet (do not clean, as the flavorful bits from the chicken enhance the sauce), add a small drizzle of oil if needed. Toss in the sliced mushrooms and season lightly with salt and pepper.Cook over medium heat for 4–5 minutes, stirring occasionally, until the mushrooms release their moisture and begin to brown. Add the chopped onion and sauté until soft and fragrant, about 2–3 minutes more.
- Build the Alfredo Base: Add unsalted butter to the skillet with the mushrooms and onions. Once melted, stir in the minced garlic and sauté for 30–45 seconds, just until fragrant (avoid browning the garlic as it can turn bitter). Sprinkle the flour over the mixture and stir constantly for about 1 minute to create a light roux, which will help thicken the sauce.
- Create the Creamy Alfredo Sauce: Gradually pour in the whole milk and heavy whipping cream, whisking continuously to avoid lumps. Bring the mixture to a gentle simmer (never a rapid boil) and stir in the freshly grated Parmesan cheese.Continue to cook over medium heat for 3–4 minutes, or until the sauce is smooth, rich, and slightly thickened. Taste and adjust seasoning with additional salt and pepper if needed.
- Combine Pasta, Chicken, and Sauce: Slice the cooked chicken into thin strips or bite-sized pieces. Add the drained fettuccine to the skillet, tossing gently to coat the pasta evenly with the creamy Alfredo sauce. Return the sliced chicken to the pan, folding it into the pasta until everything is well combined and heated through.
- Serve and Garnish: Transfer the pasta to serving plates or a large dish. Sprinkle with extra Parmesan cheese and a touch of freshly cracked black pepper, if desired. Garnish with chopped parsley for a fresh pop of color. Serve immediately while warm and creamy.
Notes
- Use Fresh Parmesan Cheese – Pre-shredded cheese contains anti-caking agents that prevent smooth melting and can make the sauce grainy.
- Control Heat for Sauce – Avoid boiling the Alfredo sauce; keep it at a gentle simmer to prevent curdling or separating.
- Cook Pasta Al Dente – Perfectly cooked pasta holds its shape and texture when tossed with the sauce. Overcooked pasta will become mushy.
- Chicken Resting Time – Allowing the chicken to rest briefly after cooking keeps it juicy and tender.