Chicken Fettuccini Alfredo is a delicious comfort food, packed with carbs, cream and cheese. And the best part, you can save dishes by making this all in one pot! It’s the perfect recipe to eat with a Cheesy Garlic Pull-Apart Bread!
This is my mom’s Chicken Fettuccini Alfredo recipe that I remember eating as a teenager. It’s funny how food memories take you back to a place and time. Her original recipe wasn’t as healthy, as it had much more butter and whipping cream. As mom got older, she’s adapted the recipe to be even leaner. She either uses ½ and ½ cream, or whipping cream and water. My version uses chicken stock for extra flavor.
You can use either chicken breast or chicken thighs, its all about your taste preferences. Chicken breasts can be drier, while chicken thighs are more flavorful. For the recipe as pictured the photos, I used both chicken breast and thighs. I always save 1 cup of pasta water, when adding the chicken stock powder to make the stock. The starches in the pasta water add flavor and help thicken the sauce.
Perfect for a weeknight or weekend dinner, this family dinner favorite is so easy to make! Creamy with caramelized onion and mushrooms, smothered in cream and parmesan. A lower fat alternative, but you’d never know it! Bon Appetit! Приятного аппетита!
Chicken Fettuccini Alfredo Recipe
- 1 lb /500g fettuccine noodles
- 2 lbs /1kg chicken breast/thighs
- 3 cloves garlic
- 1 onion diced
- 2 tablespoons butter
- 2 tablespoons oil
- 1 cup milk
- 1 cup chicken stock
- 1 cup whipping cream
- 2 tablespoons flour
- ½ cup water
- salt and pepper to taste
- grated parmesan cheese
- garnish with freshly chopped parsley
- juice of ½ a lemon
Cook the fettuccine in salted water according to instructions. Drain and set aside.
Fry the diced onion in 1 tablespoon butter and 1 tablespoon of oil, sauté until caramelized. Set aside.
In the same pan, melt the remaining butter and oil and fry the chicken. Add the garlic to the chicken after about 5 minutes of frying the chicken. Fry the chicken until cooked.
Return to the pan the caramelized onions, and add milk, chicken stock and whipping cream. Heat to a simmer.
In a small glass, make a slurry with ½ cup water and the flour, mixing so there are no lumps. Add this flour slurry to the Chicken Alfredo Sauce, allowing to simmer on low until it thickens (about 5 minutes). Add ½ cup grated parmesan to the sauce. Optional: can add cream cheese for a creamier sauce.
Toss the Alfredo Sauce through the cooked fettuccini noodles. Finish by adding salt and pepper to taste, and a squeeze of the juice of half a lemon. Garnish with fresh chopped parsley and parmesan.
I alway use 1 teaspoon of Vegeta Chicken Stock powder for the cup of water, but you can double the stock powder to add more chicken flavor to your recipe.