Chicken Fettuccine Alfredo

• servings: 8 servings
• active time: 20 minutes
• total time: 35 minutes

Ingredients

2 lbs Chicken Breast

3/4 lbs fettuccine pasta (or angel hair or vermicelli pasta)

1 lb white mushrooms (thickly sliced)

1 small onion (finely chopped)

3 cloves garlic (minced)

3 1/2 cups half and half (*)

1/4 cup parsley, finely chopped, (plus more for garnish)

1 tsp sea salt (or to taste, plus more for pasta water)

1/4 tsp black pepper (or to taste)

3 Tbsp olive oil (divided)

1 Tbsp unsalted butter

Directions

Cook fettuccini in a pot of salted water (4 qts water, 1 Tbsp salt,) according to package instructions then drain and set aside.

Meanwhile, slice chicken into strips and season all over with salt and pepper. In a large skillet, heat 2 Tbsp olive oil over medium/high heat and sauté chicken until lightly golden and cooked through (5 min). Remove chicken from the pan and cover to keep warm.

In the same pan over medium/high, heat 1 Tbsp olive oil and 1 Tbsp of butter. Add onion and sauté 3 min until soft. Add sliced mushrooms and sauté until soft (5-7 min), stirring frequently. Add garlic and sauté 30 seconds, stirring constantly.

Add half-n-half and simmer over medium/high heat 8-10 min, or until beginning to thicken. Add chicken back to the pan, add 1/4 cup parsley and season sauce to taste (1/2 to 1 tsp salt and 1/4 tsp pepper).

Add cooked pasta and stir to combine. Heat another minute until warmed through then turn off the heat, cover and let rest 10-15 minutes then stir and serve garnished with parsley.

Nutrition

• Calories: 509 kcal
• Total Fat: 23 g
• Saturated Fat: 10 g
• Cholesterol: 151 mg
• Sodium: 491 mg
• Total Carbohydrate: 38 g
• Dietary Fiber: 2 g
• Total Sugars: 2 g
• Protein: 35 g