Easy Weeknight Fettuccine Alfredo (for Amy)

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Are you looking for a tasty meal that’s quick to make on busy weeknights? Fettuccine Alfredo with chicken is the answer! This creamy pasta dish comes together in just 30 minutes and serves 6 people. It’s perfect for families or when you want leftovers for lunch.

The recipe uses simple ingredients you might already have at home. Fettuccine noodles are coated in a rich sauce made with heavy cream, Parmesan cheese, and garlic. Tender chicken and mushrooms add protein and extra flavor. A sprinkle of parsley on top gives a fresh touch to this comforting classic.

Exact Ingredients List

Here’s what you’ll need to make this easy weeknight fettuccine Alfredo:

• 1 pound fettuccine pasta
• 4 boneless, skinless chicken breasts (about 1 pound total)
• 2 teaspoons salt
• 1 teaspoon black pepper
• 1 teaspoon paprika
• 1 tablespoon olive oil
• 2 tablespoons butter
• 8 ounces baby button mushrooms
• 4 cloves garlic, minced
• 2 1/4 cups heavy cream
• 1 1/2 cups finely shredded Parmesan cheese
• Fresh parsley, chopped (for garnish)

This recipe serves 6 people and takes about 30 minutes to make. You’ll spend 10 minutes on prep and 20 minutes cooking.

Remember to cook your pasta according to the package directions. You can start on the chicken and sauce while the pasta cooks to save time.

Don’t forget to have a meat mallet on hand to flatten the chicken breasts. This helps them cook faster and more evenly.

Instructions

Cook the fettuccine pasta as directed on the package. While it’s cooking, get started on the chicken and sauce.

Flatten the chicken breasts to about 1/3-inch thick. Season them with salt, pepper, and paprika.

Heat olive oil in a large skillet over medium heat. Cook the chicken for 6-8 minutes per side until golden and cooked through. Set aside to rest, then slice.

In the same skillet, melt butter and cook mushrooms and garlic for 5 minutes. Pour in cream, add Parmesan, and season with remaining salt and pepper.

Let the sauce simmer and thicken for a few minutes. It should coat the back of a spoon when ready.

Add the cooked pasta to the sauce and toss to coat evenly. Divide into bowls and top with sliced chicken and parsley.

Enjoy your homemade fettuccine alfredo! It’s creamy, satisfying, and perfect for a quick weeknight dinner.

Possible Substitutes List & Recipe Variations

Want to change up this fettuccine alfredo recipe? Try these easy swaps:

Pasta: Use any long pasta like linguine or spaghetti instead of fettuccine.

Protein: Replace chicken with shrimp or sliced sausage. For a veggie option, try roasted broccoli or cauliflower.

Cheese: Swap parmesan for pecorino romano or asiago cheese.

Cream: For a lighter sauce, use half-and-half or milk mixed with a bit of cornstarch.

Veggies: Add peas, spinach, or sun-dried tomatoes for extra flavor and nutrition.

Spices: Try Italian seasoning or red pepper flakes to spice things up.

Here’s a quick guide to cooking times for different proteins:

Protein	Cooking Time
Shrimp	2-3 minutes per side
Sausage	6-8 minutes total
Tofu	3-4 minutes per side

Remember to adjust cooking times based on the size and thickness of your protein. You can also make this dish gluten-free by using gluten-free pasta.

Tips, Tricks & Storing

To make perfect fettuccine Alfredo, cook your pasta al dente. This means it’s still a bit firm when you bite into it. Don’t overcook it or your dish will be mushy.

Grate your own Parmesan cheese for the best flavor. Pre-shredded cheese often has additives that can affect the taste and texture of your sauce.

When making the sauce, keep stirring. This helps prevent burning and ensures a smooth, creamy texture.

Got leftovers? Store them in an airtight container in the fridge for up to 3 days. To reheat, add a splash of milk or cream and warm gently on the stove, stirring often.

For a lighter version, you can use half-and-half instead of heavy cream. The sauce won’t be as rich, but it’ll still taste great.

Try adding different veggies like broccoli or peas for extra nutrition and flavor. Just toss them in with the pasta during the last few minutes of cooking.

Want to prep ahead? Cook the chicken and slice it up to 2 days before. Store it in the fridge until you’re ready to make the dish.