This chicken fettuccine Alfredo delivers a creamy, comforting sauce without relying on heavy cream. Tender chicken and pasta make it a complete weeknight dinner, while Parmesan gives the sauce its savory finish.
The Weeknight Game Plan
- Prepare the chicken while the pasta water comes to a boil.
- Cook the fettuccine until al dente and reserve some pasta water.
- Build the sauce over moderate heat, then toss it with the pasta and chicken.
How to Keep the Sauce Smooth
Use freshly grated Parmesan and lower the heat before adding it. Pre-shredded cheese often contains anti-caking ingredients that can make a sauce grainy. Reserved pasta water helps loosen the sauce without diluting its flavor.
How I Keep Alfredo Smooth
I pull the fettuccine a minute before it feels completely done because it keeps cooking in the sauce. I also add the Parmesan gradually, stirring between additions, instead of tipping it all into the pan at once.
Useful Variations
Add peas, spinach, broccoli, or sautéed mushrooms for extra vegetables. If you want another creamy chicken dinner, try these creamy chicken thighs with bacon and mushrooms.
Storage and Reheating
Refrigerate leftovers in a covered container for up to 3 days. Reheat gently with a splash of milk or water, stirring often. Cook chicken to a safe internal temperature of 165°F (74°C).
More Dinner Inspiration
For another fast stovetop option, pair your weekly plan with our garlic butter steak bites, or browse quick dinner ideas.
Common Questions
Can I make this ahead?
It is best freshly tossed, but the chicken can be cooked ahead and refrigerated.
How do I loosen a thick Alfredo sauce?
Add warm reserved pasta water one tablespoon at a time until the sauce coats the noodles.
Easy Creamy Chicken Fettuccine Alfredo Without Cream
Discover Gaby’s mom’s cherished recipe for chicken fettuccine alfredo! This incredibly creamy and delicious dish is a go-to easy dinner idea, remarkable because it achieves its luscious texture without using any heavy cream. It’s a family favorite that has been enjoyed for years.
- 12 ounces of fettuccine pasta
- Salt
- 1 pound of white mushrooms
- 1 small onion
- 3 large garlic cloves
- 2 pounds of chicken breasts
- Pepper
- 2 tablespoons of oil (for chicken)
- 1 tablespoon of oil (for vegetables)
- 1 tablespoon of butter
- 3½ cups of half and half
- ¼ cup of freshly chopped parsley
- ½ to 1 teaspoon of sea salt (for sauce)
- ¼ teaspoon of black pepper (for sauce)
- 1. Cook the Pasta: Start by cooking 12 ounces of fettuccine pasta in a large pot of salted water according to the package instructions until al dente. Drain the noodles and set them aside. While the pasta cooks, prepare the rest of the ingredients.
- 2. Prepare Vegetables: Thickly slice 1 pound of white mushrooms. Finely chop 1 small onion (the finer you chop, the easier they’ll disappear into the sauce). Mince 3 large garlic cloves; do not skip the garlic, it makes the sauce taste gourmet.
- 3. Prepare Chicken: Slice 2 pounds of chicken breasts into strips. If your chicken breasts are very large, cut them in half horizontally first. Season the chicken all over with salt and pepper.
- 4. Cook Chicken: Place a large, very deep pan or a Dutch oven over medium-high heat and add 2 tablespoons of oil. Once the oil is hot, add the chicken and sauté, stirring occasionally, for about 5 minutes or just until cooked through. Remove the chicken from the pan and set it aside.
- 5. Cook Vegetables and Make Sauce: In the same pan over medium-high heat, add 1 tablespoon of oil and 1 tablespoon of butter. Sauté the chopped onion for about 3 minutes or until soft. Add the sliced mushrooms and sauté, stirring occasionally, for 5 to 7 minutes or until the liquid is evaporated and the mushrooms are lightly browned. Add the minced garlic and stir for 30 seconds until fragrant, then add 3½ cups of half and half.
- 6. Thicken Sauce and Combine: Bring the sauce to a light boil and let it cook for about 6 to 10 minutes, or until it’s barely beginning to thicken. Add the cooked chicken back to the pan along with ¼ cup of freshly chopped parsley. Season to taste with between ½ and 1 teaspoon of sea salt and ¼ teaspoon of black pepper.
- 7. Final Steps: Now add the cooked and drained pasta back to the pan and stir everything together. Cover with the lid and let it rest for at least 10 minutes (10 to 12 minutes is ideal) or until the sauce coats the noodles. Give it a quick toss before serving. The resting allows the pasta to absorb the sauce and it thickens slightly as it cools. Serve and enjoy!
Reserve some pasta water before draining. Keep the sauce over low heat and add the Parmesan gradually so it melts smoothly. Alfredo is best fresh, but leftovers keep refrigerated for up to 3 days.