Hi everyone, its Natasha of Natashaskitchen.com. Today I’m sharing my mom’s recipe for chicken fettuccine Alfredo. It’s so
creamy and good and actually doesn’t have any cream in it. It’s an easy dinner
idea and we have loved it for years. Start by cooking 12 ounces of fettuccine
pasta in a large pot of salted water according to the package instructions. Once the noodles are al dente or
slightly firm to the bite, you can drain them and set them aside. Usually while
the pasta is cooking, I’ll prep the rest of the ingredients so that the noodles and
the sauce are done about the same time. Thickly slice 1 pound of white mushrooms.
The mushrooms give the sauce great flavor. Finely chop 1 small onion and
the finer you chop, the easier they’ll disappear into the sauce. Now mince three large garlic cloves and
do not skip the garlic, it makes the sauce taste gourmet. Sliced two pounds of chicken breasts
into strips and if your chicken breasts are very large like these, where you can
cut them in half first horizontally. Don’t walk here baby, I’m making movie.
Yes… Season the chicken all over with salt and pepper. Place a large, very deep
pan or Dutch oven would work, over medium-high heat and add two tablespoons
of oil. Once the oil is hot, add the chicken and saute stirring occasionally
for about 5 minutes or just until cooked through. Remove the chicken from the pan
and set it aside. In the same pan, over medium-high heat, add 1 Tbsp of oil in a
Tbsp of butter, then saute the onion for about 3 minutes or until soft.
Add the sliced mushrooms and saute, 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 for it to become fragrant, then
add 3 and 1/2 cups of half-and-half. Bring that 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 1/4 cup of freshly chopped parsley
and season to taste. I typically add between 1/2 and 1 teaspoon of sea salt
and 1/4 teaspoon of black pepper. 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 ten minutes or until the sauce coats the noodles. Okay, I cannot wait!
It’s been resting for about 10 to 12 minutes and it’s ready to enjoy. Alright
and we’re gonna give it a quick toss. So letting the pasta rest this way allows
it to absorb the sauce and it thickens slightly as it cools and oh… look at how
creamy this is! YUM! Okay, here we go. We are going to serve and it’s the
lighter Alfredo sauce, because it doesn’t use the heavy cream but it still has
that luscious creaminess to it. It is amazing. Alright and big portions for me,
because I have been waiting for this. Okay and then just a little bit of
parsley. Add some pretty pop of color. Okay and we’re going in for the twirl.
Alright, let me know how you twirl your pasta. If you just do it right in the
plate or do you use a spoon and do it fancy style. Whoa…, that’s a big bite. But I
can handle that, okay. Hmmm… That’s delicious!
I love the flavor that half-and-half gives the sauce. It’s just, it tastes like
something out of a fancy restaurant and that’s actually where this recipe comes
from. My mom went to culinary school and this is the dish that she cooked in the
restaurant she trained in. This pasta is so simple but it’s loaded with flavor.
You can taste the onion, little bits of garlic in there, the fresh parsley and
then the mushrooms give the sauce a really good flavor so do not skip those.
I hope this becomes a new favorite for your family as well. If you like this video,
give us a great big thumbs up below. Make sure to subscribe to our Channel and
we’ll see you next time. Hey, before you go, if you guys want more family friendly
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