I have never eaten such delicious pasta! Famous alfredo fettuccine recipe with chicken breast!

Описание: I have never eaten such delicious pasta! Famous alfredo fettuccine recipe with chicken breast!

A one-pan Alfredo with juicy chicken, caramelised onion, mushrooms, and a silky cream-cheese emulsion. Finishing the pasta directly in stock locks in starch and flavour — zero fuss, maximum payoff.

Workflow:
1. Sear chicken in oil until lightly golden. Add onion; cook to golden. Stir in garlic and bloom briefly.
2. Add mushrooms, a knob of butter, salt, pepper, dried basil. Sauté until tender and fragrant.
3. Drop dry pasta into the pan, pour in hot chicken stock. Cover and cook 1 minute shy of package time, stirring occasionally.
4. Uncover; pour in cream and simmer 2–3 minutes. Fold in grated mozzarella to emulsify to a glossy, creamy sauce.
5. Adjust salt/pepper. Plate, finish with grated Parmesan; optionally sprinkle chopped sun-dried tomatoes for an umami pop.

Why you’ll love it: single skillet, restaurant-style texture without heaviness, weeknight-friendly and highly repeatable.

Pro tips:
Keep the sauce dynamic: splash in stock/pasta water if it tightens.
Fold mozzarella off heat or on low to avoid splitting.
Stop pasta just shy of al dente — carryover heat does the rest.
Season with the saltiness of stock and Parmesan in mind.

Ingredients

Base:
Chicken breast — 400–500 g, diced
Fettuccine (or any long pasta) — 300 g
Vegetable oil — 1–2 tbsp
Butter — 20 g

Aromatics & sauce:
Onion — 1, finely diced
Garlic — 2–3 cloves, minced
Button mushrooms — 200–250 g, quartered
Chicken stock — 600–700 ml (to finish pasta in the pan)
Heavy/whipping cream — 150 ml
Mozzarella — 100–150 g, grated (for silkiness)
Parmesan — 30–50 g, grated (to finish)

Seasoning & add-ons:
Salt, black pepper — to taste
Dried basil — ½–1 tsp
Sun-dried tomatoes — 2 pcs, finely chopped (optional topping)

Bon appétit and have a wonderful evening! 🌇
Enjoy — and don’t forget to like, subscribe, and comment what country you’re watching from! 💛

‪@WeeknightRecipeLab‬