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Ingredients for Chicken Fettuccine Alfredo: We usually use chicken breast but chicken tenders would work well if that is what you have on hand. Fettuccini is the pasta of choice here but we’ve been known to swap with angel hair or vermicelli. You can use a variety of pastas. P.S. sometimes we sneak in the full pound of pasta when feeding a crowd. Substitute for Half and Half? This recipe calls for half and half, but you can substitute with equal parts of milk and heavy whipping cream. The half and half thickens as it simmers and even more as it rests. If you prefer a creamier or thicker sauce, you can use heavy whipping cream instead. Ingredients for Chicken alfredo with chicken breast, mushrooms, half and half, fettuccine noodles How to Make Chicken Alfredo (Video below): 1. Cook fettuccini in a large pot of salted water (4 qts water with 1 Tbsp salt,) according to package instructions then drain and set aside. Cooking fettuccine noodles in a pot of water 2. Meanwhile, thinly slice chicken breast into strips and season all over with salt and pepper. In a large, deep skillet, heat 2 Tbsp olive oil over medium/high heat and saute chicken until light golden and cooked through (5 min). Remove chicken from the pan and cover to keep warm. Sautéing Chicken breast in skillet 3. In the same pan over medium/high, add 1 Tbsp olive oil and 1 Tbsp butter. Add onion and sauté 3 minutes until soft. Add sliced mushrooms and sauté until soft (5-7 min), stirring frequently. Add garlic and sauté another 30 seconds until fragrant, stirring constantly. Step by step photos of cooking mushrooms in skillet for alfredo sauce 4. Add half-n-half and simmer over medium/high heat 8-10 min, or until just beginning to thicken. Add chicken back to pan, along with 1/4 cup parsley and season sauce to taste (1/2 to 1 tsp salt and 1/4 tsp pepper). Making chicken mushroom alfredo sauce and pouring the cream 5. Add cooked pasta and stir to combine. Heat another minute until warmed through then turn off the heat, cover and let pasta rest 10-15 minutes then stir to combine and serve garnished with more parsley. Creamy alfredo sauce with fettuccine noodles added After the pasta rests, you will have a creamy but light Alfredo sauce that coats the noodles perfectly. Photo of Creamy Chicken Alfredo or Chicken Fettuccini Alfredo Creamy Pasta Recipes to Try Next: Creamy Shrimp Pasta – juicy shrimp in alfredo sauce Mushroom and Leek Pasta – this sauce tastes gourmet Chicken Pasta in Creamy Tomato Sauce – easy, excellent dinner idea Chicken Tetrazzini – Creamy and scrumptious pasta casserole Watch How to Make Chicken Fettuccini Alfredo: See Natasha make her Mom’s Chicken Alfredo Recipe. If you enjoy our videos, please subscribe to our cooking channel on Youtube and click the bell icon so you will be the first to know when we post a new video! Thanks so much for subscribing! We are so excited to have over 287K subscribers now and it’s growing fast. We love hanging out with you on our Youtube Channel! ⬇️ Print Friendly Chicken Fettuccini Alfredo: Share the Post: Share on Pinterest Share on Facebook Share on Twitter Share on Yummly Share via Email Print Chicken Fettuccine Alfredo 4.93 from 179 votes Prep Time: 20 minutes Cook Time: 20 minutes Total Time: 35 minutes Mom's creamy Chicken Fettuccine Alfredo has been a family favorite for years! Classic Chicken Alfredo is a feel good comfort food - so creamy but light! Author: Natasha of NatashasKitchen.com Skill Level: Easy/Medium Cost to Make: $13-$15 Keyword: Chicken Fettuccine Alfredo Calories: 509 Servings: 8 people 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 butter US Customary - Metric Instructions 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. Recipe Notes *To substitute half and half, use equal parts of milk and heavy cream. If you prefer a thicker creamier sauce, you can use heavy whipping cream instead. Nutrition Facts Chicken Fettuccine Alfredo Amount Per Serving Calories 509 Calories from Fat 207 % Daily Value* Fat 23g35% Saturated Fat 10g63% Cholesterol 151mg50% Sodium 491mg21% Potassium 876mg25% Carbohydrates 38g13% Fiber 2g8% Sugar 2g2% Protein 35g70% Vitamin A 635IU13% Vitamin C 7.3mg9% Calcium 141mg14% Iron 1.8mg10% * Percent Daily Values are based on a 2000 calorie diet.

1 1/2 Cups | 190g Flour 4 Teaspoons baking powder with a pinch of salt 2 tablespoon sugar (optional) 1 Egg 1 1/4 Cups | 310ml Milk 1/4 Cups | 60g melted butter + more for cooking 1/2 Teaspoon vanilla essence Instructions: In a large for mixed together the flower Baking powder and salt with a wooden spoon. Set to side. In a smaller bowl crack in the egg and pour in the milk. Add the melted butter To the vanilla essence To the egg and milk and use a fork to mix together until everything is well combined.  Make a well in the dry ingredients and poor in the wet. Fold the batter together with a wooden spoon until there are no large lumps. To cook the pancakes heat a heavy based pan Like cast-iron over medium low heat. When the pan is hot add a small amount of butter and 1/3 cup of the pancakes batter. Cool the pancake for 2-3 minutes each side. Repeat with remaining batter. Serve the pancake stacked high with butter and maple syrup, and ENJOY!

What You’ll Need: 1 (6 oz) can tomato paste 3/4 cup water 1 teaspoon onion powder 1 teaspoon dried basil 1/2 teaspoon garlic powder 1/2 teaspoon dried oregano 1/2 teaspoon salt 1 TABLESPOON grated Parmesan Cheese • In a small saucepan, combine all ingredients except the cheese and stirring constantly, heat over medium heat until bubbly. Remove heat and stir in cheese until melted. Set aside to cool before using. Will make TWO 16” pizzas. • For the crust: 2 Tablespoons Sugar 3/4 Cup Warm Water (around 100°F) 1 Teaspoon Active Dry Yeast 1 Teaspoon Salt 1 Tablespoon Olive Oil 2 Cups (All Purpose) Flour • In a stand mixer or a large bowl by hand, combine sugar, and water. Sprinkle yeast over the top of the water and let bloom for about 10 minutes. Add salt, olive oil, flour, and mix to form a dough. Dough Will Be Sticky! Knead by machine for a minute or by hand for 2-3 using only minimal flour to prevent sticking. Put into an oiled bowl and toss to coat and cover with a damp towel. Put into a warm place to rise for about an hour or until double in size. • For the pizza: 1 recipe pizza crust 1/2 recipe pizza sauce 2 cups (8oz) mozzarella cheese 3 oz pepperoni 1 tablespoon cornmeal Optional Ingredients for additional or different toppings of your choice • Preheat oven to 500°F Using a 16” inch pizza pan, sprinkle or dust the pan lightly with the cornmeal to prevent sticking. Turn your dough out without punching down and starting in the center and using only your finger tips, press dough out to the edges of the pizza pan, leaving a slight lip around the outside. Spread half the pizza sauce on the top of the crust to about 3/4” of the edge. Top with cheese or whatever topping you choose. Bake for 7 minutes or until golden brown and toppings are cooked. WATCH CLOSELY!!! It can go from undone to burnt in about a minute! Slice into 8 pieces and serve and enjoy!

Ingredients: 2 1/2 cups all-purpose flour 2 teaspoons baking soda 1 teaspoon salt 2 sticks (16 tablespoons) salted butter, room temperature 3/4 cup granulated sugar 3/4 cup light brown sugar 1 teaspoon vanilla extract 2 large eggs 12 ounces semisweet chocolate chips • Want to see more videos? Subscribe To My Rumble!