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Jenna Parker

High-Protein Chicken Fettuccine Alfredo (Easy 30-Minute Weeknight Dinner)

A rich, comforting Chicken Fettuccine Alfredo with 2 lbs of lean chicken breast, half and half, and sautéed mushrooms for added nutrients. This 30-minute recipe offers a balanced blend of protein and healthy fats, perfect for quick, satisfying meals.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Italian-American
Calories: 550
Ingredients Method Notes

Ingredients
  

  • 2 lbs boneless, skinless chicken breast, pounded to ½-inch thickness
  • 8 oz fettuccine pasta, or 2 cups pulse-based pasta
  • 8 oz mushrooms, sliced
  • 4 garlic cloves, minced
  • 4 tbsp unsalted butter
  • 2 cups half and half (or heavy cream for a richer texture)
  • 1 ½ cups grated Parmigiano-Reggiano cheese
  • ½ tsp black pepper
  • ¼ tsp sea salt
  • 1 tbsp olive oil, for sautéing

Method
 

  1. Bring a large pot of salted water to a boil. Cook fettuccine pasta for 2-3 minutes less than package instructions (reserving pasta water). Drain.
  2. Heat olive oil in a skillet over medium heat. Cook chicken until golden and fully cooked (internal temperature 165°F). Set aside.
  3. In the same skillet, melt butter. Add minced garlic and mushrooms, sauté until tender.
  4. Pour in half and half, stirring constantly. Add Parmesan cheese, black pepper, and sea salt. Cook until creamy, 3-5 minutes.
  5. Return cooked chicken to skillet. Add pasta and reserved pasta water, tossing to coat. Serve immediately.

Notes

For keto/low-carb: Substitute pasta with zucchini noodles or shirataki noodles. Sauté noodles separately until soft.
Increase protein: Add 2–3 tbsp chickpeas or lentils to the sauce.
Use vegetable-based pasta or check Parmesan cheese for vegetarian suitability.
Stirring pasta water into the sauce helps thicken it naturally.