Chicken Fettuccine Alfredo Pasta - Kids Approved and Family Favorite weeknight Meal Recipe (With Prep Ahead and Tips!)

We are a participant in the amazon services llc associates program, an affiliate advertising program designed to provide a means for us to earn fees by linking to amazon.com and affiliated sites. There is no additional cost to you.

Weeknights are a race against the clock and you fit in everything from activities to homeworks in between. Most of us parents don’t want to negotiate on family’s health and meals. A weeknight family dinner also gives families time to catch up on their days and build some memories. I wrote a few weeknight recipes in my last blog post.

Here is yet another classic recipe with some tips and make ahead suggestions. This recipe is versatile and easy to tackle on a weeknight and is kids approved.

Ingredients- Serves 4
- 12 oz Fettuccine pasta uncooked
- 2 lbs Chicken Breasts or tenders diced and saute (See Make Ahead section)
- 1 lb White mushrooms (optional if you don’t have enough time), thickly sliced.
- ¼ finely Chopped onion
- 3 cups heavy cream or half and half
- 3-4 Cloves garlic
- Salt and pepper as per taste
- Olive Oil for saute
- Fresh or dried basil
- Grated Parmesan cheese – ¼ cup
Recipe-
- Boil Fettuccine Pasta (although you can use the same recipe to make any other pasta in white sauce by swapping Fettuccine for another pasts) as per box instructions until al dante. Drain and save some pasta water (⅓ cup) for sauce.
- While pasta is boiling, in a pan saute garlic for 30 seconds in some olive oil.
- Add mushrooms to saute for around 2 min on medium/high flame. Add cooked chicken and season with salt and crushed black pepper. (If low on time can skip mushrooms)
- Add heavy cream or half and half and the reserved pasta water. Add half of the parmesan cheese.
- When sauce thickens (about 2-3 min), add the boiled Fettuccine and basil and give it a good stir and twirl to mix the noodles to sauce well.
- Enjoy a good and hearty home cooked meal with your family.

Make Ahead-

- Dice and Saute Chicken in butter and Olive oil with some salt and black pepper and store in fridge
- Mince garlic and store in a glass jar
- Buy sliced mushrooms or slice them and store them in fridge containers.

Tips-

Chop Once and Use Many Times-

1. - Buy peeled garlic from the store for ease and save it in a reusable garlic container for longer fridge life (I mince 20 cloves at once and store in glass jars in the fridge to last me a few meals).
  - You can also store crushed garlic in the freezer. Crush a large batch, pour in a freezer tray and freeze overnight. Take out the cubes and store in ziplock or reusable freezer bags. Use the cubes as needed.
  - Chop vegetables ahead of time. Here is a link to my favorite chopper that has saved me hours in the kitchen.
  - You can slice mushrooms and save them in fridge produce boxes, that can preserve the produce for 4-5 days without blackening them.

Batch Cook Protein-

- Dice and saute large batches of chicken tenders together in some butter and Olive Oil with some salt and black pepper. It’s really versatile to use in pasta/pizza, salads, and Thai recipes. You can store it in the fridge for up to 4-5 days and longer in the freezer.

Let store Prep for you-

- Take store help where you can, like buy sliced mushrooms or diced vegetables.
- You can also buy jarred alfredo sauce and skip on heavy cream and cheese.

Make it Versatile-

This recipe is so versatile, it can be made with any protein of your choice – Chicken, Shrimp, bacon, steak and/or leave it vegetarian with mushrooms/asparagus/zucchini.

Chicken Fettuccine Alfredo Pasta - Kids Approved and Family Favorite weeknight Meal Recipe (With Prep Ahead and Tips!)

Recommended Products