Chicken Mushroom Alfredo
A creamy and flavorful pasta dish featuring tender chicken, earthy mushrooms, and fettuccine, perfect for impressing guests or satisfying a busy family.
Ingredients
Main Ingredients
- 8 oz fettuccine pasta Substitute with whole wheat or gluten-free pasta if needed
- 2 tbsp olive oil
- 1 lb chicken breast Diced, can swap with turkey for a lighter option
- 1 cup mushrooms Sliced; cremini or button mushrooms work well
- 2 cloves garlic Minced
- 1 cup heavy cream Substitutable with half-and-half for a lighter version
- 1 cup grated Parmesan cheese Freshly grated for the best flavor
- Salt and pepper To taste
- Fresh parsley For garnish, adds a vibrant pop of color
Instructions
Cooking the Pasta
- In a large pot of salted boiling water, cook the fettuccine according to package instructions until al dente, about 8-10 minutes. Reserve 1 cup of pasta water, then drain the rest and set aside.
Sautéing the Chicken
- While the pasta cooks, heat 2 tbsp olive oil in a large skillet over medium-high heat. Add the diced chicken, season with salt and pepper, and cook for about 5-7 minutes until golden brown and cooked through. Remove from the skillet and set aside.
Cooking the Mushrooms
- In the same skillet, add the sliced mushrooms and cook for about 5 minutes until softened. Stir in the minced garlic and cook for an additional 1 minute until fragrant.
Creating the Sauce
- Lower the heat to medium and pour in the heavy cream. Stir and let it simmer gently. Gradually whisk in the Parmesan cheese until melted and smooth. If the sauce is too thick, add some reserved pasta water gradually until the desired consistency is reached.
Combining Everything
- Add the cooked pasta and chicken back into the skillet, tossing well to coat every piece in the rich sauce. Taste and adjust seasoning if needed.
Serving
- Plate the Chicken Mushroom Alfredo, garnishing with fresh parsley for a touch of freshness and color. Serve immediately for the best flavor!
Notes
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a pan over low heat, adding a splash of cream or pasta water to restore creaminess.