Chicken & Mushroom Alfredo
A creamy, delicious dish combining tender chicken and earthy mushrooms in a rich Alfredo sauce, perfect for a quick weeknight dinner or impressing guests.
Ingredients
Pasta and Chicken
- 2 cups fettuccine pasta
- 1 pound chicken breast, sliced into strips
Mushrooms and Sauce
- 1 cup mushrooms, sliced (preferably cremini or button)
- 2 tablespoons olive oil
- 1 cup heavy cream
- 1 cup grated Parmesan cheese Use freshly grated for best flavor.
- 2 tablespoons garlic, minced
- to taste Salt and pepper
- for garnish Fresh parsley, chopped
Instructions
Cooking Steps
- Begin by cooking the fettuccine according to package instructions until al dente. Drain and set aside, reserving about ½ cup of the pasta water.
- In a large skillet, heat the olive oil over medium heat. Add the sliced chicken and season with salt and pepper. Cook for about 5–7 minutes, until golden and cooked through. Remove the chicken from the skillet and set aside.
- In the same skillet, add the sliced mushrooms and garlic. Sauté until the mushrooms are tender and have released their moisture, about 5 minutes.
- Reduce heat to low, then add the heavy cream to the skillet with mushrooms. Stir and let it simmer for a few minutes until slightly thickened. Gradually whisk in the Parmesan cheese until melted and smooth.
- Add the cooked chicken and drained pasta to the skillet. Mix gently, adding reserved pasta water a little at a time if the sauce is too thick. Adjust seasoning with salt and pepper as needed.
- Garnish with fresh parsley and serve immediately while creamy and warm.
Notes
For the best results, use freshly grated Parmesan cheese and avoid boiling the sauce after adding the cheese to prevent separation.