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Chicken and Mushroom Alfredo
Kathie Clane

Chicken and Mushroom Alfredo

A creamy Chicken and Mushroom Alfredo pasta, perfect for a hearty dinner with rich flavors and comforting textures.
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Prep Time 10 minutes
Cook Time 25 minutes
Additional Time 5 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Uncategorized
Calories: 723
Ingredients Method Notes

Ingredients
  

  • 2 tablespoons olive oil
  • 2 boneless skinless chicken breasts, cut into bite-sized pieces
  • 8 oz mushrooms sliced
  • 3 cloves garlic minced
  • 2 tablespoons butter
  • 1 1/2 cups heavy cream
  • 1 cup freshly grated Parmesan cheese
  • 12 oz fettuccine or pasta of choice
  • Salt and pepper to taste
  • Optional garnish: chopped parsley

Method
 

  1. Heat olive oil in a large skillet over medium heat. Season chicken with salt and pepper, then sauté until golden and cooked through. Remove and set aside.
  2. In the same skillet, cook mushrooms until softened and browned. Remove and set aside with the chicken.
  3. Add butter and garlic to the skillet, cooking until fragrant. Stir in heavy cream and bring to a simmer.
  4. Gradually whisk in Parmesan until the sauce is smooth and creamy.
  5. Cook pasta according to package instructions. Drain, reserving 1/2 cup of pasta water.
  6. Combine the pasta, chicken, and mushrooms in the sauce. Adjust consistency with reserved pasta water if needed.
  7. Garnish with parsley and serve immediately.

Notes

  • Feel free to substitute chicken with shrimp or tofu for variation.
  • Store leftovers in an airtight container for up to 3 days.