Description
Creamy Chicken Mushroom Fettuccine Alfredo made with tender chicken strips, sautéed mushrooms, and a rich homemade Alfredo sauce tossed with fettuccine pasta. A comforting, restaurant-quality dish ready in under an hour.
Ingredients
- 1 lb fettuccine pasta
- 1 lb chicken breast
- 1 lb fresh mushrooms, sliced
- 2 cups heavy whipping cream
- 1/2 cup unsalted butter
- 1/2 cup grated parmesan cheese
- 2 garlic cloves, pressed
- 1 tsp olive oil (for frying)
- 1 tsp salt (adjust to taste)
- 1/2 tsp black pepper (adjust to taste)
Instructions
- Bring a large pot of salted water to a boil. Cook fettuccine according to package instructions until al dente. Drain and set aside.
- In a large skillet, heat olive oil over medium-high heat. Add sliced mushrooms and sauté until golden brown. Lightly season with salt. Remove and set aside.
- Slice chicken breasts into strips. In the same skillet, cook chicken until golden and fully cooked. Season with salt and pepper. Remove from heat.
- In a saucepan over medium-low heat, melt butter. Add garlic, then stir in heavy cream and grated parmesan. Cook, stirring constantly, until cheese is melted and sauce is smooth and slightly thickened.
- Add cooked fettuccine, mushrooms, and chicken to the Alfredo sauce. Toss gently to coat evenly.
- Serve warm, garnished with extra parmesan if desired.
Notes
- Use freshly grated parmesan for the best texture and flavor.
- Add a splash of cream or milk when reheating to restore creaminess.
- Customize with vegetables like broccoli or spinach.
- Use half-and-half for a lighter version of the sauce.
- Prep Time: 35 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian-American
Nutrition
- Serving Size: 1 serving
- Calories: 580
- Sugar: 3g
- Sodium: 420mg
- Fat: 35g
- Saturated Fat: 20g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 140mg
