Go Back
To make Chicken and Mushroom Alfredo, you will need: - 2 boneless, skinless chicken breasts, sliced into thin strips - 8 oz fettuccine pasta - 1 tablespoon olive oil - 2 cups fresh mushrooms, sliced (button or cremini) - 3 cloves garlic, finely minced - 1 cup heavy cream - 1 cup freshly grated Parmesan cheese - 1 teaspoon Italian seasoning - Salt and freshly ground black pepper to taste - Fresh parsley, finely chopped (for garnish) To add a touch of flair to your dish, consider these garnishes: - Extra grated Parmesan cheese - A drizzle of olive oil - Crushed red pepper flakes for heat - Lemon zest for brightness If you want to mix things up, here are some easy swaps: - Use whole wheat or gluten-free pasta instead of fettuccine. - Swap mushrooms for spinach or broccoli for a veggie boost. - Try using half-and-half instead of heavy cream for a lighter sauce. - Replace chicken with shrimp or grilled tofu for a different protein. Feel free to experiment with these ingredients. They can help you create a dish that suits your taste! For the full recipe, check out the complete guide. To start, fill a large pot with water and add salt. Bring it to a boil. When the water bubbles, add the fettuccine. Cook it based on the package instructions until it is al dente, which means it is firm but not hard. This usually takes about 8-10 minutes. After cooking, drain the pasta in a colander, but save about 1/2 cup of the water. This starchy water helps make the sauce creamier later. While the pasta cooks, take a large skillet and heat the olive oil over medium heat. Season the sliced chicken with salt and pepper. Once the oil is hot, add the chicken strips to the skillet. Cook them for about 5-7 minutes, flipping them halfway through. The chicken should be golden brown and fully cooked. After cooking, take the chicken out and place it on a plate to keep warm. In the same skillet, add the sliced mushrooms. Spread them out so they cook evenly. Sauté the mushrooms for about 4-5 minutes until they are browned and tender. Then, add the minced garlic. Cook for another 1-2 minutes, stirring often. You want the garlic to smell good but not burn. Now it’s sauce time! Lower the heat and pour in the heavy cream. Gradually stir in the grated Parmesan cheese and Italian seasoning. Mix until the cheese melts and the sauce is smooth. If the sauce is too thick, add a bit of the reserved pasta water slowly. Keep stirring until you reach your desired creaminess. Next, add the cooked chicken back into the skillet along with the drained fettuccine. Using tongs or a wooden spoon, gently toss everything together. Make sure the pasta and chicken get coated in the rich Alfredo sauce. This step is key for flavor. Remove the skillet from the heat. Taste your dish and adjust the seasoning if needed. You can add more salt and pepper. To make it look nice, sprinkle fresh parsley on top. Serve the creamy Alfredo in shallow bowls. Optionally, add extra Parmesan cheese and a drizzle of olive oil for a lovely finish. Enjoy your Chicken and Mushroom Alfredo! For the full recipe, see the earlier section. To make the creamiest Alfredo sauce, start with heavy cream. It gives the sauce that rich texture we love. Heat the cream gently and add the grated Parmesan cheese slowly. This helps it melt smoothly. If your sauce gets too thick, add a splash of reserved pasta water. This water has starch, which helps the sauce cling to the pasta. When sautéing chicken, use a hot skillet. This helps the chicken brown nicely. Season the chicken with salt and pepper before adding it to the pan. Do not overcrowd the pan; this can make the chicken steam instead of brown. Cook the chicken until it's golden and cooked through, about 5-7 minutes. Always let the chicken rest for a minute after cooking. This keeps it juicy. To boost flavor, add garlic when cooking the mushrooms. It gives a warm, rich taste to the dish. You can also use fresh herbs like thyme or basil to add depth. Italian seasoning works well, but feel free to mix it up. A dash of lemon juice at the end brightens the dish. Remember, balancing flavors is key for a great meal. For more tips, check out the Full Recipe. {{image_4}} You can easily add vegetables to make your Chicken and Mushroom Alfredo more colorful and healthy. Spinach, peas, or broccoli work great here. Just toss in fresh spinach in the last minute of cooking. It wilts quickly and adds a nice green touch. For peas, add them just after the mushrooms are cooked. They only need a few minutes to heat up. Broccoli can be steamed separately or added to the pasta water for the last few minutes. This makes it tender and bright. If you want a twist on the classic recipe, try swapping chicken for shrimp or tofu. Shrimp cooks fast and adds a nice seafood flavor. Just sauté them for 3-4 minutes until they turn pink. For a plant-based option, firm tofu is perfect. Press it to remove extra water, then cube it. Sauté until golden brown for a tasty protein boost. Both options blend well with the creamy sauce and keep it rich and satisfying. If you need a gluten-free version, there are many pasta choices. Look for gluten-free fettuccine made from rice, quinoa, or chickpeas. They cook similarly to traditional pasta. Always check the package for cooking times. These options taste great in the creamy Alfredo and keep your meal delicious and safe for gluten-free diets. You can find many brands in local stores or online. For more details, you can check the Full Recipe for Chicken and Mushroom Alfredo. I love making extra Chicken and Mushroom Alfredo. It tastes even better the next day! To store your leftovers, let the dish cool to room temperature. Then, place it in an airtight container. You can keep it in the fridge for three to four days. Just remember, the cream sauce can thicken as it cools. When you're ready to enjoy your leftovers, you can reheat them easily. Place the Chicken and Mushroom Alfredo in a skillet over low heat. Add a splash of milk or broth to help loosen the sauce. Stir it often until it’s heated through. You can also microwave it. Just cover the bowl with a damp paper towel to keep moisture in. Heat in short bursts, stirring in between. If you want to save some for later, you can freeze it. First, allow the dish to cool completely. Then, pack it in a freezer-safe container. It can stay good for about two months in the freezer. When you’re ready to eat, thaw it overnight in the fridge. Reheat it as mentioned before. Keep in mind that the texture might change a bit. You can use milk or a mix of broth and milk. Choose full-fat milk for a richer taste. Another option is to use cashew cream or a plant-based cream. These alternatives keep the dish creamy and delicious. You can use penne, rigatoni, or spaghetti. Each type adds a unique texture. Choose what you like best or what you have at home. The key is to cook it until al dente for the best bite. Yes, you can prepare the chicken and sauce ahead of time. Store them in the fridge for up to two days. Cook the pasta fresh right before serving for the best texture. Avoid overcooking the pasta; it should be al dente. Also, don’t rush the sauce; let it simmer to blend flavors. Lastly, always season your dish well with salt and pepper for better taste. Reheat it slowly on the stove over low heat. Add a splash of milk or cream to keep it creamy. Stir gently to prevent sticking. Avoid using the microwave, as it can make the sauce grainy. For the detailed process, refer to the Full Recipe. This article covered everything you need for Chicken and Mushroom Alfredo. We discussed key ingredients, step-by-step cooking, and helpful tips. You can make this dish creamy, flavorful, and even adapt it with veggies or protein swaps. Storing and reheating leftovers is simple, too. With the right steps, you can enjoy a delicious meal anytime. Now, grab your ingredients and get cooking. Your kitchen awaits!

Chicken and Mushroom Alfredo Alfredo

Indulge in the creamy goodness of Chicken & Mushroom Alfredo Delight! This mouthwatering recipe combines juicy chicken, tender mushrooms, and rich Alfredo sauce over fettuccine pasta for a comforting meal. Perfect for a weeknight dinner, it's quick to prepare and serves four. Ready to impress your family or guests?
Print Recipe Pin Recipe

Ingredients
  

2 boneless, skinless chicken breasts, sliced into thin strips

8 oz fettuccine pasta

1 tablespoon olive oil

2 cups fresh mushrooms, sliced (button or cremini)

3 cloves garlic, finely minced

1 cup heavy cream

1 cup freshly grated Parmesan cheese

1 teaspoon Italian seasoning

Salt and freshly ground black pepper to taste

Fresh parsley, finely chopped (for garnish)

Instructions
 

Cook the Pasta: In a large pot, bring a generous amount of salted water to a rolling boil. Carefully add the fettuccine and cook according to the package instructions until al dente. Once cooked, drain in a colander, but be sure to reserve about 1/2 cup of the starchy pasta water for later use.

    Sauté the Chicken: While the pasta is cooking, heat the olive oil in a large skillet over medium heat. Season the sliced chicken strips with salt and pepper. Add the seasoned chicken to the skillet and sauté for about 5-7 minutes, or until they are golden brown and fully cooked through. Once done, remove the chicken from the skillet and set aside on a plate.

      Cook the Mushrooms: In the same skillet, add the sliced mushrooms, spreading them out evenly. Sauté until they are nicely browned and tender, approximately 4-5 minutes. Add the finely minced garlic and continue to cook for an additional 1-2 minutes, stirring frequently until the garlic becomes fragrant.

        Create the Alfredo Sauce: Reduce the heat to low and pour in the heavy cream. Gradually stir in the freshly grated Parmesan cheese and Italian seasoning, mixing until the cheese is melted and the sauce is smooth. If the sauce appears too thick, slowly incorporate the reserved pasta water a little at a time, until you achieve your desired level of creaminess.

          Combine Ingredients: Return the cooked chicken back to the skillet along with the drained fettuccine. Using tongs or a wooden spoon, gently toss everything together, ensuring that the pasta and chicken are beautifully coated in the rich Alfredo sauce.

            Serve: Remove the skillet from heat and taste to adjust the seasoning, adding more salt and freshly ground black pepper if needed. To finish, garnish the dish with a sprinkle of fresh, chopped parsley to add a pop of color and enhance its flavor before serving.

              Prep Time: 10 mins | Total Time: 30 mins | Servings: 4

                Presentation Tips: For a stunning presentation, serve the creamy Alfredo in wide, shallow bowls and sprinkle with extra Parmesan cheese and parsley. If desired, drizzle a little drizzle of olive oil over the top for an elegant touch.