Mushroom Chicken Alfredo
Creamy, comforting, and irresistibly indulgent, Mushroom Chicken Alfredo is the ultimate crowd-pleaser for pasta lovers. Tender slices of seasoned chicken breast, golden sautéed mushrooms, and a rich homemade Alfredo sauce made with heavy cream and Parmesan come together in this decadent dish. Tossed with perfectly cooked fettuccine, this recipe delivers a harmonious blend of flavors and textures that will elevate your dinner table in just 45 minutes. A sprinkle of fresh parsley adds the perfect finishing touch to this restaurant-quality meal, ideal for a cozy family dinner or an impressive weeknight treat. Packed with keywords like "creamy Alfredo sauce," "chicken pasta," and "mushroom fettuccine," this recipe is a must-try for fans of hearty Italian-inspired dishes!
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Recipe Information
Ingredients
- 2 pieces Boneless, skinless chicken breasts
- 1 teaspoon Salt
- 0.5 teaspoon Ground black pepper
- 2 tablespoons Olive oil
- 2 tablespoons Unsalted butter
- 8 ounces White button mushrooms, sliced
- 3 cloves Garlic cloves, minced
- 1 cup Heavy cream
- 1 cup Grated Parmesan cheese
- 2 tablespoons Fresh parsley, chopped
- 12 ounces Fettuccine pasta
- for boiling Water
Instructions
Season the chicken breasts with 1/2 teaspoon of salt and 1/4 teaspoon of black pepper on both sides.
Heat 2 tablespoons of olive oil in a large skillet over medium heat. Once hot, add the chicken breasts and cook for 4-5 minutes per side or until golden brown and fully cooked (internal temperature reaches 165°F). Remove the chicken from the skillet, place on a plate, and cover with aluminum foil to keep warm.
In the same skillet, add 2 tablespoons of butter and melt over medium heat. Add the sliced mushrooms and cook for 5-7 minutes until they are softened and golden brown, stirring occasionally.
Add the minced garlic to the mushrooms and cook for 1 minute, or until fragrant.
Pour in 1 cup of heavy cream and reduce the heat to low. Simmer for 2-3 minutes, stirring frequently.
Gradually stir in the grated Parmesan cheese, 1/2 teaspoon of salt, and 1/4 teaspoon of black pepper. Stir until the cheese is fully melted and the sauce thickens, about 2-3 minutes.
While preparing the sauce, cook the fettuccine pasta in a large pot of salted boiling water according to package instructions. Reserve 1 cup of pasta water and then drain the pasta.
Slice the cooked chicken breasts into thin strips and set aside.
Add the drained pasta to the skillet with the Alfredo sauce, tossing to coat evenly. Use reserved pasta water to loosen the sauce if needed.
Plate the pasta and top with sliced chicken. Garnish with chopped fresh parsley before serving.
Nutrition Facts
Calories |
3430 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 175.3 g | 225% | |
| Saturated Fat | 85.8 g | 429% | |
| Polyunsaturated Fat | 5.7 g | ||
| Cholesterol | 678 mg | 226% | |
| Sodium | 4076 mg | 177% | |
| Total Carbohydrate | 260.3 g | 95% | |
| Dietary Fiber | 16.1 g | 58% | |
| Total Sugars | 16.7 g | ||
| Protein | 190.5 g | 381% | |
| Vitamin D | 0.7 mcg | 3% | |
| Calcium | 951 mg | 73% | |
| Iron | 4.7 mg | 26% | |
| Potassium | 1670 mg | 36% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
