Scarface Chicken Mushroom Alfredo
Indulge in the rich and comforting flavors of Scarface Chicken Mushroom Alfredo, a luxurious pasta dish that combines tender, golden-seared chicken breasts, earthy baby bella mushrooms, and a velvety Parmesan Alfredo sauce. Perfectly cooked fettuccine is drenched in the creamy, garlicky sauce, while the addition of fresh parsley provides a burst of freshness to every bite. This easy yet elegant recipe, ready in just 45 minutes, is ideal for weeknight dinners or special occasions. With simple ingredients like heavy cream, freshly grated Parmesan, and minced garlic, this dish is a flavorful showstopper that rivals your favorite Italian restaurant. Serve this hearty masterpiece alongside a crisp salad or garlic bread for the ultimate dining experience.
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Recipe Information
Ingredients
- 2 pieces Boneless, skinless chicken breasts
- 1 teaspoon Salt
- 1 teaspoon Black pepper
- 0.5 teaspoon Garlic powder
- 2 tablespoons Olive oil
- 3 tablespoons Unsalted butter
- 8 ounces Baby Bella mushrooms, sliced
- 3 cloves Fresh garlic, minced
- 2 cups Heavy cream
- 1 cup Parmesan cheese, freshly grated
- 12 ounces Fettuccine pasta
- 2 tablespoons Fresh parsley, chopped
Instructions
Season the chicken breasts with salt, black pepper, and garlic powder on both sides.
Heat 1 tablespoon of olive oil in a large skillet over medium heat. Add the chicken breasts and cook for 5-6 minutes on each side, or until golden brown and fully cooked. Remove the chicken from the skillet and set aside. Let it rest for 5 minutes, then slice into strips.
In the same skillet, add another tablespoon of olive oil and 2 tablespoons of butter. Once melted, add the sliced mushrooms and sauté for 6-7 minutes until golden and tender. Add the minced garlic and cook for an additional 1 minute until fragrant. Remove the mushrooms from the skillet and set aside.
In the same skillet, melt the remaining 1 tablespoon of butter over medium heat. Slowly pour in the heavy cream, stirring continuously. Bring the cream to a gentle simmer and cook for 2-3 minutes. Gradually whisk in the grated Parmesan cheese until the sauce is smooth and creamy. Reduce the heat to low.
Meanwhile, cook the fettuccine pasta according to package instructions until al dente. Reserve 1 cup of pasta water, then drain the pasta.
Add the sautéed mushrooms back into the skillet with the Alfredo sauce. Stir to combine. Add the cooked fettuccine pasta to the skillet, tossing to coat the pasta in the sauce. If the sauce is too thick, add reserved pasta water a couple of tablespoons at a time until the desired consistency is reached.
Top the pasta with the sliced chicken. Sprinkle with fresh parsley for garnish and serve immediately.
Nutrition Facts
Calories |
1112 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 67.3 g | 86% | |
| Saturated Fat | 36.0 g | 180% | |
| Polyunsaturated Fat | 0.8 g | ||
| Cholesterol | 239 mg | 80% | |
| Sodium | 1045 mg | 45% | |
| Total Carbohydrate | 66.5 g | 24% | |
| Dietary Fiber | 4.0 g | 14% | |
| Total Sugars | 4.4 g | ||
| Protein | 49.2 g | 98% | |
| Vitamin D | 0.5 mcg | 3% | |
| Calcium | 360 mg | 28% | |
| Iron | 1.6 mg | 9% | |
| Potassium | 468 mg | 10% | |
*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.
