Chicken & Mushroom Alfredo
This Chicken & Mushroom Alfredo is a creamy, dreamy pasta dish that’s bursting with savory flavors! With tender chicken, sautéed mushrooms, and a velvety garlic Parmesan Alfredo sauce, it’s a comforting meal perfect for a cozy night in. Serve it with a side of garlic bread and a fresh salad for a complete Italian-inspired feast!
Ingredients:
For the chicken and mushrooms:
• 2 tbsp olive oil
• 2 large chicken breasts, thinly sliced
• Salt and pepper, to taste
• 2 cups sliced mushrooms (cremini or button)
• 3 cloves garlic, minced
• 1 tbsp unsalted butter
For the Alfredo sauce:
• 2 tbsp unsalted butter
• 2 tbsp all-purpose flour
• 1 ½ cups heavy cream
• 1 cup whole milk
• 1 cup grated Parmesan cheese
• 1 tsp garlic powder
• ½ tsp onion powder
• ¼ tsp ground nutmeg (optional)
• Salt and pepper, to taste
For the pasta:
• 12 oz fettuccine or linguine pasta
• 2 tbsp chopped fresh parsley (for garnish)
Directions:
1. Cook the pasta: Bring a large pot of salted water to a boil. Cook the fettuccine or linguine pasta according to package instructions until al dente. Drain and set aside, reserving ½ cup of pasta water.
2. Cook the chicken: Heat 2 tablespoons of olive oil in a large skillet over medium-high heat. Season the chicken slices with salt and pepper. Add the chicken to the skillet and cook for 4-5 minutes per side until golden and cooked through. Remove from the pan and set aside.
3. Sauté the mushrooms: In the same skillet, add 1 tablespoon of unsalted butter and the sliced mushrooms. Sauté for 4-5 minutes until the mushrooms are tender and browned. Add the minced garlic and cook for another 1-2 minutes until fragrant. Remove from the pan and set aside with the chicken.
4. Make the Alfredo sauce: In the same skillet, melt 2 tablespoons of butter over medium heat. Whisk in the flour and cook for 1-2 minutes until it turns a light golden color. Gradually whisk in the heavy cream and whole milk, stirring constantly to avoid lumps. Continue to cook for 2-3 minutes until the sauce begins to thicken.
5. Add Parmesan and seasonings: Stir in the grated Parmesan cheese, garlic powder, onion powder, ground nutmeg (if using), and salt and pepper to taste. Simmer the sauce for another 2-3 minutes until the cheese is melted and the sauce is smooth and creamy.
6. Combine and serve: Add the cooked chicken and mushrooms back into the skillet with the Alfredo sauce. Toss in the cooked pasta, adding a splash of reserved pasta water if needed to reach your desired sauce consistency. Toss everything together until well coated.
7. Garnish: Sprinkle with chopped fresh parsley for a pop of color and extra flavor.
8. Serve: Serve the Chicken & Mushroom Alfredo hot, with extra grated Parmesan on top if desired. Enjoy!
Prep time: 15 minutes | Cooking time: 25 minutes | Total time: 40 minutes
Servings: 4 | Calories: 620 kca
