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Creamy Chicken Mushroom Fettuccine Alfredo

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This Creamy Chicken Mushroom Fettuccine Alfredo is a rich and satisfying pasta dish packed with tender chicken, sautéed mushrooms, and a velvety Parmesan Alfredo sauce. A comforting, restaurant-quality meal made at home in under an hour. Keywords: chicken fettuccine Alfredo, creamy Alfredo pasta, mushroom chicken pasta, homemade Alfredo

Ingredients

Scale

  • 4 boneless, skinless chicken breasts, sliced into strips

  • 8 oz fettuccine pasta

  • 2 tablespoons olive oil

  • Salt and pepper, to taste

  • 1 tablespoon garlic, minced

  • 2 cups fresh mushrooms, sliced

  • 1 cup heavy cream

  • 1 cup chicken broth

  • ½ cup grated Parmesan cheese

  • 1 tablespoon butter

  • ¼ teaspoon ground nutmeg (optional)

  • Fresh parsley, chopped (for garnish)

Instructions

  • Cook the Pasta:
    Bring a large pot of salted water to a boil. Cook the fettuccine according to package instructions. Drain and set aside, reserving a small amount of pasta water.

  • Cook the Chicken:
    In a large skillet, heat olive oil over medium heat. Season chicken strips with salt and pepper. Cook for 5–7 minutes until golden and cooked through. Remove and set aside.

  • Sauté the Mushrooms:
    In the same skillet, add more oil if needed. Sauté garlic for 1 minute until fragrant. Add mushrooms and cook 4–5 minutes until softened and browned.

  • Make the Alfredo Sauce:
    Add butter to the skillet with the mushrooms. Once melted, pour in chicken broth and simmer for 2–3 minutes. Add heavy cream and bring to a gentle simmer for 4–5 minutes, allowing it to thicken slightly.

  • Finish the Sauce:
    Stir in Parmesan cheese until the sauce is creamy. Optionally, add nutmeg for depth.

  • Combine:
    Return the chicken to the skillet. Add the cooked pasta and toss to coat. If needed, add reserved pasta water to adjust the sauce consistency.

  • Serve:
    Garnish with chopped fresh parsley and more Parmesan if desired. Serve immediately.

Notes

  • Swap fettuccine for penne or linguine if preferred.

  • Add spinach or sun-dried tomatoes for extra flavor.

  • Store leftovers in the fridge for up to 3 days; reheat gently.

Find it online: http://maicook.com/creamy-chicken-mushroom-fettuccine-alfredo/