Description
This Chicken & Mushroom Alfredo recipe features tender chicken strips and savory mushrooms cooked in a rich, creamy Parmesan Alfredo sauce. Paired with perfectly cooked fettuccine, this dish is a comforting and indulgent meal that’s easy to prepare in under 30 minutes, making it perfect for a flavorful weeknight dinner.
Ingredients
Scale
Chicken
- 2 boneless, skinless chicken breasts (or thighs), sliced into strips
- 1 tablespoon olive oil
- Salt and pepper, to taste
- 1 teaspoon garlic powder
- 1 teaspoon dried thyme
- 1 teaspoon paprika
Sauce
- 2 tablespoons unsalted butter
- 1 tablespoon olive oil
- 2 cups sliced mushrooms (button mushrooms or cremini)
- 3 cloves garlic, minced
- 1 1/2 cups heavy cream
- 1 cup grated Parmesan cheese
- 1 teaspoon dried parsley (optional)
- Salt and pepper, to taste
- 1/2 teaspoon lemon juice (optional, for a bit of brightness)
Pasta
- 8 oz fettuccine (or your favorite pasta)
- Salt, for pasta water
Instructions
- Cook the Pasta: Bring a large pot of salted water to a boil and cook the fettuccine according to package instructions until al dente. Drain the pasta and set it aside for later.
- Season the Chicken: While the pasta cooks, heat olive oil in a large skillet over medium-high heat. Season the sliced chicken with salt, pepper, garlic powder, dried thyme, and paprika to ensure it’s flavorful.
- Cook the Chicken: Add the seasoned chicken strips to the hot skillet. Cook for about 5-7 minutes, turning occasionally, until the chicken is fully cooked through and has a light golden brown color. Remove the chicken from the skillet and set aside.
- Sauté the Mushrooms: In the same skillet, melt the butter and add the olive oil. Add the sliced mushrooms and cook for approximately 5 minutes, stirring occasionally, until they soften and release their moisture.
- Add Garlic: Add the minced garlic to the mushrooms and sauté for an additional 1 minute, stirring frequently until fragrant but not burnt.
- Make the Alfredo Sauce: Pour in the heavy cream and bring the mixture to a gentle simmer. Let it cook for 3-5 minutes, stirring occasionally until the sauce thickens slightly.
- Finish the Sauce: Stir in the grated Parmesan cheese and dried parsley if using. Season with salt, pepper, and optional lemon juice to balance the richness. Continue to stir and cook until the sauce becomes smooth and creamy.
- Combine Everything: Return the cooked chicken to the skillet with the sauce, then add the drained pasta. Toss everything together carefully to coat the pasta and chicken evenly with the luscious Alfredo sauce.
- Serve: Serve the Chicken & Mushroom Alfredo hot, optionally garnished with extra Parmesan cheese and fresh parsley for a touch of color and flavor.
Notes
- You can substitute chicken thighs for a juicier texture.
- For a lighter version, use half-and-half instead of heavy cream, but the sauce will be less rich.
- Fresh parsley can be used in place of dried parsley for a fresher flavor profile.
- Be careful not to overcook the garlic to avoid bitterness.
- If the sauce is too thick, add a splash of reserved pasta water to loosen it.
- Use gluten-free pasta if needed to accommodate dietary restrictions.
