Chicken & Mushroom Alfredo Recipe
Indulge in this creamy and flavorful Chicken & Mushroom Alfredo for a satisfying dinner that’s quick and easy to make. Tender chicken strips and earthy mushrooms in a rich alfredo sauce served over fettuccine – a comforting classic!
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian-American
- Diet: Non-Vegetarian
Ingredients
Units
Scale
For the Chicken:
- 2 tablespoons olive oil
- 2 boneless skinless chicken breasts (sliced into strips)
- Salt and pepper to taste
For the Alfredo Sauce:
- 8 oz mushrooms (sliced)
- 3 cloves garlic (minced)
- 2 tablespoons butter
- 1 1/2 cups heavy cream
- 1/2 cup grated Parmesan cheese
- 1/2 teaspoon Italian seasoning
Additional Ingredients:
- 12 oz fettuccine or pasta of choice
- Chopped parsley for garnish
Instructions
- Cook the Pasta: Prepare the pasta according to package instructions until al dente. Drain and set aside.
- Cook the Chicken: Heat olive oil in a large skillet over medium heat. Season chicken with salt and pepper, then cook until golden and cooked through (about 5–6 minutes). Remove chicken and set aside.
- Prepare the Sauce: In the same skillet, cook mushrooms until browned and tender. Add garlic and cook briefly. Stir in butter, then add heavy cream. Simmer gently for 3–4 minutes. Mix in Parmesan cheese and Italian seasoning until slightly thickened.
- Combine and Serve: Return chicken to the pan along with cooked pasta. Toss until everything is coated in the creamy sauce. Garnish with parsley and serve hot.
Notes
- For added richness, mix in a splash of pasta water or extra Parmesan.
- You can use half-and-half instead of heavy cream for a lighter dish.
Nutrition
- Serving Size: 1 plate
- Calories: 620
- Sugar: 3g
- Sodium: 390mg
- Fat: 34g
- Saturated Fat: 18g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 48g
- Fiber: 3g
- Protein: 34g
- Cholesterol: 145mg
