Description
This Chicken Mushroom Alfredo is a rich and creamy Italian-American dish featuring tender seared chicken breasts, sautéed mushrooms, and a luscious Alfredo sauce made with heavy cream and Parmesan cheese. Served over fettuccine, it’s a comforting, flavorful meal perfect for family dinners or special occasions.
Ingredients
Scale
Chicken and Seasoning
- 1 pound boneless, skinless chicken breasts, thinly sliced
- Salt and black pepper to taste
- 2 tablespoons olive oil
Pasta
- 8 oz fettuccine or pasta of choice
Sauce
- 2 tablespoons unsalted butter
- 8 oz mushrooms, sliced (cremini or button)
- 3 garlic cloves, minced
- 1 ½ cups heavy cream
- ½ cup grated Parmesan cheese
- ¼ teaspoon ground nutmeg (optional)
Garnish
- Chopped parsley
- Extra Parmesan cheese
Instructions
- Cook the pasta: Bring a large pot of salted water to a boil and cook the fettuccine according to the package instructions until al dente. Drain and set aside to keep warm.
- Prepare the chicken: Season the thinly sliced chicken breasts with salt and black pepper. Heat olive oil in a large skillet over medium-high heat. Add the chicken slices and sear until golden brown and cooked through, about 4–5 minutes per side. Remove the chicken from the skillet and set aside.
- Sauté the mushrooms: In the same skillet, melt the unsalted butter over medium heat. Add the sliced mushrooms and cook, stirring occasionally, until they are browned and tender, about 5–7 minutes.
- Add garlic: Stir in the minced garlic and cook for another 30 seconds until fragrant, being careful not to burn the garlic.
- Make the Alfredo sauce: Pour in the heavy cream and bring the mixture to a gentle simmer. Stir constantly as the cream heats. Add the grated Parmesan cheese and ground nutmeg (if using), then cook for 2–3 minutes more until the sauce thickens slightly.
- Combine chicken and pasta: Slice the cooked chicken into strips and return it to the skillet along with the drained pasta. Toss everything together gently to coat the chicken and pasta evenly with the Alfredo sauce, and heat through.
- Garnish and serve: Sprinkle chopped parsley and extra Parmesan cheese on top before serving for added flavor and color.
Notes
- For extra flavor, deglaze the pan with a splash of white wine after cooking the chicken and before adding the cream.
- For a quicker version, substitute grilled chicken or rotisserie chicken instead of searing raw chicken breasts.
- You can switch the pasta type based on preference; penne or linguine work well too.
- To lighten the dish, substitute half-and-half for heavy cream, though the sauce will be less rich.
