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Creamy Chicken Fettuccine Alfredo with Mushrooms Recipe

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4.4 from 8 reviews

A rich and creamy Chicken Fettuccine Alfredo recipe featuring tender sautéed chicken breast, sautéed mushrooms and onions, all tossed in a luscious homemade Alfredo sauce made with half and half. This comforting Italian-American pasta dish is perfect for a satisfying family dinner and serves 8.

  • Total Time: 35 minutes
  • Yield: 8 servings

Ingredients

Chicken and Pasta

  • 2 lbs Chicken Breast, sliced into strips
  • 3/4 lbs Fettuccine pasta (or angel hair or vermicelli pasta)

Vegetables and Aromatics

  • 1 lb white mushrooms, thickly sliced
  • 1 small onion, finely chopped
  • 3 cloves garlic, minced
  • 1/4 cup parsley, finely chopped (plus more for garnish)

Dairy and Oils

  • 3 1/2 cups half and half
  • 1 Tbsp unsalted butter
  • 3 Tbsp olive oil, divided

Seasonings

  • 1 tsp sea salt (or to taste, plus more for pasta water)
  • 1/4 tsp black pepper (or to taste)

Instructions

  1. Cook the pasta: Bring 4 quarts of water to a boil with 1 tablespoon of salt. Add the fettuccine and cook according to the package instructions until al dente. Drain the pasta and set it aside.
  2. Sauté the chicken: Season the chicken strips all over with salt and pepper. Heat 2 tablespoons of olive oil in a large skillet over medium-high heat. Add the chicken and cook for about 5 minutes, until lightly golden and cooked through. Remove the chicken from the pan and cover it to keep warm.
  3. Cook the vegetables: In the same skillet, add the remaining 1 tablespoon olive oil and 1 tablespoon unsalted butter over medium-high heat. Add the finely chopped onion and sauté for 3 minutes until soft. Add the sliced mushrooms and cook for 5 to 7 minutes until soft, stirring frequently. Add the minced garlic and sauté for 30 seconds while stirring constantly to prevent burning.
  4. Make the Alfredo sauce: Pour in the half and half and bring it to a simmer over medium-high heat. Allow it to simmer for 8 to 10 minutes until the sauce begins to thicken. Return the cooked chicken to the pan along with 1/4 cup of chopped parsley. Season the sauce to taste with 1/2 to 1 teaspoon of salt and 1/4 teaspoon of black pepper.
  5. Combine pasta and sauce: Add the drained pasta to the skillet and gently stir to combine everything evenly. Heat the mixture for another minute until warmed through. Turn off the heat, cover the pan, and let the pasta rest for 10 to 15 minutes to allow the flavors to meld.
  6. Serve: Stir the pasta before serving and garnish with additional chopped parsley for a fresh finish.

Notes

  • Use half and half for a lighter Alfredo sauce, or substitute heavy cream for a richer texture.
  • Feel free to swap fettuccine for angel hair or vermicelli pasta as preferred.
  • Resting the pasta covered allows it to soak in the sauce for better flavor.
  • Adjust salt and pepper to your taste, especially depending on the saltiness of your half and half.
  • Leftovers can be refrigerated for up to 3 days and reheated gently on the stovetop or microwave with a splash of milk.
  • Author: Chef
  • Prep Time: 10 minutes
  • Cook Time: 25 minutes
  • Category: Main Course
  • Method: Stovetop
  • Cuisine: Italian-American

Find it online: https://avascooking.com/creamy-chicken-fettuccine-alfredo-with-mushrooms-recipe/