This Chicken Mushroom Fettuccine Alfredo is a creamy pasta dish that combines juicy chicken, soft mushrooms, and rich Alfredo sauce. It’s comforting and oh-so-delicious!
Whenever I make this, I find myself twirling the fettuccine on my fork like a pro! 🍝 It’s an easy meal to whip up and perfect for impressing family or friends.
I love that it takes just one pot to make this dish. Less cleanup means more time to enjoy your tasty pasta! Plus, you can add some broccoli for a little green if you’re feeling fancy.
Key Ingredients & Substitutions
Fettuccine Pasta: Fettuccine is classic for this dish due to its flat shape, which holds onto the creamy sauce well. If you don’t have fettuccine, you can use linguine or even spaghetti.
Chicken Breast: Sliced chicken breast is ideal for this recipe. For a lighter option, turkey breast can work too. If you want something different, shrimp or sautéed vegetables make great substitutes.
Mushrooms: Cremini mushrooms add depth, but button mushrooms are just as good. If mushrooms aren’t your thing, spinach or zucchini can add a nice touch instead.
Heavy Cream: For a lighter version, you can substitute half-and-half or even a creamy plant-based milk. I personally use heavy cream for that rich flavor, but it’s nice to have options!
Parmesan Cheese: Freshly grated Parmesan gives the best taste and melting quality. If you’re out, consider Pecorino Romano or nutritional yeast for a dairy-free option.
How Do I Achieve a Creamy Sauce Without Curdling?
Making a creamy Alfredo sauce can be tricky, but it’s simple with the right steps. The key is to keep the cooking temperature low as you add the cream and cheese.
- After sautéing the garlic, lower the heat before pouring in the heavy cream.
- Always stir continuously while adding the grated cheese to prevent clumping.
- Let the sauce simmer gently – don’t let it boil, as that can cause the cream to curdle.
By following these tips, you’ll end up with a smooth, creamy sauce that perfectly coats your fettuccine!
How to Make Chicken Mushroom Fettuccine Alfredo
Ingredients You’ll Need:
Pasta and Chicken:
- 8 oz fettuccine pasta
- 1 tablespoon olive oil
- 1 pound chicken breast, sliced into strips
Mushrooms and Sauce:
- 8 oz mushrooms, sliced (cremini or button)
- 3 cloves garlic, minced
- 1 cup heavy cream
- 1 cup grated Parmesan cheese
- Salt and black pepper to taste
For Garnish (optional):
- Fresh thyme leaves
How Much Time Will You Need?
This delicious dish will take about 20-25 minutes to prepare from start to finish. You’ll spend around 10 minutes cooking the pasta and chicken, and another 10-15 minutes making the creamy mushroom sauce and bringing everything together. Quick and satisfying!
Step-by-Step Instructions:
1. Cook the Fettuccine:
Start by bringing a large pot of salted water to a boil. Add the fettuccine pasta and cook according to the package instructions until it is al dente (firm to the bite). This usually takes about 8-10 minutes. After it’s done, drain the pasta and set it aside while you prepare the rest of the dish.
2. Cook the Chicken:
In a large skillet, heat the olive oil over medium heat. Once hot, add the sliced chicken breast to the pan. Season with salt and black pepper. Cook the chicken until it’s browned and cooked through, around 5-7 minutes. Make sure to stir occasionally for even cooking. Once ready, remove the chicken from the skillet and set it aside on a plate.
3. Sauté the Mushrooms:
In the same skillet, add the sliced mushrooms. Sauté them until they are browned and tender, which should take about 5 minutes. Then, add in the minced garlic and cook for another minute, stirring until the garlic is fragrant and golden.
4. Make the Alfredo Sauce:
Pour the heavy cream into the skillet with the mushrooms and garlic. Gently bring it to a simmer. Once it’s warm, stir in the grated Parmesan cheese. Keep stirring until the cheese is melted and the sauce becomes creamy. Don’t forget to taste it and add more salt and pepper if you like!
5. Combine Everything:
Now it’s time to bring it all together! Add the cooked chicken and fettuccine back into the skillet, tossing everything in the creamy Alfredo sauce. Heat everything through for another 2-3 minutes, making sure the pasta and chicken are well-coated in the sauce.
6. Serve and Enjoy:
Serve the chicken mushroom fettuccine Alfredo hot. If you’d like, you can spruce it up with some fresh thyme leaves for a pretty finish. Dig in and enjoy your delicious meal!
Can I Use Whole Wheat or Gluten-Free Pasta Instead?
Absolutely! You can substitute whole wheat or gluten-free fettuccine pasta for a healthier or gluten-free option. Just be mindful of the cooking time, as these types of pasta may vary. Follow the package instructions carefully to ensure it’s cooked perfectly.
What Can I Substitute for Heavy Cream?
If you’re looking for a lighter option, you can use half-and-half or a mixture of milk and a bit of cornstarch for thickness. Alternatively, coconut cream can work as a non-dairy substitute! Just whisk it in slowly and adjust the seasoning, as it may sweeten the sauce slightly.
How Do I Store Leftovers?
Store any leftovers in an airtight container in the fridge for up to 3 days. Before serving leftovers, reheat gently on the stove over low heat, adding a splash of milk or cream to loosen the sauce if it has thickened.
Can I Add Other Vegetables?
Definitely! Feel free to get creative by adding vegetables like spinach, bell peppers, or peas. Just sauté them along with the mushrooms, making sure they’re tender before adding the cream and cheese for a hearty version of this dish.
