Description
This Creamy Mushroom Chicken Alfredo features tender chicken and sautéed mushrooms in a rich, velvety Alfredo sauce tossed with fettuccine pasta. Restaurant-quality comfort food ready in just 30 minutes!
Ingredients
Scale
For the Chicken and Mushrooms:
- 1½ lbs boneless, skinless chicken breast, cut into bite-sized pieces
- 8 oz baby bella mushrooms, sliced
- 3 tablespoons butter, divided
- 1 tablespoon olive oil
- 1 teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon Italian seasoning
For the Alfredo Sauce:
- 3 tablespoons butter
- 5 cloves garlic, minced
- ⅓ cup dry white wine (or chicken broth)
- 1½ cups heavy cream
- 1½ cups freshly grated Parmesan cheese
- ¼ teaspoon nutmeg
- ½ teaspoon salt
- ¼ teaspoon black pepper
For the Pasta:
- 12 oz fettuccine pasta
- 1 tablespoon salt (for pasta water)
- Fresh parsley, chopped (for garnish)
- Extra Parmesan cheese (for serving)
Instructions
- Cook the pasta: Bring a large pot of salted water to a rolling boil. Add fettuccine and cook according to package directions until al dente (usually 10-12 minutes). Before draining, reserve 1 cup of pasta water. Drain pasta and set aside.
- Season and cook the chicken: While pasta cooks, season chicken pieces with salt, pepper, and Italian seasoning. Heat 2 tablespoons butter and olive oil in a large skillet over medium-high heat. Add chicken in a single layer and cook for 5-6 minutes, stirring occasionally, until golden brown and cooked through (internal temperature of 165°F). Transfer chicken to a plate and set aside.
- Sauté the mushrooms: In the same skillet, add remaining 1 tablespoon butter. Add sliced mushrooms and a pinch of salt. Cook for 5-6 minutes, stirring occasionally, until mushrooms are golden brown and have released their moisture. The pan should look dry, not watery.
- Build the sauce base: Push mushrooms to the sides of the pan. Add 3 tablespoons butter to the center and let it melt. Add minced garlic and sauté for 30-45 seconds until fragrant but not browned.
- Deglaze with wine: Pour in white wine and scrape up any browned bits from the bottom of the pan (this is flavor gold!). Let the wine simmer for 2-3 minutes until reduced by half.
- Create the Alfredo sauce: Reduce heat to medium-low. Pour in heavy cream and stir to combine with the wine and garlic. Let it simmer gently for 3-4 minutes, stirring occasionally. Don’t let it boil rapidly or the cream might break.
- Add the cheese: Remove pan from heat. Gradually add grated Parmesan cheese, stirring constantly until melted and smooth. Add nutmeg, salt, and pepper. If sauce is too thick, add reserved pasta water a tablespoon at a time until desired consistency is reached.
- Combine everything: Return chicken to the skillet along with any accumulated juices. Add drained fettuccine to the sauce. Using tongs, toss everything together gently until pasta is evenly coated and heated through. Add more pasta water if needed to loosen the sauce.
- Finish and serve: Taste and adjust seasonings if needed. Serve immediately in warm bowls, garnished with fresh chopped parsley and extra Parmesan cheese on top.
Notes
- Pasta water is your friend: The starchy pasta water helps create a silky sauce that clings to the noodles. Don’t skip reserving it!
- Don’t boil the cream: Keep the heat at medium-low when making the sauce to prevent the cream from breaking or curdling
- Cheese addition trick: Always add cheese off the heat and stir constantly for the smoothest sauce
- Serving size matters: This sauce thickens as it sits, so serve immediately for best texture
- Wine substitute: Chicken broth works if you prefer not to use wine, though wine adds more depth
- For extra garlic flavor: Add an extra clove of garlic or finish with a sprinkle of garlic powder
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: Italian-American
Nutrition
- Serving Size: 1/4 of recipe (approximately 2 cups)
- Calories: 820
- Sugar: 3g
- Sodium: 980mg
- Fat: 48g
- Saturated Fat: 28g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 54g
- Fiber: 3g
- Protein: 48g
- Cholesterol: 215mg