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Creamy Mushroom Chicken Alfredo Pasta

Close-up of rich Creamy Mushroom Chicken Alfredo Pasta tossed with fettuccine and garnished with fresh parsley.
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A recipe for rich, restaurant-quality Alfredo pasta featuring tender chicken and savory mushrooms in a smooth, velvety sauce.

Ingredients

Scale
  • 1 pound fettuccine pasta
  • 1 pound boneless, skinless chicken breasts, cut into 1-inch pieces
  • 1 tablespoon olive oil
  • 2 tablespoons unsalted butter, divided
  • 8 ounces cremini mushrooms, sliced
  • 3 cloves garlic, minced
  • 1/2 cup dry white wine (optional, substitute with chicken broth)
  • 1 1/2 cups heavy cream
  • 1 cup chicken broth
  • 1 cup freshly grated Parmesan cheese, plus more for serving
  • 1/4 teaspoon ground black pepper
  • 1/4 teaspoon salt, plus more for pasta water
  • 2 tablespoons fresh parsley, chopped

Instructions

  1. Cook the fettuccine according to package directions until al dente. Reserve 1 cup of the starchy pasta water before draining. Set the pasta aside.
  2. Season the chicken pieces lightly with salt and pepper.
  3. Heat olive oil and 1 tablespoon of butter in a large skillet over medium-high heat. Add the chicken and cook until golden brown and cooked through, about 5-7 minutes. Remove the chicken from the skillet and set it aside.
  4. Add the remaining 1 tablespoon of butter to the same skillet. Add the sliced mushrooms and cook until they release their moisture and begin to brown, about 5 minutes.
  5. Add the minced garlic to the mushrooms and cook for 1 minute until fragrant.
  6. If using wine, pour it into the skillet and let it simmer, scraping up any browned bits from the bottom, until the liquid reduces by half.
  7. Pour in the heavy cream and chicken broth. Bring the mixture to a gentle simmer, stirring occasionally. Reduce the heat to low.
  8. Stir in the grated Parmesan cheese until the sauce is smooth. Do not let the sauce boil once the cheese is added. Season with salt and pepper.
  9. Return the cooked chicken to the skillet. Add the drained pasta to the sauce. Toss everything together until the pasta is evenly coated.
  10. If the sauce seems too thick, add the reserved pasta water, one splash at a time, until you reach your desired consistency.
  11. Stir in the fresh parsley. Serve immediately with extra Parmesan cheese on top.

Notes

  • For the creamiest sauce, grate your Parmesan cheese fresh from a block; pre-shredded cheese contains anti-caking agents that can make the sauce grainy.
  • To prevent the sauce from breaking, keep the heat low after adding the Parmesan cheese.
  • If you skip the wine, use an extra 1/2 cup of chicken broth in step 6.

Nutrition

Find it online: https://tastytipster.com/creamy-mushroom-chicken-alfredo-pasta/