This mushroom chicken fettuccine alfredo is creamy, decadent, and made in under 45 minutes! A hearty meal that’s perfect for a busy weeknight meal or date night.
Enjoy this with a side salad and cheesy garlic bread for a restaurant-quality meal.
Why You’ll Love This Recipe
- The sauce is super creamy and the chicken is extra flavorful and juicy.
- Requires minimal ingredients.
- Such a versatile recipe, you can omit the mushrooms and add spinach instead. You can also omit the chicken and make this a vegetarian meal.
Ingredient Notes
Chicken – I used chicken breasts but feel free to use boneless chicken thighs instead.
Mushrooms – Any type of fresh mushrooms will work such as baby bella, shitake, or cremini mushrooms.
Heavy Cream – You’ll need heavy whipping cream, avoid half and half.
Parmesan Cheese – Freshly grated parmesan cheese is best.
Pasta – Any type of pasta will work.
Step-By-Step Instructions
- Heat 2 tbsp of oil in a large skillet over medium-high heat.
- Slice each chicken breast in half horizontally and season with salt, pepper, garlic powder, and paprika on both sides.
- Add the chicken to the skillet and cook for 4 minutes on each side or until the chicken reaches an internal temperature of 165 degrees F.
- Remove the chicken from the skillet, cover it with aluminum foil, and set it aside.
- Add the butter to the skillet along with the mushrooms. Cook for 2-3 minutes.
- Stir in the fresh garlic and red crushed pepper and cook for 10 seconds.
- Add the heavy cream and parmesan cheese. Reduce the heat to medium-low and allow the sauce to cook for 15-20 minutes or until it thickens.
- While the sauce cooks, cook the pasta according to package directions.
- Season the sauce with salt and pepper and slice the chicken into bite-sized pieces. Add the pasta to the pan of sauce and mix well. Check for seasoning.
- Top the pasta with the cooked chicken and enjoy!
Top Tips
- Make sure to season the cream sauce once it thickens, the sauce tends to get saltier as it thickens.
- You can add any type of cheese to this sauce to make it creamier. Goat cheese and cream cheese are fine additions.
- I highly recommend enjoying this dish immediately.
Storage
Although I recommend serving this the same day, you can place any leftovers in an air-tight container and refrigerate for up to 3 days. Reheat on the stovetop and add more heavy cream as needed.
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Mushroom Chicken Fettuccine Alfredo
Ingredients
- 3/4 lb fettuccine pasta
- 1.5 lbs chicken breasts
- 2 cups heavy cream
- 4 tbsp butter
- 4 garlic cloves finely minced
- 1/4 cup parmesan cheese freshly grated
- 1 tsp paprika
- 1 tsp garlic powder
- 1/8 tsp red crushed pepper optional
- 8 oz mushrooms
- 3 tbsp oil
- salt and pepper to taste
Instructions
- Heat 3 tbsp of oil in a large skillet over medium-high heat.
- Slice each chicken breast in half horizontally and season with salt, pepper, garlic powder, and paprika on both sides.
- Add the chicken to the skillet and cook for 4 minutes on each side or until the chicken reaches an internal temperature of 165 degrees F.
- Remove the chicken from the skillet, cover it with aluminum foil, and set it aside.
- Add the butter to the skillet along with the mushrooms. Cook for 2-3 minutes.
- Stir in the fresh garlic and red crushed pepper and cook for 10 seconds.
- Add the heavy cream and parmesan cheese. Let the sauce cook for 15-20 minutes or until it thickens.
- While the sauce cooks, cook the pasta according to package directions.
- Season the sauce with salt and pepper and slice the chicken into bite-sized pieces. Add the pasta to the pan of sauce and mix well. Check for seasoning.
- Top the pasta with the cooked chicken and enjoy!
Notes
- Make sure to season the cream sauce once it thickens, the sauce tends to get saltier as it thickens.
- You can add any type of cheese to this sauce to make it creamier. Goat cheese and cream cheese are fine additions.
- I highly recommend enjoying this dish immediately.
Nutrition
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