Chicken Mushroom Alfredo Recipe

This Chicken Mushroom Alfredo is a creamy, no-fuss pasta loaded with sautéed chicken, mushrooms, and a rich parmesan garlic sauce. It’s easy enough to make on a weeknight, filling, and honestly… just hits the spot when you’re not in the mood to overthink dinner.

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Quick Summary

• Prep time: 10 mins
• Cook time: 20 mins
• Flavor: creamy, garlicky, savory
• Great for: busy nights, pasta cravings, feeding a crowd

Why I Like This Recipe

It’s one of those meals where you can just shut your brain off and cook. Boil pasta, pan-fry some stuff, stir it into sauce — done. Not fancy, not complicated, but always solid. Also makes enough for lunch the next day, which is nice.

Ingredients

• 1 lb fettuccine pasta
• 1 lb mushrooms, sliced
• 1 lb chicken breast, sliced into strips
• 2 cups heavy whipping cream
• ½ cup unsalted butter
• ½ cup grated parmesan
• 2 garlic cloves, pressed or minced
• 1 tsp olive oil (for frying)
• 1 tsp salt, or to taste
• ½ tsp pepper, or to taste

How To Make Chicken Mushroom Alfredo

1. Cook the pasta: Boil fettuccine in salted water according to the box. Drain it and set it aside — don’t rinse it.
2. Sauté the mushrooms: Slice ’em thin. High heat, a little olive oil. Cook until they get golden and shrink down. Salt lightly.
3. Cook the chicken: Same pan works. Add more oil if needed. Season the chicken with salt and pepper, then cook until browned and done.
4. Make the Alfredo sauce: In a clean saucepan, combine cream, butter, garlic, and parmesan. Medium-low heat. Whisk until smooth and melty. Don’t boil it.
5. Mix it all up: Add cooked pasta, chicken, and mushrooms into the sauce. Toss gently ‘til everything’s coated. Remove from heat.
6. Serve: Top with more parm. Eat immediately. Leftovers are decent, but it’s best fresh.

Tips for Success

• Slice chicken evenly so it cooks at the same rate.
• Don’t overcook the mushrooms — golden edges = flavor.
• Use real parmesan if you can. The pre-shredded stuff doesn’t melt the same.
• Don’t let the sauce boil — it can split. Keep it gentle.
• Salt gradually. The cheese already adds some.

Storage and Reheating

• Fridge: Store in an airtight container for up to 3 days. It thickens in the fridge, just FYI.
• Microwave: Reheat in 30-second intervals. Stir often. Add a splash of milk or cream to loosen it up.
• Stovetop: Low heat + a little extra cream or butter = better texture.

Frequently Asked Questions

• Can I use a different pasta?
  Sure. Penne, linguine, tagliatelle — whatever you’ve got.
• Can I skip the mushrooms?
  Yeah. Or sub in something like spinach or broccoli. Just sauté it first.
• Do I need heavy cream?
  For classic Alfredo, yes. You can use half and half, but the texture won’t be as rich.
• Can I make it ahead?
  You can, but it’s best fresh. The sauce thickens a lot when it sits.
• How can I make it lighter?
  Use half the cream, add a splash of chicken broth. It won’t be as creamy, but still tasty.

Common Mistakes and How to Dodge Them

• Boiling the sauce: If the cream bubbles too hard, it can curdle. Keep it on low, stir often, be patient.
• Adding cold ingredients to the sauce: Butter, cheese, and cream should all be at least room temp. Cold stuff shocks the sauce and messes with the texture.
• Not seasoning enough: It might seem like a lot of salt’s going in, but remember — pasta and cream both mute flavors. Taste and adjust.
• Overcooking the chicken: It dries out fast. Keep the heat medium and pull it once it’s just cooked through.
• Rushing the mushrooms: Let them sit in the pan. If you stir too much, they steam instead of brown.

Nutrition Facts (Per Serving)

• Calories: 720 kcal
• Total Fat: 40g
• Saturated Fat: 22g
• Cholesterol: 180mg
• Sodium: 700mg
• Potassium: 550mg
• Total Carbohydrate: 50g
• Dietary Fiber: 3g
• Sugars: 3g
• Protein: 38g