Description
A rich and creamy Chicken & Mushroom Alfredo featuring tender chicken strips, sautéed mushrooms, and a luscious homemade Alfredo sauce tossed with fettuccine pasta. This comforting Italian-American classic is seasoned with garlic, thyme, and paprika and finished with Parmesan cheese for a satisfying meal.
Ingredients
Scale
Chicken
- 2 boneless, skinless chicken breasts (or thighs), sliced into strips
- 1 tablespoon olive oil
- Salt and pepper, to taste
- 1 teaspoon garlic powder
- 1 teaspoon dried thyme
- 1 teaspoon paprika
Sauce & Vegetables
- 2 tablespoons unsalted butter
- 1 tablespoon olive oil
- 2 cups sliced mushrooms (button mushrooms or cremini)
- 3 cloves garlic, minced
- 1 1/2 cups heavy cream
- 1 cup grated Parmesan cheese
- 1 teaspoon dried parsley (optional)
- Salt and pepper, to taste
- 1/2 teaspoon lemon juice (optional, for brightness)
Pasta
- 8 oz fettuccine (or your favorite pasta)
- Salt, for pasta water
Instructions
- Cook the pasta: Bring a large pot of salted water to a boil and cook the fettuccine according to the package instructions until al dente. Drain the pasta and set it aside.
- Prepare the chicken: While the pasta cooks, heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Season the chicken strips with salt, pepper, garlic powder, dried thyme, and paprika.
- Cook the chicken: Add the seasoned chicken strips to the hot skillet and cook, turning occasionally, for 5 to 7 minutes or until the chicken is cooked through and lightly browned. Remove from the skillet and set aside.
- Sauté mushrooms and garlic: In the same skillet, melt 2 tablespoons of unsalted butter with 1 tablespoon of olive oil. Add the sliced mushrooms and cook for about 5 minutes until softened and their moisture is released. Add the minced garlic and sauté for an additional 1 minute until fragrant.
- Make the Alfredo sauce: Pour in 1 1/2 cups of heavy cream and bring to a gentle simmer. Let it cook for 3 to 5 minutes, stirring occasionally, until the sauce thickens slightly.
- Add cheese and seasonings: Stir in 1 cup of grated Parmesan cheese and 1 teaspoon of dried parsley if using. Season with salt, pepper, and 1/2 teaspoon lemon juice to brighten the flavors. Continue to cook, stirring until the sauce is smooth and creamy.
- Combine chicken and pasta with sauce: Return the cooked chicken to the skillet and add the drained pasta. Toss everything together to coat evenly with the creamy Alfredo sauce.
- Serve: Plate the pasta hot, optionally garnishing with extra Parmesan cheese and fresh parsley, and enjoy your delicious Chicken & Mushroom Alfredo.
Notes
- You can use chicken thighs instead of breasts for a juicier texture.
- Fresh parsley can be used instead of dried for a brighter herbal flavor.
- Lemon juice is optional but adds a nice contrast to the richness of the sauce.
- For a lighter version, substitute half-and-half for heavy cream, though the sauce will be less thick.
- Ensure not to overcook the pasta; al dente texture works best to hold the sauce.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian-American
