Creamy Chicken and Mushroom Fettuccine Alfredo
A comforting one-pan pasta dish combining seared chicken, mushrooms, and a rich creamy sauce for a satisfying meal with minimal cleanup.
Ingredients
For the chicken and sauce
- 2 Tbsp olive oil
- 1 Tbsp butter
- 2 pieces chicken breasts (sliced into thin strips)
- to taste salt and black pepper (for seasoning)
- 1 piece onion (chopped)
- 8 oz mushrooms (thickly sliced) This ensures they maintain a meaty texture.
- 3 cloves garlic (minced)
- 2 cups heavy cream
- 1 cup chicken broth
- 8 oz dry fettuccine pasta
- 1/2 cup Parmesan cheese (freshly grated) Or to taste.
- Fresh parsley (chopped, for garnish)
Instructions
Cooking
- Heat the olive oil and butter in a large skillet; season the chicken strips with salt and pepper and sear for 4–6 minutes until they are lightly golden and juicy. Remove the chicken and set aside.
- In the same skillet, sauté the chopped onion for 3–5 minutes until soft and translucent.
- Add the thick-sliced mushrooms and cook for 5–7 minutes until they are tender and beautifully golden.
- Stir in the minced garlic for just 30 seconds until the aroma fills your kitchen.
- Pour in the heavy cream; season with salt and pepper to taste and simmer gently until the liquid is creamy and smooth.
- Add the dry fettuccine and the chicken broth directly into the simmering cream; cook for approximately 7 minutes until the pasta is al dente and the sauce is glossy and rich.
- Return the chicken to the pan, stir in the Parmesan cheese, and let everything warm through until the cheese is melted and the sauce reaches perfection.
- Garnish generously with fresh parsley before serving immediately.
Notes
To elevate the dish, garnish generously with fresh parsley and an extra dusting of Parmesan cheese. This pasta pairs beautifully with a simple side salad or crusty bread for soaking up the Alfredo sauce.