Mushroom Chicken Alfredo

Creamy alfredo sauce tossed with cooked chicken and sauteed mushrooms, served over pasta.

10m

Prep Time

20m

Cook Time

Servings

Ingredients

8 oz. fettuccine pasta

2 tbsp. unsalted butter

4 cloves garlic, minced

8 oz. white mushrooms, sliced

1 lb. boneless, skinless chicken breasts, cut into bite-sized pieces

1 cup heavy cream

1/2 cup grated Parmesan cheese

1/4 cup chopped fresh parsley

Salt and black pepper, to taste

Instructions

Step 1

Cook the pasta according to package instructions. Drain and set aside.

Step 2

In a large skillet, melt the butter over medium heat. Add the garlic and saute for 1-2 minutes.

Step 3

Add the sliced mushrooms and saute until they release their moisture and begin to brown, about 5-7 minutes.

Step 4

Season the chicken pieces with salt and black pepper. Add them to the skillet with the mushrooms and saute until cooked through, about 10-12 minutes.

Step 5

Reduce the heat to low and stir in the heavy cream and Parmesan cheese. Cook until the sauce is heated through and the cheese is melted, about 5 minutes.

Step 6

Add the cooked pasta and chopped parsley to the skillet and toss to coat with the sauce.

Step 7

Serve immediately, garnished with additional Parmesan cheese and parsley, if desired.