Creamy Chicken & Mushroom Fettuccine Alfredo

A timeless comfort dish built on simple technique, rich flavor, and everyday ingredients.

Alfredo doesn’t need reinvention—it needs restraint. This version focuses on balance: tender chicken, earthy mushrooms, and a cream sauce that coats the pasta without weighing it down. It’s the kind of meal that brings people to the table and keeps them there, perfect for both weeknights and unhurried gatherings.

Creamy Chicken & Mushroom Fettuccine Alfredo

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Ingredients

• 12 oz fettuccine
• 2 tbsp olive oil
• 1 tbsp butter
• 1 lb boneless, skinless chicken breast, cut into bite-size pieces
• Salt, to taste
• Freshly ground black pepper, to taste
• 8 oz mushrooms (cremini or button), sliced
• 3 cloves garlic, minced
• 1 cup heavy cream
• ½ cup freshly grated Parmesan cheese, plus more for serving
• ¼ tsp nutmeg (optional, but recommended)
• 2 tbsp fresh parsley, finely chopped

Instructions

1. Cook the pasta
   Bring a large pot of salted water to a boil. Cook fettuccine according to package directions until al dente. Reserve ½ cup pasta water, then drain.
2. Sear the chicken
   Heat olive oil and butter in a large skillet over medium-high heat. Season chicken with salt and pepper. Cook until golden and cooked through, about 5–7 minutes. Remove from skillet and set aside.
3. Sauté mushrooms
   In the same skillet, add mushrooms. Cook undisturbed for 2–3 minutes to develop color, then stir and cook until tender and lightly browned.
4. Build the sauce
   Add garlic and cook for 30 seconds until fragrant. Pour in heavy cream, reduce heat to medium-low, and simmer gently for 3–4 minutes.
5. Finish the Alfredo
   Stir in Parmesan and nutmeg. Add chicken back to the skillet, followed by the cooked pasta. Toss to coat, loosening with reserved pasta water as needed.
6. Serve
   Taste and adjust seasoning. Finish with parsley, extra Parmesan, and cracked black pepper.

Chef’s Notes

• Season in layers: Lightly season the chicken, then finish the sauce at the end. This keeps flavors clean and controlled.
• Brown the mushrooms properly: Let them sit untouched for a few minutes to develop depth and color.
• Use pasta water wisely: A splash helps the sauce cling to the noodles and keeps texture silky.
• Grate your own cheese: Pre-grated Parmesan won’t melt as smoothly.

Variations

• Garlic Lover’s Alfredo
  Add 1–2 extra cloves of garlic and finish with roasted garlic mashed into the sauce for deeper flavor.
• Wild Mushroom Alfredo
  Swap button mushrooms for a mix of cremini, shiitake, and oyster mushrooms for a more earthy, restaurant-style finish.
• Spinach & Mushroom Alfredo
  Stir in a few handfuls of fresh spinach at the end and let it wilt into the sauce for a lighter, greener take.
• Lemon Pepper Chicken Alfredo
  Season the chicken with lemon zest and cracked black pepper before cooking, and finish the dish with a squeeze of fresh lemon.
• Lighter Cream Alfredo
  Use half-and-half instead of heavy cream and add a splash of reserved pasta water to maintain a silky texture.
• Vegetarian Alfredo
  Omit the chicken and add roasted cauliflower or grilled zucchini for a hearty, plant-forward option.

Serving Suggestions

Pair with a crisp green salad, garlic bread, and a chilled Pinot Grigio or Chardonnay.

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