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Creamy Mushroom Chicken Alfredo Pasta

A close-up of a plate piled high with Creamy Mushroom Chicken Alfredo Pasta, topped with fresh parsley.
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Follow this recipe to make a rich, creamy Alfredo pasta dish featuring tender chicken and savory mushrooms. This recipe focuses on achieving a thick, restaurant-style sauce.

Ingredients

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  • 1 pound fettuccine pasta
  • 1 pound boneless, skinless chicken breasts, cut into 1-inch pieces
  • 1 tablespoon olive oil
  • 1 tablespoon butter
  • 8 ounces cremini mushrooms, sliced
  • 3 cloves garlic, minced
  • 1/2 cup dry white wine (optional, for deglazing)
  • 1 1/2 cups heavy cream
  • 1 cup chicken broth
  • 1 cup freshly grated Parmesan cheese, plus more for serving
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon nutmeg
  • 2 tablespoons fresh parsley, chopped

Instructions

  1. Cook the fettuccine according to package directions until al dente. Reserve 1 cup of the pasta water before draining. Set the pasta aside.
  2. Season the chicken pieces with salt and pepper. Heat the olive oil and butter in a large skillet over medium-high heat.
  3. Add the chicken to the skillet and cook until browned and cooked through, about 5-7 minutes. Remove the chicken and set it aside.
  4. Add the sliced mushrooms to the same skillet. Cook until they release their liquid and start to brown, about 5 minutes.
  5. Add the minced garlic to the mushrooms and cook for 1 minute until fragrant.
  6. If using, pour in the white wine and scrape up any browned bits from the bottom of the pan. Let the wine reduce by half, about 2 minutes.
  7. Reduce the heat to medium-low. Pour in the heavy cream and chicken broth. Bring the mixture to a gentle simmer, stirring occasionally. Do not boil rapidly.
  8. Stir in the grated Parmesan cheese, salt, pepper, and nutmeg. Whisk constantly until the cheese is melted and the sauce thickens slightly. If the sauce is too thick, add a splash of the reserved pasta water.
  9. Return the cooked chicken to the skillet. Add the drained pasta. Toss everything together until the pasta is evenly coated in the creamy sauce.
  10. If the sauce seems too thin, simmer for 1-2 minutes more, adding a little extra Parmesan if needed.
  11. Stir in the fresh parsley. Serve immediately with extra Parmesan cheese on top.

Notes

  • Use freshly grated Parmesan cheese; pre-shredded cheese contains anti-caking agents that prevent smooth melting.
  • For maximum creaminess, do not let the sauce boil once the cream and cheese are added; keep the heat at a low simmer.
  • If you skip the white wine, use 1/4 cup of the reserved pasta water to deglaze the pan after cooking the garlic.
  • You can substitute chicken broth with vegetable broth if preferred.

Nutrition

Find it online: https://cookerykings.com/creamy-mushroom-chicken-alfredo-pasta/