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Creamy Mushroom Chicken Alfredo Pasta

A close-up of a white plate piled high with Creamy Mushroom Chicken Alfredo Pasta, garnished with parsley.
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A recipe for rich, homemade Alfredo pasta featuring tender chicken and savory mushrooms in a thick, creamy garlic Parmesan sauce.

Ingredients

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  • 1 pound fettuccine pasta
  • 1 pound boneless, skinless chicken breasts, cut into bite-sized pieces
  • 1 tablespoon olive oil
  • 8 ounces cremini mushrooms, sliced
  • 3 cloves garlic, minced
  • 1/2 cup dry white wine or chicken broth
  • 1 1/2 cups heavy cream
  • 1 cup grated Parmesan cheese, plus more for serving
  • 1/2 cup reserved pasta water
  • 2 tablespoons unsalted butter
  • 1/4 teaspoon ground black pepper
  • 1/4 teaspoon salt, plus more for boiling water

Instructions

  1. Cook the fettuccine according to package directions until al dente. Reserve 1/2 cup of the starchy pasta water before draining. Set the pasta aside.
  2. Season the chicken pieces lightly with salt and pepper.
  3. Heat the olive oil in a large skillet over medium-high heat. Add the chicken and cook until browned and cooked through, about 5-7 minutes. Remove the chicken from the skillet and set it aside.
  4. Add the butter to the same skillet. Add the sliced mushrooms and cook until they release their moisture and begin to brown, about 5 minutes.
  5. Add the minced garlic to the mushrooms and cook for 1 minute until fragrant.
  6. Pour in the white wine or broth and scrape up any browned bits from the bottom of the pan. Let it simmer and reduce by half, about 2 minutes.
  7. Reduce the heat to medium-low. Pour in the heavy cream and bring it to a gentle simmer. Do not boil rapidly.
  8. Stir in the grated Parmesan cheese until the sauce is smooth. If the sauce is too thick, add the reserved pasta water, one tablespoon at a time, until you reach your desired consistency.
  9. Return the cooked chicken to the skillet. Add the drained pasta and toss everything together until the pasta is fully coated in the sauce.
  10. Taste and adjust seasoning with salt and pepper if needed. Serve immediately topped with extra Parmesan cheese.

Notes

  • For the creamiest sauce, use freshly grated Parmesan cheese; pre-shredded cheese contains anti-caking agents that can make the sauce grainy.
  • Do not let the heavy cream boil vigorously once the cheese is added, as this can cause the sauce to separate.
  • If you prefer a richer flavor, substitute 1/4 cup of the heavy cream with 2 ounces of softened cream cheese.

Nutrition

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