Description
A creamy pasta dish made with tender chicken, sautéed mushrooms, and fettuccine tossed in a smooth Alfredo-style sauce.
Ingredients
1 pound fettuccine pasta
1 pound fresh mushrooms, sliced
1 pound boneless, skinless chicken breast, sliced into strips
2 cups heavy cream
1/2 cup unsalted butter
1/2 cup grated Parmesan cheese, plus more for serving
2 garlic cloves, finely minced
1 teaspoon olive oil
1 teaspoon salt, or to taste
1/2 teaspoon black pepper, or to taste
Instructions
1. Bring a large pot of salted water to a boil and cook the fettuccine until tender according to package directions. Drain and set aside.
2. Heat the olive oil in a large skillet over medium-high heat. Add the sliced mushrooms and cook until they release their moisture and turn golden brown. Lightly season with salt, then transfer to a plate.
3. In the same skillet, add the chicken strips. Season with salt and pepper and cook until golden and fully cooked through. Remove from heat and set aside with the mushrooms.
4. In a medium saucepan over medium-low heat, combine the heavy cream, butter, garlic, and grated Parmesan cheese. Stir continuously until the butter melts and the sauce becomes smooth and creamy.
5. Add the cooked fettuccine, chicken, and mushrooms to the sauce. Gently toss until everything is evenly coated.
6. Remove from heat and serve warm, topped with extra grated Parmesan if desired.
Notes
Stir the sauce gently over low heat to prevent separation. Add a splash of cream when reheating leftovers.
- Prep Time: 35 minutes
- Cook Time: 25 minutes
- Category: Comfort Food
- Method: Stovetop
- Cuisine: Italian