This chicken and mushroom alfredo is an indulgent meal that is perfect for a date night or weeknight meal. This meal is super savory, creamy, and packed with chicken.
This recipe uses simple ingredients like cream, garlic, parmesan cheese, fettuccine, mushrooms, and chicken. When I’m looking for a meal that everyone in my family will be happy with this is the best option. If you have picky eaters the mushrooms are completely optional. I like to add mushrooms because they add a great earthiness to the dish. So if I have someone who doesn’t want the mushrooms I will sauté some and put them on the side.
Table of Contents
Ingredients you need to make Mushroom Fettuccine alfredo
This recipe’s ingredients are simple, but the result is a delicious fancy dish that will impress.
- White onion dice the onion, which will help it cook faster.
- Chicken You can use left-over chicken from the rotisserie or cut up and cook a couple of chicken breasts.
- Butter use unsalted butter so that you have control over the saltiness
- Basil Fresh is best, but you can substitute dried
- Heavy cream is used to create the rich and smooth texture of the alfredo sauce and will help thicken it slightly.
- Chicken Stock gives the dish a more robust flavor but can be substituted with chicken broth.
- Salt I don’t use a lot of salt in my cooking or baking, but in this recipe, it brings out the flavors of the other ingredients.
- Pepper Freshly ground pepper adds a nice little peppery taste to this dish.
- Garlic powder I feel like Alfredo needs to have some form of garlic in it for the best flavor.
- Mushrooms Use a mushroom that packs the most flavor, like a cremini, white button, portabella, or shiitake.
- Fettuccine noodles These wide noodles are great for holding onto this creamy and delicious sauce.
- Parmesan Cheese If you can get the real Parmigiana Reggiani, it adds so much more flavor to the pasta.
How to Clean Mushrooms
Use a damp paper towel to remove any dirt because when you use water, the mushrooms absorb it like a sponge, and when you cook them, there is a lot of excess water and they don’t brown as nicely.
The Difference Between Spaghetti and Fettuccini
For this recipe, I use a fettuccine noodle because I find it soaks up the sauce and coats the noodle so much better, but you might be wondering what the difference is. Fettuccine noodles are flat, long, and made with eggs, while spaghetti noodles are long, circular-shaped noodles and have quite a mild flavor. As a rule, when I make something with a white sauce, I like to use a fettuccine noodles, and if I’m making something with a red sauce or tomato-based sauce, I use spaghetti.
How to make Chicken Mushroom Fettuccine
- Use a 6-quart pot or larger to ensure your meal fits into the pot because that is never fun when you need to find a bigger pot.
- If using leftover or rotisserie chicken, cut it into 1-inch cubes. If you need to cook the chicken breast, cut it into bite-sized pieces and cook it in 1 tablespoon olive oil.
- Season your chicken with salt and pepper and cook until golden brown. This will add some additional flavor to your dish. Once the chicken is cooked, remove it from the pot and allow it to rest for 10 minutes.
- Sauté onions and butter for 1 minute; this will add more flavor to your dish as well.
- Add chicken, basil, heavy cream, chicken stock, salt and pepper, mushrooms, and fettuccine noodles. I like that you can put this all in one pot and be done.
- Simmer for 15-20 minutes, or until pasta is al dente, over medium heat.I like to cook it until it is al dente, or just about cooked, because as it sits, it will continue to cook, and you don’t want overcooked pasta.
- Garnish with Parmesan Cheese grated on top
What does it mean to cook pasta until al dente?
The phrase “al dente” means “to the tooth” in Italian, which means the pasta should still have a little resistance when you bite into it or that the texture of the pasta is tender but firm when you bite into it. Generally, it takes 2-3 minutes less than the recommended cooking time.
Easy creamy mushroom chicken alfredo
- 1 dutch oven 6 qt
- 1 tbsp olive oil
- ½ white onion diced
- 1 pound chicken breast or left over chicken
- 3 cups chicken stock
- 2 cup heavy cream
- 4 ounces mushrooms thinly sliced
- 1 large basil leaf rolled and thinly sliced
- 1 tsp salt
- ½ tsp pepper
- ½ tsp garlic powder
- 16 ounces fettuccine pasta
- ½ cup Parmesan cheese grated
- Parmesan cheese garnish
- In a large dutch oven add the oil and onion. Sauté over medium high heat until tender. Remove and set aside on a plate.
- Add the chicken and cook until no longer pink. if your using left over chicken or rotisserie you can cut into 1-inch pieces and add at this point.
- Add in chicken stock, heavy cream, onion, mushrooms, basil, salt, pepper, garlic powder and fettuccine noodles. Bring to a simmer and cook for 10-15 minutes or until pasta is al dente.
- Fold in Parmesan cheese and garnish with additional Parmesan cheese if desired on top.