Description
This chicken mushroom alfredo features luscious creamy sauce tossed with juicy chicken and sautéed mushrooms. An Olive Garden copycat!
Ingredients
Scale
- 1 lb fettuccine pasta
- 1 lb fresh mushrooms
- 1 lb chicken breast
- 2 cup heavy whipping cream
- 1/2 cup Unsalted Butter
- 1/2 cup parmesan cheese (grated)
- 2 garlic cloves (pressed)
- 1 tsp olive oil (for frying)
- 1 tsp salt (adjust to taste)
- 1/2 tsp pepper (adjust to taste)
Instructions
- Step: Cook fettuccine per the box instructions.
- Step: Slice the mushrooms into thin strips and sauté them over high heat until golden brown. Season them with a little salt. Next, slice the chicken into evenly sized strips. Season the chicken with salt and pepper and sauté the chicken until golden brown.
- Step: In a medium saucepan, whisk the heavy whipping cream, butter or margarine, pressed garlic, and grated parmesan cheese together. Cook the sauce over medium-low heat until smooth.
- Step: Add the cooked fettuccine, mushrooms, and chicken into the sauce. Toss everything together until well-combined and remove from heat.
- Step: Serve warm and topped with freshly grated parmesan. Enjoy!
Notes
Mushrooms are optional. For the best texture, cook pasta al dente (2-3 minutes less than recommended) as it will continue to cook in the sauce.
- Prep Time: 35 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Sautéing
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 493 kcal
- Sugar: 1 g
- Sodium: 586 mg
- Fat: 38 g
- Saturated Fat: 23 g
- Unsaturated Fat: 13 g
- Trans Fat: 1 g
- Carbohydrates: 18 g
- Fiber: 1 g
- Protein: 20 g
- Cholesterol: 169 mg
Keywords: chicken mushroom alfredo, olive garden copycat, creamy pasta, italian dinner