Chicken Mushroom Alfredo Pasta Recipe

This creamy, savory Chicken Mushroom Alfredo Pasta is made with tender chicken breast, earthy cremini mushrooms, and parmesan cheese, and ready in 30 minutes. The garlic-infused heavy cream reduces into a velvety sauce that clings to every strand of fettuccine. I make this whenever I need a comforting, restaurant-quality meal without the wait.

Restaurant-Quality At Home

I used to assume that getting that glossy, thick Alfredo sauce required a complicated roux or hours of simmering, but I was wrong. The real secret to that restaurant-style texture is letting the heavy cream reduce slightly and using starchy pasta water to emulsify the cheese, creating a coating that stays smooth rather than oily.

My first attempt at this dish turned out grainy because I added the parmesan while the pan was still on high heat, causing the proteins to seize. Now, I always remove the skillet from the burner before stirring in the cheese, ensuring the sauce remains perfectly velvety and rich every time.

Chicken Mushroom Alfredo Pasta Ingredients

• 8 oz (225g) fettuccine pasta
• 1 lb (450g) boneless, skinless chicken breast, cut into 1-inch strips
• 8 oz (225g) cremini mushrooms, sliced (also known as baby bella)
• 2 tbsp butter, divided
• 1 tbsp olive oil
• 3 cloves garlic, minced
• 1 cup heavy cream (heavy whipping cream)
• 1 cup parmesan cheese, freshly grated
• Salt and black pepper, to taste
• Fresh parsley, chopped (for garnish)

How To Make Chicken Mushroom Alfredo Pasta

1. Boil the Pasta: Cook the fettuccine in a large pot of salted boiling water according to package directions until al dente. Reserve ½ cup of starchy pasta water, then drain the noodles and set aside.
2. Sear the Chicken: While the pasta cooks, heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Season the chicken strips with salt and pepper, add them to the pan, and cook for 5-6 minutes until golden brown and cooked through. Remove chicken to a plate.
3. Sauté the Mushrooms: In the same skillet, melt 1 tablespoon of butter. Add the sliced mushrooms and cook undisturbed for 2 minutes to get a good sear, then stir and cook for another 3-4 minutes until browned and tender.
4. Simmer the Sauce: Reduce heat to medium. Add the remaining butter and minced garlic to the mushrooms, sautéing for 30 seconds until fragrant. Pour in the heavy cream and let it simmer gently for 3-4 minutes until it slightly thickens and coats the back of a spoon.
5. Combine and Serve: Turn off the heat. Stir in the freshly grated parmesan cheese until melted and smooth. Add the cooked pasta and chicken back into the pan, tossing to coat everything in the sauce. If the sauce is too thick, splash in a little reserved pasta water to loosen it. Garnish with fresh parsley and serve immediately.

Recipe Tips

• Grate your own cheese: Pre-shredded bags of cheese are coated with anti-caking agents (like cellulose) that prevent them from melting smoothly, leading to a gritty sauce. Always buy a block of parmesan and grate it yourself.
• Don’t overheat the sauce: Dairy can separate if boiled too vigorously after the cheese is added. Once the cream has reduced, turn the heat off completely before melting in the parmesan to keep the texture silky.
• Sear, don’t steam, the mushrooms: When adding mushrooms to the pan, spread them out and don’t crowd them too much. Let them sit for a minute before stirring so they develop a deep golden-brown color and rich flavor instead of just steaming in their own juices.

What To Serve With Chicken Mushroom Alfredo

This rich and creamy pasta pairs best with sides that have some acidity or crunch to cut through the heaviness of the sauce. A simple green salad with a sharp vinaigrette or some roasted asparagus with lemon zest works perfectly.

If you want a full Italian-American feast, garlic bread is a classic choice for mopping up any extra sauce left on the plate. Steamed broccoli is another great option that adds nutrition and bright color to the meal.

How To Store

Store any leftovers in an airtight container in the refrigerator for up to 3 days. Cream-based sauces tend to thicken significantly when cold, so they need a little help when reheating.

To reheat, warm the pasta gently on the stove over low heat with a splash of water or milk to loosen the sauce back up. Avoid the microwave if possible, as high heat can cause the butter to separate from the cream.

FAQs

Can I use half-and-half instead of heavy cream?
Yes, you can use half-and-half for a lighter version, but the sauce won’t be as thick or rich. You may need to simmer it longer or add a teaspoon of cornstarch mixed with water to help it thicken properly.

Can I bake this dish?
Absolutely. Toss the prepared pasta and sauce in a baking dish, top with mozzarella cheese, and bake at 375°F (190°C) for about 15 minutes until the cheese is bubbly and golden.

What is the best pasta shape to use?
Fettuccine is the classic choice because its broad, flat surface holds the heavy cream sauce well. However, penne, rigatoni, or farfalle are also excellent options that trap the sauce and mushroom pieces effectively.

Nutrition

• Calories: 650 kcal
• Total Fat: 35g
• Saturated Fat: 18g
• Cholesterol: 140mg
• Sodium: 600mg
• Total Carbohydrate: 45g
• Protein: 38g

Chicken Mushroom Alfredo Pasta

Recipe by Emily Mitchell

Servings

4

servings

Prep time

10

minutes

Cooking time

20

minutes

Total time

30

minutes

Chicken Mushroom Alfredo Pasta features juicy pan-seared chicken and golden mushrooms tossed in a rich garlic parmesan cream sauce. Ready in just 30 minutes, this easy comfort food is perfect for busy weeknights.

Ingredients

• 8 oz (225g) fettuccine pasta

• 1 lb (450g) boneless, skinless chicken breast, cut into 1-inch strips

• 8 oz (225g) cremini mushrooms, sliced (also known as baby bella)

• 2 tbsp butter, divided

• 1 tbsp olive oil

• 3 cloves garlic, minced

• 1 cup heavy cream (heavy whipping cream)

• 1 cup parmesan cheese, freshly grated

• Salt and black pepper, to taste

• Fresh parsley, chopped (for garnish)

Directions

• Boil the Pasta: Cook the fettuccine in a large pot of salted boiling water according to package directions until al dente. Reserve ½ cup of starchy pasta water, then drain the noodles and set aside.
• Sear the Chicken: While the pasta cooks, heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Season the chicken strips with salt and pepper, add them to the pan, and cook for 5-6 minutes until golden brown and cooked through. Remove chicken to a plate.
• Sauté the Mushrooms: In the same skillet, melt 1 tablespoon of butter. Add the sliced mushrooms and cook undisturbed for 2 minutes to get a good sear, then stir and cook for another 3-4 minutes until browned and tender.
• Simmer the Sauce: Reduce heat to medium. Add the remaining butter and minced garlic to the mushrooms, sautéing for 30 seconds until fragrant. Pour in the heavy cream and let it simmer gently for 3-4 minutes until it slightly thickens and coats the back of a spoon.
• Combine and Serve: Turn off the heat. Stir in the freshly grated parmesan cheese until melted and smooth. Add the cooked pasta and chicken back into the pan, tossing to coat everything in the sauce. If the sauce is too thick, splash in a little reserved pasta water to loosen it. Garnish with fresh parsley and serve immediately.