chicken & mushroom fettuccine alfredo recipe

Chicken & Mushroom Fettuccine Alfredo


  • (1) lb fettuccine pasta
  • (8) tbsp salted butter — a.k.a.1 stick
  • (1) shallot, minced
  • (2) garlic cloves, minced
  • (1) cup heavy cream
  • (5) oz parmesan cheese, grated and divided
  • (8) oz shiitake mushrooms, cleaned and chopped — or whatever mushrooms you like
  • (1) lb chicken breast
  • (2) tbsp extra virgin olive oil
  • salt & pepper
  • paprika & chili powder, to season chicken breast, optional
  • (½) cup fresh parsley, roughly chopped — plus more for garnish, optional


*NOTE: If you’re one of those people who doesn’t read ahead, I’m going to help you out now — before you drain your cooked pasta, reserve about a cup to thin the alfredo sauce if necessary. Okay, let’s go make yummy pasta!

  1. Boil a large pot of salted water and cook pasta according to package directions
  2. Heat a large sauté pan over medium-high heat and add olive oil
  3. While water is working its way to a boil, season both sides of the chicken breast with an even sprinkle of salt, pepper, paprika and chili powder (just a thin, light layer over the chicken — don’t freak out over the no measurements, you can do this!)
  4. Add seasoned chicken to heated pan and cook 4 minutes per side, set aside to rest (at this point the water should have started boiling and you have added the fettuccine pasta, so let’s make the alfredo sauce!)
  5. Add the stick of butter, shallots and garlic to a large sauce pan over medium heat, season with a pinch of salt and pepper
  6. Allow shallots and garlic to cook for a couple of minutes, then add the heavy cream
  7. Add half of the parmesan cheese to the butter and cream mixture and stir well to combine
  8. Add the chopped mushrooms to the alfredo sauce and stir well until evenly coated
  9. Now your pasta should be ready, if not, just keep sauce warm over low heat until it is, but if it is add the drained fettuccine pasta to the alfredo sauce with 2 tablespoons of the reserved* pasta water
  10. Add the remaining parmesan cheese, a pinch of salt and freshly ground black pepper, to taste, to the pasta
  11. Stir well with tongs until pasta is coated in alfredo sauce
  12. Add the chopped parsely and mix well
  13. Slice chicken breast and serve with fettuccine alfredo
  14. Garnish with fresh parsley if you’re feeling fancy

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Chicken & Mushroom Fettuccine Alfredo