Fettuccine Alfredo Recipe with Chicken and Sauteed Mushrooms

For something decadent and delicious, this fettuccine alfredo recipe fits the bill! With chicken and sauteed mushrooms, plus cream and a hint of parmesan - the end result seems too complex to be an easy pasta recipe!

But it is!

Don't know how to sautee mushrooms or make an easy alfredo sauce?? Read on!

I'll walk you through all the steps to make this wonderful pasta masterpiece.

Let's get started!

Serves 2 - 3


Fettuccine Alfredo Fits Ingredients

how to sautee mushrooms, fettuccine alfredo recipe
  • 1 small package baby portabella mushrooms (or any type you like), cleaned and sliced
  • 2 large chicken breasts, cubed
  • 3/4 package fettuccine pasta (I use Barilla)
  • 3/4 cup half and half or heavy cream
  • 1/2 cup whole milk
  • 5 tbsp butter
  • 1 tbsp olive oil
  • 1 large clove of garlic, finely chopped
  • 1/2 cup grated parmesan cheese
  • 1 tbsp flour, sifted
  • few sprigs fresh parsley, chopped
  • salt and black pepper

Fettuccine Alfredo Cooking Method

To get this fettuccine alfredo recipe started, prepare all your ingredients while heating a large skillet. Add one tablespoon of butter and the olive oil to the pan and distribute it along the bottom evenly. I like to use cast iron because it heats nicely throughout, but any large pan will do.

Sautee the Mushrooms

When the pan is hot, add about half the sliced mushrooms at a time, in a thin single layer. Do not add too many mushrooms or they will not brown. This is how to sautee mushrooms correctly! Let them cook about 3-4 minutes per side, sprinkling with a little bit of salt and then remove them to a glass bowl. Finish cooking the remaining mushrooms the same way.

While the mushrooms are cooking, put a large pot of water to boil. Salt the water with about 2 teaspoons of salt.

Cook the Chicken

Once the mushrooms are all cooked, add the chopped garlic to the pan. Let soften for about a minute and then add the chicken. Using tongs, continuously rotate the chicken to allow it to cook on all sides. Sprinkle the pieces with a little salt and generous amounts of black pepper.

Cook the Pasta

By this point your water should be boiling. Add the dried fettuccine pasta to the pot and stir. Let pasta cook according to the package instructions (about 8-10 minutes). Strain the pasta when it is al dente and return to the pot.

Make the Alfredo Sauce

When the chicken is white all the way through, remove it from the heat. You can just add it to the bowl of mushrooms if you like.

Now add the remaining butter to the empty skillet. Turn the heat down slightly and allow the butter to melt about halfway. Then add the half and half or cream and milk. Stir the mixture constantly. If the liquid begins to bubble up too quickly, turn the heat down until it stops. Sprinkle the flour into the sauce very slowly, using a sifter at this point is a good idea. Be sure to stir the flour in continuously so as not to produce clumps.

After about 5 minutes of stirring, the sauce should start to thicken a bit. Add in the parmesan cheese and simmer for an additional 2 to 3 minutes. Sprinkle with a bit of salt and pepper to taste. Add in the chopped parsley.

Bring it all together and serve

Rejoin the chicken, mushrooms and pasta all in the simmering sauce. Toss to mix and coat. Serve and enjoy this delicious fettuccine alfredo recipe! Yum!


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