Creamy Chicken & Mushroom Alfredo (Print version)
Tender chicken and golden mushrooms in a rich Parmesan cream sauce with fettuccine, ready in about 30 minutes.
# Ingredients:
For the chicken and mushrooms
01 -
1 lb (450 g) boneless skinless chicken breasts, cut into bite-size pieces
02 -
8 oz (225 g) cremini mushrooms, sliced
03 -
2 tablespoons olive oil
04 -
Salt and black pepper
For the sauce and pasta
05 -
12 oz (340 g) fettuccine
06 -
4 tablespoons unsalted butter
07 -
4 cloves garlic, minced
08 -
1 1/2 cups (360 ml) heavy cream
09 -
1 cup (90 g) freshly grated Parmesan cheese
10 -
1/4 teaspoon ground nutmeg (optional)
11 -
2 tablespoons fresh parsley, chopped
# Instructions:
01 -
Boil the fettuccine in well-salted water until just shy of al dente. Reserve 1 cup of pasta water, then drain.
02 -
Season the chicken with salt and pepper. Heat the oil in a large skillet over medium-high heat and cook until golden on the outside and 165°F in the center, about 5-6 minutes. Remove to a plate.
03 -
Add the mushrooms to the same skillet in a single layer. Cook undisturbed for 2-3 minutes until golden on the edges, then stir and repeat until deeply browned.
04 -
Lower the heat to medium-low. Melt the butter, add the garlic, and cook for 30 seconds until fragrant. Pour in the heavy cream and simmer gently for 3-4 minutes until slightly thickened.
05 -
Remove from heat. Whisk in the Parmesan a handful at a time. Add the pasta, chicken, and mushrooms, tossing constantly. Loosen with reserved pasta water until glossy. Stir in parsley and serve hot.
# Good to know:
01 -
Serve immediately while the sauce is silky.