Chicken Mushroom Fettuccine Alfredo

I saw this recipe on Everyday Mom's Meals a few days ago and immediately added fettuccine noodles, fresh mushrooms, and cream to my list!! I LOVE fettuccine Alfredo and have thought about making it at home for years but just haven't tried it yet for whatever reason. I remedied that now and am so glad I did!

I altered the original recipe slightly to use half cream and half milk (instead of 2 cups of cream) and used a smaller package of fettuccine noodles which I thought was a good ratio for the sauce and add-ins. I also added chicken which was a great protein addition to the meal. We bought dried fresh noodles that were garlic parsley flavored and they were GREAT!! I really liked the fresher pasta, and would definitely suggest it over the regular boxed dried pasta but either will work fine.

The original recipe calls for 1/2 cup of shredded Parmesan cheese, but I would up that to about a cup next time. I think it needed a little bit of a stronger Parmesan cheese flavor you can start with a 1/2 cup and then taste test and adjust as needed.

We served ours with some steamed mixed veggies, but hubby requested broccoli next time. I think some toasty garlic bread or a Caesar salad would be great side dishes for this as well!

Chicken Mushroom Fettuccine Alfredo (slightly adapted from) Everyday Mom's Meals

12-oz fettuccine, cooked al dente per package instructions
1 TBS olive oil
1 lb boneless, skinless chicken breast, diced into bite sized pieces
1 stick plus 1 TBS butter
1 cup cream
1 cup milk (I used 1%)
3-5 garlic cloves, minced and divided
8 oz. button mushrooms, sliced
1/2 - 1 cup grated Parmesan cheese
3/4 cup mozzarella cheese, shredded
Salt and pepper to taste
Dried Parsley to taste

  1. Heat olive oil in a large skillet over medium-high heat, add chicken when oil is heated. Cook for about 8 minutes or until chicken is browned and cooked through. Heat water for pasta.
  2. While pasta is cooking, melt 1 stick butter in medium saucepan over medium-low heat. Add 2 cloves garlic, cream and black pepper to taste. Bring to a simmer stirring often. Add Parmesan and stir until well blended. Simmer 8-10 minutes until thickened. 
  3. Meanwhile, add 1 TBS butter, mushrooms and 1-3 minced garlic cloves to the skillet with the chicken. Sauté until mushrooms are browned and tender, about 5-7 minutes. Season with salt and pepper to taste. 
  4. Add mozzarella to cream sauce and stir frequently until blended and smooth. Set aside but keep warm. 
  5. When pasta is cooked, drain well. Place in a large bowl. Toss with mushrooms and sauce. Garnish with parsley.


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