One-Pan Chicken & Mushroom Alfredo

This hearty one-pan chicken and mushroom Alfredo has become my weeknight dinner hero when I need to impress without the stress. The creamy sauce, tender chicken, and earthy mushrooms create a restaurant-quality dish with minimal cleanup.

I first made this recipe when trying to recreate my favorite Italian restaurant dish at home. After several attempts, this version won my family over so completely that my husband now requests it instead of going out for our date nights.

Ingredients

• Boneless skinless chicken breasts: Gives you lean protein that soaks up all the wonderful flavors
• Cremini mushrooms: Provide an earthy depth that complements the creamy sauce beautifully
• Fresh garlic: Adds essential aromatic flavor that bottled versions simply cannot match
• Chicken broth: Creates the base for cooking pasta directly in the sauce
• Heavy cream: Brings richness and body to the Alfredo sauce
• Parmesan cheese: Adds the signature nutty tang that defines a true Alfredo
• Fettuccine pasta: Works traditionally but any pasta shape you have will work
• Olive oil: Helps create that perfect golden sear on the chicken

Step-by-Step Instructions

Brown the Chicken:

Season chicken pieces generously with salt and pepper. Heat olive oil in a large deep skillet until shimmering but not smoking. Add the chicken in a single layer without crowding to get a beautiful golden crust. Cook 4-5 minutes per side until just cooked through but still juicy. Remove to a plate and reserve those flavorful browned bits in the pan.

Sauté the Mushrooms:

Add mushrooms to the same pan with all those delicious chicken flavors. Let them cook undisturbed for about 2 minutes before stirring to develop caramelization. Continue cooking until they release their moisture and turn golden brown about 5-7 minutes total. Add minced garlic in the final minute stirring constantly to prevent burning.

Create the Sauce Base:

Pour in chicken broth and heavy cream to deglaze the pan scraping up all those flavor packed browned bits from the bottom. This step captures all the delicious fond and incorporates it into your sauce. Bring this mixture to a gentle simmer not a rolling boil.

Cook Pasta Directly in Sauce:

Add your uncooked pasta pushing it down to submerge in the liquid. Cover the pan which helps trap steam to cook the pasta evenly. Stir occasionally to prevent sticking and ensure even cooking about every 2-3 minutes. Test pasta for doneness around 10 minutes.

Thicken and Finish:

Once pasta is al dente sprinkle in Parmesan cheese and stir continuously until it melts completely into the sauce. The sauce should coat the back of a spoon. Return chicken to the pan nestling pieces into the pasta and sauce. Let everything heat through for 2-3 minutes so flavors can meld.

Serve and Garnish:

Divide between warm plates or bowls and sprinkle with additional Parmesan and fresh herbs if using. The contrast of the creamy sauce with bright herbs elevates the presentation and flavor profile.

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The secret to this dish is the mushrooms. I discovered that allowing them to truly brown before adding liquid creates a depth of flavor that transforms this from a basic cream sauce to something with incredible umami richness. My daughter who normally picks mushrooms out of everything actually asks for extra in this dish.

Make Ahead and Storage

This one-pan wonder maintains its quality remarkably well when stored properly. After cooling completely transfer portions to airtight containers and refrigerate for up to 3 days. When reheating add a splash of milk or cream to revive the sauce which tends to thicken in the refrigerator. For the best texture warm gently on the stovetop rather than microwaving which can make the sauce separate or the pasta become gummy.

Smart Substitutions

This recipe welcomes adaptations based on what you have available. Boneless chicken thighs make an excellent substitute for breasts offering more moisture and flavor. For a lighter version replace half the heavy cream with whole milk or even unsweetened almond milk for a slightly different but still creamy result. Vegetarians can skip the chicken entirely and double the mushrooms or add roasted cauliflower florets for heartiness.

Serving Suggestions

Elevate this one-pan meal with thoughtfully selected sides. A simple arugula salad dressed with lemon juice and olive oil provides bright contrast to the rich Alfredo. Garlic bread or a crusty baguette proves indispensable for soaking up extra sauce. For a special touch serve in warmed bowls with a light dusting of freshly grated nutmeg on top which complements both the cream and mushrooms beautifully.

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Frequently Asked Questions

→ Can I use a different type of pasta for this dish?

Yes, absolutely! While fettuccine is traditional for Alfredo dishes, you can substitute any pasta you have on hand. Penne, linguine, or rotini work well. Just adjust cooking time slightly based on the pasta shape – thicker pastas may need 1-2 minutes longer.

→ How can I make this dish lighter?

To create a lighter version, replace the heavy cream with half-and-half or a mixture of milk and cornstarch to thicken. You can also reduce the Parmesan cheese amount and add extra chicken broth. Consider using whole wheat pasta for added fiber.

→ Can I add vegetables other than mushrooms?

Absolutely! This dish is versatile and works well with additional vegetables. Try adding spinach, peas, asparagus, or bell peppers. Add leafy greens in the last minute of cooking, while firmer vegetables should be sautéed with the mushrooms.

→ How long will leftovers keep in the refrigerator?

Leftovers can be stored in an airtight container in the refrigerator for 3-4 days. The sauce may thicken when chilled, so add a splash of milk or chicken broth when reheating. Warm gently on the stovetop or microwave until heated through.

→ Is there a dairy-free alternative for this recipe?

Yes, you can make a dairy-free version using coconut cream or cashew cream instead of heavy cream. For the Parmesan, use nutritional yeast or a dairy-free Parmesan alternative. The flavor profile will be slightly different but still delicious.

→ Can I prepare any parts of this dish ahead of time?

You can slice the chicken and mushrooms up to a day ahead and store them separately in the refrigerator. You can also pre-mince the garlic. However, the actual cooking is best done all at once since the pasta cooks directly in the sauce for the proper consistency.