Chicken & Mushroom Alfredo (Print Version)
# Ingredients:
→ Proteins
01 -
4 boneless, skinless chicken breasts, thinly sliced
→ Produce
02 -
225g (8 oz) mushrooms, sliced (cremini, button, or mixed)
03 -
4 cloves garlic, minced
04 -
Fresh parsley or basil for garnish (optional)
→ Pantry
05 -
2 tablespoons olive oil
06 -
500ml (2 cups) chicken broth
07 -
225g (8 oz) fettuccine pasta
08 -
Salt and pepper to taste
→ Dairy
09 -
375ml (1 1/2 cups) heavy cream
10 -
50g (1/2 cup) grated Parmesan cheese
# Instructions:
01 -
Heat olive oil in a large, deep skillet over medium-high heat. Season the chicken slices with salt and pepper, then sear for 4-5 minutes per side until golden brown. Transfer to a plate and set aside.
02 -
Using the same pan, add the sliced mushrooms and cook for 5-7 minutes until golden brown and tender. Add minced garlic and cook for an additional minute until fragrant.
03 -
Pour in the chicken broth and heavy cream, stirring to combine and scraping up any browned bits from the bottom of the pan. Bring the mixture to a gentle simmer.
04 -
Add the uncooked pasta to the pan, ensuring it's fully submerged in the liquid. Cover and cook, stirring occasionally, until the pasta is al dente, approximately 10-12 minutes.
05 -
Stir in the grated Parmesan cheese and cook until the sauce thickens slightly. Return the browned chicken to the pan, spooning sauce over the top. Simmer for 2-3 minutes until the chicken is heated through.
06 -
Garnish with fresh parsley or basil if desired. Serve immediately, offering extra Parmesan cheese on the side.
# Notes:
01 -
This one-pan meal combines the rich flavors of a classic Alfredo sauce with tender chicken and earthy mushrooms.
02 -
For a thicker sauce, allow it to simmer uncovered for a few extra minutes before serving.