Kittencal's Chicken and Mushroom Alfredo

Elevate your weeknight dinner with Kittencal's Chicken and Mushroom Alfredo, a rich and satisfying dish that's as comforting as it is gourmet. This creamy pasta features tender fettuccine coated in a velvety Parmesan alfredo sauce, enhanced by the earthy flavor of sautéed mushrooms and golden, perfectly seasoned chicken breast slices. Fresh garlic and a touch of butter create a fragrant base for the sauce, while heavy cream ensures a luscious texture that clings to every strand of pasta. Topped with a sprinkle of freshly chopped parsley, this easy yet indulgent recipe is perfect for impressing guests or treating yourself to restaurant-quality flavor—all in just 40 minutes. Serve it with a crisp side salad or crusty bread for a complete meal that’s destined to become a household favorite.

Nutriscore Rating: 69/100

Prep Time:15 mins

Cook Time:25 mins

Total Time:40 mins

Servings: 4

Ingredients

• 2 pieces Boneless, skinless chicken breasts
• 4 tablespoons Butter
• 2 tablespoons Olive oil
• 1 teaspoon Salt
• 0.5 teaspoon Black pepper
• 3 cloves Garlic cloves, minced
• 8 ounces Fresh mushrooms, sliced
• 2 cups Heavy cream
• 1 cup Parmesan cheese, grated
• 12 ounces Fettuccine pasta
• 2 tablespoons Fresh parsley, chopped
• 1 gallon Water

Directions

Step 1

Bring a large pot of water to a boil, add a pinch of salt, and cook the fettuccine pasta according to package directions until al dente. Drain and set aside.

Step 2

While the pasta is cooking, season the chicken breasts with 1/2 teaspoon of salt and 1/4 teaspoon of black pepper.

Step 3

Heat 2 tablespoons of butter and 2 tablespoons of olive oil in a large skillet over medium heat. Add the chicken breasts and cook for 5-6 minutes per side, or until fully cooked and golden brown. Remove from the skillet, let rest for 5 minutes, and then slice into thin strips.

Step 4

In the same skillet, add the remaining 2 tablespoons of butter. Once melted, add the minced garlic and cook for 30 seconds until fragrant.

Step 5

Add the sliced mushrooms to the skillet and cook for 5-7 minutes until they are softened and golden brown.

Step 6

Reduce the heat to medium-low and stir in the heavy cream. Simmer for 2-3 minutes, stirring occasionally.

Step 7

Gradually whisk in the grated Parmesan cheese until the sauce is smooth and creamy. Season with the remaining 1/2 teaspoon of salt and 1/4 teaspoon of black pepper.

Step 8

Add the cooked pasta and sliced chicken to the skillet, tossing to coat everything evenly in the alfredo sauce.

Step 9

Garnish with the chopped fresh parsley and serve immediately.

Nutrition Facts

Serving size	(5368.1g)

Amount per serving	% Daily Value*
Calories	4446.3

Total Fat 277.4g	0%
Saturated Fat 145.6g	0%
Polyunsaturated Fat 7.1g
Cholesterol 987.4mg	0%
Sodium 4561.1mg	0%
Total Carbohydrate 260.8g	0%
Dietary Fiber 15.4g	0%
Total Sugars 17.1g
Protein 190.9g	0%

Vitamin D 28.3IU	0%
Calcium 1201.8mg	0%
Iron 5.4mg	0%
Potassium 1745.9mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 58.0%

Protein: 17.7%

Carbs: 24.2%