Chicken and Mushroom Fettuccine Alfredo

Fettuccine Alfredo. This is a classic pasta dish that I’ve never been a fan of, until I recently began making it myself. For some reason, I could never enjoy the heavy white alfredo sauce that is often mixed with broccoli, chicken, or shrimp. That is, until I tried it out for myself and tweaked recipes so that it didn’t turn out so heavy and overbearing. 

The sauce that I use combines both heavy cream and milk to create a balance that’s both creamy and still light on the stomach. I also add a few spices to give a little kick to the sauce (because it’s in my genes that salt and black pepper alone don’t count as proper flavoring). 
The sauce goes wonderfully with so many ingredients, though: shrimp, broccoli, corn, herbs, and so many types of pastas. 
Then, to finish up, I tossed some boiled fettuccine noodles into the sauce and sprinkled fresh parsley over everything. To get the recipe, read on! 

First things first, I don’t skimp out on butter in this recipe! The mushrooms sauteed in 1 tablespoon butter.

The chicken was well seasoned with garlic powder, onion powder, cayenne, and some black pepper.

To start the sauce off correctly, I browned the garlic in the same pan as the chicken. Talk about yummy flavor!

Then I poured in a combination of milk and cream.

And I let that reduce down, letting it get all nice and thick. This is when I added a little salt, black pepper, and some cayenne.

I stirred in the cooked mushrooms and chicken pieces.

And finished it all up by adding cooked and drained fettuccine noodles. 

If you want, of course, no one will object to garlic toasted bread. Serve with some soup or salad, and you’ve got yourself a super delicious meal that’s not too indulgent 😉 



Chicken and Mushroom Fettuccine Alfredo

Chicken and Mushroom Fettuccine Alfredo


  • 1 package fettuccine noodles
  • 1 package sliced mushrooms
  • 1 pound chicken breast, sliced into pieces (season with 1/2 teaspoon black pepper, 1/4 teaspoon garlic powder, 1/4 teaspoon onion powder, 1/4 teaspoon cayenne pepper) 
  • 4 tablespoons butter, divided
  • 2 cloves garlic, minced
  • 1 cup heavy cream (whipping cream) 
  • 1 cup milk (or less, depending how thick you want sauce) 
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon cayenne pepper
  • Salt to taste
  • 1/4 cup shaved parmesan cheese (fresh is best!) 
  • Chopped parsley for garnish 


  1. Cook noodles according to package directions; drain when cooked. 
  2. Heat up a large skillet; melt one tablespoon butter; add the mushrooms and quickly saute them until soft (about 2-3 minutes) on medium high heat. 
  3. Remove mushrooms; melt one tablespoon butter again; add chicken with the seasoning, cooking until firm and cooked thoroughly. 
  4. Remove chicken from pan; turn heat to low/medium; add remaining butter; add minced garlic.
  5. When garlic is fragrant, add the heavy cream and milk; heat up until it starts to bubble. 
  6. Add seasoning; reduce the liquid about 5 minutes on medium/low heat. 
  7. Turn off stove, mix in the parmesan cheese. Add mushrooms and chicken. Toss boiled noodles into the sauce, and top with fresh parsley. Serve with soup/ salad and garlic bread. Enjoy!

This entry was posted in entree.

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