Ingredients
Scale
- 8 ounces fettuccine pasta
- 2 tablespoons olive oil
- 1 pound chicken fillet, sliced
- 8 ounces mushrooms, sliced
- 3 cloves garlic, minced
- 1 cup heavy cream
- 1 cup grated Parmesan cheese
- Salt to taste
- Pepper to taste
- Fresh parsley for garnish
Instructions
- Cook fettuccine according to package instructions. Drain and set aside.
- In a large skillet, heat olive oil over medium heat.
- Add sliced chicken and cook until browned. Remove and set aside.
- In the same skillet, add mushrooms and garlic, cooking until tender.
- Pour in heavy cream, stirring to combine.
- Add Parmesan cheese, mixing until melted and smooth.
- Return chicken to skillet and season with salt and pepper.
- Combine cooked fettuccine with the sauce and mix well.
- Garnish with fresh parsley before serving.
Notes
- Use any pasta of your choice.
- Adjust the amount of cheese for desired creaminess.
- Leftovers can be stored in the fridge for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Dish
- Method: Stovetop
- Cuisine: Italian
- Diet: Gluten Free
Nutrition
- Serving Size: 1 cup
- Calories: 600
- Sugar: 2g
- Sodium: 800mg
- Fat: 30g
- Saturated Fat: 15g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 60g
- Fiber: 2g
- Protein: 35g
- Cholesterol: 100mg
Keywords: Chicken and Mushroom Alfredo, Alfredo Pasta, Creamy Chicken Pasta