Fettuccine Alfredo with Mushrooms and Chicken recipe

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Ingredients

2 tablespoons butter
1 bunch green onions, chopped
2 cloves garlic, minced, or more to taste
4 tablespoons all-purpose flour
2 cups heavy whipping cream
2 cups milk
2 cups freshly grated Parmesan cheese
1 (8 ounce) package sliced fresh mushrooms
1 (16 ounce) box dry fettuccine pasta
2 grilled chicken breasts, cubed, or more to taste

Nutrition Info

625 calories
carbohydrate: 52.8 g
cholesterol: 129.4 mg
fat: 35.1 g
fiber: 3.1 g
protein: 26.8 g
saturatedFat: 20.5 g
servingSize: -
sodium: 397.6 mg
sugar: 6.1 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Heat butter in a large pot over medium-high heat and add green onions and garlic. Cook until butter is simmering and onions and garlic are softened, 3 to 4 minutes. Add flour and stir for 1 minute. Stir in heavy cream, milk, Parmesan cheese, and mushrooms. Bring to a boil, reduce heat to medium-low and let simmer until sauce looks thick and creamy, stirring occasionally, about 15 minutes.

  2. Meanwhile, fill a large pot with lightly salted water and bring to a rolling boil. Cook fettuccine at a boil until tender yet firm to the bite, about 8 minutes. Drain.

  3. Stir chicken into sauce mixture and heat through, 3 to 5 minutes, to avoid overcooking.

  4. Serve chicken Alfredo sauce over cooked pasta.

Recipe Yield

8 servings

Recipe Note

This is one of my absolute favorite Alfredo dishes with mushrooms. My mom always used to make it, and I made it recently for some of my college friends and they were dying over it! It's very easy and, I have yet to meet a person who doesn't like this recipe!

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