Description

A rich and creamy Chicken Fettuccine Alfredo made with tender skillet-seared chicken, sautéed mushrooms, and a silky Parmesan cream sauce tossed with perfectly cooked fettuccine and finished with fresh parsley.

Ingredients

1 pound fettuccine pasta

1 pound boneless, skinless chicken breasts

2 teaspoons salt, divided

1 teaspoon black pepper, divided

1 teaspoon paprika

1 tablespoon olive oil

2 tablespoons butter

8 ounces baby button mushrooms, sliced

4 cloves garlic, minced

2¼ cups heavy cream

1½ cups finely shredded Parmesan cheese

Chopped fresh parsley, for garnish

Cook Mode Prevent your screen from going dark

Instructions

Cook the fettuccine according to package instructions. Drain and set aside.
Pound the chicken breasts to about 1/3-inch thickness for even cooking.
Season the chicken with 1 teaspoon salt, 1/2 teaspoon black pepper, and paprika.
Heat olive oil in a large skillet over medium heat. Cook the chicken for 6–8 minutes per side until golden brown and cooked through. Remove from skillet, rest for 5 minutes, then slice.
In the same skillet, melt the butter. Add mushrooms and garlic and sauté for about 5 minutes until tender and fragrant.
Pour in the heavy cream, stir in Parmesan cheese, and season with remaining salt and pepper.
Simmer gently until the sauce reduces by about one-third and coats the back of a spoon.
Add the cooked fettuccine to the sauce and toss until well coated.
Serve the pasta topped with sliced chicken and garnish with fresh parsley.

Notes

Keep the heat low when simmering the sauce to prevent it from breaking.

Add a splash of pasta water if the sauce becomes too thick.

Slice chicken after resting to retain juiciness.

Best enjoyed fresh, as cream sauces do not freeze well.

Prep Time: 10 minutes
Cook Time: 20 minutes
Category: Main Course
Method: Skillet
Cuisine: Italian-American

Nutrition

Serving Size: 1 bowl
Calories: 720
Sugar: 3g
Sodium: 820mg
Fat: 42g
Saturated Fat: 24g
Unsaturated Fat: 15g
Trans Fat: 0.5g
Carbohydrates: Fifty-eight g
Fiber: 3g
Protein: 38g
Cholesterol: 165mg