Chicken Mushroom Fettuccine Alfredo  Recipe

I've been making my own Alfredo sauce, this one is my favorite version. It reminds me of Olive Garden Alfredo. Their sauce is very good, often people order some on the side for bread dipping or even take it to go. At first I couldn't believe that making almost identical flavor was that easy; literally doesn't take longer than five minutes to put it together (plus the cooking time). It's one of those fatty meals that you can only have once in a while, though.

My hubby and I like garlic, mushrooms and chicken in our Alfredo - so that's how I make it; but these things are completely optional.

Serving size:
    • 2 cups
    • Heavy Whipping Cream; I used Organic Valley Brand
    • 2
    • Garlic Cloves; crushed
    • Fettuccine Pasta
    • Olive oil; for frying
    • Salt & Pepper
35 min
25 min
Ready in
55 min


Mushrooms: Slice mushrooms into thin slices, sauté on a very hot skillet. Season with salt and cook until they are golden brown.
Sauce: In a medium saucepan, combine whipping cream, butter or margarine, and grated Parmesan cheese. Cook over medium low heat until smooth. Remove from heat. Combine mushrooms, garlic with sauce together. Sauce will thicken upon standing
Chicken: Cut chicken into thin slices, tenderize it. Heat skillet to very hot, with oil. Season chicken on both sides with salt and pepper. Cook until it's golden brown and cooked trough. I covered the skillet with a lid to speed up the cooking process. Tip: While tenderizing chicken, so it won't make a huge mess, cover the chicken with a plastic wrap. Tenderize it while its covered.
Cook fettuccine per box instructions.
Place the fettuccine and sliced chicken strips on a plate and cover it with the sauce.
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