Chicken Mushroom Fettuccine Alfredo
This Chicken Mushroom Fettuccine Alfredo is a perfect copycat of the Olive Garden’s Chicken Mushroom Alfredo Pasta. It's so perfect, I cannot tell the difference.
Prep Time 35 minutes
Cook Time 25 minutes
Total Time 55 minutes
Servings 8 People
- 1 lb Fettuccine Pasta
- 1 lb Fresh Mushrooms
- 1 lb Chicken Breast
- 2 cup Heavy Whipping Cream
- 1/2 cup Butter
- 1/2 cup Parmesan Cheese grated
- 2 Garlic Cloves crushed
- Olive oil for frying
- Salt to taste
- Pepper to taste
Cook fettuccine per box instructions.
Mushrooms: Slice mushrooms into thin slices, sauté on a very hot skillet. Season with salt and cook until they are golden brown. Chicken: Cut chicken into thin slices. Season chicken with salt and pepper. Heat skillet to very hot, with oil. Add chicken and cook until golden brown.
Sauce: In a medium saucepan, combine whipping cream, butter or margarine, and grated Parmesan cheese. Cook over medium low heat until smooth.
To the sauce, add fettuccini, mushrooms and chicken. Toss together and remove from heat.
Serve Chicken Mushroom Fettuccine Alfredo while it's warm and garnish with additional parmesan cheese.
Calories: 487kcal | Carbohydrates: 18g | Protein: 19g | Fat: 37g | Saturated Fat: 22g | Cholesterol: 168mg | Sodium: 295mg | Potassium: 462mg | Fiber: 1g | Sugar: 1g | Vitamin A: 1305IU | Vitamin C: 2.5mg | Calcium: 129mg | Iron: 0.9mg