Chicken Alfredo Recipe

Mushroom chicken Alfredo in a pan ready to be served

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This 30-minute one pot chicken and mushroom fettuccine Alfredo is the ultimate weeknight dinner. Tender chicken thighs, earthy mushrooms, and dry pasta simmer together in a garlic and herb broth, creating a naturally thick and creamy sauce without using heavy cream or boiling a separate pot of water.

Prep Time5

Cook Time25

Total Time30

Course: Dinner, Main Course

Cuisine: American, Italian

Keyword: Chicken, comfort food, creamy, quick

Servings: small portions

Author: Karina Carrel

Ingredients

9 oz uncooked pasta fettuccine
4 cloves garlic cloves grated
1/2 cup shallot (scallions) finely chopped
5.3 oz brown mushroom sliced
1 tsp fresh rosemary leaves chopped
1 tsp fresh thyme leaves chopped
2 chicken thighs cut into little cubes, 1/2 inch
1/3 cup pinot grigio or white wine
1 cup light cream
1 cup parmesan cheese grated
5.5 tbsp butter
3 cups chicken broth stock
salt and pepper to taste

US - Metric

Instructions

In a large pan over medium-high heat, melt the butter. Once the butter begins to brown, add the chicken, season with salt and pepper, and cook for about 3 minutes until golden.
Add the mushrooms to the pan and cook for 2 minutes, stirring occasionally.
Stir in the herbs, shallots, and garlic, cooking for 1 minute until the shallots are soft and the garlic is fragrant.
Pour in the pinot grigio and let it reduce for 1 minute.
Add the cream and chicken broth, stirring to combine. Bring the mixture to a boil.
Add the pasta DIRECTLY to the pan with the sauce ingredients.

Reduce the heat to a simmer and cook for approximately 15 minutes, stirring frequently to prevent the pasta from sticking

Once the pasta is cooked, stir in the Parmesan cheese. Continue cooking until the sauce achieves a creamy consistency that nicely coats the pasta.

Adjust seasoning with salt and pepper if needed.

Serve on a plate and garnish with fresh parmesan and freshly chopped parsley.

Notes

Make Ahead, Storage, And Reheating

This pasta is absolutely at its best when served fresh right out of the pan, but leftovers are still incredibly good if you handle them the right way.

Storage: Keep any leftover pasta in an airtight container in the fridge for up to 3 days.
Freezing: I highly recommend you do not freeze this dish. Dairy-based sauces separate and become completely grainy once they thaw.
Reheating: Place the cold pasta in a skillet over medium-low heat. Add a small splash of chicken broth or milk and toss it gently with tongs until heated all the way through and the sauce is creamy again.
Make Ahead: I do not recommend cooking this completely ahead of time because the fettuccine will continue to soak up the sauce as it sits in the fridge. However, you can definitely chop your shallots, grate the garlic, slice the mushrooms, and cube the chicken thighs earlier in the day to save on prep time.

Happy cooking! Xx

If your sauce looks a tiny bit thin right when the 15 minutes are up, do not panic. Just take the pan off the heat and let it rest for two or three minutes before serving. As it cools slightly, the starches will continue to tighten up and create a thick sauce that coats the fettuccine perfectly.

Nutrition