Creamy Chicken & Mushroom Alfredo Pasta

Talk about comfort food… this pasta has it all! Rich, creamy alfredo sauce, tender chicken and savory mushrooms. You could also leave the chicken out for a vegetarian-friendly meal. 



Creamy Chicken & Mushroom Alfredo Pasta

Serves: 2

For Pasta:

  • 1/2 lb. dried linguine (or pasta of your choice)
  • 1 boneless skinless chicken breast, cooked and cut into small pieces or coarse shreds
  • 8 oz. assorted fresh mushrooms (I used shiitake, oyster, and baby bella but use whatever you like!)
  • Olive oil
  • Salt & pepper
  • Fresh parsley, for garnish, (optional)

For Alfredo Sauce:

  • 6 tablespoons unsalted butter
  • 2 cloves garlic, minced
  • 1 cup heavy cream
  • 1 cup finely grated Parmigiano-Reggiano
  • 1/2 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper
  1. Cook the fettucine in a pot of rapidly boiling salted water until al dente. Drain in a colander, reserving 1/4 cup of the pasta cooking liquid.
  2. While the pasta is cooking, melt the butter in a medium saucepan over medium-high heat. Add minced garlic and saute until tender.
  3. Sauté the mushrooms in a small amount of olive oil until tender. Season with salt and pepper. 
  4. Add heavy cream and bring to a boil. Cook until sauce has reduced slightly, about 5 minutes. Remove from the heat.
  5. Return the pasta to the pot it was cooked in, set over medium-high heat along with the reserved cooking liquid. 
  6. Add the butter-cream mixture and half of the Parmesan and toss to combine thoroughly. Season with salt and pepper, to taste. 
  7. Top with shredded chicken and sautéed mushrooms. Sprinkle with remaining Parmesan.
  8. Garnish with parsley, if desired. Serve immediately.


Alfredo Sauce adapted from chef Emeril Lagasse’s fettuccine Alfredo.

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