Creamy Mushroom Garlic Chicken Alfredo
Description:
This Creamy Mushroom Garlic Chicken Alfredo is a rich and comforting Italian-American pasta dish made with juicy pan-seared chicken breasts, earthy mushrooms, fragrant garlic, and a decadent Alfredo sauce of cream, butter, and parmesan. It’s the perfect dinner for a cozy night or to impress guests — indulgent, satisfying, and surprisingly easy to make in under an hour!
Ingredients (Serves 4)
For the Chicken:
2 large boneless skinless chicken breasts (sliced in half horizontally or pounded evenly)
1 tsp salt
½ tsp black pepper
1 tsp garlic powder
1 tbsp olive oil
1 tbsp unsalted butter
For the Sauce:
2 tbsp unsalted butter
4 garlic cloves (minced)
8 oz (225 g) cremini or button mushrooms (sliced)
1 cup heavy cream
½ cup chicken broth (low-sodium)
¾ cup grated Parmesan cheese (freshly grated)
Salt and pepper to taste
¼ tsp crushed red pepper flakes (optional)
2 tbsp chopped fresh parsley
For Serving:
12 oz (340 g) fettuccine or linguine pasta (or pasta of choice)
Extra Parmesan for topping
Instructions
1. Prepare the Chicken:
Season chicken with salt, pepper, and garlic powder.
Heat olive oil and 1 tbsp butter in a large skillet over medium heat.
Add chicken and sear 4–5 minutes per side until golden brown and cooked through (internal temp 165°F/74°C).
Remove chicken and set aside. Let rest 5 minutes, then slice.
2. Sauté Mushrooms & Garlic:
In the same skillet, melt 2 tbsp butter.
Add garlic and mushrooms. Sauté for 6–7 minutes until mushrooms are browned and soft.
Season with salt, pepper, and red pepper flakes (if using).
3. Make the Alfredo Sauce:
Lower heat to medium-low. Pour in chicken broth and heavy cream.
Simmer gently for 3–4 minutes.
Stir in grated Parmesan until melted and smooth.
Add sliced chicken back into the sauce and simmer 2–3 minutes more.
4. Cook Pasta:
Cook pasta in salted boiling water according to package instructions. Reserve ½ cup of pasta water.
Drain pasta and add directly to sauce.
Toss everything together, adding reserved pasta water if sauce needs thinning.
5. Serve:
Garnish with fresh parsley and more Parmesan.
Serve hot with garlic bread or a side salad.
Time Breakdown
Task Duration
Prep Time 10 minutes
Cooking Chicken 10 minutes
Making Sauce 15 minutes
Cooking Pasta 10 minutes
Final Assembly 5 minutes
Total Time 45–50 mins
Nutritional Information (Per Serving)
Nutrient Amount (approx)
Calories 720 kcal
Protein 38 g
Carbohydrates 48 g
Sugars 2 g
Fat 42 g
Saturated Fat 23 g
Fiber 3 g
Sodium 700 mg
Cholesterol 165 mg
Note: Values may vary depending on exact brands and portions used.
Frequently Asked Questions
Q1: Can I use milk instead of heavy cream?
A: You can use half-and-half or whole milk with a bit of flour to thicken the sauce, but it won’t be as rich and creamy as traditional Alfredo.
Q2: What mushrooms work best?
A: Cremini, button, or baby bella mushrooms are all excellent. You can also try wild mushrooms for more depth of flavor.
Q3: Is this recipe gluten-free?
A: Not as written (due to regular pasta), but you can use gluten-free pasta and ensure the Parmesan and broth are gluten-free.
Q4: Can I make this ahead?
A: You can cook the chicken and make the sauce ahead, then reheat and toss with freshly cooked pasta when ready to serve. Alfredo sauce thickens when cooled, so add a splash of cream or pasta water when reheating.
Q5: What can I serve with this dish?
A: Garlic bread, Caesar salad, sautéed spinach, or roasted broccoli
pair perfectly