Chicken Mushroom Alfredo
Tender chicken and sauteed mushrooms in a creamy garlic parmesan cheese Alfredo sauce tossed with fettuccine noodles.
Servings 4 people
Calories 1192
Ingredients
- 2 tablespoons olive oil
- 1 lb chicken breast cut into bite sized peices
- 2 Tablespoons salted Butter
- 1 lb mushrooms sliced
- 1 lb fettuccine
- 4 garlic cloves minced
For The Sauce:
- 2 cups heavy cream UK double cream
- 1 stick salted butter (113g) softened
- 1 pinch nutmeg about an ⅛ of a teaspoon
- ¾ cup parmesan cheese freshly shredded, plus more for serving
- salt and black pepper to taste
- chopped fresh flat-leaf parsley for garnish
Instructions
- In a large skillet, heat 2 Tablespoons olive oil over medium-hight heat. Add the chicken and brown on all sides. Remove from the heat and set aside.
- In the same pan as the chicken cooked, melt two tablespoons of butter, Add sliced mushrooms and cook for 10-12 minutes or until golden and caramelized.
- Meanwhile In a large pot, cook the Fettuccine until just undercooked. It will finish cooking in the sauce. Reserve a cup of cooking water before draining.
- Once the mushrooms are cooked, add the garlic and cook for 1-2 minutes longer.
- Add the cream and butter stir until the butter is melted and is and combined into the cream. Cook over medium heat for 6 to 8 minutes, until it begins to reduce and thicken.
- Mix in the nutmeg and cheese. Season with freshly grated black pepper and stir until the cheese melts into the sauce. Once the pasta is just under done, add the noodles, chicken and parsley to the pan.
- Gently toss the pasta to coat in the Alfredo sauce (adding some of the pasta water if needed to loosen).
- Top with more grated cheese and chopped parsley. Serve immediately.
Notes
- To clean mushrooms, use a moist paper towel to wipe them down. Utilizing water to wash mushrooms may cause them to waterlog.
- In the event that you utilize water to clean your mushrooms, pat them dry with paper towels.
- Save some pasta water – it’s brimming with flavor and smooth starch that can be utilized to thin the sauce if it’s thick.
- High-Fat cream is best as it thickens when cooked without the utilization of a roux.
- Allow the fettuccine to finish cooking in the sauce. It will take on the flavor and coat the pasta better.
- Be sure to serve right away as the sauce will dry out when it cools.
- Cook the pasta until just underdone and allow it to finish cooking in the sauce so it can absorb the flavors and marry with the sauce.
- Don’t use oil when boiling pasta it makes the sauce slip off the pasta instead of coating it.
- Some Parmesan cheese is very salty, make sure you taste before seasoning.
- No Parmesan Cheese? Use cheeses with strong flavors that will easily melt into the sauce, for example, Pecorino Romano, Asiago, or Grana Padano.
Nutrition
Calories: 1192 | Carbohydrates: 89g | Protein: 53g | Fat: 70g | Saturated Fat: 37g | Cholesterol: 359mg | Sodium: 559mg | Potassium: 1175mg | Fiber: 5g | Sugar: 5g | Vitamin A: 2175IU | Vitamin C: 5mg | Calcium: 354mg | Iron: 3mg