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If you are craving a dish that wraps you in rich, comforting flavors with every bite, this Creamy Chicken Fettuccine Alfredo with Mushrooms and Parsley Recipe will quickly become your go-to favorite. It combines tender chicken, luscious creamy sauce, earthy mushrooms, and the fresh brightness of parsley all tossed with perfectly cooked fettuccine. Every forkful feels indulgent yet homey—a perfect dish to share with loved ones or enjoy as a sumptuous weeknight treat that never feels fussy.
Ingredients You’ll Need
This recipe is a wonderful example of how a handful of simple ingredients can come together to create something truly special. Each element brings a unique touch—whether it’s the juicy chicken for protein, the mushrooms’ deep flavor, or the parsley that adds a fresh finish. Here is everything you need to make this creamy delight:
- 2 lbs Chicken Breast: Provides tender, juicy protein that soaks up the sauce beautifully.
- 3/4 lbs Fettuccine Pasta: Classic long noodles that hold creamy sauces perfectly; angel hair or vermicelli are fine substitutes too.
- 1 lb White Mushrooms: Thickly sliced for a hearty, earthy flavor and meaty texture.
- 1 Small Onion: Finely chopped to add subtle sweetness and depth.
- 3 Cloves Garlic: Minced to infuse the sauce with its iconic aroma and savoriness.
- 3 1/2 Cups Half and Half: This blend of cream and milk creates the luxuriously creamy base without being too heavy.
- 1/4 Cup Parsley: Finely chopped for fresh color and a mild herbaceous note; more for garnish.
- 1 tsp Sea Salt: Enhances every ingredient’s natural flavor; adjust to taste.
- 1/4 tsp Black Pepper: Adds a gentle warmth and balance.
- 3 Tbsp Olive Oil: Divided use; one part to sear the chicken, the rest for sautéing vegetables.
- 1 Tbsp Unsalted Butter: Adds richness and a silky texture to the sauce.
How to Make Creamy Chicken Fettuccine Alfredo with Mushrooms and Parsley Recipe
Step 1: Cook the Pasta
Start by bringing a large pot of water to a boil, seasoning it generously with salt just like the sea. Cook the fettuccine according to the package instructions until it’s perfectly al dente—this is crucial because your pasta should still have a little bite to stand up to the creamy sauce. Once done, drain and set it aside, ready to soak up that luscious Alfredo sauce later.
Step 2: Sauté the Chicken
While the pasta cooks, slice your chicken breast into thin strips and season them well with salt and pepper. Heat 2 tablespoons of olive oil in a large skillet over medium-high heat, then add your chicken strips. Cook until they develop a light golden crust and are cooked through, about five minutes. Removing the chicken from the pan and covering it keeps it warm and juicy while you move to the next step.
Step 3: Sauté the Vegetables
In the same skillet, add the remaining tablespoon of olive oil along with the butter. Toss in the finely chopped onion and let it soften for about three minutes. Then, add your mushrooms and cook until they release their moisture and become tender with a slight caramelization, about 5 to 7 minutes. Toss the minced garlic in during the last 30 seconds to release its fragrant aroma without turning bitter.
Step 4: Make the Alfredo Sauce
Pour the half and half into the skillet and bring it to a gentle simmer over medium-high heat. Stir frequently as the sauce thickens, which should take about 8 to 10 minutes. Now, bring the cooked chicken back into the pan, sprinkle in the finely chopped parsley, and adjust the seasoning with salt and pepper to make sure every flavor shines.
Step 5: Combine Pasta and Sauce
Add the cooked pasta straight into the skillet with your creamy chicken and mushroom sauce. Give everything a good stir to coat every strand in that rich sauce. Heat it all together for just a minute or so to meld the flavors. Then turn off the heat, cover the skillet, and let the dish rest for 10 to 15 minutes—this little step lets the sauce thicken and flavors deepen before you serve.
How to Serve Creamy Chicken Fettuccine Alfredo with Mushrooms and Parsley Recipe
Garnishes
Sprinkle a little extra finely chopped parsley on top for a fresh, vibrant pop of green. If you enjoy a bit of heat, a light dusting of crushed red pepper flakes works beautifully. For an extra touch, a sprinkle of freshly grated Parmesan cheese builds that classic Alfredo finish.
Side Dishes
This dish pairs wonderfully with simple sides that won’t overpower it. A crisp green salad tossed with a tangy vinaigrette adds brightness. Garlic bread or crusty Italian bread is perfect for sopping up any extra creamy sauce. Roasted or steamed vegetables like asparagus or broccoli can add a touch of wholesome balance.
Creative Ways to Present
For a charming dinner presentation, serve the Creamy Chicken Fettuccine Alfredo with Mushrooms and Parsley Recipe in wide, shallow bowls to show off the creamy sauce and colorful parsley flecks. Adding a lemon wedge on the side brings an optional zesty contrast if desired. Or place the pasta in a large serving dish with sprigs of fresh parsley for a family-style feast.
Make Ahead and Storage
Storing Leftovers
Leftover Creamy Chicken Fettuccine Alfredo with Mushrooms and Parsley Recipe keeps well in the fridge for up to three days. Store it in an airtight container to preserve the creamy sauce and prevent the pasta from drying out.
Freezing
Freezing Alfredo sauce with pasta can be a bit tricky, as the texture might change slightly upon thawing. If you want to freeze, it is best to keep the sauce and pasta separate. Freeze the sauce in an airtight container for up to two months, and the pasta separately for up to one month.
Reheating
Reheat this dish gently on the stovetop over low heat or in the microwave with a splash of half and half or milk to help return that silky smooth texture. Stir often to avoid sticking and to make sure everything heats evenly without curdling the sauce.
FAQs
Can I use a different type of pasta for this recipe?
Absolutely! While fettuccine is traditional and holds the sauce beautifully, angel hair or vermicelli pasta can also work well for this Creamy Chicken Fettuccine Alfredo with Mushrooms and Parsley Recipe. Just adjust cooking times accordingly.
What’s the best way to slice the chicken?
Slicing the chicken into thin strips as suggested ensures it cooks quickly and evenly, making it tender and perfect for mixing with your Alfredo sauce. Thicker pieces may take longer and could dry out.
Can I make this recipe dairy-free?
To make a dairy-free version, you can substitute the half and half with a plant-based cream alternative and use olive oil or a vegan butter substitute instead of regular butter. Keep in mind the sauce texture will vary slightly.
How do I know when the sauce is thick enough?
The sauce is ready when it has reduced enough to lightly coat the back of a spoon. It should cling to the chicken and pasta without being watery. Simmering for 8-10 minutes typically achieves this.
Is it okay to prepare this recipe ahead of time?
You can prep the chicken and vegetables a day ahead to save time. However, it’s best to combine pasta and sauce just before serving to maintain creamy texture and freshness for this Creamy Chicken Fettuccine Alfredo with Mushrooms and Parsley Recipe.
Final Thoughts
This Creamy Chicken Fettuccine Alfredo with Mushrooms and Parsley Recipe is one of those dishes that never fails to impress and comforts heart and soul alike. Its combination of creamy texture, hearty mushrooms, tender chicken, and fresh parsley is a winning flavor team you’ll want to make again and again. Give it a shot and watch how quickly it becomes a beloved staple in your kitchen.
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Creamy Chicken Fettuccine Alfredo with Mushrooms and Parsley Recipe
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Total Time: 40 minutes
- Yield: 8 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian-American
Description
This creamy Chicken Fettuccine Alfredo features tender chicken breast sautéed with mushrooms, garlic, and onions in a luscious half-and-half sauce, tossed with perfectly cooked fettuccine pasta and garnished with fresh parsley. A classic Italian-American comfort dish, quick and easy to prepare in under 40 minutes, ideal for family dinners or when entertaining guests.
Ingredients
Chicken
- 2 lbs chicken breast, sliced into strips
- 1 tsp sea salt (plus more for seasoning)
- 1/4 tsp black pepper (plus more for seasoning)
- 3 Tbsp olive oil (divided)
Pasta
- 3/4 lbs fettuccine pasta (or angel hair or vermicelli pasta)
- 1 Tbsp sea salt (for pasta cooking water)
Sauce
- 1 lb white mushrooms, thickly sliced
- 1 small onion, finely chopped
- 3 cloves garlic, minced
- 3 1/2 cups half and half
- 1 Tbsp unsalted butter
- 1/4 cup parsley, finely chopped (plus more for garnish)
Instructions
- Cook the pasta: Bring 4 quarts of water to a boil and add 1 tablespoon of sea salt. Cook the fettuccine according to package instructions until al dente. Drain the pasta and set aside.
- Prepare the chicken: Season the sliced chicken breast strips with salt and pepper. In a large skillet, heat 2 tablespoons of olive oil over medium-high heat. Sauté the chicken strips until they are lightly golden and cooked through, about 5 minutes. Remove the chicken from the pan and cover to keep warm.
- Sauté vegetables: In the same skillet, add 1 tablespoon olive oil and 1 tablespoon unsalted butter over medium-high heat. Add the finely chopped onion and sauté for 3 minutes until softened. Add the sliced mushrooms and cook for 5 to 7 minutes, stirring frequently, until they become soft. Add the minced garlic and cook for another 30 seconds, stirring constantly to release the aroma.
- Make the sauce: Pour in the half and half and bring the mixture to a simmer over medium-high heat. Let it cook for 8 to 10 minutes, stirring occasionally until the sauce begins to thicken.
- Combine chicken and sauce: Return the cooked chicken to the skillet, add 1/4 cup of finely chopped parsley, and season the sauce with salt (between 1/2 to 1 teaspoon) and 1/4 teaspoon black pepper to taste.
- Finish the dish: Add the cooked pasta to the skillet and stir well to combine everything. Heat for an additional minute until warmed through, then turn off the heat. Cover the skillet and let the pasta rest for 10 to 15 minutes to allow the sauce to thicken and flavors to meld.
- Serve: Stir the pasta once more before serving and garnish with additional chopped parsley for a fresh burst of flavor and color.
Notes
- You can substitute fettuccine with angel hair or vermicelli pasta for a lighter texture.
- For a richer sauce, you can add freshly grated Parmesan cheese before serving.
- Adjust salt and pepper according to personal taste preferences.
- Leftovers store well in an airtight container in the refrigerator for up to 3 days.
- Reheat gently on the stovetop or microwave to avoid curdling the sauce.
