Creamy Mushroom Chicken Alfredo Pasta

This pasta is pure comfort! Juicy chicken, mushrooms, and a creamy parmesan sauce come together for a restaurant-worthy dish that's surprisingly easy to make at home.

Hi guys,

Today, I’m sharing a recipe for Alfredo pasta with a bit of a twist. (I kindly ask all Italians to step away from the screen, this version might be a bit too much for you! )

Originally, Alfredo was an Italian dish made with pasta, butter, and cheese (sometimes with a touch of pasta water, which, of course, is incredibly delicious). However, the dish made its way to the United States, where it evolved into a slightly different version. The American adaptation introduced cream into the recipe, and over time, chicken became a common addition as well. While this isn't the traditional Italian version, it’s truly delicious, in my opinion.

I hope you enjoy it, especially if you haven’t tried it yet! 🥰

Ingredients (2 servings):

• Pasta (fettuccine or tagliatelle) – 200 grams

• Chicken breast – 1 small piece

• Garlic powder – ½ teaspoon

• Onion powder – ½ teaspoon

• Paprika – ½ teaspoon

• Oregano – ½ teaspoon

• Olive oil – 1.5 tablespoons

• Shallot – 1 small piece

• Garlic – 1 clove

• Mushrooms – 100 grams

• Heavy cream – 180 milliliters

• Parmesan (grated) – 50 grams

• Salt – to taste

• Black pepper – to taste

• Fresh parsley – for garnish

Instructions:

1. Prepare the ingredients
   Finely chop the shallot and garlic. Slice the mushrooms into thin pieces.

2. Season the chicken
   Cut the chicken into bite-sized pieces and season with garlic powder, onion powder, paprika, oregano, salt, and black pepper.

3. Cook the chicken
   Heat 1 tablespoon of olive oil over medium heat. Cook the chicken for 5–7 minutes on each side until golden brown. Remove from the pan, cover, and set aside.

4. Make the sauce
   In the same pan, heat the remaining olive oil. Sauté the shallot until soft, then add the garlic and cook for another 30 seconds. Add the mushrooms and cook until all the liquid evaporates.

5. Add the cream
   Pour in the heavy cream and let the sauce thicken over low heat.

6. Stir in parmesan and parsley
   Once the sauce thickens, add the grated parmesan and chopped parsley. Stir well and season with salt and black pepper to taste. Set aside a couple of tablespoons of sauce for serving.

7. Cook the pasta
   While the sauce is simmering, cook the pasta in salted water until al dente. Before draining, reserve about 50 milliliters of pasta water for the sauce.

8. Combine everything
   Add the pasta to the sauce along with the reserved pasta water. Mix well and let it cook for 1–2 minutes, allowing the flavors to blend together.

9. Serve
   Plate the pasta, top with the cooked chicken, and drizzle with the reserved sauce. Garnish with more parmesan and fresh parsley if desired.
   
   Enjoy! 🤗

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