Skip to main content

Mushroom Chicken Fettuccine Alfredo

Yields: 4 servings Prep time: 35 minutes Cook time: 25 minutes

Ingredients:
  •   1/2 pound fettuccine pasta
  •   1/2 pound fresh mushrooms, sliced
  •   1/2 pound boneless, skinless chicken breast, sliced
  •   1 cup heavy cream
  •   1/4 cup unsalted butter
  •   1/4 cup grated Parmesan cheese
  •   1 clove garlic, pressed
  •   1/2 teaspoon olive oil
  •   Salt and pepper to taste

Instructions:
  1. Cook Pasta: Cook fettuccine according to package directions.
  2. Sauté Mushrooms & Chicken: Sauté sliced mushrooms in olive oil over high heat until golden brown. Season with salt. In the same pan, sauté chicken slices until golden brown and seasoned with salt and pepper.
  3. Make Alfredo Sauce: In a saucepan, whisk together heavy cream, butter, garlic, and Parmesan cheese. Cook over medium-low heat, stirring constantly, until smooth and slightly thickened.
  4. Combine & Serve: Add cooked fettuccine, sautéed mushrooms, and chicken to the Alfredo sauce. Toss to coat. Serve warm, garnished with additional Parmesan cheese.
Tips:
  • Change up the mushrooms. Button mushrooms are a great classic choice, but a mushroom melody can be a game changer! Use a combination of cremini and shiitake mushrooms for extra flavor.
  • For a richer flavor, use chicken thighs instead of breasts. Thighs have more fat, and are dark meat, which naturally has a more pronounced and robust flavor compared to the milder taste of white meat
  • Add a pinch of red pepper flakes to the sauce for a touch of spice. Just a pinch. Or not. I will leave that up to you dreamer.
My Long Time Love Affair... With Anything Alfredo:

    The aroma of garlic and butter fills the air, a siren song that beckons me to the kitchen. Tonight's menu? Chicken Mushroom Fettuccine, a classic for a reason. There's something undeniably comforting about this dish – the creamy sauce clinging to each strand of pasta, the tender chicken, the earthy sweetness of the mushrooms. It's a symphony of flavors that always hits the spot.

    The process of making this dish is a true culinary delight. The sizzle of mushrooms in the pan, the gentle simmer of the creamy sauce, the anticipation of that first bite… it's all part of the magic. I love the way the flavors meld together, creating a harmonious blend of savory and comforting goodness.

    This Chicken Mushroom Fettuccine is a recipe I return to time and time again. It's perfect for a cozy weeknight dinner, a special occasion, or whenever I'm craving a taste of pure comfort.

Tips for Culinary Success:
 * Mushroom Medley: Don't be afraid to experiment with different types of mushrooms. Cremini, shiitake, and even portobello mushrooms would all add unique flavor profiles to this dish.
 * Spice Things Up: For a touch of heat, add a pinch of red pepper flakes to the sauce.
 * Creamy Dreams: If you're feeling extra indulgent, top with a dollop of heavy cream or a sprinkle of freshly grated Parmesan cheese.

So, gather your ingredients and get ready to experience the magic of this classic dish. I guarantee you'll be savoring every bite.

P.S. Want to see more culinary creations and maybe even a glimpse of my mischievous cats? 🐈‍⬛ Follow me on social media!

Labels:

Comments

Post a Comment

Popular posts from this blog

A Tale of Two Apples: Brown Betty vs. Cobbler

  Miss Apple Blonde Betty The culinary world, my friends, is a vast and wondrous place, filled with endless delights. But few rival the timeless charm of apple desserts. And within this apple-centric paradise, a fierce, yet friendly, rivalry exists: Apple Brown Betty versus Apple Cobbler. Let us delve into this delicious debate, shall we? Enter the Elegant: Apple Brown Betty Imagine a dessert with the air of a refined lady. That, my friends, is Apple Brown Betty. This sophisticated creation is a true work of art, a symphony of textures and flavors. Picture this: layers of tender apples, nestled amongst soft, buttery bread cubes (think stale bread finding its rightful purpose!), all delicately seasoned with warm spices like cinnamon and nutmeg. The process of making a Brown Betty is almost as enchanting as the final result. Each layer is carefully constructed, a testament to the baker's dedication to culinary perfection. The result? A moist, flavorful dessert that is as beautiful to...
Post a Comment
Read more

Filet Mignon with Bordelaise Sauce

Yields: 2 servings Prep Time: 20 minutes Cook Time: 39 minutes Total Time: 59 minutes Difficulty: Moderately difficult Ingredients: For the Filet Mignon: 2 (10 oz) slices of beef tenderloin, about 2" thick   Kosher salt and freshly ground black pepper 2 tablespoons unsalted butter, divided   For the Bordelaise Sauce: 1 teaspoon butter 4 large shallots, peeled and sliced   Pinch of salt 1 cup red wine (use a good quality wine you'd enjoy drinking) 2 cups veal stock Salt and freshly ground black pepper to taste Instructions: 1. Make the Bordelaise Sauce (Start 30 minutes in advance): Melt butter in a saucepan over medium-low heat. Add shallots and a pinch of salt. Cook and stir until caramelized and browned, about 20 minutes. Add red wine and bring to a simmer. Reduce heat and cook until wine is nearly evaporated and pan juices are thick and slightly syrupy. Add veal stock, return to a simmer, and cook until reduced by half and sauce is slightly thickene...
Post a Comment
Read more

Fig & Goat Cheese Grilled Cheese Sandwich

Shhh... I skipped the arugula. Yields: 1 sandwich Prep Time: 5 minutes Cook Time:  6-10 minutes Ingredients: 2 slices crusty bread (like ciabatta) 4 ounces goat cheese, crumbled 4-5 fresh figs, thinly sliced 2 tablespoons balsamic glaze 2 tablespoons butter, softened Fresh arugula (optional) Instructions: Prepare the bread: Spread softened butter on one side of each bread slice. Assemble the sandwich: Layer goat cheese and fig slices on one slice of bread (not the buttered side). Drizzle with balsamic glaze. Grill the sandwich: Top with the remaining bread slice (buttered side up and facing out from the sandwich's innards). Cook in a skillet over medium heat until golden brown and the cheese is melted, about 3-5 minutes per side. Serve: If using, top with fresh arugula after grilling. Serve immediately. Tips: Add a drizzle of honey to the inside, or some thin sliced prosciutto for a new height of flavor that is oh so good! Grilled Cheese: Elevated to Fig-tastic Heights! Ah, t...
Post a Comment
Read more