Creamy Chicken Mushroom Fettuccine Alfredo: Quick & Delicious Dinner Recipe

Instructions

For the fettuccine alfredo:

1. Set a large pot of water with the table salt to boil over high heat.
2. Once the water's at a rolling boil, add the fettuccine and then reduce heat to medium-high and continue boiling for 11 minutes. Drain the pasta, but don’t forget to reserve 1/2 cup of the pasta water beforehand! Put the pasta back into the pot.
3. Meanwhile, while the pasta’s cooking, melt the butter in a medium saucepan over medium heat.
4. Once the butter has melted, add the onion and the mushrooms and cook until the mushrooms soften and start to brown (about 5 minutes) stirring occasionally.
5. Add the flour, sea salt and pepper to the mushroom mixture, stirring to combine. Let the pasty mixture cook for a 2 to 3 minutes to help get rid of the flour taste.
6. Pour the milk into the paste mixture all at once, add the parsley, and then whisk until the mixture is smooth. Increase the heat to medium-high, and bring the mixture to a light boil – whisking often – until it’s thick and bubbly. Remove from heat and whisk in the Parmesan cheese.
7. Add the alfredo sauce and the pasta water to the fettuccine and use tongs to toss and combine it all.

For the chicken:

1. Heat a skillet over medium-high heat. Add the olive oil and butter.
2. Season one side of each chicken breast with half the salt and pepper.
3. Once the butter has melted, place the chicken breasts seasoned-side down in the skillet. Sprinkle the tops of each chicken breast with the remaining salt and pepper. Let them cook for 4 minutes, flip the chicken breasts, and then let them cook for another 4 minutes.
4. Remove the chicken from the skillet and then let it rest for 5 minutes before slicing.