This simple chicken mushroom fettuccine alfredo is topped with a perfectly seasoned and seared chicken breast.
I’m a bit of a pasta fiend. I think I could eat it every night if given the option.
The rest of my family, however, probably won’t ever agree to a daily pasta recipe regimen (despite my wishes) and I guess that’s okay for all of us.
But, given the fact that my husband has gone fishing for the afternoon and will be enjoying dinner with a friend of his—think freshly caught and butchered venison paired with an equally freshly caught turkey—I don’t have to worry about whether or not he’s in the mood for pasta (again).
Also I’m running a 5K tomorrow and I’ve heard that pasta’s good to eat the night before a race.
Turns out that’s not really necessary for a 5K, but it still provides an excellent excuse to whip out the fettuccine noodles, don’t you think?
I do.
So, the kids and I are having pasta … and I’m happy.
Here are some kitchen tools I use to make chicken mushroom fettuccine alfredo:
Chicken Mushroom Fettuccine Alfredo
Ingredients
For the fettuccine alfredo:
- 1 small box fettuccine
- 2 tablespoons table salt
- 6 tablespoons salted butter
- 1/2 medium onion, grated
- 1 cup sliced mushrooms
- 1/2 teaspoon sea salt
- 1/4 teaspoon black pepper
- 1/4 cup chopped fresh parsley
- 1/4 cup all-purpose flour
- 1-3/4 cup whole milk
- 1/2 cup grated parmesan cheese
- 1/2 cup reserved pasta water
For the chicken:
- 4 6-ounce chicken breasts, patted dry
- 1 tablespoon salt
- 1 teaspoon black pepper
- 2 tablespoons olive oil
- 2 tablespoons salted butter
Instructions
For the fettuccine alfredo:
Set a large pot of water with the table salt to boil over high heat.
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.
Meanwhile, while the pasta’s cooking, melt the butter in a medium saucepan over medium heat.
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.
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.
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.
Add the alfredo sauce and the pasta water to the fettuccine and use tongs to toss and combine it all.
For the chicken:
Heat a skillet over medium-high heat. Add the olive oil and butter.
Season one side of each chicken breast with half the salt and pepper.
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.
Remove the chicken from the skillet and then let it rest for 5 minutes before slicing.
Notes
You may need to increase the chicken breasts' cooking time by 1-2 minutes if yours are larger. You want the internal temp to be 175°F to 180°F.
HISTORY OF ALFREDO DI LELIO CREATOR OF “FETTUCCINE ALL’ALFREDO”
We have the pleasure to tell you the history of our grandfather Alfredo Di Lelio, creator of this recipe in the world known.
Alfredo di Lelio opened the restaurant “Alfredo” in Rome nel 1914, after leaving his first restaurant run by his mother Angelina Rose Square (Piazza disappeared in 1910 following the construction of the Galleria Colonna / Sordi). In this local spread the fame, first to Rome and then in the world, of “fettuccine all’Alfredo”. In 1943, during the war, Di Lelio gave the local to his collaborators.
In 1950 Alfredo Di Lelio decided to reopen with his son Armando (Alfredo II) his restaurant in Piazza Augusto Imperatore n.30 “Il Vero Alfredo”, which is now managed by his nephews Alfredo (same name of grandfather) and Ines (the same name of his grandmother, wife of Alfredo Di Lelio, who were dedicated to the noodles).
In conclusion, the restaurant of Piazza Augusto Imperatore is following the family tradition of Alfredo Di Lelio and of his notes noodles (see also the site of “Il Vero Alfredo” http://www.alfredo-roma.it/)
Best regards Alfredo e Ines Di Lelio
Thank you very much for sharing this recipe, I’m sure that I’ll try this out.
Looks so tasty! I’m sure anyone who taste this pasta will love the mixture of all the ingredients in it. Perfect dish to any event, I must say.
Very nice! Will be trying this soon. I do love pasta of any kind!
its a shame you site is so dominated by pop up ads. Won’t be returning but would if it actually worked properly.
Dominated by pop up ads? Hopefully you come back – there shouldn’t be any pop ups, with the exception of a request to sign up for my newsletter…and that’s only once! 😀
Yes on my iphone and ipad for some reason, my iphone especially, and had a hard time looking at it. It works fine on my pc and yes only a simple invite to sign up (harmless)
Knee jerk reaction on my part, think i was trying to cook recipe with two screaming kids 🙂 most likely problem on my end only. sorry to bash I really really like your blog and WILL be returning. (if you let me)
cheers.
Ha! Been there. I’d love to have you return. 🙂