Chicken Alfredo with Mushrooms and Peas
This fettuccine chicken Alfredo recipe is made with fresh mushrooms and peas covered in a decadent rich and creamy sauce, making it a dinner favorite.
Ingredients
- 2 chicken breasts sliced
- 2 tbsp olive oil
- 3 garlic cloves minced
- 8 ounces baby bella mushrooms washed and sliced
- 1 cup frozen peas
- 12 ounces fettuccine
- ½ cup chicken broth
- 1 cup heavy cream
- ⅓ cup Parmesan cheese grated
- ¼ cup fresh Italian parsley chopped, plus more for topping
- 1 tbsp flour
- 2 tbsp butter
- salt and ground pepper to taste
Instructions
- In a large pot, heat water over high heat. Generously salt the water. Once it is boiling, add the fettuccine and cook until al dente, about 10-11 minutes. Reserve 1 cup of pasta water. Set aside.
- Cut the chicken breast in slices to the desired size. Sprinkle them with salt and pepper. In a skillet or large pan, heat olive oil over medium heat. Toss in chicken and cook for about 3-4 minutes on each side or until the internal temperature reaches 165℉.Once chicken is cooked, remove from pan. Set aside.
- Heat the butter in the pan over medium heat. Add garlic and cook for about 1-2 minutes, or until fragrant. Add washed and sliced mushrooms and the peas. Add flour, which will thicken the sauce. Cook vegetables until they are soft.
- Whisk in the chicken broth and heavy cream. Then, slowly whisk in the Parmesan cheese until the sauce is well combined. Next, add the cooked chicken breast back to the pan. Then add in the parsley, reserving some to garnish the top. Add the reserved pasta water to the sauce to desired consistency. Mix well until everything is combined.
- Stir in the Parmesan cheese. Add salt and pepper to taste, if needed. Toss in the fettuccine and mix until it is completely coated with the sauce. Garnish with some parsley and more Parmesan cheese, if desired.
Notes
Let the leftovers cool completely before placing in an airtight container in the fridge. Leftovers will last for about 3-4 days. The Alfredo sauce will thicken. To thin it out, you can add a little more cream or milk before reheating.
You can use more fettuccine than the recipe calls for if you prefer your dish "less saucy."
Don't forget to set aside the pasta water to add in your sauce later. This will help the sauce combine with the pasta better and will also give you control over how thick or thin the sauce is.