This chicken and mushroom Alfredo with whipped cream, egg noodles and plenty of parmesan won our hearts with its creamy and perfect taste. It is the ideal recipe for a festive dinner because in just half an hour, this dish, rich in flavours, creamy and tasty, is ready to the liking of even children.
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The recipe evolved and transformed over time from the original fettuccine Alfredo recipe, in which Alfredo di Lelio made the creamy sauce from butter and parmesan cheese. Chefs and housewives began to add cream to the sauce to make it richer; instead of fettuccine, they used penne or tagliatelle, and the recipe was enriched by adding meat, especially chicken.
I will continue the tradition of changing and modifying the recipe by adding my favourite ingredients, resulting in a perfect one-pot chicken and mushroom Alfredo for my family.
From the quantities I will use, there will be four generous portions of chicken and mushroom Alfredo for today’s dinner. As the title suggests, the original recipe I will enrich with chicken breast, about 800 g (1.8 lb), and a casserole of white mushrooms, about 350 g (0.8 lb).
The pasta I will add is 300 g (0.7 lb) of fresh tagliatelle because I am a fan of egg noodles and their cooking time is only two minutes. Because I will not boil this pasta beforehand, but in the same pot with the mushrooms, I will need more liquid, so in addition to the 300 ml (1.25 cups) of double cream, I will add 500 ml (2.1 cups) of milk.
Other ingredients I use are the ones I use in most recipes of this type are one medium-sized yellow onion and three cloves of garlic. And last but not least, one of the essential ingredients of the chicken and mushroom Alfredo recipe is Parmesan cheese, of which I will add about 50 g, but you can add more and a bunch of parsley that will give not only taste but also colour to the dish.
How to Make the Chicken and Mushroom Alfredo Recipe?
In today’s chicken and mushroom Alfredo recipe, we will go through a few steps to get a perfect dish, namely: after preparing the ingredients, fry the chicken and then in the same pot, sauté the onions and mushrooms, add the liquid ingredients in which we will cook the pasta, put the fried meat back, season and ready to eat.
Preparing the Ingredients
I start with the chicken breast, which I first cut into thicker strips and then into approximately equal size cubes. I used chicken breast, but you can also use boneless chicken thigs or turkey breast, cut into cubes or strips.
I put the meat cut into cubes in a bowl and season it with two teaspoons of sea salt, freshly ground black pepper, and dried marjoram.
I cleaned the mushrooms from the skin, cut them in half and then sliced them not too thin to feel their texture on the plate.
I will chop the onion and garlic as little as possible because I want their aroma to feel; they will boil and disappear in the dish.
One last preparation would be to grate the Parmesan cheese and finely chop the parsley; however, I will add them at the end of the cooking.
Frying the Meat
I will heat two tablespoons of olive oil in a deeper pan or better in a Dutch oven and then put the diced and seasoned chicken to fry. They will start to fry and turn white, after which they will be removed from the water content and instead start to boil.
Let them cook like this, occasionally stirring, for about five minutes, until the liquid evaporates completely and the pieces of meat start to turn golden. Then you can put them aside in a bowl or plate, and we will reuse them later.
Sauté the Mushrooms
Because it will be a one-pot chicken and mushroom Alfredo, in the same pan, without cleaning it, melt a tablespoon of unsalted butter and put the onion and minced garlic to sauté over medium heat for about a minute.
Add the sliced mushrooms, season with half a teaspoon of sea salt to help the mushrooms remove their water content and sauté for about five minutes.
If you want, you can put a lid on the mushrooms; it will help them steam faster until they decrease and lose their volume.
Now add the liquid ingredients, i.e. milk and cream, and half of the grated Parmesan cheese, letting them simmer for a minute over medium heat and the Parmesan cheese melt.
Add the Egg Noodles
When everything is boiling over low heat, I add the tagliatelle pasta, which, being fresh, needs only two minutes to cook. But you have to be careful because fresh pasta will absorb a large amount of liquid, almost all of it, so if the dish is too dry, add a little more milk.
Finishing the Dish
After two minutes, put the previously fried meat back in the pan, mix lightly and let it simmer for another two minutes to absorb the chicken from the Alfredo sauce.
Here are the last ingredients: the other half of the grated Parmesan cheese, the chopped parsley and another teaspoon of sea salt.
Stir lightly, not to break the pasta, taste if the food needs to be seasoned, and that’s it; this was my chicken and mushrooms Alfredo recipe, ready to be served.
Serving the Dish
For those who will make this chicken and mushroom Alfredo, I recommend serving it as soon as it is still hot, with the addition of grated Parmesan cheese on top and a glass of red wine next to it, as this will be a perfect dinner.
I recommend you try this delicious chicken and mushroom Alfredo, and if you like pasta or noodle dishes, I highly recommend some of our blogs:
- Frozen Mussels Recipe
- Turkey Lasagna With White Sauce
- Vegan Cabbage and Pasta Recipe
- Best Creamy Mushroom Pasta Recipe
- Pasta With Pork Mince Mushrooms and Double Cream
- Simple Tuna and Pasta Recipe
- Easy Cold Pasta Salad Recipe
- King Prawn Noodles Recipe
- Noodle Kugel With Raisins
- Best Spaghetti Salad Recipe
You can find all these recipe ideas, some slightly modified according to our tastes, on our pages on the social networks Facebook, Twitter, Instagram or Pinterest, where you can save them and where you can give us a like and share them.
Chicken and Mushroom Alfredo
- 1 Dutch oven pot
- 1 knife
- 1 chopping board
- 1 bowl
- 1 grater
- 800 g chicken breast fresh free range
- 350 g mushrooms portobello
- 300 g fresh tagliatelle egg noodles
- 1 piece onion medium size
- 3 cloves garlic
- 300 ml double cream
- 500 ml milk
- 50 g parmesan
- 1 bunch parsley
- 2 tbsp olive oil extra virgin
- 1 tbsp butter unsalted
- 3+1/2 tsp sea salt kosher
- 1 tsp ground pepper freshly ground
- 1 tsp marjoram dried
- Cut the chicken breast into thicker strips and approximately equal-sized cubes. Put the meat in a bowl and season it with two teaspoons of sea salt, the ground pepper and the marjoram.
- Cut the peeled mushrooms in half and then slice them not too thin. Chop the onion and garlic as little as possible, grate the Parmesan cheese and finely chop the parsley.
- Heat two tablespoons of olive oil in a Dutch oven, then put the diced and seasoned chicken to fry.
- Let them cook for about five minutes until the liquid evaporates completely, and the pieces of meat start to turn golden. Remove them to a plate.
- In the same pan, without cleaning it, melt the butter and put the onion and minced garlic to sauté over medium heat for about a minute.
- Add the sliced mushrooms, season with half a teaspoon of sea salt and sauté it for about five minutes.
- Add the milk, double cream, and half of the grated Parmesan cheese, letting them simmer for a minute over medium heat.
- When it starts boiling over low heat, add the tagliatelle pasta, and leave two minutes to cook.
- Add the previously fried meat to the pan, mix lightly and let it simmer for another two minutes.
- Add the other half of the grated Parmesan cheese, the chopped parsley and another teaspoon of sea salt.
- Stir lightly, not to break the pasta; taste if it needs to be more seasoned and serve it as soon as it is still hot, adding more grated Parmesan cheese on top.