Mushroom Chicken Fettuccine Alfredo Recipes

CHICKEN MUSHROOM ALFREDO

Steps:

• In a large skillet, heat 2 Tablespoons olive oil over medium-hight heat. Add the chicken and brown on all sides. Remove from the heat and set aside.
• In the same pan as the chicken cooked, melt two tablespoons of butter, Add sliced mushrooms and cook for 10-12 minutes or until golden and caramelized.
• Meanwhile In a large pot, cook the Fettuccine until just undercooked. It will finish cooking in the sauce. Reserve a cup of cooking water before draining.
• Once the mushrooms are cooked, add the garlic and cook for 1-2 minutes longer.
• Add the cream and butter stir until the butter is melted and is and combined into the cream. Cook over medium heat for 6 to 8 minutes, until it begins to reduce and thicken.
• Mix in the nutmeg and cheese. Season with freshly grated black pepper and stir until the cheese melts into the sauce. Once the pasta is just under done, add the noodles, chicken and parsley to the pan.
• Gently toss the pasta to coat in the Alfredo sauce (adding some of the pasta water if needed to loosen).
• Top with more grated cheese and chopped parsley. Serve immediately.

CHICKEN MUSHROOM FETTUCCINE ALFREDO

Steps:

• Cook the fettuccine in a large pot of water until al dente or according to the package instructions. Then drain pasta water and set aside.
• Meanwhile fry the bacon in a medium saucepan or large skillet until crispy. Remove the bacon to a paper towel and drain the bacon fat from the pan. Add the wild mushrooms to the pan and sauté for about 6 to 7 minutes, until tender. The mushrooms will take on the flavor of the remnant bacon fat and add incredible flavor to your recipe.
• Once the mushrooms have finished cooking, transfer them to a small bowl along with the bacon. Over medium heat, melt the butter in the pan and add garlic, heavy cream and Parmesan cheese. Stir constantly and adjust the heat if necessary. Season the creamy white sauce with fresh ground pepper.
• Once your alfredo sauce is creamy, return the sliced chicken, bacon and mushrooms to the pan and mix well.
• Top each bowl of fettuccine pasta with fresh Parmesan cheese and kosher salt and pepper.

ONE-POT CHICKEN AND MUSHROOM FETTUCCINE ALFREDO

Steps:

• In a large 6 quart dutch oven add the oil and onion. Sauté over medium high heat until tender. Remove and set aside on a plate.
• Add the chicken and cook until no longer pink.
• Add in chicken stock, heavy cream, onion, mushrooms, basil, salt, pepper, garlic powder and fetucchini noodles. Bring to a simmer and cook for 10-15 minutes or until pasta is al dente.
• Fold in parmesan cheese and garnish with additonal parmesan cheese if desired.

CHICKEN MUSHROOM FETTUCCINE ALFREDO

Steps:

• Cook fettuccine per the box instructions.
• Slice the mushrooms into thin strips and sauté them over high heat until golden brown. Season them with a little salt. Next, slice the chicken into evenly sized strips. Season the chicken with salt and pepper and sauté the chicken until golden brown.
• In a medium saucepan, whisk the heavy whipping cream, butter or margarine, pressed garlic, and grated parmesan cheese together. Cook the sauce over medium-low heat until smooth.
• Add the cooked fettuccine, mushrooms, and chicken into the sauce. Toss everything together until well-combined and remove from heat.
• Serve warm and topped with freshly grated parmesan. Enjoy!

MUSHROOM CHICKEN ALFREDO

Steps:

• In a large nonstick skillet, cook chicken in butter for 6 minutes or until meat is no longer pink. Remove and keep warm. In the same skillet, saute mushrooms and onion until tender. , Stir in water and milk; bring to a boil. Stir in contents of noodles and sauce mix; boil for 8 minutes or until noodles are tender. , Return chicken to the pan; heat through. Garnish with parsley if desired.

CHICKEN & MUSHROOM ALFREDO

Steps:

• In a large skillet, brown chicken in oil in batches. Transfer to a 4- or 5-qt. slow cooker. In a large bowl, combine the soups, broth, onion, mushrooms, garlic salt and pepper; pour over meat. Cover and cook on low for 4-5 hours or until chicken is tender., Cook fettuccine according to package directions; drain. Remove chicken from slow cooker and keep warm. Turn slow cooker off and stir in cream cheese until melted. Serve chicken and sauce with fettucine. Top with Parmesan cheese if desired.

CHICKEN MUSHROOM FETTUCCINE

Steps:

• Cook fettuccine according to package directions. Meanwhile, in a large skillet, saute mushrooms and garlic in butter for 2-3 minutes or until crisp-tender. Stir in the chicken and milk; cook for 5-7 minutes or until heated through. Drain fettuccine; add to skillet. Sprinkle with cheese; toss to coat.

MUSHROOM CHICKEN FETTUCCINE ALFREDO

Steps:

• Heat 3 tbsp of oil in a large skillet over medium-high heat.
• Slice each chicken breast in half horizontally and season with salt, pepper, garlic powder, and paprika on both sides.
• Add the chicken to the skillet and cook for 4 minutes on each side or until the chicken reaches an internal temperature of 165 degrees F.
• Remove the chicken from the skillet, cover it with aluminum foil, and set it aside.
• Add the butter to the skillet along with the mushrooms. Cook for 2-3 minutes.
• Stir in the fresh garlic and red crushed pepper and cook for 10 seconds.
• Add the heavy cream and parmesan cheese. Let the sauce cook for 15-20 minutes or until it thickens.
• While the sauce cooks, cook the pasta according to package directions.
• Season the sauce with salt and pepper and slice the chicken into bite-sized pieces. Add the pasta to the pan of sauce and mix well. Check for seasoning.
• Top the pasta with the cooked chicken and enjoy!

MUSHROOM FETTUCCINE ALFREDO

Steps:

• In a good size skillet with a tight fitting lid, melt 2 tablespoons of butter on medium heat. when melted, add olive oil and shallots. cook shallots until tender and slightly carmelized. Then add the minced garlic.
• Add the mushrooms and mix together until they start to cook down. If the pan appears dry, add a little more olive oil as needed. Cover and Cook until the mushrooms are tender, about 6-7 minutes.
• Once the mushrooms are tender, Add the salt, pepper, allspice and sherry. Cook for several minutes until the mushrooms absorb some of the liquid.
• Raise the heat a little and add the cream and remaining butter. Stir frequently until the sauce starts to bubble and thicken, then reduce the heat back to medium and add the cheese and parsley, incorporating all ingredients together, adding the cheese gradually. Do not add the cheese all at once or it will not melt properly and clump in the sauce. Add it in about 3-4 additions. Stir until the sauce is thick.
• Serve over fettuccine that is cooked al dente.
• NOTE- This recipe can easily be halved for a quick romantic dinner for 2!