This is one of my absolute favorite Alfredo dishes with mushrooms. My mom always used to make it, and I made it recently for some of my college friends and they were dying over it! It's very easy and, I have yet to meet a person who doesn't like this recipe!

Gallery

Recipe Summary

cook:
30 mins
total:
40 mins
prep:
10 mins
Servings:
8
Yield:
8 servings
Advertisement

Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Heat butter in a large pot over medium-high heat and add green onions and garlic. Cook until butter is simmering and onions and garlic are softened, 3 to 4 minutes. Add flour and stir for 1 minute. Stir in heavy cream, milk, Parmesan cheese, and mushrooms. Bring to a boil; reduce heat to medium-low and let simmer until sauce looks thick and creamy, stirring occasionally, about 15 minutes.

    Advertisement
  • Meanwhile, fill a large pot with lightly salted water and bring to a rolling boil. Cook fettuccine at a boil until tender yet firm to the bite, about 8 minutes. Drain.

  • Stir chicken into sauce mixture and heat through, 3 to 5 minutes, to avoid overcooking.

  • Serve chicken Alfredo sauce over cooked pasta.

Nutrition Facts

625 calories; protein 26.8g; carbohydrates 52.8g; fat 35.1g; cholesterol 129.4mg; sodium 397.6mg. Full Nutrition
Advertisement