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!


Recipe Summary

10 mins
30 mins
40 mins
8 servings


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


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.

  • 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

Reviews (1)

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1 Ratings
  • 5 star values: 0
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 4 stars
The only change I made was to use rotisserie chicken. I thought this was pretty good, but I was expecting a bit more flavor. If I make it again I may add more garlic. Read More