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Fettuccine Alfredo with Mushrooms and Chicken

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"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!"
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40 m servings 625
Original recipe yields 8 servings


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  1. 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.
  2. 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.
  3. Stir chicken into sauce mixture and heat through, 3 to 5 minutes, to avoid overcooking.
  4. Serve chicken Alfredo sauce over cooked pasta.

Nutrition Facts

Per Serving: 625 calories; 35.1 52.8 26.8 129 398 Full nutrition

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