Description
A creamy and delicious Chicken Alfredo dish enhanced with the rich flavor of roasted garlic butter mushrooms.
Ingredients
Scale
- 2 boneless, skinless chicken breasts
- 8 oz fettuccine pasta
- 2 cups mushrooms, sliced
- 4 cloves garlic, minced
- 1/2 cup unsalted butter
- 1 cup heavy cream
- 1 cup grated Parmesan cheese
- Salt and pepper to taste
- Fresh parsley, chopped (for garnish)
Instructions
- Preheat the oven to 400°F (200°C).
- Season the chicken breasts with salt and pepper, then bake for 25-30 minutes until cooked through.
- While the chicken is baking, cook the fettuccine according to package instructions; drain and set aside.
- In a skillet, melt the butter over medium heat, then add the sliced mushrooms and minced garlic. Sauté until the mushrooms are golden brown.
- Reduce the heat and stir in the heavy cream, bringing it to a simmer.
- Add the grated Parmesan cheese to the cream mixture, stirring until melted and smooth.
- Slice the baked chicken and add it to the sauce along with the cooked fettuccine. Toss to combine.
- Serve hot, garnished with fresh parsley.
Notes
- For a lighter version, you can use half-and-half instead of heavy cream.
- Feel free to add vegetables like spinach or broccoli for extra nutrition.
- Make sure to taste and adjust seasoning as needed.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking and Sautéing
- Cuisine: Italian
Nutrition
- Serving Size: 1 plate
- Calories: 650
- Sugar: 2g
- Sodium: 800mg
- Fat: 40g
- Saturated Fat: 25g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 120mg
Keywords: Chicken Alfredo, Roasted Garlic, Butter Mushrooms, Italian Recipe