You cannot go wrong with Alfredo. It is indulgent, rich & a special meal. It isn’t something we eat on the regular so when we do, we thoroughly enjoy it. This mushroom & chicken version simply elevates the already delicious alfredo. Feel free to omit the chicken to make it vegetarian or omit the mushrooms if they just aren’t your thing. For those of you who enjoy chicken & mushrooms, don’t skimp out and do the full recipe! There is something special about this merging of flavors. You. Will. Love. It.
Mushroom & Chicken Alfredo
2 chicken breasts
4 tbsp butter
2 tbsp olive oil
1 pack cremini mushrooms
1 tbsp garlic
1 tbsp dried basil
2 cups heavy cream
1/2 cup parmesan
Fettuccini
Salt & pepper
Additional parmesan for serving
Begin by slicing the chicken breasts in half to create 4 thin cutlets. Heat 2 tbsp of butter & the oil in a skillet. Add chicken & season well with salt & pepper. Cook until browned and cooked through. Remove chicken & set aside on a plate. In the same pan, add the mushrooms & additional 2 tbsp of butter. Season with salt & cook until mushrooms are tender & browned. When mushrooms are cooked, add in garlic & basil and cook for 1 minute. Pour in heavy cream & parmesan, bring to a boil. Thinly slice your chicken breasts & add them into the sauce (pour in any juices from the plate as well!) Season with salt & pepper. Reduce to low & let sauce simmer while you boil your fettuccine. When pasta is cooked al dente, add to sauce & mix together well. Serve with extra parmesan & enjoy!
