Chicken & Mushroom Fettuccini Recipe

Cook fettuccine

Bring a large pot of salted water to a rolling boil. Add fettuccine and cook according to package directions until al dente (usually 8–10 minutes). Reserve 1 cup of pasta cooking water, then drain pasta and set aside.

Prepare Alfredo sauce

In a large skillet or sauté pan over medium heat, melt 3 tbs unsalted butter. Add the minced garlic and cook 30–45 seconds until fragrant but not browned. Sprinkle 1 tbs flour over the butter and garlic and whisk for 30 seconds to form a roux. Slowly whisk in 1 cup whole milk and 1 cup heavy cream, bringing to a gentle simmer. Cook, whisking occasionally, until sauce thickens slightly, about 4–6 minutes.

Reduce heat to low and whisk in 1 cup grated Parmesan until smooth. Season with 1 tsp salt, 1 tsp black pepper and a pinch of nutmeg if using. If sauce is too thick, stir in reserved pasta water 1/4 cup at a time to reach a creamy consistency that will coat the fettuccine.

Season and cook chicken

While pasta cooks, pat 1 lb chicken breasts dry and cut into 1/2-inch dice (or cube after grilling — see note). Toss with 1 tbs olive oil, 1 tsp salt, 1 tsp black pepper and 1 tsp dried Italian seasoning. Heat a large nonstick skillet or grill pan over medium-high heat. Add the seasoned diced chicken (or cook whole breasts and dice after resting) and cook until golden and cooked through, about 5–7 minutes for diced pieces (longer if whole breasts). Remove cooked chicken to a plate and keep warm.

Sauté mushrooms

In the same skillet over medium-high heat, add the sliced mushrooms. Cook, stirring occasionally, until browned and any released liquid evaporates, about 5–6 minutes. Season lightly with a pinch of salt and pepper. If pan is dry, add 1 tsp olive oil or a small knob of butter.

Add halved cherry tomatoes and the white parts of the sliced green onions to the mushrooms. Cook 1–2 minutes just to warm tomatoes and soften the onion whites slightly; they should remain bright.

Reduce the Alfredo sauce to low heat. Add the cooked mushrooms, tomatoes and chicken to the sauce, stirring to combine and heat through for 1–2 minutes.

Add the drained fettuccine to the skillet with the sauce and toss gently to coat. If the sauce needs thinning, add reserved pasta water 2–4 tbs at a time until desired consistency is reached. Taste and adjust seasoning with salt and pepper.

Stir in the green parts of the sliced green onions and 2 tbs chopped parsley. Finish with 1 tsp lemon juice if using and sprinkle extra grated Parmesan over the top before serving.

Serve immediately, dividing into 4 portions. Offer extra Parmesan at the table.