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Garlic Mushroom Fettuccine Alfredo

 ¾ lb fettuccine pasta (or angel hair or vermicelli pasta)
 2 lbs chicken breast
 1.50 tbsp Cindy's Garlic Mushroom Olive Oil, divided
 1.50 tbsp Cindy's Basil Olive Oil, divided
 1 lb white mushrooms, thickly sliced
 1 small onion, finely chopped
 3 cloves garlic, minced
 3.50 cups half & half cream
 ¼ cup parsley, finely chopped, plus more for garnish
 1 tsp sea salt or to taste, plus more for pasta water
 ¼ tsp black pepper or to taste
 1 tbsp butter

Cook fettuccine in a pot of salted water according to package instructions then drain and set aside.


Meanwhile, slice chicken into thin strips and season with salt and pepper. In a large skillet, heat 1 Tbsp of each olive oil over medium/high heat and sauté chicken until lightly golden and cooked through for approximately 5 minutes. Remove chicken from the pan and cover to keep warm.


In the same pan over medium/high, heat the remaining ½ Tbsp of each olive oil and 1 Tbsp of butter. Add onion and sauté for 3 minutes or until soft. Add sliced mushrooms and sauté until soft for approximately 5 to 7 minutes, stirring frequently. Add garlic and sauté for 30 seconds, stirring constantly.


Add half and half and simmer over medium/high heat for approximately 6 to 10 minor until it just starts to thicken.


Add chicken back to the pan, add 1/4 cup parsley and season the sauce with salt and pepper to taste.


Add cooked pasta and stir to combine. Heat for another minute until warmed through then turn off the heat, cover, and let rest for 10-15 minutes.


Stir and serve garnished with parsley.