Chicken Fettuccine Alfredo

This Chicken Fettuccine Alfredo is the perfect pasta recipe to make in the fall when the weather starts to turn cool. It’s so comforting, and delicious and will suit most picky palates too!

The cream sauce is decadent and comforting, but the fresh Italian parsley and spicy red pepper flakes balance out the decadence. It also makes for great leftovers when popped into the lunchbox the next day. 

An Alfredo Sauce Without Heavy Cream

• This recipe is a different take on the classic Fettuccine Alfredo Recipe, which is most often made with heavy cream. 
• Instead, this recipe is made with a classic bechamel sauce, which I find makes it a bit lighter too. Add lots of parmesan cheese, sautéed mushrooms, and roasted chicken for the ultimate comfort food dinner.
• It’s almost like my Chicken and Mushroom Crepe recipe tossed with pasta! And just as good! 

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Step#1: Roast Chicken

Personally, I think this dish is even better when using roasted chicken. It stays moist and succulent that way, and you can even do this part in advance, a day or two before to make this recipe even easier! 

I use bone-in, skin-on chicken breasts, but you could use chicken legs too if you prefer dark meat. 

Step#2: Shred the Chicken

Once your chicken has cooled, shred the meat with two forks until you get bite-sized pieces. If you don’t end up using all the chicken in your sauce, since it’s really personal preference how much chicken you want to add, you can save it to last throughout the week. 

Shredded chicken is great to have on-hand for making Chicken Enchiladas, or White Chicken Chilli, or even adding to soups to make them heartier meals. 

Step#3: Saute the Mushrooms

I love to add mushrooms to Alfredo sauce, you’ll find the meaty, savory flavor of mushrooms is the perfect match for the creamy, cheesy Alfredo sauce. You’ll get the best flavor by mixing the mushroom varieties. I like to use a combination of portobello, shiitake, and cremini mushrooms. 

Sautéing the Mushrooms

Saute the mushrooms in butter and season with salt, pepper, and fresh thyme. Then you’ll finish them off with a little Worcestershire sauce. Allow them time to brown and caramelize, you’ll get the best flavor that way. 

If you are a mushroom fan, then you must try my Chicken Marsala Recipe, another great way to use up any leftover mushrooms you may have from this recipe.

Mushroom Substitutions:

If you are not a mushroom fan, these vegetables would be great alternatives! 

• Broccoli If you are not a mushroom fan, you could also use broccoli. It only needs to be blanched quickly and you could do that by tossing the florets in the pasta water during the last 2-3 minutes of cooking, and drain them together and toss them with the sauce. 
• Baby Spinach is another great option. Place 2 cups of fresh spinach in with the bechamel sauce and swirl until wilted.
• Frozen peas are another great option. They cook so quickly that you could either add them to the pasta water during the last minutes of cooking or drain them together. Or add them to the sauce as well. 

Step#4: Make the Bechamel Sauce

• Bechamel sauce is a creamy sauce made from equal parts butter and flour, and milk. The sauce thickens as it heats and creates a wonderful basis for lots of different sauces.
• After it thickens you’ll add the freshly grated parmesan cheese, mushrooms, and chicken. Then all you have to do is toss with the cooked pasta! 

Step#5: Garnish and Serve!

I love to finish this dish with some freshly chopped parsley, which cuts the richness a bit, and some red pepper flakes for a little bit of heat! You could also top with some more parmesan cheese on top!

How-To Reheat the Leftovers

• This is a wonderful Sunday night dinner that the whole family will love! It also makes great leftovers too! As it cools the sauce can become a lot thicker the next day.
• To reheat the leftovers, add 1-2 tbsp of water before microwaving or reheating on the stovetop.
• This will loosen the sauce and give it a smoother, creamier consistency as if it was freshly made. Enjoy! 

More Mushroom Recipes You’ll Love

• Easy Chicken Marsala
• Cream of Mushroom Soup with Crispy Leeks
• White Wine Chicken Recipe
• Chicken and Mushroom Crepes

Continue to Content

Chicken Fettuccine Alfredo Recipe

Yield: 4

Prep Time: 45 minutes

Cook Time: 1 hour

Total Time: 1 hour 45 minutes

This Chicken Fettuccine Alfredo is the perfect pasta recipe to make in the fall when the weather starts to turn cooler. It's so comforting, and delicious and will suit most picky palates! It also makes for great leftovers too and is easy to pop in the lunchbox the next day. 

Print

Ingredients

• 2 bone-in, skin-on Chicken Breasts
• 1/2 lb (230g) fettuccine pasta

FOR MUSHROOMS:

• 3 Tbsp butter
• 1 1/2 cups (165g) Portobello Mushrooms
• 1 cup (36g) Shiitake Mushrooms
• 1 cup (75g) of Cremini Mushrooms
• Salt and Pepper to taste
• 1 tsp (5ml) fresh thyme
• 2 tsp (10ml) Worcestershire

FOR BECHAMEL SAUCE:

• 2 Tbsp (30g) butter
• 2 Tbsp (15g) flour
• 2 cups (475ml) Milk
• 2 garlic cloves, minced
• 1 1/2 cups (135g) Parmesan Cheese, grated

Instructions

1. Place the chicken on a rack and roast at 375F (190C) for 45-50 mins or until cooked through. Allow to cool and then shred the chicken off the bone with a fork into bite-sized pieces and set aside.
2. In a large skillet melt the butter and saute the mushrooms until fragrant and dark brown. Season with salt, pepper, and thyme. Transfer to a bowl until ready to place in the sauce.
3. Boil the pasta according to package instructions.
4. In a cleaned out skillet, make the bechamel sauce. Melt the butter, once foamy add the flour. Whisk to combine and cook for one minute. Then add the milk and whisk to combine. Allow to simmer 5-7 minutes or until thickened. Then add the parmesan cheese, mushrooms, and chicken, stir to combine, and keep on low heat.
5. Drain the pasta, and toss with the sauce. Add freshly chopped parsley, and toss to combine.
6. Serve in shallow bowls, topped with more parsley, and red pepper flakes if desired.

Notes

If your sauce becomes too thick before adding the pasta, thin with milk or hot pasta water.

If your sauce becomes too thick while tossing with the pasta, thin with hot water.

Alternative Options for Mushrooms:

• Broccoli If you are not a mushroom fan, you could also use broccoli. It only needs to be blanched quickly and you could do that by tossing the florets in the pasta water during the last 2-3 minutes of cooking, and drain them together and toss with the sauce. 
• Baby Spinach is another great option. Place 2 cups of fresh spinach in with the bechamel sauce and swirl until wilted.
• Frozen peas are another great option. They cook so quickly so you could either add them to the pasta water during the last minutes of cooking and drain together. Or add them to the sauce as well. 

Nutrition Information:

Yield: 4 Serving Size: 1
Amount Per Serving: Calories: 175Total Fat: 14gSaturated Fat: 9gTrans Fat: 1gUnsaturated Fat: 4gCholesterol: 38mgSodium: 228mgCarbohydrates: 8gFiber: 1gSugar: 1gProtein: 5g