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Mushrooms And Chicken Alfredo


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  • 6 ounces fettuccine
  • 2 tablespoons olive oil divided
  • 1 pound boneless skinless chicken breasts cut 1" chunks
  • 12 ounces fresh white mushrooms cleaned, trimmed, and sliced - (abt 3 3/4 cups)
  • 1 jar Alfredo sauce - (abt 17 oz)
  • 1 cup frozen green peas


Servings 4


Step 1

Cook fettuccine according to package directions; drain.

Meanwhile, in large nonstick skillet heat 1 tablespoon of the oil over high heat. Add chicken; cook and stir until golden on all sides, about 5 minutes; remove to plate.

Heat remaining 1 tablespoon oil in skillet. Add mushrooms; sauté until lightly browned and liquid has evaporated, about 5 minutes.

Reduce heat to medium-low; return chicken to skillet; stir in Alfredo sauce and peas; cover and simmer until sauce is hot, about 3 minutes; stirring occasionally.

Serve over fettuccine, sprinkled with parsley, if desired.

This recipe yields 4 servings.

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