This is such a great leftover dish for my husband and I. The boys don’t like mushrooms and we absolutely LOVE them! We made too many noodles with the traditional Chicken Fettuccine Alfredo when the boys were here. I was looking for a similar dish to use up the noodles, but not exactly the same so it didn’t feel like leftovers AGAIN! This meal was so much more delicious than the original meal we made! Definitely kept this one in my queue to have again soon. Give it a try and enjoy!
Prep Time
35 minutes
Cook Time
25 minutes
Serves
6
Ingredients
- 1 lb fettuccine alfredo
- 1 lb fresh mushrooms
- 1 lb chicken breast
- 2 cups heavy whipping cream
- 1/2 cup unsalted butter
- 1/2 cup grated Parmesan cheese
- 2 garlic cloves, pressed
- 1 tsp Olive oil for frying
- 1 tsp salt, adjust to taste
- 1/2 tsp pepper, adjust to taste
- I also added a sprinkle of Paprika (we like a little kick!)
Steps
1
Cook the fettuccine according to the box instructions.
2
Slice the mushrooms into thin strips and sauté them over high heat until golden brown. Season them with a little salt. Next, slice the chicken into evenly sized strips. Season the chicken with salt and pepper and sauté the chicken until golden brown.
3
In a medium saucepan, whisk the heavy whipping cream, butter or margarine, pressed garlic, and grated parmesan cheese together. Cook the sauce over medium-low heat until smooth.
4
Add the cooked fettuccine, mushrooms, and chicken into the sauce. Toss everything together until well-combined and remove from heat.
5
Serve warm and topped with freshly grated parmesan. Enjoy!