Fettuccine Alfredo with Mushrooms and Chicken recipe
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Ingredients
- 2 tablespoons butter 1 bunch green onions, chopped 2 cloves garlic, minced, or more to taste 4 tablespoons all-purpose flour 2 cups heavy whipping cream 2 cups milk 2 cups freshly grated Parmesan cheese 1 (8 ounce) package sliced fresh mushrooms 1 (16 ounce) box dry fettuccine pasta 2 grilled chicken breasts, cubed, or more to taste
Nutrition Info
- 625 caloriescarbohydrate: 52.8 gcholesterol: 129.4 mgfat: 35.1 gfiber: 3.1 gprotein: 26.8 gsaturatedFat: 20.5 gservingSize: -sodium: 397.6 mgsugar: 6.1 gtransFat: : -unsaturatedFat: : -
Directions Fettuccine Alfredo with Mushrooms and Chicken
Directions
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Heat butter in a large pot over medium-high heat and add green onions and garlic. Cook until butter is simmering and onions and garlic are softened, 3 to 4 minutes. Add flour and stir for 1 minute. Stir in heavy cream, milk, Parmesan cheese, and mushrooms. Bring to a boil, reduce heat to medium-low and let simmer until sauce looks thick and creamy, stirring occasionally, about 15 minutes.
Meanwhile, fill a large pot with lightly salted water and bring to a rolling boil. Cook fettuccine at a boil until tender yet firm to the bite, about 8 minutes. Drain.
Stir chicken into sauce mixture and heat through, 3 to 5 minutes, to avoid overcooking.
Serve chicken Alfredo sauce over cooked pasta.