Easy and Delicious Fettuccine Alfredo with Chicken and Mushrooms Recipe
Chicken Fettuccini Alfredo
This is a super quick and easy recipe that I make with left over roasted or rotisserie chicken. The ingredients are rich and the result is a meal that everyone in my family enjoys. I, for one, am always looking for ways to use left-over chicken or turkey, but it is not necessary to use left-overs.
If you are starting with raw chicken, I recommend marinating the meat in Italian dressing for at least 20 minutes before cooking, Sauté chicken until tender. Remove the chicken from your skillet before starting the Alfredo sauce. From this point, follow the recipe below. (More details on cooking the chicken at the end of this page.)
Serving Fettuccine Alfredo on a warm plate keeps the cheese from becoming overly thick and is an elegant touch. Warm or toasted bread, a salad and a glass of Pinot or Riesling make lovely accompaniments for this decadent (but easy) recipe for Chicken Fettuccine Alfredo.
Picking a Truly Sweet, Sweet Onion
Choosing a sweet onion, that is actually sweet, is as easy as knowing your shapes. We have all bought onions labeled as "sweet" at the produce market, only to cut into it and find you've been duped.
A sweet onion should not make you cry, with disappointment or from strong vapors. All you need look for is the saucer shape. An onion that is round as a baseball will never be sweet, no matter what the label says. Stick with onions that are wider than they are tall, and you'll be guaranteed an onion "as sweet as a mother's love."
- 3 cups of cooked chicken, cubed or pulled
- 16 oz. packaged dry fettuccine pasta
- 4 tablespoons of butter
- 1 medium sweet onion
- 2 cloves of minced garlic
- 8 ounces of fresh white mushrooms, sliced
- 1/3 cup all-purpose flour
- 3 cups of milk
- 1 cup of half and half
- 1½-2 cups of shredded Parmesan cheese
- 4 ounces of sour cream
- salt and pepper to taste
- 2 fresh Roma tomatoes, diced
Cook pasta according to package directions. Meanwhile, in a large skillet, sauté onion and garlic in butter for 3-5 minutes.
Alfredo Sauce Recipe
Add mushrooms and continue to cook over medium heat until tender. Gradually sprinkle flour into the vegetable mixture, stirring the whole time.
Add milk and half-and-half. Mix thoroughly.
Add sour cream, mix well. Add Parmesan cheese, cook and stir until cheese is completely melted and sauce is thick and creamy. Add salt and pepper to your liking.
Finally, add cooked chicken and serve as soon as the chicken is hot. To serve, toss cooked fettuccine in sauce and top with fresh diced tomato. Enjoy!
...or cook the chicken just before starting the Alfredo Sauce.
Of course, you don't have to start with left-over chicken to make this recipe. To make the chicken before hand, start with 3 cubed, boneless chicken breasts. Marinade them in Italian dressing for at least 20 minutes, but up to 8 hours. Sauté chicken in skillet until juices run clear. Remove chicken from pan while making the sauce, then add it back into the mix just before serving. Delicious!