Chicken Alfredo with Mushrooms is a creamy, comforting pasta dinner made with tender chicken breast, whole grain fettuccine, fresh mushrooms, cherry tomatoes, and Parmesan cheese. Ready in approximately 35 minutes, this easy Chicken Alfredo recipe brings together familiar Italian-inspired flavors in a satisfying weeknight meal.
Unlike traditional Alfredo recipes that rely on generous amounts of butter and heavy cream, this version uses fat-free half-and-half, light sour cream, and a little flour to create a smooth, creamy sauce. Parmesan cheese adds savory flavor, while fresh vegetables make the dish colorful and delicious.
The combination of mushrooms, garlic, and onion gives the sauce extra depth. Cherry tomatoes add a fresh contrast to the creamy pasta, and sliced green onions provide a finishing touch.
Start by cooking six ounces of whole grain fettuccine according to the package directions. Drain the pasta and keep it warm while preparing the chicken and sauce.
Heat a large nonstick skillet over medium heat with a little butter. Add one pound of boneless, skinless chicken breast cut into bite-size pieces. Cook for approximately eight minutes, stirring occasionally, until the chicken reaches an internal temperature of 165°F.
A large nonstick skillet on Amazon is especially useful for preparing the chicken, vegetables, and sauce in one pan.
Remove the chicken, then sauté the mushrooms, onion, and garlic until tender. Add dry white wine or reduced-sodium chicken broth and return the chicken to the skillet.
Whisk together the half-and-half, flour, light sour cream, salt, and pepper. Stir the mixture into the skillet and cook until bubbly and thickened. Finish the sauce with halved cherry tomatoes and freshly shredded Parmesan cheese. Spoon the creamy chicken and mushroom sauce over the warm fettuccine, then garnish with green onions and additional Parmesan.
Serve this homemade Chicken Alfredo with a simple green salad or crusty bread. For more dinner inspiration, explore our Chicken Recipes and Pasta Recipes.
This easy Chicken Alfredo is a flavorful way to enjoy creamy pasta with chicken and fresh vegetables.
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Alfredo Chicken
- Total Time: :35
- Yield: 6 1x
Ingredients
- 6 ounces dried whole grain fettuccine
- Nonstick cooking spray
- 3 teaspoons butter
- 1 pound skinless, boneless chicken breast halves, cut into bite-size pieces
- 1 cup sliced fresh mushrooms
- 1/4 cup finely chopped onion
- 1 clove garlic, minced
- 1/2 cup dry white wine or reduced-sodium chicken broth
- 1 1/2 cups fat-free half-and-half
- 3 tablespoons all-purpose flour
- 1/2 cup light sour cream
- 1/2 teaspoon salt
- 1/8 teaspoon black pepper
- 1 cup halved cherry tomatoes
- 1/2 cup finely shredded Parmesan cheese (2 ounces)
- 2 tablespoons thinly sliced green onion (1)
- 2 tablespoons finely shredded Parmesan cheese
Instructions
- In a Dutch oven cook fettuccine according to package directions,* except omit the salt. Drain well. Return to hot Dutch oven; cover and keep warm.
- Meanwhile, coat a large nonstick skillet with cooking spray.** Heat over medium heat. Add 2 teaspoons of the butter. Add chicken; cook about 8 minutes or until chicken is cooked through, stirring occasionally. Remove chicken; cover and keep warm.
- Add the remaining 1 teaspoon butter to hot skillet. Add mushrooms, onion, and garlic; cook about 3 minutes or until vegetables are tender. Stir wine and cooked chicken into vegetable mixture.
- Meanwhile, in a medium bowl whisk together half-and-half and flour until smooth.*** Whisk in sour cream, salt, and pepper. Stir sour cream mixture into chicken mixture in skillet. Cook and stir over medium heat just until bubbly; cook and stir 2 minutes more. Add tomatoes and the 1/2 cup Parmesan cheese, stirring until cheese is melted.
- Transfer fettuccine to a serving platter. Spoon chicken-Parmesan mixture over fettuccine mixture. Sprinkle with green onion and the 2 tablespoons Parmesan cheese.
- Prep Time: :10
- Cook Time: :25
- Category: Dinner
- Method: Stovetop
- Cuisine: Italian
This recipe uses fat-free half-and-half, light sour cream, flour, Parmesan cheese, and seasonings rather than a traditional heavy-cream Alfredo sauce.
Yes. The recipe specifically allows reduced-sodium chicken broth as a substitute for dry white wine.
Yes. Regular fettuccine can replace whole grain fettuccine, although the nutritional values will change.
Whisk the flour into the cold half-and-half until smooth before adding it to the skillet. Stir continuously while the sauce thickens.
The published recipe lists 10 minutes of preparation and 25 minutes of cooking, for a total of 35 minutes.