Chicken Alfredo with Roasted Mushrooms
Creamy Chicken Alfredo with Roasted Garlic Mushrooms
Ingredients:
2 tablespoons olive oil
2 boneless, skinless chicken breasts, cut into strips
Salt and black pepper, to taste
2 cups cremini or button mushrooms, sliced
3 cloves garlic, minced
1 tablespoon olive oil (for roasting mushrooms)
1 tablespoon fresh thyme leaves (optional)
12 oz fettuccine or pasta of choice
2 tablespoons butter
2 cups heavy cream
1 cup freshly grated Parmesan cheese
1/2 teaspoon garlic powder
1/4 teaspoon nutmeg (optional)
Chopped parsley, for garnish
Instructions:
Roast the Mushrooms:
Preheat oven to 400°F (200°C). Toss sliced mushrooms with 1 tablespoon olive oil, minced garlic, salt, pepper, and thyme. Spread on a baking sheet and roast for 20 minutes or until browned and tender.
Cook the Pasta:
Boil fettuccine in salted water according to package instructions until al dente. Drain and reserve 1/2 cup of pasta water.
Cook the Chicken:
In a large skillet, heat 2 tablespoons olive oil over medium heat. Season chicken strips with salt and pepper. Cook until golden and cooked through, about 5–7 minutes. Remove and set aside.
Make the Alfredo Sauce:
In the same skillet, melt butter over medium heat. Add cream, garlic powder, nutmeg (if using), and bring to a simmer. Stir in Parmesan cheese and cook until smooth and creamy. Add reserved pasta water as needed to loosen the sauce.
Combine:
Add cooked pasta, chicken, and roasted mushrooms into the sauce. Toss gently to coat everything evenly.
Serve:
Garnish with chopped parsley and extra Parmesan. Serve hot.