Recipe of the Day

Easy Chicken Pasta Alfredo


Time: 40 m    Serves 6

  • 1 tablespoon vegetable oil
  • 1 Box Fettucini or penne pasta
  • 4 skinless, boneless chicken breast halves, cubed
  • 3 tablespoons butter
  • 1/2 pound sliced fresh Cremini mushrooms
  • 3 cloves of minced garlic, or to taste
  • 2 cups heavy whipping cream
  • 1/2 cup grated Parmesan cheese
  • 1 cup grated Mozzarella
  • 4 tablespoons chopped fresh flat leaf parsley (Reserve 1 Tbsp for garnish)
  • 1 teaspoon Kosher salt


  • Prep15 m; Cook25 m; Ready In 40 m
  1. Bring a large pot of lightly salted water to a boil. Add pasta. Cook, stirring occasionally, until pasta is hot, about 8 minutes for aldente. Drain.
  2. Heat vegetable oil in a large skillet over medium heat; cook and stir chicken breast in hot oil until no longer pink in the center, about 10 minutes. Remove from heat.
  3. Melt butter in another skillet over medium heat; cook and stir mushrooms and garlic until mushrooms begin to soften, about 3 minutes. Stir heavy cream into mushrooms and bring to a boil. Reduce heat to medium-low and simmer until slightly thickened, about 3 minutes. Add Parmesan and Mozzarella cheese, parsley, and salt. Continue to cook until cheese is melted, about 1 minute.
  4. Stir pastai and chicken into mushroom-cream sauce. Simmer until heated through, about 2 minutes.

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