Chicken Mushroom Alfredo Pasta
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Chicken mushroom Alfredo pasta is a rich and cozy dinner you’ll want on repeat. It’s creamy, satisfying, and packed with tender chicken, mushrooms, and pasta all simmered in a homemade Alfredo sauce.
Chicken and Mushroom Alfredo Pasta
If you enjoy creamy pasta dishes, this chicken mushroom Alfredo pasta is a delicious way to switch up the dinner routine. Juicy chicken and sautéed mushrooms are simmered in a velvety Alfredo sauce made completely from scratch, then tossed with pasta for a satisfying, comforting dinner.
This chicken mushroom recipe tastes like something you’d order at your favorite Italian restaurant, yet it’s made with simple pantry ingredients. Serve it on its own or turn it into a full comfort-food menu alongside garlic butter shrimp pasta and classic chicken Parmesan.
Why You’ll Love This Recipe
- Ready in about 30 minutes with real, from-scratch flavor. Juicy chicken, tender mushrooms, and spaghetti cook quickly, then get tossed in a velvety homemade alfredo sauce, no jar sauce needed!
- Rich, comforting, and full of layered flavor. Garlic, onion, sautéed veggies, and melted cheese give the sauce a creamy, restaurant-style taste that coats the chicken mushroom pasta in every bite!
Ingredient Notes
Find the full recipe with printable directions.
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- Spaghetti: Long pasta works best because it holds the creamy sauce. Fettuccine, linguine, or penne are great substitutes.
- Chicken breast: Sliced into thin strips so it cooks quickly and stays tender.
- White onion & red bell pepper: Add sweetness and flavor depth to the sauce.
- Button mushrooms: Earthy flavor and a classic pairing with creamy alfredo.
- Asparagus: Adds color and freshness. Frozen peas can be used instead.
- Olive oil: For sautéing the vegetables and chicken.
- Whole milk + heavy cream: The base of the alfredo sauce. The combination makes it creamy without needing flour.
- Mozzarella cheese: Freshly grated from a block melts smoother and makes the sauce extra cheesy.
- Seasonings: Salt, pepper, onion powder, and parsley keep it simple and flavorful.
How to Make Chicken Mushroom Alfredo Pasta
Add olive oil and diced onion to a large skillet and sauté until softened.
Stir in the sliced chicken along with the seasonings and cook until lightly browned.
Toss in the mushrooms, red bell pepper, and asparagus, cooking until tender and the chicken is fully cooked through.
Reduce the heat and pour in the milk and cream. Let it warm and gently thicken.
Add the mozzarella and stir until the sauce becomes smooth and creamy.
Toss with the al dente pasta to coat every strand, let it rest for a minute to thicken, and serve.
Recipe Tips
- Reserve some pasta water in case the sauce gets too thick. A splash helps loosen it and makes chicken mushroom pasta with Alfredo extra silky.
- Want it thicker? Stir a little cornstarch into a few tablespoons of cream, then whisk it into the skillet and simmer until it smooths out and tightens.
- Swap the veggies. Frozen peas work instead of asparagus, just toss them in at the end so they don’t overcook.
- Add a fresh finish. Garnish with chopped parsley or basil right before serving.
More Dinner Recipes to Try
Chicken Mushroom Alfredo Pasta
Ingredients
- 1 Chicken Breast Boneless, Skinless
- 1 Tablespoon olive oil
- 1/2 small white onion , diced
- 1 Tablespoon dried parsley
- 1 Tablespoon onion powder
- 1 teaspoon ground black pepper
- 1/2 teaspoon salt
- 1/2 small red bell pepper , diced
- 10 asparagus spears , sliced into 1 inch pieces
- 4 white button mushrooms , sliced
- 1 cup whole milk
- 7.6 oz heavy cream
- 1 cup Mozzarella cheese , freshly grated from a block
- 16 oz spaghetti , cooked al dente
Instructions
- Cook spaghetti according to package directions, drain.
- Cut each asparagus spear into 1 inch sections. Slice mushrooms into 1/4 inch sections, and dice onion and red pepper.
- Cut chicken breast into small strips, about 2.5-3 inches long, and 1 inch thick.
- Add olive oil and diced onion to skillet and saute over medium-high heat for 5 minutes.
- Add chicken strips to skillet and season with black pepper, salt, parsley and onion powder. Saute over medium heat for 5 minutes.
- After chicken cooks, toss in rest of veggies. Saute about 5 minutes until veggies are tender and chicken is cooked through.
- Reduce heat to low. Slowly add in milk and cream and cook for 3-4 minutes.
- Add mozzarella cheese and stir until melted. Add spaghetti, stir to combine then rest for 1 minute to thicken. Serve, and enjoy!
Notes
Variations
- Add up to 1 teaspoon of Italian seasoning for extra herbal flavor.
- Swap the mozzarella for Parmesan if you prefer a saltier, sharper alfredo.
- Make it lighter or gluten-friendly with zucchini noodles or gluten-free pasta.
- Prefer a classic twist? Use fettuccine noodles for chicken mushroom fettuccine alfredo.
Recipe FAQs
Store chicken mushroom Alfredo pasta in an airtight container in the refrigerator for up to 3 days. Avoid freezing, both the creamy sauce and vegetables change texture once thawed.
Warm gently in a skillet or the microwave with a splash of milk or pasta water to loosen the sauce and bring back the creamy texture.
Yes. Broccoli, peas, spinach, or zucchini all work well. Softer veggies should be added at the end so they don’t overcook.
Absolutely. Shrimp, Italian sausage, or leftover rotisserie chicken are great swaps. Just cook or heat them through before adding the sauce.
Thank you for sharing this recipe. Pasta has been my favorite and I will definitely try out this recipe.
Thank you so much for reading and commenting! We love pasta too. I will be posting a lot of new recipes soon! ♥️