Chicken Mushroom Alfredo, tasty pasta dinner with penne, mushrooms, chicken, and an easy Alfredo sauce made from scratch. So quick and easy to make, you’ll wonder why you didn’t make it before!
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Chicken Mushroom Alfredo, a great combo of flavors including baby bella mushrooms, penne pasta, and Homemade Alfredo Sauce. It’s delicious at any time of the year and for special occasions and just everyday dinner!
I hope everyone has tried making homemade Alfredo sauce by now! I’ve been talking about it forever. It’s way better than anything you buy in a jar at the grocery store!
Not a lot of ingredients in this easy and tasty dinner recipe. It’s really quite simple to make.
Chicken Mushroom Alfredo Ingredients
- Penne pasta (or your favorite pasta)
- Mushrooms (I used baby bella but you could use your favorite kind)
- Chicken, boneless skinless breasts
- Heavy cream
- Parmesan cheese, good quality freshly grated
How to Make Chicken Mushroom Alfredo
- MAKE PASTA. Bring a large pot of water to boil and cook pasta according to box directions for al dente.
- COOK CHICKEN & MUSHROOMS. Meanwhile, cook sliced mushrooms and chicken in a large nonstick skillet (or skillet sprayed with nonstick spray or a little olive oil) over medium heat for about 3-5 minutes or until mushrooms are soft and chicken is cooked through. Set aside.
- MAKE ALFREDO SAUCE. Place a large pot over medium heat. Melt butter, then stir in minced garlic cloves. Cook about 1 minute or until garlic is soft and fragrant, stirring constantly.
- Slowly add the heavy cream to the saucepan, whisk until cream comes to a boil. Reduce heat and simmer about 3-5 minutes or until it starts to thicken. Stir in Parmesan cheese until smooth.
- COMBINE. Then stir in mushrooms, chicken, and drained cooked pasta with sauce. Serve immediately.
(Full printable recipe card is at bottom of post.)
- Before serving, you can top the pasta with a little fresh chopped parsley and/or freshly grated parmesan cheese.
- For best results, serve the pasta right away. You can reheat leftovers, but alfredo sauce generally does better right after it has been made.
- Serve this pasta dish with a salad and/or homemade bread like these delicious homemade Fluffy Buttermilk Chive Biscuits or this tasty Beer Bread.
- You can also serve this dish with a side vegetable such as steamed broccoli or even these Italian Green Beans or Roasted Brussels Sprouts.
Quick Tips for Best Results
- I suggest serving this pasta immediately as I mentioned above. You can reheat leftovers, but they might not be as delicious as right after making.
- You can use any kind of mushroom, but I like to use baby bella which can be a little more hearty and firm.
- Use your favorite kind of pasta if you’d like, but be sure to adjust the cooking time.
- You can also use precooked chicken or grilled chicken instead of cooking it in the pan. I love using leftover grilled chicken!
- If you like a lot of pasta and/or sauce, you might want to double either or both in the recipe. Some may find the serving size a little on the small side. Likewise, if you prefer A LOT of sauce, you may want to double the sauce recipe.
Chicken Mushroom Alfredo FAQ
How should I store the Chicken Mushroom Alfredo pasta?
Alfredo sauce is generally at its best when served right away, but if you have leftovers, cover and refrigerate.
Can I freeze the Chicken Mushroom Alfredo?
I would not suggest freezing this pasta dish. The texture may not be great after being defrosted.
How long will the pasta last?
Covered well in the fridge, it should last at least a few days.
Instead of mushrooms, you could use your favorite vegetable(s) and likewise, for the chicken, you can use your favorite meat or protein. You may need to adjust the cooking time.
Can I use low-fat ingredients?
I would not recommend using low-fat cream or milk or cheese in the Alfredo sauce. It may not thicken or be as creamy.
What else can I add to this recipe?
You can add your favorite vegetables and/or meats. You could also add your favorite seasoning to the sauce such as Cajun seasoning or dried Italian seasoning, basil, or oregano.
What should I serve this pasta with?
For more serving suggestions see above, but I would suggest a simple salad or a side green vegetable.
Didn’t turn out, what went wrong?
If you don’t use heavy cream and a good quality Parmesan cheese, the sauce may not thicken and can sometimes turn out grainy.
Can I make this vegan, vegetarian, low carb, or gluten-free?
Vegan – You can try vegan dairy and cheese in this but results could vary quite a bit.
Vegetarian – Omit the chicken. You could add a meat substitute and/or other vegetables if desired.
Low-Carb – Swap out the pasta for a lower carb pasta, zoodles, or spaghetti squash.
Gluten-Free – Swap out the pasta for a gluten-free pasta, zoodles, or spaghetti squash.
Other Chicken Recipes You May Enjoy
- Chicken Salad with Apples – I love this chicken salad year-round!
- Pizza Chicken – Quick and easy dinner that is also low carb and kid-friendly.
- Stuffed Chicken Breast – Loaded with spinach, ricotta, and tomatoes.
- Creamy Lemon Garlic Chicken Thighs with Capers – Made in one pan and ready in under 30 minutes.
Hope you enjoy this homemade Chicken Mushroom Alfredo. Tell me in the comments what else you added to the dish.
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Chicken Mushroom Alfredo
- 1/2 pound penne pasta (or your favorite pasta)
- 8 ounces sliced baby bella mushrooms (or your favorite type of mushroom)
- 1 pound boneless skinless chicken breasts cut into small cubes
- 2 Tablespoons unsalted butter
- 2 cloves garlic minced
- 1 cup heavy cream
- 1 1/2 cups freshly grated Parmesan cheese
- Bring a large pot of water to boil and cook pasta according to box directions for al dente.
- Meanwhile, cook sliced mushrooms and chicken in a large nonstick skillet (or skillet sprayed with nonstick spray or a little olive oil) over medium heat for about 3-5 minutes or until mushrooms are soft and chicken is cooked through. Set aside.
- Place a large pot over medium heat. Melt butter, then stir in minced garlic cloves. Cook about 1 minute or until garlic is soft and fragrant, stirring constantly.
- Slowly add the heavy cream to the saucepan, whisk until cream comes to a boil. Reduce heat and simmer about 3-5 minutes or until it starts to thicken.
- Stir in Parmesan cheese until smooth. Then stir in mushrooms, chicken, and drained cooked pasta. Serve immediately.