10 Creamy Chicken and Mushroom Alfredo Pasta Recipes You’ll Love

January 17, 2025January 17, 2025 Yummy

Creamy, comforting, and oh-so-delicious, chicken and mushroom Alfredo is a pasta classic that never disappoints. If you’re on the hunt for satisfying recipes that combine tender chicken, earthy mushrooms, and a rich Alfredo sauce, you’ve come to the right place. Here are 10 flavorful takes on this beloved dish that will surely keep your dinner routine exciting!

Lemon Herb Chicken Alfredo

Lemon Herb Chicken Alfredo is a delightful twist on the classic pasta dish, blending the creamy richness of Alfredo sauce with zesty lemon and fresh herbs. This recipe offers a bright flavor profile that pairs beautifully with tender chicken and sautéed mushrooms, making it both satisfying and refreshing.

Not only is this dish easy to prepare, but it also comes together quickly, making it perfect for a weeknight dinner or a special occasion. The combination of creamy sauce and the tartness of lemon creates a perfect balance, ensuring every bite is a burst of flavor.

Ingredients

2 chicken breasts, grilled and sliced
8 oz fettuccine pasta
1 cup heavy cream
1/2 cup grated Parmesan cheese
1 tablespoon olive oil
1 cup mushrooms, sliced
2 cloves garlic, minced
1 lemon (zested and juiced)
1 teaspoon dried Italian herbs
Salt and pepper to taste
Fresh parsley, chopped (for garnish)

Instructions

Cook the pasta according to package instructions until al dente. Drain and set aside.
In a large skillet, heat olive oil over medium heat. Add the mushrooms and sauté until tender, about 5 minutes. Add the minced garlic and cook for another minute.
Pour in the heavy cream, lemon juice, and zest. Stir in the Parmesan cheese until melted and the sauce thickens slightly.
Add the cooked pasta, grilled chicken, and dried herbs to the skillet. Toss everything together until the pasta is well coated in the sauce. Season with salt and pepper to taste.
Serve hot, garnished with fresh parsley and additional lemon slices if desired.

Creamy Sun-Dried Tomato Alfredo

Creamy Sun-Dried Tomato Alfredo is a comforting pasta dish that combines rich flavors with a creamy texture. The addition of sun-dried tomatoes brings a tangy sweetness that perfectly complements the traditional Alfredo sauce, while tender chicken and fresh mushrooms add depth and heartiness to the meal. It’s a quick and simple recipe, perfect for busy weeknights or a cozy dinner party.

This dish is all about balance—creamy, savory, and just the right amount of tang. The sun-dried tomatoes add a pop of color and flavor that brightens up the dish, making each bite a delightful experience. Plus, it’s easy to whip up in under 30 minutes, making it an ideal choice for those who want something delicious without spending all evening in the kitchen.

Ingredients

8 ounces fettuccine or spaghetti
1 tablespoon olive oil
1 pound chicken breast, diced
1 cup sliced mushrooms
1/2 cup sun-dried tomatoes, chopped
2 cloves garlic, minced
1 cup heavy cream
1 cup grated Parmesan cheese
Salt and pepper to taste
Fresh parsley, chopped (for garnish)

Instructions

Cook the Pasta: In a large pot of boiling salted water, cook the pasta according to package instructions. Drain and set aside.
Sauté the Chicken: In a large skillet, heat olive oil over medium heat. Add the diced chicken and cook until browned and cooked through, about 5-7 minutes. Remove from skillet and set aside.
Cook the Vegetables: In the same skillet, add the mushrooms and garlic. Sauté for about 3-4 minutes until mushrooms are tender.
Add Cream and Cheese: Pour in the heavy cream and bring to a simmer. Stir in the Parmesan cheese until melted and smooth. Season with salt and pepper.
Combine: Add the cooked pasta, chicken, and sun-dried tomatoes to the sauce. Toss until everything is well coated.
Serve: Garnish with fresh parsley before serving. Enjoy your delicious Creamy Sun-Dried Tomato Alfredo!

Spicy Chicken and Mushroom Alfredo

Spicy Chicken and Mushroom Alfredo is a delightful twist on the classic creamy pasta dish. The combination of tender chicken, earthy mushrooms, and a hint of heat from spices creates an explosion of flavors that’s both comforting and exciting. This dish is simple to make, making it perfect for a quick weeknight meal or a cozy gathering with friends.

The creamy sauce envelops the pasta, while the spices add a kick that elevates the dish to new heights. It’s a great way to enjoy a classic while adding your own flair. Grab your ingredients and let’s get cooking!

Ingredients

8 oz fettuccine pasta
2 tablespoons olive oil
1 pound chicken breast, sliced
8 oz mushrooms, sliced
3 cloves garlic, minced
1 teaspoon red pepper flakes (adjust to taste)
1 cup heavy cream
1/2 cup grated Parmesan cheese
Salt and pepper, to taste
Fresh parsley, chopped (for garnish)

Instructions

Cook the Pasta: In a large pot of boiling salted water, cook the fettuccine according to package instructions. Drain and set aside.
Sauté the Chicken: In a large skillet, heat olive oil over medium heat. Add the sliced chicken, season with salt and pepper, and cook until browned and cooked through, about 5-7 minutes. Remove from the skillet and set aside.
Cook the Mushrooms: In the same skillet, add the sliced mushrooms and cook until they are tender and browned, about 4-5 minutes. Add the minced garlic and red pepper flakes, cooking for an additional minute.
Make the Alfredo Sauce: Pour in the heavy cream and bring to a simmer. Stir in the Parmesan cheese until melted and smooth. Season with additional salt and pepper if needed.
Combine: Add the cooked pasta and chicken back into the skillet, tossing to coat everything in the creamy sauce. Cook for an additional 2-3 minutes to heat through.
Serve: Garnish with fresh parsley and more Parmesan cheese if desired. Enjoy your spicy twist on a classic!

Spinach and Mushroom Alfredo Bake

This Spinach and Mushroom Alfredo Bake is a creamy delight that combines tender pasta, sautéed mushrooms, and fresh spinach, all enveloped in a rich Alfredo sauce. The flavors meld beautifully, creating a comforting dish perfect for any night of the week. Plus, it’s simple to whip up, making it a great choice for both casual dinners and special occasions.

The creamy texture paired with the earthy mushrooms and vibrant spinach makes this dish satisfying and delicious. Everyone will appreciate the warm, cheesy goodness that comes from baking it to perfection. Serve it with a side salad or some crusty bread for a complete meal!

Ingredients

8 ounces fettuccine or your choice of pasta
2 tablespoons olive oil
1 cup sliced mushrooms
2 cups fresh spinach
2 cups Alfredo sauce
1 cup shredded mozzarella cheese
1/2 cup grated Parmesan cheese
Salt and pepper, to taste
Fresh parsley, for garnish (optional)

Instructions

Cook the Pasta: In a large pot, cook the pasta according to package instructions. Drain and set aside.
Sauté the Vegetables: In a large skillet, heat olive oil over medium heat. Add the sliced mushrooms and sauté for about 5 minutes until they are softened. Add the spinach and cook until wilted, about 2 minutes.
Mix Ingredients: In a large mixing bowl, combine the cooked pasta, sautéed vegetables, Alfredo sauce, and half of the mozzarella cheese. Season with salt and pepper.
Transfer to Baking Dish: Pour the mixture into a greased baking dish. Sprinkle the remaining mozzarella cheese and Parmesan cheese on top.
Bake: Preheat the oven to 350°F (175°C) and bake for about 20-25 minutes, or until the cheese is bubbly and golden brown.
Serve: Garnish with fresh parsley if desired, and enjoy your delicious Spinach and Mushroom Alfredo Bake!

Garlic Parmesan Chicken Alfredo

Garlic Parmesan Chicken Alfredo is a creamy and comforting dish that combines tender chicken and sautéed mushrooms with a rich, cheesy Alfredo sauce. This recipe is perfect for anyone looking for a quick weeknight dinner that doesn’t compromise on taste. The flavors of garlic and Parmesan complement each other beautifully, creating a satisfying meal that will leave you wanting more.

Making this dish is simple and requires minimal ingredients, making it ideal for even the busiest of cooks. You can whip it up in under 30 minutes, making it a go-to choice for busy evenings. Serve it over your favorite pasta, and you’ll have a delicious meal that everyone at the table will love!

Ingredients

2 cups fettuccine pasta
1 pound chicken breast, cut into bite-sized pieces
8 ounces mushrooms, sliced
3 tablespoons olive oil
4 cloves garlic, minced
1 cup heavy cream
1 cup grated Parmesan cheese
Salt and pepper to taste
Fresh parsley, chopped (for garnish)

Instructions

Cook the Fettuccine: In a large pot of boiling salted water, cook the fettuccine according to package instructions. Drain and set aside.
Sauté the Chicken: In a large skillet over medium heat, add 2 tablespoons of olive oil. Once hot, add the chicken pieces and season with salt and pepper. Cook until browned and cooked through, about 5-7 minutes. Remove the chicken from the skillet and set aside.
Sauté the Mushrooms: In the same skillet, add the remaining tablespoon of olive oil and the sliced mushrooms. Cook for 4-5 minutes until they are softened. Add the minced garlic and sauté for another minute until fragrant.
Make the Sauce: Pour in the heavy cream and bring to a gentle simmer. Stir in the Parmesan cheese until melted and the sauce thickens slightly. Season with more salt and pepper if needed.
Combine: Add the cooked chicken and fettuccine to the skillet, tossing to coat everything in the sauce. Cook for an additional 2 minutes until heated through.
Serve: Garnish with fresh parsley and enjoy your delicious Garlic Parmesan Chicken Alfredo!

Classic Chicken and Mushroom Alfredo

A creamy pasta dish featuring chicken and mushrooms.

Classic Chicken and Mushroom Alfredo is a creamy and comforting pasta dish that never fails to please. The combination of tender chicken, earthy mushrooms, and rich Alfredo sauce creates a deliciously satisfying meal. It’s simple to make, making it a perfect weeknight dinner option.

This recipe balances creamy textures with savory flavors, ensuring that each bite of pasta is a delight. Whether you’re cooking for family or friends, this dish is sure to impress without requiring hours in the kitchen.

Ingredients

8 oz fettuccine pasta
1 lb boneless, skinless chicken breasts, cubed
2 cups sliced mushrooms
2 tablespoons olive oil
3 cloves garlic, minced
1 cup heavy cream
1 cup grated Parmesan cheese
Salt and pepper to taste
Fresh parsley, chopped (for garnish)

Instructions

Cook the Pasta: Boil a large pot of salted water and cook the fettuccine according to package instructions until al dente. Drain and set aside.
Cook the Chicken: In a large skillet over medium heat, add olive oil. Add cubed chicken, seasoning with salt and pepper. Cook until browned and cooked through, about 5-7 minutes. Remove from the skillet and set aside.
Sauté the Mushrooms: In the same skillet, add sliced mushrooms and cook for 3-4 minutes until tender. Add minced garlic and cook for an additional minute.
Make the Alfredo Sauce: Lower the heat, then stir in the heavy cream, bringing it to a gentle simmer. Add Parmesan cheese gradually, stirring until melted and smooth. Season with salt and pepper to taste.
Combine: Add the cooked pasta and chicken to the sauce, tossing to coat well. Cook for another minute until heated through.
Serve: Garnish with chopped parsley and enjoy your creamy Chicken and Mushroom Alfredo!

One-Pan Chicken and Mushroom Alfredo

This One-Pan Chicken and Mushroom Alfredo is a creamy delight that brings together tender chicken, earthy mushrooms, and perfectly cooked pasta in a rich Alfredo sauce. It’s a simple recipe that doesn’t skimp on flavor, making it perfect for busy weeknights or a cozy dinner at home.

The beauty of this dish lies in its one-pan preparation, which means less cleanup and more time to enjoy your meal. With ingredients like garlic, heavy cream, and Parmesan cheese, every bite is a creamy, savory treat that will leave everyone coming back for seconds.

Ingredients

1 pound chicken breasts, sliced
8 ounces fettuccine
2 cups sliced mushrooms
2 tablespoons olive oil
3 cloves garlic, minced
1 cup heavy cream
1 cup grated Parmesan cheese
Salt and pepper to taste
Chopped parsley for garnish

Instructions

Heat olive oil in a large skillet over medium heat. Add the sliced chicken and season with salt and pepper. Cook until browned and cooked through, about 5-7 minutes. Remove the chicken from the pan and set aside.
In the same pan, add the sliced mushrooms and garlic. Sauté until the mushrooms are tender.
Add the fettuccine to the pan along with the heavy cream. Bring to a simmer and cook according to package instructions until the pasta is al dente.
Stir in the Parmesan cheese until melted and creamy. Return the chicken to the pan and mix well to combine.
Serve hot, garnished with chopped parsley.

Zucchini Noodle Chicken Alfredo

This Zucchini Noodle Chicken Alfredo is a delightful twist on the classic dish, perfect for those seeking a lighter yet creamy pasta experience. With tender chicken, fresh zucchini noodles, and a rich Alfredo sauce, it’s a meal that offers comfort without the heaviness of traditional pasta.

Quick and simple to prepare, this recipe is great for weeknight dinners or impressing guests. The combination of flavors creates a satisfying dish that everyone will love!

Ingredients

2 medium zucchinis, spiralized
1 lb chicken breast, diced
1 cup mushrooms, sliced
2 tablespoons olive oil
2 cloves garlic, minced
1 cup heavy cream
1/2 cup grated Parmesan cheese
Salt and pepper to taste
Fresh parsley or basil for garnish

Instructions

Heat olive oil in a large skillet over medium heat. Add diced chicken and cook until browned and cooked through, about 5-7 minutes. Remove from the skillet and set aside.
In the same skillet, add garlic and mushrooms. Sauté until the mushrooms are tender, about 3-4 minutes.
Add the heavy cream and bring to a simmer. Stir in the Parmesan cheese until melted and smooth. Season with salt and pepper.
Add the cooked chicken back to the skillet, followed by the spiralized zucchini noodles. Toss until the zucchini is coated and heated through, about 2-3 minutes.
Serve immediately, garnished with fresh parsley or basil.

Vegetable-Loaded Chicken Alfredo

This Vegetable-Loaded Chicken Alfredo is a delightful twist on the classic creamy pasta dish. Packed with tender chicken, fresh vegetables, and a rich Alfredo sauce, it offers a perfect balance of flavors. The addition of colorful veggies not only boosts nutrition but also enhances the visual appeal of the meal.

Making this recipe is quite simple, which makes it a great choice for busy weeknights. Just cook your chicken and vegetables, whip up the Alfredo sauce, and combine everything with your favorite pasta. In no time, you’ll have a delicious, creamy dish that the whole family will love!

Ingredients

2 cups fettuccine or spaghetti
1 tablespoon olive oil
2 chicken breasts, diced
1 cup broccoli florets
1 cup sliced bell peppers (any color)
1 cup sliced mushrooms
2 cloves garlic, minced
1 cup heavy cream
1 cup grated Parmesan cheese
Salt and pepper to taste
Fresh parsley, chopped for garnish

Instructions

Cook the Pasta: In a large pot, bring salted water to a boil and cook the pasta according to the package instructions. Drain and set aside.
Cook the Chicken: In a skillet, heat olive oil over medium heat. Add the diced chicken and cook until golden brown and cooked through, about 5-7 minutes. Season with salt and pepper. Remove from skillet and set aside.
Sauté the Vegetables: In the same skillet, add broccoli, bell peppers, mushrooms, and garlic. Sauté for about 5 minutes until the vegetables are tender.
Make the Alfredo Sauce: Reduce the heat to low and pour in the heavy cream. Stir in the Parmesan cheese and mix until smooth. Season with additional salt and pepper if desired.
Combine: Add the cooked pasta and chicken back into the skillet with the Alfredo sauce and vegetables. Toss everything together until well coated.
Serve: Garnish with fresh parsley and serve hot!

Mushroom and Chicken Alfredo with Peas

A bowl of creamy Mushroom and Chicken Alfredo pasta with peas

This Mushroom and Chicken Alfredo with Peas is a delightful twist on a classic pasta dish. The creamy sauce pairs perfectly with tender chicken and earthy mushrooms, while the peas add a pop of color and sweetness. It’s a comforting meal that’s both satisfying and easy to whip up during a busy weeknight.

The flavors blend beautifully, creating a rich and creamy experience that will please everyone at the table. Plus, it’s a straightforward recipe, perfect for those who want a delicious homemade dinner without spending hours in the kitchen.

Ingredients

8 ounces fettuccine pasta
2 tablespoons olive oil
1 pound chicken breast, diced
1 cup mushrooms, sliced
1 cup frozen peas
2 cloves garlic, minced
1 cup heavy cream
1/2 cup grated Parmesan cheese
Salt and pepper to taste
Fresh parsley, chopped (for garnish)

Instructions

Cook the Pasta: In a large pot, boil water and cook the fettuccine according to package instructions. Drain and set aside.
Sauté the Chicken: In a large skillet, heat olive oil over medium heat. Add the diced chicken and cook until browned and cooked through, about 5-7 minutes. Remove from the skillet and set aside.
Cook the Vegetables: In the same skillet, add sliced mushrooms and cook for 3-4 minutes until they soften. Add minced garlic and cook for an additional minute.
Make the Sauce: Pour in the heavy cream and bring to a simmer. Stir in the Parmesan cheese until melted and smooth. Season with salt and pepper to taste.
Add the Chicken and Peas: Return the cooked chicken to the skillet along with the frozen peas. Stir to combine and cook for another 2-3 minutes until heated through.
Combine with Pasta: Add the cooked fettuccine to the skillet and toss until the pasta is well coated with the sauce. Adjust seasoning if needed.
Serve: Garnish with chopped parsley and additional Parmesan cheese if desired. Enjoy your creamy Mushroom and Chicken Alfredo with Peas!