This Alfredo Chicken with Mushrooms is a rich, creamy, and absolutely delicious dish. The succulent chicken paired with the earthy flavors of mushrooms in a creamy Alfredo sauce makes for a perfect meal served over pasta or rice.

Ingredients

• 2 tablespoons olive oil
• 4 boneless, skinless chicken breasts, pounded to even thickness
• Salt and freshly ground black pepper to taste
• 1 pound Crimini mushrooms, cleaned and sliced
• 2 garlic cloves, minced
• 1 cup heavy cream
• 1/2 cup chicken broth
• 1 cup grated Parmesan cheese
• 1 tablespoon fresh parsley, chopped (for garnish)
• Cooked fettuccine or your choice of pasta, for serving

Instructions

1. Heat olive oil in a large skillet over medium-high heat. Season the chicken breasts with salt and pepper, and cook until golden brown and no longer pink in the center, about 6 minutes per side. Remove chicken from the skillet and set aside.
2. In the same skillet, add the sliced Crimini mushrooms and cook until they are soft and browned, about 5 minutes. Add the minced garlic and cook for another minute until fragrant.
3. Lower the heat to medium and add the heavy cream and chicken broth. Bring to a simmer, stirring frequently.
4. Stir in the Parmesan cheese until melted and the sauce is creamy. Adjust seasoning with salt and pepper.
5. Return the chicken to the skillet and simmer for a few minutes until heated through.
6. Serve the chicken and Alfredo sauce over cooked fettuccine or your choice of pasta, garnished with fresh parsley.

Tips

For an extra touch of flavor, you can add a splash of white wine to the mushrooms while cooking. If you prefer a thicker sauce, you can mix a teaspoon of cornstarch with a tablespoon of water and add it to the sauce before adding the Parmesan cheese.