Chicken and Mushroom Fettuccine Alfredo

Prep: 5 minutes; Cook: 12 minutes; Serves: 4


1 small box fettuccine

2 tablespoons table salt

6 tablespoons salted butter

1/2 medium onion, grated

1 cup sliced mushrooms

1/2 teaspoon sea salt

1/4 cup chopped fresh parsley

1/4 cup all-purpose flour

1-3/4 cup whole milk

1/2 cup grated Parmesan cheese

1/2 cup reserved pasta water

4 seared chicken breasts, sliced - click here for a recipe


Set a large pot of water with the table salt to boil over high heat. Add the fettuccine once the water is at a rolling boil, then reduce heat to medium-high and continue boiling for 11 minutes. Drain the pasta, but don't forget to reserve 1/2 cup of the pasta water beforehand! Put the pasta back into the pot.

While the pasta's cooking, melt the butter in a medium saucepan over medium heat. Once the butter has melted add the onion and the mushrooms and cook until the mushrooms soften (about 5 minutes) stirring occasionally. Add the flour, sea salt and pepper stirring to combine. Then let the pasty mixture cook for a 2 to 3 minutes to help get rid of the flour taste.

Pour the milk into the paste mixture all at once, add the parsley, and then whisk until the mixture is smooth. Increase the heat to medium-high, and bring the mixture to a light boil - whisking often - until it's thick and bubbly. Remove from heat and whisk in the Parmesan cheese.

Add the Alfredo sauce and the pasta water to the fettuccine and use tongs to combine it all. Serve with sliced chicken and buttered crusty Italian bread.

(a)Musing Foodie / April 2012