If my family would put up with it, we’d have pasta every night for dinner.

I love it so much.

Especially when paired with a warmed crusty bread and plenty of room temp butter. (For ease of spreading, of course.)

There are a zillion delicious ways to eat pasta, and I happen to love all of them.


A favorite, however, will always be a creamy, Parmesan-y, Alfredo.

Mushroom Fettuccine Alfredo & Seared Chicken Breasts: simple enough for a busy weeknight (ready in less than 30 minutes!!!); polished enough for your next dinner party!

Tossed with fettuccine. Because, of course.

Easy enough to throw together on a busy weeknight (it’s ready in less than 30 minutes!!!), but also polished enough to serve at a dinner party with cocktails and friends.

One of the obvious protein toppers (if you don’t want to simply gorge on carbs and Alfredo, which — by the way — is perfectly fine with me) is a seared chicken breast. Tons of flavor, super juicy, and easy.

Mushroom Fettuccine Alfredo & Seared Chicken Breasts: simple enough for a busy weeknight (ready in less than 30 minutes!!!); polished enough for your next dinner party!

Seared shrimp work, too. And they’re ready in minutes.

Mushroom Fettuccine Alfredo & Seared Chicken Breasts
Prep time
Cook time
Total time
This fettuccine Alfredo is ready in less than 30 minutes!
Recipe type: Pasta
Serves: 4
For the pasta and sauce:
  • 1 8oz box fettuccine
  • 2 tablespoons salt + 1/2 teaspoon
  • 6 tablespoons salted butter
  • 1/2 medium onion, grated
  • 1 cup sliced mushrooms
  • 1/4 teaspoon black pepper
  • 1/4 cup chopped fresh parsley
  • 1/4 cup all-purpose flour
  • 2 cups whole milk
  • 1/2 cup grated Parmesan cheese
  • 1/2 cup reserved pasta water

For the chicken:
  • 4 boneless, skinless chicken breasts
  • 2 tablespoons olive oil
  • salt and pepper
For the pasta and sauce
  1. Set a large pot of water with the 2 tablespoons of 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.
  2. 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 them until the mushrooms soften (about 5 minutes), stirring occasionally. Add the flour, 1/2 teaspoon salt, and the pepper to the mushrooms and onions, stirring to combine (it will look pasty). Continue to let it cook for a minute (this helps get rid of the flour taste).
  3. Pour the milk into the pasty 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 the sauce from heat and then whisk in the Parmesan.
  4. Add the Alfredo sauce and the pasta water to the cooked fettuccine and use tongs to make sure the pasta is evenly coated. Serve with sliced seared chicken breast, a big salad, and buttered crusty Italian bread.

For the chicken:
  1. Warm a large skillet over medium-high heat and add the olive oil.
  2. Salt and pepper both sides of each piece of chicken.
  3. Once the skillet is hot, place the chicken breasts into the pan. Let them cook for 4 minutes, flip them, and then let them cook for another 4 minutes. If your chicken breasts are extra huge, they might need 5 minutes per side.
  4. Remove the seared chicken breasts from the pan, and set them aside to rest for 5 minutes before slicing.
Grilled or seared shrimp make a great protein alternative to the chicken breasts!

If you're worried about using whole milk because OHMIGOSH FAT (please, don't be), you can try using 2%. When you're making creamy sauces, they need the fat from the dairy to bind the sauce together; if you lessen the fat, you risk your sauce breaking. Just use the whole milk (or upgrade to heavy cream!)

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