The Ultimate Chicken and Mushroom Alfredo

20 mins    Dinner A cozy, creamy chicken and mushroom Alfredo that comes together in under 30 minutes. Tender mushrooms and thyme are a match made in heaven, while a touch of lemon zest adds brightness and freshness. Using rotisserie chicken keeps things quick and easy, and the garlic makes it all the more irresistible. Finished with Parmesan and parsley, this weeknight favourite strikes the perfect balance of comfort and elegance, no fuss required. Prep time: 10 minutes

Cook time: 10 minutes

Total time: 20 minutes

Serves: 3-4 Contains: Dairy, Gluten, Meat Free from: Seafood

Chicken and Mushroom Alfredo

Ingredients

• 2 tablespoons olive oil or butter

• 2 teaspoons minced garlic

• 1 cup sliced mushrooms

• Zest of 1 lemon 

• 6 sprigs of thyme 

• 200 grams Fettuccini pasta

• 1 cup whipping cream

• 1 cup cooked chicken, cut into ½-inch cubes (rotisserie works well)

• 1 chicken bouillon cube

• ¼ cup grated Parmesan cheese

• ¼ cup chopped Italian parsley

Method

1. Cook the Fettuccini pasta according to package instructions. Reserve ½ cup of the pasta water before draining.

2. In a pan over medium heat, warm the butter or olive oil. Add the garlic, half the lemon zest, and 3 sprigs of thyme. Sauté for 30 seconds until fragrant.

3. Add the mushrooms and cook for 4–5 minutes until golden and softened.

4. Stir in the cream, bouillon cube, remaining lemon zest, and the other 3 thyme sprigs. Bring to a boil, then reduce to a gentle simmer and cook for 4–5 minutes until slightly thickened.

5. Add the cooked chicken, reserved pasta water, Parmesan cheese, and chopped parsley. Mix well to combine.

6. Fold in the cooked pasta and serve hot, topped with extra Parmesan shavings.

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