Fettuccine Alfredo with Chicken and Mushrooms

For pasta lovers, here is a wonderful recipe featuring a spice-and-herb blend you likely keep in your kitchen, adding a special, unforgettable flavor to the dish. Learn how to make Fettuccine Alfredo with chicken and mushrooms — a family favorite you’ll surely request again.

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6 servingsBack to recipePasta and noodles

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500 g fettuccine pasta700 g boneless chicken breast1 cup cooking cream1/2 liter full‑fat milk1 cup fresh or canned mushrooms, chopped3 cloves garlic, crushed1 onion, grated1 medium tablespoon mustard3 tablespoons soft butter3 tablespoons vegetable oilFresh or dried basil, rosemary, and wild thyme leaves1/2 cup grated Emmental or mozzarella cheese1 teaspoon black pepper1 medium tablespoon garlic powder1 teaspoon paprika or sweet red pepper powder1 teaspoon cardamom powder1 teaspoon ground cloves1 teaspoon lemon zest1 teaspoon grated nutmeg1 teaspoon white pepper1 chicken stock cubeSalt to taste

Step 1

Boil the pasta in about 1 liter of water with a little salt and 1 tablespoon of oil... when cooked, drain the cooking water, rinse with cold water, then leave to drain.