Chicken Broccoli Mushroom Alfredo Pasta
Author: Nikki
This Chicken Broccoli Mushroom Alfredo Pasta is such a flavorful dish. It is packed with perfectly sautéed mushrooms, tender broccoli and beautifully coated, battered and seasoned chicken. It is then topped with the best alfredo sauce. This will be one recipe you visit over and over again!
  • 1 box Fettuccini, cooked and drained according to package directions
  • 3 cups fresh broccoli, blanched until bright green
  • 1 pound chicken tenders
Marinade for chicken
  • 2 eggs
  • 2 Tablespoons minced garlic
  • 1 teaspoon salt
Chicken Coating
  • 1 cup flour
  • 1½ teaspoons salt
  • 1 teaspoon garlic powder
  • ½ teaspoon pepper
  • ¼ teaspoon Cayennne pepper
  • 8 ounces sliced mushrooms
  • 2 Tablespoons butter
  • 1 Tablespoon olive oil
Alfredo sauce
  • 1 Tablespoon butter
  • 1 teaspoon minced garlic
  • 1Tablespoom flour
  • 2 cups heavy cream
  • ¼ teaspoon salt
  • 1 cup grated Parmesan cheese
  • fresh Parmesan cheese for a garnish of the top
  1. In a glass bowl, mix eggs, 2 Tablespoons minced garlic, and 1 teaspoon salt. Put marinade in a ziplock bag, add chicken, seal and marinate for 4 hour or overnight.
  2. When ready to make recipe, heat oil in large skillet on medium heat.
  3. In a small bowl, whisk together flour, salt, garlic powder, and Cayenne pepper.
  4. Remove chicken form the marinade and dredge thouroughly in the chicken flour mixture (Chicken coating).
  5. Place chicken in the skillet and cook chicken for 3 minutes on both sides. Turn the heat down and cover and cook for another 5 minutes or until chicken is cooked all the way through.
  6. Remove chicken from skillet and set aside.
  1. Clean skillet and then return to the stovetop. Add butter and oil and heat over medium high heat until butter is melted. Add mushrooms and cook until mushrooms are tender.
Alfredo Sauce
  1. In a medium sauce pan melt butter over medium high heat. Add minced garlic and cook for 1 minute.
  2. Add flour and wisk together for 1 minute.
  3. Add heavy cream and salt and stir constantly until it comes to a soft boil.
  4. Remove from heat and stir in the grated Parmesan cheese thoroughly.
  5. Return to medium heat and cook for 1 more minute.
  1. In a large serving dish or a 9x13 inch baking dish, toss together cooked pasta, broccoli, and mushrooms.
  2. Pour sauce over the top and layer the chicken over the pasta.
  3. Top with freshly grated Parmesan cheese.
Recipe by Chef in Training at