Chicken Alfredo Fettuccine
Chicken Alfredo Fettuccine Recipe by Momma CuisineIt's hard to deny that a bowl with a heaping serving of pasta is something that is so comforting to many of us. No matter what cultural background you're from, pasta recipes have become a part of "American cuisine".
Chicken Alfredo is one of the those pasta recipes that you sometimes just crave a big bowl of and sink you face into! Instead of going to buy that $15 bowl of Chicken Alfredo Fettuccine at the local Americanized Italian restaurant chain, let me show you Momma's Chicken Alfredo Fettuccine recipe. With $15 dollars you can feed two families Chicken Alfredo!
- 1 lb of Fettuccine Pasta – al dente
- 2 tablespoons of Olive Oil
- 3 cloves of garlic
- 1 small Spanish Onion – finely chopped
- 2 teaspoons of Dried Oregano
- 1 – 1.5 lbs of Chicken Breast – diced into 1 inch pieces
- 1 teaspoon of Kosher Salt
- Fresh Cracked Pepper
- 8 oz of Button (White) Mushrooms – sliced
- 1 pint of Heavy Whipping Cream
- 1 cup of Grated Parmesan Cheese
- 1/2 cup of Frozen Green Peas
Cook the fettuccine pasta until al dente.
Heat a large pan with medium-high heat with olive oil.
Saute the onions, garlic and dried oregano until the onions become transparent and softened.
Add the diced chicken pieces, salt and pepper and cook until the liquid evaporates. Then, add the sliced mushrooms and gently saute.
Add the heavy whipping cream and gently scrape the bottom of the pan. Add the grated Parmesan Cheese and turn the heat down to medium. Carefully, mix the Parmesan Cheese and Heavy Whipping Cream together and bring to a gently simmer and wait until the sauce starts to thicken.
About 5-8 minutes, the Alfredo Sauce will get thicker and start to boil slowly. Add the frozen green peas, and toss. Add the cooked fettuccine pasta, and incorporate the pasta in with the sauce.