Garlic Parmesan Fettuccine Alfredo (+Video)
This Creamy Garlic Parmesan Fettuccine Alfredo recipe is a deliciously easy meal. Add mushrooms, spinach and grilled chicken to make it a meal!
A CREAMY AND EASY PASTA DISH
This Garlic Parmesan Fettuccine with fresh spinach and mushrooms is a serious must-try! It’s so creamy and delicious. This dish really soaks in all the flavor and you are going to love this dish for dinner! Just follow the easy step by step directions below for your fettuccine dinner recipe and get ready for your tastebuds to be in heaven.
WHAT CAN I SUBSTITUTE FOR MUSHROOMS?
- The wonderful thing about this recipe is it works even if you’re not a mushroom fan! Just leave them out!
- This fettuccine alfredo with mushroom parmesan cheese sauce recipe can work with zucchini, squash, or sun-dried tomatoes instead of the mushrooms. It will still come out absolutely delicious, too!
- If you want, feel free to add a protein to this dish like grilled chicken!
INGREDIENTS NEEDED: (FULL RECIPE AT THE BOTTOM OF THE POST)
- fettuccine noodles
- olive oil
- baby bella mushrooms
- salted butter
- all-purpose flour
- chicken broth
- heavy cream
- freshly grated parmesan cheese
- garlic powder (or fresh garlic)
- salt and pepper
- fresh spinach leaves
HOW TO MAKE GARLIC PARMESAN FETTUCCINE ALFREDO:
Before you get started, gather up all your ingredients in order to make things much easier in the kitchen! Cook the fettuccine noodles according to package directions, drain and set aside.
In a large skillet, heat a tablespoon of olive oil over medium heat. Add the sliced mushrooms to the skillet and cook for a few minutes until tender, then remove them from the skillet and set aside. You can optionally use grilled chicken, zucchini, squash, or sun-dried tomatoes in place of the mushrooms.
Add the salted butter to the same skillet you cooked the mushrooms in. Cook over medium-low heat until fully melted. Whisk in the flour and cook for 1 minute (whisking continuously.)
Add the chicken broth, heavy cream, parmesan cheese, and garlic powder; stir well. Increase the heat to medium and bring the sauce to a gentle simmer for 1 minute. Reduce the heat to low and season with salt and pepper, to taste.
Stir in the spinach leaves and cook over low heat for 1 minute until it begins to wilt.
Add the mushrooms (or your chosen substitute) and fettuccine noodles. Stir well until all of the pasta is coated with the creamy sauce.
Serve immediately upon finishing. You’ll love this easy and delicious pasta dish for dinner!
CRAVING MORE RECIPES? GIVE THESE A TRY!
Creamy Garlic Parmesan Fettuccine Alfredo (+Video)
Ingredients
- 8 ounces fettuccine noodles (measured when uncooked)
- 1 tablespoon olive oil
- 8 ounces baby bella mushrooms, sliced
- ¼ cup salted butter
- 2 tablespoons all-purpose flour
- ½ cup chicken broth
- 1 cup heavy cream
- ¾ cup freshly grated parmesan cheese
- ½ teaspoon garlic powder
- salt and pepper to taste
- 1 cup fresh spinach leaves
Instructions
- Cook the fettuccine noodles according to package directions, drain then set aside.
- In a large skillet, heat the tablespoon of olive oil over medium heat. Add the sliced mushrooms to the skillet and cook for a few minutes until tender, then remove them from the skillet and set aside.
- Add the salted butter to the same skillet you cooked the mushrooms in. Cook over medium-low heat until fully melted. Whisk in the flour and cook for 1 minute (whisking continuously.)
- Add the chicken broth, heavy cream, parmesan cheese, and garlic powder; stir well.
- Increase the heat to medium and bring the sauce to a gentle simmer for 1 minute. Reduce the heat to low and season with salt and pepper – to taste.
- Stir in the spinach leaves and cook over low heat for 1 minute until it is starting to wilt.
- Add the mushrooms and cooked fettuccine noodles. Stir well until all of the pasta is coated with the creamy sauce.
- Serve immediately upon finishing. Enjoy!
Video
Notes
- You can use grilled chicken, zucchini, squash, or sun-dried tomatoes in place of the mushrooms.
Nutrition
Nutritional Disclaimer
“The Country Cook” is not a dietician or nutritionist, and any nutritional information shared is an estimate. If calorie count and other nutritional values are important to you, we recommend running the ingredients through whichever online nutritional calculator you prefer. Calories and other nutritional values can vary quite a bit depending on which brands were used.
Originally published: July 2018
Updated & Republished: March 2020
Delicious . Used half cream and sour cream and fresh garlic instead of powdered. Added some crispy pancetta, a little lemon zest and a handful of chopped parsley at the end.
Made this last night. It was awwwweeeessssoooommmmeee!!!!! Thank you for the recipe!
Love this recipe. thanks for sharing. Where we are all confined at home. Best thing to home cooking!
Totally agree! Thanks so much Elaine – stay safe!
Will leftovers freeze ok?
I am a huge mushroom fan so I can’t wait to make this just as it is. Though I do have a ton of zucchini on the counter, so some of those may find themselves in there too!
Excellent – used 2% milk instead of cream as suggested, turned out real good. I could have used a few more mushrooms. Will make this again.