Chicken Alfredo Servings: 2

Chicken Alfredo


  • 8 oz pasta
  • 2 boneless skinless chicken breasts
  • 4 oz mushrooms, sliced
  • 1 tbsp. olive oil
  • 2 tbsp. butter
  • 2 tbsp. flour
  • 2 cups milk
  • Pinch of nutmeg
  • Salt, to taste
  • Chopped parsley, for garnish (optional)


  1. Cook pasta according to package directions.

  2. Season chicken with salt and pepper.

  3. Heat olive oil in a saucepan and fry the chicken. When done, slice chicken and set aside.

  4. In the same saucepan, stir in the mushrooms, season with salt and cook. When done, remove and set aside.

  5. Melt the butter in the same saucepan, add the flour and stir until light brown.

  6. Gradually add the milk, stirring constantly. Season with nutmeg. Bring to a boil and simmer for a few minutes, adding more milk or water if necessary.

  7. Add the chicken, mushrooms and cooked pasta into the sauce, simmer for a few minutes.

  8. Serve hot garnished with chopped parsley.