1/4cup (15g)parsleyfinely chopped, plus more for garnish
Place a large pot of water over medium-high heat. Add in 1 tbsp sea salt and bring to a boil.
Cook the pasta according to package directions, then drain and set aside.
Chop the chicken into small bite-sized pieces.
Season with salt and pepper.
In a large skillet, heat olive oil over medium heat.
Add the chicken and sauté until golden and cooked through, about 5 minutes.
Remove the chicken from the pan and set aside.
Add the onion, garlic and mushrooms to the hot pan.
Sauté, stirring frequently, for about 5 minutes.
Add chicken stock and simmer over medium-low heat for 8-10 min, until reduced by half.
Stir in the heavy cream and parmesan and mix until melted and creamy.
Add the chicken back to the pan and sprinkle with parsley.
Turn the heat off and stir in the cooked pasta.
Here's a quick summary of all the Tips & Tricks detailed above. They're super useful so I recommend you read them before making this mushroom and chicken alfredo pasta:
Tip #1 includes simple ingredient substitutions that you can make in this chicken mushroom pasta recipe.
See the step-by-step instructions for cooking the chicken at Tip #2.
If you want to make this dish low-carb, see how in Tip #3.
Tip #5 includes my secret for the most tender chicken.
If you're a meal prepper, then you'll want to see how to include this mushroom and chicken alfredo pasta in your meal plan in Tip #5. This is one of the best chicken alfredo pasta recipes for meal planning so don't skip it.