Creamy Mushroom Fettuccine Alfredo

If you’re craving something creamy, cozy, and downright delicious, this Creamy Mushroom Fettuccine Alfredo has you covered. It’s everything you love about classic Alfredo, but with the earthy, savory goodness of sautéed mushrooms that take it to a whole new level. The buttery sauce, tender noodles, and garlicky mushrooms come together to make the ultimate comfort food. Whether it’s a weeknight dinner or a chill weekend meal, this pasta is super easy to whip up and tastes like it came straight from your favorite restaurant. 

We’re big fans of Alfredo sauce around here, and there are so many delicious ways to enjoy it! From our Chicken and Broccoli Alfredo to Homemade Fettuccine Alfredo and all the ideas in our Alfredo Sauce Recipes, there’s something for everyone. This Easy Mushroom Fettuccine Alfredo is a new favorite with its rich, earthy twist. Perfect for meatless Mondays or the Lenten season. If you love Alfredo, this one’s a must-try!

Why You'll Love This Recipe

• Rich, Creamy Sauce: The velvety mushroom Alfredo sauce perfectly coats the fettuccine noodles, creating a luxurious and satisfying creamy pasta dish.
• Simple Ingredients: This recipe uses basic ingredients like butter, heavy cream, and grated parmesan cheese, making it easy to prepare without sacrificing flavor.
• Versatile Additions: Add cooked chicken breast or shrimp for a protein-packed twist on this classic recipe.
• Family-Friendly: The mild flavors and creamy texture make this mushroom Alfredo pasta a hit with kids and adults alike.
• Comfort Food at Its Best: This dish is the epitome of comfort food, perfect for a cozy night in or a special occasion.

Ingredients and Substitutions

• Fettuccine Noodles: Fettuccine noodles are ideal for Alfredo because their wide, flat shape holds the creamy sauce beautifully. Substitutions: You can use linguine, spaghetti, or even fresh fettuccine for a more tender pasta experience.
• Baby Bella Mushrooms: Baby Bella mushrooms add a deep, earthy flavor that complements the Alfredo sauce. Substitutions: Cremini, shiitake, or button mushrooms work well too. Regular white mushrooms are a more economical option.
• Butter: Butter forms the base of the Alfredo sauce, adding richness and a silky texture. Substitutions: Unsalted butter is best, but salted butter works—just reduce the amount of added salt.
• Garlic: Fresh garlic provides a robust flavor that enhances the sauce. Substitutions: Substitute ½ teaspoon garlic powder per clove of fresh garlic.
• Heavy Cream: Heavy cream creates the signature creamy Alfredo sauce. Substitutions: Half-and-half or a combination of milk and cream cheese can be used, but the sauce may be less rich.
• Grated Parmesan Cheese: Parmesan cheese is the key ingredient for the authentic Alfredo flavor and helps thicken the sauce. Substitutions: Pecorino Romano can be used, but they will slightly alter the taste. Avoid pre-grated parmesan for best results.
• Olive Oil: Used for sautéing the mushrooms, olive oil adds a subtle flavor and ensures even cooking. Substitutions: Any neutral cooking oil, such as avocado oil, will work.
• Kosher Salt and Ground Black Pepper: These simple seasonings enhance the natural flavors of the dish. Substitutions: Use sea salt or regular table salt if needed, but adjust the quantity accordingly.
• Fresh Parsley: Fresh parsley adds a pop of color and a touch of freshness to the rich dish. Substitutions: Dried parsley works in a pinch, but fresh parsley is preferred for garnish.

See recipe card for quantities.

How to Make Mushroom Alfredo

Step 1: Boil salted water, cook fettuccine until al dente (10–12 minutes), and reserve 1 cup of pasta water.

Step 2: Heat olive oil, cook garlic until fragrant, then add mushrooms and cook for 5 – 7 minutes until browned; season with salt and pepper, then set aside.

Step 3: Melt butter, sauté garlic for 1 minute, then stir in cream and cook gently for 4–5 minutes. Gradually stir in parmesan until smooth, thinning with reserved pasta water as needed.

Step 4: Toss cooked pasta and mushrooms in the sauce until coated. Garnish with parsley and parmesan.

Top Tips

Use Fresh Parmesan: Freshly grated parmesan cheese melts better and gives the sauce a silky texture.

Medium-Low Heat: Keep the heat steady to prevent the heavy cream from scorching.

Save Pasta Water: The starchy water helps the sauce cling to the pasta and adjust its consistency.

Season Last: Parmesan cheese is naturally salty, so taste the sauce before adding extra salt.

Serve Immediately: Alfredo sauce thickens as it cools, so serve the dish right after preparing.

Variations

• Chicken Mushroom Alfredo: Add cooked chicken breast for a protein-rich, hearty meal.
• Vegetarian Deluxe: Mix in sautéed spinach or asparagus for added ingredients and texture.

Storage and Make Ahead

Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days.

Reheating: Warm gently in a skillet over medium-low heat, adding a splash of heavy cream or milk to restore the creamy texture. Pro-tip: Reserve pasta water in an airtight container in the fridge and use it when reheating to freshen the sauce. 

Make-Ahead: You can sauté the mushrooms up to 1 day in advance. Refrigerate them in an airtight container. Cook the fettuccine noodles and sauce when ready to serve for best results.

Creamy Mushroom Fettucine Alfredo

Tina Frank

This Creamy Mushroom Fettuccine Alfredo features tender mushrooms and a rich, velvety homemade Alfredo sauce tossed with fettuccine for an easy, restaurant-quality meal ready in 30 minutes.

5 from 8 votes

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Prep Time 10 minutes mins

Cook Time 25 minutes mins

Total Time 35 minutes mins

Course Main Course

Cuisine Italian

Servings 4

Calories 849 kcal

Ingredients

  

1x2x3x

• (1) 16-ounce box fettuccine noodles
• 2 tablespoons olive oil
• 6 cloves minced garlic, divided
• 8 ounces baby bella mushrooms, sliced
• ½ teaspoon kosher salt
• ½ teaspoon ground black pepper
• ½ cup unsalted butter
• 2 cups heavy cream
• 1 ½ cups grated parmesan cheese
• 1 tablespoon fresh Italian parsley, chopped

Instructions

 

• Bring a large pot of salted water to a rolling boil. Add (1) 16-ounce box of fettuccine noodles and cook until al dente, about 10 - 12 minutes. Reserve 1 cup of pasta water before draining. Set the pasta aside.
• In a large skillet, heat 2 tablespoons olive oil over medium heat. Add 3 cloves minced garlic and saute for 30 seconds until fragrant. Then add 8 ounces of sliced baby bella mushrooms and sauté for 5 - 7 minutes, stirring occasionally, until tender and golden. Sprinkle ½ teaspoon kosher salt and ½ teaspoon ground black pepper over the mushrooms to season. Remove from the skillet and set aside.
• In the same skillet, melt ½ cup unsalted butter over medium-low heat. Once the butter melts, add 3 cloves minced garlic and cook for 1 minute until fragrant. Slowly pour in 2 cups heavy cream, stirring constantly. Cook the mixture over medium-low heat for 4 - 5 minutes, ensuring it doesn’t boil.
• Gradually add 1 ½ cups grated parmesan cheese to the cream sauce, stirring until the cheese melts completely. If the sauce becomes too thick, add reserved pasta water, 1 tablespoon at a time, until you reach the right consistency.
• Add the cooked fettuccine noodles and sautéed mushrooms to the skillet. Toss gently to coat the pasta evenly in the creamy mushroom sauce. Cook for 2 - 3 minutes over medium heat until heated through.
• Transfer the mushroom Alfredo pasta to a serving dish. Garnish with fresh parsley and additional grated parmesan cheese, if desired.
• Serve immediately for the best flavors, and ENJOY!

Notes

• Use fresh mushrooms like baby bella, cremini, or shiitake for a deeper, earthy flavor in your mushroom Alfredo recipe.
• Reserve pasta water—it’s a key ingredient for adjusting the sauce consistency.
• For a richer flavor, consider adding 2 tablespoons of cream cheese to the sauce.
• Use a damp paper towel to clean mushrooms instead of rinsing them, as excess water can affect their texture.
• This creamy pasta dish is a great comfort food option for family dinners.

Nutrition

Calories: 849kcalCarbohydrates: 12gProtein: 17gFat: 84gSaturated Fat: 49gPolyunsaturated Fat: 4gMonounsaturated Fat: 24gTrans Fat: 1gCholesterol: 228mgSodium: 987mgPotassium: 471mgFiber: 1gSugar: 5gVitamin A: 2869IUVitamin C: 3mgCalcium: 438mgIron: 1mg

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