Creamy Mushroom Fettucine Alfredo

Creamy Mushroom Fettuccine Alfredo plated with a gold fork.

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.

Course Main Course

Cuisine Italian

Prep Time 10

Cook Time 25

Total Time 35

Servings

Calories 849kcal

Author Tina Frank

Ingredients

(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.

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