Fettuccine Alfredo with Mushrooms and Chicken

Heat butter in a large pot over medium-high heat and add green onions and garlic. Cook until butter is simmering and onions and garlic are softened 3 to 4 minutes. Add flour and stir for 1 minute. Stir in heavy cream milk Parmesan cheese and mushrooms. Bring to a boil; reduce heat to medium-low and let simmer until sauce looks thick and creamy stirring occasionally about 15 minutes.

Meanwhile fill a large pot with lightly salted water and bring to a rolling boil. Cook fettuccine at a boil until tender yet firm to the bite about 8 minutes. Drain.

Stir chicken into sauce mixture and heat through 3 to 5 minutes to avoid overcooking.

Serve chicken Alfredo sauce over cooked pasta.