Start by boiling water in a large pot. Once it's bubbling, toss in a generous pinch of salt and add your fettuccine. Cook it until just al dente according to the package instructions. This ensures a nice bite to the pasta. Drain, but reserve a cup of pasta water. It can be a magical ingredient later on for adjusting sauce consistency.

In a large skillet, add the olive oil over medium heat. Once it shimmers, toss in the minced garlic and red onion. Stir them around for about two minutes. You want everything to become fragrant, but not burnt. Add the sliced mushrooms, allowing them to soften for an additional few minutes.

Here comes the fun part! Pour in the dry white wine, allowing it to reduce for about 2-3 minutes. This step adds depth. Then, pour in the chicken broth, stirring well. This is where those nutty flavors begin to emerge. After that, add in the butter; let it melt before mixing it all together like you’re conducting a culinary orchestra.

Now, toss in your diced tomatoes and chopped basil. The fresh flavors of the tomatoes will brighten the dish beautifully. Cook them for another 3-4 minutes, letting everything meld together.

Add your drained fettuccine to the skillet. Toss it all together, ensuring every strand is coated with that luscious sauce. If it seems too thick, slowly stir in the reserved pasta water until you reach your desired consistency.

Lastly, taste and adjust seasoning with salt and pepper. Serve the Alfredo in warm bowls, topping with sliced grilled chicken, a sprinkle of Parmesan cheese, and minced green onions. Voila! Your homemade Cheesecake Factory Alfredo is ready to impress.