Kittencal's Chicken and Mushroom Alfredo Recipe

"A KC favorite! The amounts listed are enough to serve 6-8 people but it depends on the size of the portions you serve, you may reduce the recipe by half but I suggest to make the full amount I always do because if there is any leftovers it always gets eaten for a midnight snack or you can serve it the next day. The mushroom, chicken breast and pasta amount are really only a guideline you may increase or decrease. This is actually a quick recipe to throw together once you have cooked the chicken and mushrooms and to save time they may be cooked up to a day in advance, the chicken breast may be cooked in the oven instead of the skillet at 350°F (bottom rack) for 25 minutes, cooled then cubed. Chicken thighs may be substituted for the breast --- you will love this dish!"

Step by Step Method

Step 1

In a very large skillet, heat some oil or butter (or both) over medium heat; add in the cubed chicken breast, sprinkle with seasoned salt and pepper; cook on all sides until just done (about 8-10 minutes, do not overcook or the chicken will be dry) remove to a large bowl.

Step 2

In the same skillet add in mushroom slices and sauté until browned (about 10-12 minutes) transfer to the bowl with the cooked chicken; set aside while cooking the pasta and preparing the sauce (or you may cover and chill for up to 24 hours).

Step 3

ALFREDO SAUCE; wipe the skillet clean. Melt 4 tablespoons butter over medium heat.

Step 4

Add in thyme, cayenne pepper and fresh garlic; stir for 2 minutes. Add in flour and stir for 3 minutes. Add in the half and half cream and whipping cream; bring to a simmer over medium heat stirring constantly. Reduce heat to low then mix in Parmesan cheese; cook stirring over low heat until heated through and bubbly. Season with salt and pepper to taste.