Kittencal's Chicken and Mushroom Alfredo
Recipe: #12476
May 02, 2014
Categories: Chicken, New Years, Romantic Dinner, Sunday Dinner, Valentine's Day, Boneless Pieces, Chicken Dinner, more
"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!"
Ingredients
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- ALFREDO SAUCE
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Nutritional
- Serving Size: 1 (448.8 g)
- Calories 953.8
- Total Fat - 38.5 g
- Saturated Fat - 21.3 g
- Cholesterol - 216.9 mg
- Sodium - 371.3 mg
- Total Carbohydrate - 91.4 g
- Dietary Fiber - 11.8 g
- Sugars - 1.2 g
- Protein - 61.5 g
- Calcium - 343.1 mg
- Iron - 2.9 mg
- Vitamin C - 1.3 mg
- Thiamin - 0.4 mg
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.
Step 5
Add/mix in the cooked cubed chicken and mushrooms; cook stirring for about 10 minutes until heated through.
Step 6
Spoon the sauce over the cooked pasta and toss. Sprinkle some Parmesan and cooked diced bacon on top. (This sauce will thicken upon standing).
Tips
No special items needed.