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Kittencal's Chicken and Mushroom Alfredo

Here's how you make Kittencal's Chicken and Mushroom Alfredo
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  • Servings: 7
  • Prep: 15m
  • Cook: 45m
    • The following recipe serves 7 people.

Ingredients

The ingredients are:
  • Oil or butter (as desired)
  • 6 to 8 boneless skinless chicken breasts ( cut into bite-size pieces, can use thighs)
  • Seasoning salt and fresh ground pepper
  • 2 packages (200 grams each) whole mushrooms (thinly sliced)
  • 600 grams dry linguine pasta (or can use spaghetti --- cooked until eldente, drained then tossed with 2-3 tablespoons oil or butter to prevent sticking)
  • ALFREDO SAUCE
  • 4 tablespoons butter
  • 1/2 to 3/4 teaspoon dried thyme (rubbed to release flavors)
  • Pinch cayenne pepper (or to taste)
  • 1 tablespoon fresh garlic, minced (use a little more if you like lots of garlic flavor)
  • 3 tablespoons all-purpose flour
  • 3 cups half-and-half (or whole milk)
  • 1 cup whipping cream
  • Salt and fresh ground black pepper (to taste, or use white salt)
  • 1 cup parmesan cheese, grated (use freshly grated --- can use more)
  • Cooked diced bacon (optional)
We recommend you get your ingredients ready before you start cooking. Once you're ready, here are the steps to making this delicious recipe

How to Make

  • 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).

We hope you enjoy this recipe!

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