Created by KittenCal on May 2, 2014
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).