Best Chicken And Mushroom Alfredo Sauce Recipes

PASTA WITH CHICKEN AND MUSHROOM ALFREDO SAUCE

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Spray a baking pan with cooking spray, place chicken breasts in the pan, and cover with a lid or foil.
• Bake in the oven until no longer pink in the center and the juices run clear, about 30 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Remove from the oven and shred with 2 forks.
• While the chicken is roasting, bring a large pot of lightly salted water to a boil. Cook spaghetti in the boiling water, stirring occasionally, until tender yet firm to the bite, about 12 minutes.
• Melt butter in a frying pan over medium heat. Add mushrooms and onion; saute until tender, 5 to 7 minutes. Add garlic and saute until fragrant, about 1 minute. Reduce heat to medium-low and add cream cheese; stir until melted. Whisk in heavy cream and season with salt and pepper.
• Add Parmigiano-Reggiano cheese, reduce heat to low, and simmer until all combined and creamy, about 3 minutes. Don't simmer for to long or over high heat; the sauce can break down and become curdled instead of creamy.
• Drain pasta and add to sauce with shredded chicken.

CHICKEN AND MUSHROOM ALFREDO SAUCE

Steps:

• 1. Put the oil in the Pan
• 2. When Oil is Hot, add Chicken (i use precooked chicken so I add it on the last step but if you are using raw then this is when you add it), Mushrooms, onion and garlic. Cook until you like them. I love to have them really browned for extra flavor.
• 3. Add Half and Half. Heat it up until it starts to boil. Stir constantly.
• 4. Reduce heat to a slow simmer. Add Parmesan cheese. (Parmesan cheese melts slowly so it needs to melt into the half and half mix before its ready)
• 5. When Cheese is melted add salt and pepper (this is when you would add the precooked chicken). You can use any kind of pasta to put this over or even rice.
• 6. Enjoy and pass it on if you like it... Happy Cooking!!!