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Pasta with Chicken and Mushroom Alfredo Sauce
Pasta with Chicken and Mushroom Alfredo Sauce
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Prep Time:
10 minutes
Cook Time:
30 minutes
Total Time:
40 minutes
Indulgent mushroom Alfredo with roasted chicken and spaghetti - customize with your favorite add-ins.
Ingredients:
  • 2 (6 ounce) skinless, boneless chicken breast halves
  • 1 (16 ounce) package spaghetti
  • 0.5 cup salted butter
  • 2 cups sliced mushrooms
  • 1 medium onion, chopped
  • 2 cloves garlic, minced
  • 1 (8 ounce) package cream cheese, softened
  • 2 cups heavy cream
  • salt and ground white pepper to taste
  • 0.75 cup grated Parmigiano-Reggiano cheese
Instructions:
  • Preheat the oven to 350°F. Grease a baking pan, add chicken breasts, and cover with a lid or foil.
  • Bake in the oven for about 30 minutes until fully cooked and juices run clear. Check with a thermometer - the center should reach at least 165 degrees F (74 degrees C. Shred using 2 forks after removing from the oven.
  • While the chicken roasts, boil a large pot of lightly salted water. Cook spaghetti in the boiling water, stirring occasionally, until al dente, about 12 minutes.
  • In a frying pan over medium heat, melt butter. Cook mushrooms and onion until tender, for 5 to 7 minutes. Add garlic and cook until fragrant, around 1 minute. Lower the heat to medium-low, stir in cream cheese until melted. Whisk in heavy cream and season with salt and pepper to taste.
  • Stir in Parmigiano-Reggiano cheese over low heat until creamy and combined, about 3 minutes. Be careful not to simmer for too long or on high heat to avoid curdling the sauce.
  • Add drained pasta to the savory sauce along with the succulent shredded chicken.

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