A dreamy, creamy pasta dish with chicken and mushrooms. The Alfredo sauce is kicked up a notch with an additional ingredient and the flavor is just so good. My husband had two helpings so I know it was good - he will tell me if he does not like a dish I make.
- 1 1/4 lbs. boneless chicken (use breast or tenders*)
- salt, pepper and onion powder to taste
- 1/2 box porcini mushrooms stems removed and discarded, then sliced
- 1/2 box pasta (Linguine or Fettuccine)
- 3 tbsp. olive oil
- 2 tbsp. butter
- fresh parsley for garnish (optional)
- Wash your chicken under cold water and dry your chicken with paper towels. Remove any tendons or silver skin. Season both sides with salt, black pepper and onion powder to taste.
- Use a deep skillet and heat it over medium high heat. Add in 1 tbsp. butter and 1 tbsp. of olive oil. When it comes up to temperature toss in the mushrooms. Add a touch of salt and pepper to taste. Quickly saute them to a golden brown.
- Remove the mushrooms from the pan to a waiting bowl.
- Add 2 tbsp. of olive oil and 1 tbsp. of butter to the pan and over medium to medium high heat sear the seasoned chicken on both sides to a nice golden brown. Approximately 3 minutes per side depending on the thickness of the chicken strips. You want the chicken about 98 percent cooked; it will finish cooking as it rests then in the sauce.
- Set the chicken on a waiting plate.
- You can use the skillet that has all that good mushroom and chicken flavor and make the Alfredo sauce.
Cook either linguine or Fettuccine pasta according to box directions. Do not rinse and do not over cook as you want the pasta el dente. Set aside and begin making the Alfredo sauce. This Alfredo sauce is slightly different than my normal as I am adding in some Marscapone cheese which I have in my refrigerator. I thought the mild flavor and creaminess of the cheese would enhance the dish, and it did.
- 1 1/4 cups heavy cream
- 1 cup + 1 tbsp. grated Parmesan cheese
- 4 oz. Marscapone cheese
- 1 tbsp. butter
- ⅛ tsp. grated nutmeg
- ½ tsp. white pepper
- In a sauce pot over medium to medium low heat, melt the butter.
- Add in the heavy cream and warm to a low simmer (just until the outer edges start to bubble).
- Next whisk in the Marcapone cheese then the Parmesan cheese. Add in the nutmeg and white pepper until incorporated and keep stirring until the sauce thickens slightly. If you dip a spoon in and it coats the back of the spoon, the sauce is ready.
- Add in the chicken strips and the mushrooms. Give a good stir. Add in the cooked pasta and stir. Cook on a low simmer for a couple of minutes for the flavors to blend together.
This dish came out really, really well and I absolutely love the combination of all of the flavors. We have a simple side salad go go along side. Another vegetable that might work well with this is sweet baby peas.
*If using tenders remove the white tendon and any silver skin so the chicken is indeed tender. If using breasts slice lengthwise against the grain to get strips of meat.