Kittencals Chicken And Mushroom Alfredo Recipes

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PASTA WITH CHICKEN AND MUSHROOM ALFREDO SAUCE



Pasta with Chicken and Mushroom Alfredo Sauce image

We like this pasta with chicken and mushroom Alfredo sauce as-is but you can tweak it any way you like by adding or taking away anything. I sometimes add peas. Serve with garlic or any good crusty bread. Good stuff!

Provided by Tess DeFevers Ehling

Time 40m

Yield 8

Number Of Ingredients 11

cooking spray
2 (6 ounce) skinless, boneless chicken breast halves
1 (16 ounce) package spaghetti
½ 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
¾ cup grated Parmigiano-Reggiano cheese

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.

Nutrition Facts : Calories 702.3 calories, Carbohydrate 46.6 g, Cholesterol 173.6 mg, Fat 47.4 g, Fiber 2.2 g, Protein 23.2 g, SaturatedFat 28.9 g, Sodium 327.9 mg, Sugar 2.6 g

KITTENCAL'S CHICKEN AND MUSHROOM ALFREDO



Kittencal's Chicken and Mushroom Alfredo image

This recipe was developed with my recipe#164953 --- the amounts listed are enough to serve 6-8 people but it depends on the size of the portions you serve, you may reduce the recipe by half but I suggest to make the full amount I always do for my family of four, if there is any leftovers it always gets eaten for a midnight snack or you can serve it the next day --- the amounts for the mushrooms, chicken breast and pasta are really only a guideline you may increase or decrease slightly --- this is actually a quick recipe to throw together once you have cooked the chicken and mushrooms and to save time they may be cooked up to a day in advance, the chicken breast may be cooked in the oven instead for the skillet at 400°F. for 25 minutes, cooled then cubed --- cooking time is only for the alfredo sauce --- you will *love* this dish! :)

Provided by Kittencalrecipezazz

Categories     Fruit

Time 1h

Yield 6-8 serving(s)

Number Of Ingredients 16

2 -3 tablespoons oil
8 boneless skinless chicken breasts (cut into bite-size pieces, can use thighs)
salt and pepper
2 tablespoons butter
2 (200 g) packages fresh mushrooms, thinly sliced
600 g uncooked linguine (or use spaghetti, can use more)
4 tablespoons butter
1 teaspoon dried thyme
1/4 teaspoon cayenne pepper (or to taste)
1 tablespoon fresh minced garlic (use a little more if you like lots of garlic flavor)
3 tablespoons flour
3 cups half-and-half cream (or use full-fat milk)
1 cup whipping cream
seasoning salt
fresh coarse ground black pepper (to taste, or use white salt)
1 cup grated parmesan cheese (can use more)

Steps:

  • In a 4-quart heavy pot or a large skillet that is equivalent or close to that size, heat oil over medium heat; add in the chicken breast and season lightly with salt and pepper; cook on all sides until just done (about 8-10 minutes, do not overcook or the chicken or it will be dry) remove to a large bowl.
  • In the same skillet melt 2 tablespoons butter over medium heat; 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).
  • Cook the pasta in a large pot of boiling salted water until just al dente (don't overcook pasta) drain but do not rinse.
  • Place cooked pasta in a large bowl and toss with 2-3 tablespoons oil or butter to prevent sticking; set aside.
  • For alfredo sauce; wipe the skillet clean, then melt 4 tablespoons butter over medium heat.
  • Add in thyme, cayenne pepper and fresh garlic; stir for 2 minutes.
  • Add in flour and stir for 1 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 seasoned salt or white salt and black pepper to taste.
  • Add/mix in the cooked cubed chicken and mushrooms; cook stirring for about 10 minutes until heated through.
  • Spoon the sauce over the cooked pasta and toss, then sprinkle more Parmesan on top.
  • This sauce will thicken upon standing.

Nutrition Facts : Calories 1079.4, Fat 53.1, SaturatedFat 29.4, Cholesterol 235.6, Sodium 511.4, Carbohydrate 86.8, Fiber 3.9, Sugar 3, Protein 62.3

CHICKEN ALFREDO WITH MUSHROOMS AND ASPARAGUS



Chicken Alfredo With Mushrooms and Asparagus image

Adapted from a Sara Moulton episode on foodnetwork.com. This very much reminds me of my favorite meal at a locally well known Italian restaurant. For the Alfredo sauce, I use recipe #64196. (Since trying this, I can't stand the store bought stuff!) I also serve with a side of recipe #251337 and garlic bread.

Provided by Beth A.

Categories     Chicken

Time 35m

Yield 4 serving(s)

Number Of Ingredients 12

2 tablespoons extra virgin olive oil
8 ounces fresh mushrooms, sliced
1 cup onion, chopped
1 garlic clove, minced
1/2 teaspoon dried marjoram, crushed
1/4 teaspoon dried thyme, crushed
1/4 teaspoon fresh ground black pepper
1 lb chicken breast, cooked & chopped into bite size pieces
alfredo sauce
1/4 cup dry white wine
1 (9 ounce) package frozen asparagus cuts, do not thaw but do separate into individual pieces
16 ounces fettuccine pasta, cooked & drained according to package directions

Steps:

  • Heat oil in large, heavy skillet over moderate heat 2 minutes. Add mushrooms, onion, garlic, marjoram, thyme, and pepper and cook, stirring often, until the juice released from the mushrooms evaporates, about 5 minutes.
  • Add chicken, alfredo sauce, and wine; adjust heat so mixture bubbles gently, then cook, stirring frequently, about 3 minutes.
  • Add asparagus, cover and cook just until crisp-tender, 2-3 minutes; no longer or asparagus will become mushy.
  • Serve over hot fettuccini, with fresh grated parmesan on top.

Nutrition Facts : Calories 653.5, Fat 20.4, SaturatedFat 4.4, Cholesterol 158.6, Sodium 112.6, Carbohydrate 73.9, Fiber 2.5, Sugar 2.9, Protein 41.4

CHICKEN FETTUCCINI ALFREDO



Chicken Fettuccini Alfredo image

This is a family favorite. A creamy, cheesy Alfredo dish, great with a salad and garlic bread.

Provided by Emily

Categories     World Cuisine Recipes     European     Italian

Time 1h

Yield 8

Number Of Ingredients 16

6 skinless, boneless chicken breast halves - cut into cubes
6 tablespoons butter, divided
4 cloves garlic, minced, divided
1 tablespoon Italian seasoning
1 pound fettuccini pasta
1 onion, diced
1 (8 ounce) package sliced mushrooms
⅓ cup all-purpose flour
1 tablespoon salt
¾ teaspoon ground white pepper
3 cups milk
1 cup half-and-half
¾ cup grated Parmesan cheese
8 ounces shredded Colby-Monterey Jack cheese
3 roma (plum) tomatoes, diced
½ cup sour cream

Steps:

  • In a large skillet over medium heat combine chicken, 2 tablespoons butter, 2 cloves garlic, and Italian seasoning. Cook until chicken is no longer pink inside. Remove from skillet and set aside.
  • Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
  • Meanwhile, melt 4 tablespoons butter in the skillet. Saute onion, 2 cloves garlic, and mushrooms until onions are transparent. Stir in flour, salt and pepper; cook 2 minutes. Slowly add milk and half-and-half, stirring until smooth and creamy. Stir in Parmesan and Colby-Monterey Jack cheeses; stir until cheese is melted. Stir in chicken mixture, tomatoes and sour cream. Serve over cooked fettuccini.

Nutrition Facts : Calories 672.9 calories, Carbohydrate 57 g, Cholesterol 132.8 mg, Fat 30.8 g, Fiber 3.2 g, Protein 43.3 g, SaturatedFat 18.9 g, Sodium 1385.9 mg, Sugar 8.2 g

CHICKEN & MUSHROOM ALFREDO



Chicken & Mushroom Alfredo image

Everyone in my family loves when I make this dinner...even my kids! What's great about this recipe is that you can add vegetables you have on hand to make it heartier, such as corn, peas, or diced red bell pepper. -Monica Werner, Temecula, California

Provided by Taste of Home

Categories     Dinner

Time 4h20m

Yield 4 servings.

Number Of Ingredients 12

4 bone-in chicken breast halves (12 to 14 ounces each), skin removed
2 tablespoons canola oil
1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted
1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted
1 cup chicken broth
1 small onion, chopped
1 jar (6 ounces) sliced mushrooms, drained
1/4 teaspoon garlic salt
1/4 teaspoon pepper
8 ounces fettuccine
1 package (8 ounces) cream cheese, softened and cubed
Shredded Parmesan cheese, optional

Steps:

  • In a large skillet, brown chicken in oil in batches. Transfer to a 4- or 5-qt. slow cooker. In a large bowl, combine the soups, broth, onion, mushrooms, garlic salt and pepper; pour over meat. Cover and cook on low for 4-5 hours or until chicken is tender., Cook fettuccine according to package directions; drain. Remove chicken from slow cooker and keep warm. Turn slow cooker off and stir in cream cheese until melted. Serve chicken and sauce with fettucine. Top with Parmesan cheese if desired.

Nutrition Facts :

MUSHROOM CHICKEN ALFREDO



Mushroom Chicken Alfredo image

Make and share this Mushroom Chicken Alfredo recipe from Food.com.

Provided by weekend cooker

Categories     Chicken Breast

Time 8h20m

Yield 4-6 chicken breast, 4-6 serving(s)

Number Of Ingredients 5

1 (16 ounce) jar alfredo sauce
4 -6 bone skinless, chicken breast halves
8 ounces dry noodles, cooked
1 (4 ounce) can mushroom pieces, and stems, drained
1 cup shredded mozzarella cheese

Steps:

  • Pour 1/3 alfredo sauce in slow cooker.
  • Add chicken, then add remaining sauce.
  • Cover, and cook an low for 8 hours.
  • Fifteen minutes before serving, add noodles and mushrooms, mixing well.
  • Sprinkle top with cheese.
  • Ready to serve when cheese is melted.

Nutrition Facts : Calories 433.8, Fat 15.6, SaturatedFat 6.3, Cholesterol 116.4, Sodium 234.6, Carbohydrate 42.2, Fiber 2.2, Sugar 1.9, Protein 30.3

SCARFACE ( CHICKEN MUSHROOM ALFREDO)



Scarface ( Chicken Mushroom Alfredo) image

This is a VERY good Alfredo dish, My Daughter made it at Christime time when she was here. Everyone loved it and ask for the recipe. Even my picky grandson wanted the recipe.The Recipe can be doubled as this is what she did, It was delicious. I don't know where she got the recipe.

Provided by Barb G.

Categories     One Dish Meal

Time 35m

Yield 2-3 serving(s)

Number Of Ingredients 10

1 chicken breast, skined and cut into 1/2 inch pieces
4 -8 ounces mushrooms, sliced
garlic, lots of it,peeled and minced (I use about 6 cloves, depends on size)
1/4 cup butter, more if you like
1 cup chicken broth
1 1/2 cups cream, can use light cream for lower fat
1 tablespoon cornstarch, dissolved in
3 tablespoons water or 3 tablespoons broth
3/4 cup grated parmesan cheese (more or less)
4 -6 ounces cooked penne pasta

Steps:

  • In a non-stick pan, cook chicken until opaque, about 5 minutes.
  • Remove to bowl.
  • In same pan melt 2 tablespoons butter.
  • Saute Mushrooms over medium heat for a couple of minutes.
  • Add some of the garlic and cook until mushrooms are done.
  • Remove to same bowl as chicken.
  • Melt the rest of the Butter and add the rest of the minced garlic.
  • Cook a couple of minutes,BUT DO NOT brown garlic.
  • Add chicken broth and bring to boil, cook 3 to 4 minuted.
  • Add cream and bring to boil, simmer for 5 minutes.
  • Add corn starch mixture to thicken a bit.
  • Add Parmesan cheese.
  • Salt and pepper to taste.
  • Enjoy.

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