Description
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!
Ingredients
- 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
Instructions
- 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.
Prep Time: 10 mins
Cook Time: 30 mins
Total Time: 40 mins
Servings: 8