CHICKEN MUSHROOM ALFREDO

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This Recipe Serves 4

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If you are looking for a creamy, delicious pasta recipe that will make your taste buds sing then look no further. This Chicken Mushroom Alfredo pasta is so comforting & tastes like heaven on earth.

For this recipe, I have used Fettucine but feel free to switch it up for the pasta of your choice. I have also used Grana Padano hard cheese, however, Parmesan or other hard cheeses may be used.

You can’t go wrong with this classic combination of your favorite ingredients, so try it at home tonight!

Chicken Mushroom Alfredo Ingredients:

• 2 chicken breasts
• 250 grams pasta (fettucine)
• 50 grams Grana Padano hard cheese or Parmesan
• water as needed to boil pasta
• 100 grams butter or margarine
• 1 teaspoon red chili flakes
• 1 teaspoon onion powder
• ¼ teaspoon cracked black pepper
• 1 teaspoon garlic powder
• 1 teaspoon dried oregano
• 250ml fresh cream
• 1 teaspoon dried parsley
• 1 teaspoon paprika
• 2 teaspoons crushed garlic
• 1 teaspoon salt
• 2 tablespoons olive oil
• 1 teaspoon vegetable oil
• 150 grams mushrooms
• ½ onion
• 100ml pasta water
• freshly chopped coriander (dhania) or parsley for garnishing

Method:

1. Peel & finely chop the onion.
2. 
3. Remove the top layer & stems of the mushrooms & slice them up.
4. 
5. Rinse & cut the chicken breasts into cubes.
6. 
7. Season the chicken with ½ teaspoon salt, cracked black pepper, onion powder, garlic powder, paprika, red chili flakes, dried oregano, dried parsley & crushed garlic.
8. 
9. Mix until the chicken is coated in the spices.
10. 
11. 
12. To a pot on medium heat, add in the olive oil. Once the oil is hot, add in the seasoned chicken.
13. 
14. Spread out the chicken & allow it to fry for 5 minutes.
15. 
16. 
17. After 5 minutes, add in the chopped onions.
18. 
19. Add in the sliced mushrooms.
20. 
21. Give everything a mix.
22. 
23. Allow to sauté until the onions are translucent (±5 minutes) & set aside.
24. 
25. Next, it’s time to boil the pasta, I’m using Fettucine but feel free to use whichever pasta you prefer.
26. 
27. Fill a deep pot with enough water to boil the pasta. Add salt to taste & 1 teaspoon vegetable oil
28. 
29. Give it a stir & allow the water to come to a boil on medium-high heat.
30. 
31. Once the water reaches a boil, add in 250 grams of pasta.
32. 
33. Allow the Fettucine to soften a bit & then gently separate them with tongs. Thereafter, boil until al dente.
34. 
35. Once the pasta has cooked, keep aside 100ml of pasta water.
36. 
37. Strain the pasta in a colander.
38. 
39. Place the chicken mixture back on the stove-top on medium heat.
40. 
41. Stir & allow it to come to heat.
42. 
43. Add in the butter or margarine.
44. 
45. Pour in the pasta water.
46. 
47. Pour in the fresh cream.
48. 
49. Mix until everything is well incorporated.
50. 
51. Allow the cream to thicken slightly for 5 minutes.
52. 
53. Next. I’m using Grana Padano hard cheese – Parmesan or other hard cheeses can be used instead.
54. 
55. 
56. Grate 50 grams of the cheese.
57. 
58. Add the cheese to the pot along with ½ teaspoon salt.
59. 
60. Give it a stir.
61. 
62. Allow the sauce to thicken.
63. 
64. Add the strained pasta to the chicken.
65. 
66. Combine the pasta with the chicken mixture.
67. 
68. Simmer for a minute so the flavours can infuse into the pasta.
69. 
70. Thereafter, plate, garnish with freshly chopped parsley grate over more of the hard cheese.
71. 
72. This Chicken Mushroom Alfredo is so delicious & is perfect for those quick meals during Summer,
73. 
74. It’s mild, creamy & definitely restaurant quality – try it & let me know what you think.
75.