Best Mushrooms To Elevate Chicken Alfredo

Chicken Mushroom Alfredo is a decadent, indulgent, and versatile dish that can be made in one pot and served as a complete meal. The recipe calls for chicken, mushrooms, pasta, and a creamy garlic parmesan cheese alfredo sauce. While fettuccine is the pasta of choice for this dish, any type of pasta can be used. Similarly, while Baby Bella or Crimini mushrooms are recommended for their umami flavour, any mushroom can be used. This dish can be customised with various vegetables, herbs, and seasonings, and served with sides such as salad, bread, or vegetables.

Characteristics and their values for Chicken Mushroom Alfredo

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Chicken Mushroom Alfredo with Baby Bella Mushrooms

Ingredients

• Baby Bella mushrooms
• Chicken breasts
• Olive oil
• Salt and pepper
• Butter
• Garlic
• Heavy cream
• Parmesan cheese
• Nutmeg
• Fettuccine noodles

Preparation

• Clean the mushrooms using damp paper towels to remove any dirt. Do not use water as mushrooms absorb water like a sponge and will not brown well when cooked.
• Season the chicken breasts with salt and pepper on both sides.
• In a large skillet, heat olive oil over medium-high heat.
• Add the chicken to the pan and sear for about 2 minutes per side until golden brown.
• Remove the chicken from the pan and set aside.
• In the same pan, add butter and sliced mushrooms.
• Sauté the mushrooms until they are golden brown and caramelized, about 10-12 minutes.
• Add garlic to the pan and cook for another 1-2 minutes until fragrant.
• Pour in heavy cream and stir until combined.
• Add nutmeg and Parmesan cheese to the pan and stir.
• Cook the mixture over medium heat until it thickens, about 6-8 minutes.
• Meanwhile, in a separate pot, cook the fettuccine noodles until just undercooked. They will finish cooking in the sauce.
• Slice the chicken breasts into thin strips and add them to the sauce.
• Add the cooked fettuccine noodles to the skillet and toss to combine.

Serving Suggestions

• Serve it alongside fresh focaccia bread and a homemade Caesar salad.
• For an Italian supper, serve it with homemade garlic bread.
• Leftovers can be stored in an airtight container in the fridge for up to a week. To reheat, add a splash of milk or cream to the pasta and warm it up in a pan.

Chicken Mushroom Alfredo with White Mushrooms

To start, you'll want to prepare the pasta. In a large pot of boiling water, cook the fettuccine according to the package instructions until it is just undercooked. It will finish cooking in the sauce. Drain the pasta, reserving a cup of the cooking water, and set it aside.

Next, you'll want to sauté the mushrooms and chicken. Clean the mushrooms with damp paper towels to remove any dirt, as cleaning them with water will cause them to become waterlogged and affect the browning process. Slice the mushrooms and chicken into thin, evenly sized strips. Heat a large skillet over medium-high heat and add two tablespoons of olive oil. Add the chicken to the pan and season with salt and pepper. Sear the chicken for about two minutes per side until a golden-brown crust forms. Turn the heat down to low, cover, and cook for an additional five minutes, or until the internal temperature reaches 165°F. Transfer the cooked chicken to a plate and keep warm.

In the same skillet, add the sliced mushrooms and cook for 10-12 minutes, or until golden and caramelized. You can also add a teaspoon of oil and lightly season with salt and pepper. Once the mushrooms are cooked, add the chopped onion and an additional two teaspoons of oil. Stir the onion and cook until tender.

Now, you'll make the Mushroom Alfredo sauce. To the same pan, add butter and garlic and cook until the butter is melted and the garlic is fragrant. You can also add some white wine to the pan to soften any crunchy bits and add flavour to the sauce. Next, add the cream and stir until the butter is melted and combined. Cook over medium heat for 6 to 8 minutes, or until the sauce begins to reduce and thicken. You can also add a pinch of nutmeg for extra flavour. Finally, mix in the grated Parmesan cheese. If the sauce becomes too thick, try adding a splash of milk or heavy cream to thin it out.

To assemble the dish, simply toss the cooked pasta with the sauce, chicken, and mushrooms. Serve with homemade garlic bread and a Caesar salad for a filling and delicious meal. Enjoy!

Chicken Mushroom Alfredo with Full-Sized Portobello Mushrooms

Chicken Mushroom Alfredo is a hearty, indulgent meal that is sure to impress your guests. It is a versatile dish that can be adapted to suit your preferences, and it is perfect for a cosy night in or a dinner party. This recipe uses full-sized Portobello mushrooms, also known as Cremini mushrooms, to create a rich, earthy flavour.

Ingredients

• Chicken breasts
• Full-sized Portobello mushrooms
• Olive oil or butter
• Salt and pepper
• Garlic
• Chicken stock/broth
• Milk
• Heavy cream
• Parmesan cheese
• Freshly cracked pepper
• Pasta of your choice (Fettuccine is recommended)

Method

Start by seasoning the chicken breasts with salt and pepper, and then brown the chicken in a large pan over medium-high heat. You are looking for a golden-brown colour, and this should only take a few minutes. Once cooked, set the chicken aside.

Next, add butter to the pan and sauté the Portobello mushrooms until tender and golden brown. Season the mushrooms with salt and pepper and add minced garlic to the pan. Cook for a further minute or two.

Pour in chicken broth and bring to a simmer, deglazing the pan by scraping up the brown bits for extra flavour. Add the chicken back into the pan, along with heavy cream and uncooked pasta. Cover and reduce the heat to low, allowing the mixture to simmer.

Finally, add in the freshly grated parmesan cheese and season with more pepper, and additional salt if desired. You can also add other herbs such as parsley or basil.

Tips

• This recipe works well with other types of mushrooms, such as baby portobellos or white mushrooms.
• You can add other vegetables to the dish, such as spinach, broccoli, or asparagus.
• For a vegetarian option, simply leave out the chicken and add more vegetables.
• To reheat leftovers, add a splash of milk or cream to bring back the creaminess.

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Chicken Mushroom Alfredo with Spinach

To start, you'll want to prepare the pasta. Bring a large pot of salted water to a boil and cook the fettuccine until just undercooked, as it will finish cooking in the sauce. Drain the pasta, reserving a cup of the cooking water. Set the pasta aside.

Next, you'll want to cook the chicken. Season the chicken breasts with salt and pepper on both sides. Heat a large skillet with oil over medium-high heat and sear the chicken for about 2 minutes per side, or until a golden-brown crust forms. Turn the heat down to low, cover, and cook for an additional 5 minutes, or until the chicken is cooked through. Transfer the cooked chicken to a plate and cover to keep warm.

In the same skillet, melt two tablespoons of butter. Add the sliced mushrooms and cook for 10-12 minutes, or until golden and caramelized. Once the mushrooms are cooked, add the garlic and cook for another 1-2 minutes.

Now, it's time to make the Mushroom Alfredo Sauce. In a separate saucepan, heat the heavy cream and butter over medium-low heat until simmering. Allow the cream to simmer for 12-15 minutes, stirring often, until reduced by about a third. Remove from the heat and add the remaining cream. Stir to combine, then season with salt, pepper, and nutmeg.

To assemble the dish, add the cooked pasta to the skillet with the mushrooms and sauce. Toss to combine. Finally, add in the spinach and cooked chicken. Toss gently to mix everything together, being careful not to break the pasta.

Serve your Chicken Mushroom Alfredo with Spinach warm, with extra parmesan cheese on top. Enjoy!

Chicken Mushroom Alfredo with Broccoli

Ingredients:

• Chicken breasts
• Mushrooms (Baby Bella or Crimini mushrooms are recommended for the best umami flavour)
• Broccoli
• Fettuccine noodles (or you can substitute with linguine or rice noodles)
• Butter
• Olive oil
• Garlic
• Heavy cream or whole milk (lactose-free if preferred)
• Flour
• Parmesan cheese (or any hard cheese of your choice, such as Pecorino Romano, Asiago, or Grana Padano)
• Salt and pepper
• Nutmeg (optional)
• Onion (optional)

Instructions:

Step 1: Prepare the Chicken and Vegetables

Start by seasoning the chicken breasts with salt, pepper, and other seasonings of your choice, such as granulated garlic and paprika. Heat a large skillet with olive oil or butter over medium-high heat. Add the chicken and cook for about 2 minutes per side to get a golden-brown crust. Turn the heat down to low, cover, and cook for an additional 5 minutes or until the chicken is cooked through. Transfer the cooked chicken to a plate and keep it warm.

In the same skillet, add sliced mushrooms and a teaspoon of oil. Lightly season with salt and pepper and saute until the mushrooms are golden brown. If you're using onions, add them once the mushrooms are mostly cooked, along with a couple of teaspoons of oil, and cook until tender.

Step 2: Make the Mushroom Alfredo Sauce

In the same pan, add butter and garlic to the cooked mushrooms and onions (if using). Cook until the butter is melted and the garlic is fragrant. Then, add the milk, heavy cream, flour, and grated Parmesan cheese. Stir the sauce until well combined. You can also add a splash of white wine to the pan to soften any crunchy bits and add flavour to the sauce.

Cook the sauce over medium heat, stirring occasionally, until it begins to reduce and thicken. This should take around 6 to 8 minutes. Add a pinch of nutmeg if desired, and season with salt and pepper to taste.

Step 3: Prepare the Pasta

While you're preparing the sauce, cook the fettuccine noodles according to the package instructions in a separate pot. If you're using broccoli, add it to the pot during the last 4 minutes of the cooking time. Drain the pasta and broccoli well in a colander.

Step 4: Combine and Serve

Slice the cooked chicken into thin strips and add them to the creamy mushroom Alfredo sauce. Then, add the cooked pasta and broccoli to the skillet and gently toss everything together until well combined. Serve immediately with some extra grated Parmesan cheese on top.

Tips and Variations:

• To clean the mushrooms, use damp paper towels instead of water to avoid waterlogging.
• When buying chicken breasts, look for a pink, fleshy colour. Avoid packages with signs of fading colour, as this indicates spoilage.
• To make the dish lactose-free, use lactose-free milk and avoid using butter and cheese, or substitute with lactose-free alternatives.
• To add some spice, include a couple of dashes of red pepper flakes.
• For a more indulgent meal, serve the Chicken Mushroom Alfredo with Broccoli alongside homemade garlic bread or fresh focaccia bread and a salad.

Frequently asked questions