Prep 15 mins
Cook 20 mins
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.
- 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
- 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.
delicious!! i doubled the recipe and used 3 chicken breasts, sliced. i used 8 oz mushrooms, and 12 oz ziti. i will make this again
What a dish! I have a son who refuses to eat any creamy dishes, he happily gobbled this up and asked for more. I used 1 cup of cooked pasta water mixed with chicken stock powder. This recipe is fast, much faster than stated (less than 20 minutes). I added 1 cup of peas and 1 cup of bacon. I will admit that there is a lot of sauce and it coated 500g (over a pound) of pasta - thanks for posting! A great meal for those after school sports nights.
This is a favorite dish of my family's that we usually order at a local italian restaurant. I've tried to duplicate it in the past using jarred alfredo sauce. It doesn't even come close. This recipe is wonderful. I get the authentic taste, and none of the sodium found in the jar sauces. It's so easy to make, and I usually use rigatoni pasta. I also add dried or freshly chopped parsley. I am also going to try adding a small can of cream of mushroom to the sauce. Thanks for this great recipe, I will never use the jar again!