Kittencal's Chicken and Mushroom Alfredo

This recipe was developed with my Kittencal's Alfredo Sauce --- 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! :)

• Ready In: 1 hr
• Serves: 6-8

Ingredients

• 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)

• ALFREDO SAUCE

• 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)

Directions

1. 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.
2. 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).
3. Cook the pasta in a large pot of boiling salted water until just al dente (don't overcook pasta) drain but do not rinse.
4. Place cooked pasta in a large bowl and toss with 2-3 tablespoons oil or butter to prevent sticking; set aside.
5. For alfredo sauce; wipe the skillet clean, then melt 4 tablespoons butter over medium heat.
6. Add in thyme, cayenne pepper and fresh garlic; stir for 2 minutes.
7. Add in flour and stir for 1 minutes.
8. Add in the half and half cream and whipping cream; bring to a simmer over medium heat stirring constantly.
9. Reduce heat to low then mix in Parmesan cheese; cook stirring over low heat until heated through and bubbly.
10. Season with seasoned salt or white salt and black pepper to taste.
11. Add/mix in the cooked cubed chicken and mushrooms; cook stirring for about 10 minutes until heated through.
12. Spoon the sauce over the cooked pasta and toss, then sprinkle more Parmesan on top.
13. This sauce will thicken upon standing.