Kittencal's Chicken and Mushroom Alfredo





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