We like this pasta with chicken and mushroom Alfredo sauce asis but you can tweak it any way you like by adding or taking away anything I sometimes add peas Serve with garlic or any good crusty bread Good stuff
Prep Time
40 mins
Dificult
Medium
Servings
8
Ingredients
Instructions
Preheat the oven to 350 degrees F (175 degrees C). Spray a baking pan with cooking spray
place chicken breasts in the pan
and cover with a lid or foil.
Bake in the oven until no longer pink in the center and the juices run clear
about 30 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Remove from the oven and shred with 2 forks.
While the chicken is roasting
bring a large pot of lightly salted water to a boil. Cook spaghetti in the boiling water
stirring occasionally
until tender yet firm to the bite
about 12 minutes.
Melt butter in a frying pan over medium heat. Add mushrooms and onion; saute until tender
5 to 7 minutes. Add garlic and saute until fragrant
about 1 minute. Reduce heat to medium-low and add cream cheese; stir until melted. Whisk in heavy cream and season with salt and pepper.
Add Parmigiano-Reggiano cheese
reduce heat to low
and simmer until all combined and creamy
about 3 minutes. Don't simmer for to long or over high heat; the sauce can break down and become curdled instead of creamy.
Drain pasta and add to sauce with shredded chicken.
Cook's Notes:
Use any pasta you like.
