Chicken Mushroom Alfredo Pasta
Chicken mushroom Alfredo pasta is creamy, comforting, and packed with tender chicken, mushrooms, and noodles in a homemade alfredo sauce. A cozy dinner your family will love!
Servings: 4
Cost: $
Ingredients
- 1 Chicken Breast Boneless, Skinless
- 1 Tablespoon olive oil
- 1/2 small white onion , diced
- 1 Tablespoon dried parsley
- 1 Tablespoon onion powder
- 1 teaspoon ground black pepper
- 1/2 teaspoon salt
- 1/2 small red bell pepper , diced
- 10 asparagus spears , sliced into 1 inch pieces
- 4 white button mushrooms , sliced
- 1 cup whole milk
- 7.6 oz heavy cream
- 1 cup Mozzarella cheese , freshly grated from a block
- 16 oz spaghetti , cooked al dente
Instructions
- Cook spaghetti according to package directions, drain.
- Cut each asparagus spear into 1 inch sections. Slice mushrooms into 1/4 inch sections, and dice onion and red pepper.
- Cut chicken breast into small strips, about 2.5-3 inches long, and 1 inch thick.
- Add olive oil and diced onion to skillet and saute over medium-high heat for 5 minutes.
- Add chicken strips to skillet and season with black pepper, salt, parsley and onion powder. Saute over medium heat for 5 minutes.
- After chicken cooks, toss in rest of veggies. Saute about 5 minutes until veggies are tender and chicken is cooked through.
- Reduce heat to low. Slowly add in milk and cream and cook for 3-4 minutes.
- Add mozzarella cheese and stir until melted. Add spaghetti, stir to combine then rest for 1 minute to thicken. Serve, and enjoy!
Notes
To thicken sauce, combine a few Tablespoons of cream with 2-3 teaspoons cornstarch, stir to combine then whisk into skillet.
1/2 cup thawed frozen peas could be substituted for the asparagus. Stir in at the end.