Chicken Alfredo Recipe
- cook TIME 30 mins
- prep TIME 25 mins
- total TIME 55 mins
Ingredients (20)
- 12 oz skinless boneless chicken thigh
- 8 oz cremini mushrooms
- 6 oz cooked fettuccine pasta
- 0.75 oz shredded parmesan
- 4 oz yellow onion
- 1/3 cup all-purpose flour
- 1/4 cup heavy cream
- 1/2 cup whole milk
- 1/2 tbsp unsalted butter
- 1 cup unsalted chicken broth
- 1 1/2 tbsp olive oil
- 1 tsp garlic
- 1/2 tsp ground pepper
- 1/2 tsp salt
- 1 tsp onion powder
- 1 tsp garlic powder
- 1/2 tsp nutmeg
- 1 tsp Italian seasoning
- 1/2 tsp thyme
- 1 tbsp parsley chopped
INSTRUCTIONS
Season the chicken thighs with 1/4 tsp of salt, 1/4 tsp of pepper, 1 tsp onion powder, 1 tsp garlic powder, and 1/4 tsp of thyme. Let them sit for 15 minutes.
Bring 4 quarts of water to a rolling boil. Add 6 oz pasta and stir occasionally. Boil until al dente (8-10 minutes) and drain immediately.
Sear the chicken thighs in 1 tbsp olive oil in a large pot over low heat for about 12 – 15 minutes until they’re golden brown. Remove the chicken from the pot and slice it into strips.
Stir-fry 8 oz mushrooms with 1/2 tbsp olive oil. Once the mushrooms are cooked, transfer them into a small bowl.
Add 1/2 tbsp butter to the same pot, then saute 4 oz onion and 1 tsp garlic for 3 minutes. Add in 1/3 cup flour, 1 cup chicken broth, 1/2 cup milk, and 1/4 cup heavy cream. Season the mixture with the remaining 1/4 tsp salt, 1/4 tsp pepper, 1/2 tsp nutmeg, 1/2 tsp thyme, and 1 tsp Italian seasoning. Then bring to a boil.
Add the pasta and mushrooms and reduce to a simmer for an extra 2-3 minutes.
Stir in the 0.75 oz parmesan cheese and 1 tbsp parsley to the pot. Stir so it combines into the mixture. Add chicken to the pot.
Serve. Garnish with fresh parsley and pepper if desired.