Ingredients
- 2 boneless chicken breasts or thighs
- 8 oz fettuccine or penne pasta
- 4 tablespoons butter
- 1 cup heavy cream
- 2 cloves garlic, minced
- 1 cup grated Parmesan cheese
- 1 cup shredded mozzarella cheese
- 1 cup sliced mushrooms (cremini or button)
- Fresh parsley or basil, for garnish
- Salt and pepper, to taste
- 1 tablespoon olive oil
Instructions
- Preheat the oven to 350°F (175°C).
- Cook the pasta in salted boiling water until al dente; drain and set aside.
- In a skillet, heat olive oil over medium heat and season chicken with salt and pepper. Cook for 6-7 minutes per side until fully cooked. Chop into bite-size pieces.
- In the same skillet, add minced garlic and sliced mushrooms, sautéing until the mushrooms are tender.
- In a saucepan, melt butter, add garlic, and then heavy cream; whisk in Parmesan and mozzarella until smooth.
- In a large bowl, combine pasta, chicken, sautéed mushrooms, and Alfredo sauce; season with salt and pepper.
- Transfer to a greased baking dish, top with extra cheese, and bake for 20-25 minutes until bubbly and golden.
- Garnish with fresh herbs and serve warm.
Notes
For a lighter version, substitute half of the heavy cream with milk and cream cheese. Add more vegetables for extra nutrition.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian
- Diet: Poultry