The classic alfredo chicken with mushrooms is a good "comfort" food - so creamy and delicious!
Execution time: 20 minutes
Baking time: 15 minutes
Servings: 6-8
Components
For the alfredo sauce
- 500 gr. fettuccine or spaghetti
- 500 ml water from the spaghetti
- 150 gr. parmesan, grated
- 50 ml sour cream
- 1 egg
- 1 tbsp. corn flour
- 2 and others olive oil
- 2 wp butter
- A bunch of parsley, finely chopped
For the mushroom chicken mixture
- 2 chicken breast fillets cut into cubes
- 2 and others olive oil
- 3 tbsp. unsalted butter
- 4 tbsp. flour
- 130 ml (100 + 30 ml) white wine
- 2 tbsp. Worcestershire (optional)
- 1 large onion, finely chopped
- 2 garlic cloves
- 300 gr. sliced mushrooms
- Salt
- Freshly ground pepper
- Sweet paprika
- Dry thyme
- A little chopped parsley
Implementation
For the mushroom chicken mixture
- Put a non-stick pan on high heat to burn.
- Add the chopped onion and add it to the pan together with 1 tbsp. olive oil and 2 tbsp. butter.
- Then, finely chop the garlic and add it to the pan. Leave until the onion softens.
- Cut the mushrooms into thin slices, add them to the pan and wait until the mushrooms get a nice color, about 3-4 minutes.
- Then quench with white wine (100 ml) and goster sauce and wait for the alcohol to evaporate completely. When our mushrooms are ready, remove them from the pan and set them aside.
- In a bowl, mix the flour with a little salt, thyme, pepper and sweet paprika. Sprinkle with this chicken and shake off the excess flour.
- Pour in the same pan 1 tbsp. butter, 1 tbsp. olive oil and pieces of our chicken. Once the chicken is colored (1-2 minutes), quench with the remaining wine (30 ml) and allow the alcohol to evaporate.
- Add the mushrooms to the pan and sprinkle with chopped parsley.
For the alfredo sauce
- In a bowl, mix the parmesan, sour cream, corn flour, olive oil. Season with salt and pepper and set aside.
- Put a pot of salted water on the fire to boil. Once the water has boiled, add the spaghetti and cook according to the instructions on the package (not to overcook).
- Drain the pasta and keep aside 500 ml of broth from our pasta.
- Transfer the pasta to a clean bowl and add the butter and mix well.
- Stirring constantly, slowly add the pasta broth to the bowl with the cheese mixture.
- Transfer the mixture to the pot where the pasta was boiled and stir with a foie gras until it boils and thickens.
- Transfer the cheese mixture to the pasta bowl and add the chicken and mushroom mixture.
- Season with salt and pepper and mix well to homogenize our ingredients.
- Serve immediately and enjoy.
Classic chicken alfredo with mushrooms is a feel good comfort food - so creamy and delicious!
Preparation time: 20 minutes
Cooking time: 15 minutes
Servings: 6-8
Ingredients
For the alfredo sauce
- 500 g of fetuccini or spaghetti
- 500 ml water from the spaghetti
- 150 g parmesan, grated
- 50 ml fresh cream
- 1 egg
- 1 tbs corn flour
- 2 tbsp olive oil
- 2 tbsp butter
- And a bunch of parsley, finely chopped
For the mushroom chicken mixture
- 2 chicken breast fillets, cut into slices
- 2 tbsp. olive oil
- 3 tbs unsalted butter
- 4 tbs flour
- 130 ml (100 + 30 ml) white wine
- 2 tbs worcestershire sauce (optional)
- 1 large onion, finely chopped
- 2 cloves of garlic
- 300 g mushrooms, cut into slices
- Salt
- ground pepper
- Sweet pepper
- Thyme, dried
- chopped parsley
Method
For the mushroom chicken mixture
- In a bowl add the chicken fillets with salt and pepper.
- Place a pan over medium-high heat and let it get hot. Add 1 tbs olive oil, 2 tbs butter and chopped onion.
- Then, add the garlic, mushrooms and sauté for 3-4 minutes.
- Add the wine (130 ml) and worcestershire sauce and stir, scraping the bottom of the pot with the wooden spoon until all of the alcohol has evaporated.
- In a bowl, mix the flour with a little salt, thyme, pepper and sweet paprika. Sprinkle over chicken and shake off the excess flour.
- In the same pan, add 1 tbs butter, 1 tbs olive oil and the chicken.
- Once the chicken is golden brown (1-2 minutes), add the wine (30 ml) and let the alcohol evaporate.
- Add the mushrooms to the pan and sprinkle with chopped parsley.
For the alfredo sauce
- In a bowl, mix the parmesan, fresh cream, corn flour, olive oil.
- Season with salt and pepper and set aside.
- Bring a pot of salted water to the boil and cook pasta according to package directions.
- Once cooked, remove pasta from the heat.
- Drain the pasta and keep aside 500 ml of broth from the pasta.
- Transfer the pasta to a clean bowl and add the butter and mix well.
- Stirring constantly, slowly add the pasta broth to the bowl with the cheese mixture.
- Transfer the mixture to the pot where the pasta has been boiled and stir with a wire until the mixture boils and thickens.
- Transfer the cheese mixture to the pasta bowl and add the chicken and mushroom mixture.
- Season with salt and pepper and mix well.
- Serve immediately and enjoy.