A decadent homemade mushroom Alfredo sauce joins shredded roasted chicken and spaghetti in this easy pasta dish that can be tweaked to your liking by adding different ingredients.
Preparation Time
10 mins
Cooking Time
30 mins
Total Time
40 mins
Calories
702 Calories
Recipe Instructions
Step 1
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.
Step 2
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.
Step 3
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.
Step 4
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.
Step 5
Drain pasta and add to sauce with shredded chicken.
Step 6
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.
Ingredients
1 (8 ounce) package cream cheese, softened
2 cups heavy cream
2 cloves garlic, minced
1 medium onion, chopped
2 cups sliced mushrooms
2 (6 ounce) skinless, boneless chicken breast halves
