Pasta with Chicken and Mushroom Alfredo Sauce

We like this pasta with chicken and mushroom Alfredo sauce as-is but you can tweak it any way you like by adding or taking away anything. I sometimes add peas. Serve with garlic or any good crusty bread. Good stuff!

• Preparation Time: 10 mins
• Cooking Time: 30 mins
• Total Time: 40 mins
• Calories: 702 Calories

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
• 1 (16 ounce) package spaghetti
• cooking spray
• ½ cup salted butter
• salt and ground white pepper to taste
• ¾ cup grated Parmigiano-Reggiano cheese

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

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.

Step 6

Drain pasta and add to sauce with shredded chicken.