Tender chicken breast covered in a mushroom alfredo sauce served over pasta!
Course Main Course
Cuisine American, Italian
Keyword 30-minute, Chicken
Prep Time 10 minutesminutes
Cook Time 25 minutesminutes
Total Time 35 minutesminutes
Servings 2people
Ingredients
2TbspOlive Oil
1Chicken Breast, Large and Cut into Two Thin Pieces
1TbspButter
1Shallot or Onion (Diced Small)
6White Mushrooms (Sliced Thin)
2TbspSun Dried Tomatoes (With Oil)
3Garlic Cloves (Minced)
1Cup Heavy Cream
1CupParmigiano Reggiano, Freshly Grated, Extra for Topping
1/4CupPasta Water
8 ozPasta of Your Choice
Italian Blend
1tspSalt
1/2tspBlack Pepper
1/2tspGarlic Powder
1/2tspRed Pepper Flakes
1/2tspOnion Powder
1/2tspItalian Seasoning
Instructions
Prep all of your ingredients.
Pat your chicken dry and cover with 1 Tbsp of olive oil and the Italian Blend.
In a medium pan over medium heat add 1 Tbsp of oil and get hot. Add your chicken. If you don’t hear a sizzle sound, pull chicken out and wait for oil to get hot. Cook 3-5 minutes per side or until chicken reaches an internal temperature of 165 degrees. Pull chicken out and let it rest while you work on sauce.
Melt butter in the same pan and sauté mushrooms and onions for 3 minutes. Add sundried tomatoes and garlic. Cook for another 2 minutes. Lower the heat and slowly add cream and pasta water. Bring to a simmer.
Let the mixture simmer for 2-3 minutes. Stir constantly so the cream does not burn. Turn heat off and add in cheese. The sauce will thick up after you add the cheese.
Toss some of the sauce with the cooked pasta. Place chicken on top and top with more sauce and cheese.