Best Mushroom Chicken Alfredo Recipes

MUSHROOM CHICKEN ALFREDO

Steps:

• In a large nonstick skillet, cook chicken in butter for 6 minutes or until meat is no longer pink. Remove and keep warm. In the same skillet, saute mushrooms and onion until tender. , Stir in water and milk; bring to a boil. Stir in contents of noodles and sauce mix; boil for 8 minutes or until noodles are tender. , Return chicken to the pan; heat through. Garnish with parsley if desired.

CHICKEN, MUSHROOM AND SPINACH ALFREDO LASAGNA

Steps:

• Melt the butter in a large saucepan over medium heat. Add the mushrooms and cook, stirring often until the mushrooms are browned and most of the liquid has evaporated, about 5 to 7 minutes. Add the onions and garlic to the pan and saute until soft and translucent, 3 to 4 minutes. Add the flour and cook, stirring with a wooden spoon, to make a light roux, about 2 minutes. Whisking constantly, slowly add the milk and continue to cook, stirring occasionally until thickened, 5 minutes. Add 1 1/2 teaspoons of the salt, pepper, nutmeg, spinach and 1 1/2 cups of the Parmesan and cook, stirring, until thickened, about 2 minutes. Remove from the heat. Place a piece of plastic wrap directly on the surface of the bechamel sauce until ready to assemble the lasagna.
• Set a large, 12-inch saute pan over medium heat and add the olive oil. Season the chicken with the Essence and remaining 1/2 teaspoon of kosher salt and place in the hot pan. Sear the chicken, stirring occasionally, until golden brown and cooked through, about 4 to 5 minutes. Transfer to a plate to cool and set aside. When cool, cut into bite size pieces.
• Preheat the oven to 375 degrees F.
• Coat a 9 by 13 by 3-inch casserole with olive oil, and spread about 1/2 cup of the bechamel sauce on the bottom of the dish. Lay 3 sheets of pasta across the bottom of the dish and spread 3/4 cup of the bechamel sauce over the pasta. Sprinkle 1/4 of the chicken over the bechamel sauce, then sprinkle with 1/4 cup of the remaining Parmesan. Lay another 3 sheets of pasta over the chicken. Repeat 2 additional times with the remaining bechamel sauce, chicken, Parmesan, and pasta, ending with a layer of pasta covered with bechamel sauce. Sprinkle the remaining 1/2 cup of Parmesan over the bechamel sauce and scatter the butter pieces over the top. Place the casserole on a parchment paper-lined baking sheet and bake, uncovered, until bubbly and well browned, about 45 minutes. Remove from the oven and allow to cool for at least 20 minutes before serving.
• Combine all ingredients thoroughly.
• Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch. Published by William Morrow, 1993.

CHICKEN & MUSHROOM ALFREDO

Steps:

• In a large skillet, brown chicken in oil in batches. Transfer to a 4- or 5-qt. slow cooker. In a large bowl, combine the soups, broth, onion, mushrooms, garlic salt and pepper; pour over meat. Cover and cook on low for 4-5 hours or until chicken is tender., Cook fettuccine according to package directions; drain. Remove chicken from slow cooker and keep warm. Turn slow cooker off and stir in cream cheese until melted. Serve chicken and sauce with fettucine. Top with Parmesan cheese if desired.

PASTA WITH CHICKEN AND MUSHROOM ALFREDO SAUCE

Steps:

• 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.
• 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.
• 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.
• 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.
• 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.
• Drain pasta and add to sauce with shredded chicken.

CHICKEN AND MUSHROOM ALFREDO PIZZA

Steps:

• Preheat oven to 450 degrees Fahrenheit.
• In small skillet, heat oil while cutting up chicken breast into small pieces. Then, saute chicken in oil, and season with salt, minced garlic and dried basil. When chicken is fully cooked and no longer pink, remove from skillet and saute sliced mushrooms in oil; season mushrooms with minced garlic and seasoned salt as well.
• Top each pizza crust with the Alfredo sauce; about 1/4 to 1/2 half cup of sauce per crust, making sure to spread all the way to the edges. Sprinkle with dried basil. Then add chopped spinach and mozzarella, followed by the sauteed chicken and mushrooms.
• Bake 7-10 minutes or until cheese is melted and crust is slightly crispy.
• For additional options, you can top pizza with small pieces of bacon.

SCARFACE ( CHICKEN MUSHROOM ALFREDO)

Steps:

• In a non-stick pan, cook chicken until opaque, about 5 minutes.
• Remove to bowl.
• In same pan melt 2 tablespoons butter.
• Saute Mushrooms over medium heat for a couple of minutes.
• Add some of the garlic and cook until mushrooms are done.
• Remove to same bowl as chicken.
• Melt the rest of the Butter and add the rest of the minced garlic.
• Cook a couple of minutes,BUT DO NOT brown garlic.
• Add chicken broth and bring to boil, cook 3 to 4 minuted.
• Add cream and bring to boil, simmer for 5 minutes.
• Add corn starch mixture to thicken a bit.
• Add Parmesan cheese.
• Salt and pepper to taste.
• Enjoy.

CHICKEN BACON AND MUSHROOM ALFREDO

Steps:

• Preheat the oven to 190°C/375°F. Cut the spaghetti squash in half and scoop out the seeds and guts (save the seeds to roast as I mentioned in this post). Place the squash on a baking tray and roast in the oven until tender. This will take around an hour. If you are in a hurry, you could cook the squash in the microwave. Place the chopped bacon in a skillet over a medium heat and cook until crispy. Remove the bacon, leaving most of the fat in the pan and set it aside. Add the onions to the bacon fat and cook for around 5 minutes until translucent and starting to soften. Add the garlic and mushrooms and cook for another 5 minutes until the mushrooms are looking almost cooked. Add the chicken breast and spinach and cook until the spinach is wilted. Now add the coconut milk and herbs and season with salt and black pepper. Toss everything around until it is all hot, and serve inside the halved spaghetti squash, topped with the reserved cooked bacon.

CHICKEN AND MUSHROOM ALFREDO SAUCE

Steps:

• 1. Put the oil in the Pan
• 2. When Oil is Hot, add Chicken (i use precooked chicken so I add it on the last step but if you are using raw then this is when you add it), Mushrooms, onion and garlic. Cook until you like them. I love to have them really browned for extra flavor.
• 3. Add Half and Half. Heat it up until it starts to boil. Stir constantly.
• 4. Reduce heat to a slow simmer. Add Parmesan cheese. (Parmesan cheese melts slowly so it needs to melt into the half and half mix before its ready)
• 5. When Cheese is melted add salt and pepper (this is when you would add the precooked chicken). You can use any kind of pasta to put this over or even rice.
• 6. Enjoy and pass it on if you like it... Happy Cooking!!!

CHICKEN MUSHROOM ALFREDO

Steps:

• 1. OVER MED HEAT ADD BUTTER N OLIVE OIL TO A LARGE PAN. SAUTÉ MUSHROOMS N BROWN A BIT. THEN ADD GARLIC N COOK FOR A MINUTE OR TWO. SPRINKLE IN FLOUR N COOK FOR A MINUTE.
• 2. POUR IN MILK N REDUCE HEAT TO LOW N CONTINUE STIRRING UNTIL SLIGHTLY THICKND. ADD S n P.
• 3. ADD IN PARM CHEESE N CRUSHD RED PEPPER (if using). STIR TO COMBINE.
• 4. STIR IN CHOPPD CHICKEN
• 5. ADD TO COOKD PASTA N SPRINKLE WITH CHOPPD PARSLEY. ENJOY :)
• 6. ADD CHOPPD BROCCOLI FOR A BIT MORE HEALTHIER MEAL...8)

MUSHROOM-CHICKEN ALFREDO

Steps:

• Cook pasta as directed on package, omitting salt.
• Heat 1 Tbsp. oil in large skillet on medium heat. Add chicken; cook 2 to 3 min. on each side or until evenly browned on both sides. Remove chicken from skillet.
• Add remaining oil and mushrooms to skillet; cook 3 to 4 min. or until mushrooms are evenly browned, stirring occasionally. Stir in pasta sauce, wine and pepper.
• Return chicken to skillet; cover. Cook on medium-low heat 15 min. or until chicken is done (165ºF), stirring occasionally.
• Drain pasta. Serve topped with chicken and sauce; sprinkle with basil.

MUSHROOM CHICKEN ALFREDO

Steps:

• 1. Boil Pasta to aldente (does not have to be completely done cause you will add it to the sauce) Saute Chicken in pan and dice up into bite sized pieces. Slightly saute onions and mushrooms in same pan the chicken was cooked in. Add the chicken back in and then add both jars of sauce. Simmer for 15 mins and then add the cooked pasta. Stir and serve