Chicken & Mushroom Alfredo

This Chicken & Mushroom Alfredo recipe is a creamy delight that's perfect for a hearty meal. Let’s dive into the ingredients needed for this comforting dish.

INGREDIENTS

• Bone-in chicken breast halves: Four pieces, each weighing between 12 to 14 ounces, with the skin removed for a leaner dish.
• Canola oil: Two tablespoons for browning the chicken, providing a light and neutral flavor.
• Condensed cream of chicken soup: One 10-3/4 ounce can, undiluted, to add rich, creamy texture.
• Condensed cream of mushroom soup: One 10-3/4 ounce can, undiluted, enhancing the mushroom flavor.
• Chicken broth: One cup, adding depth and moisture to the dish.
• Onion: One small onion, chopped, for a subtle, sweet flavor.
• Sliced mushrooms: One 6-ounce jar, drained, bringing an earthy taste to the Alfredo.
• Garlic salt: A quarter teaspoon to season the dish perfectly.
• Pepper: A quarter teaspoon for a hint of spice.
• Fettuccine: Eight ounces, cooked according to package directions, serving as the perfect base for the Alfredo sauce.
• Cream cheese: One 8-ounce package, softened and cubed, for a creamy, smooth sauce.
• Shredded Parmesan cheese: Optional, for garnishing and adding extra flavor if desired.

INSTRUCTIONS

Step 1:

In a large skillet, brown the chicken in batches using the canola oil. This helps to lock in the flavors and ensures a deliciously crispy exterior. Once browned, transfer the chicken to a 4- or 5-quart slow cooker.

Step 2:

In a large bowl, combine the condensed cream of chicken soup, condensed cream of mushroom soup, chicken broth, chopped onion, sliced mushrooms, garlic salt, and pepper. Mix these ingredients well to create a rich and flavorful sauce.

Step 3:

Pour the prepared sauce over the chicken in the slow cooker. Cover and cook on low for 4-5 hours, or until the chicken is tender and fully cooked through.

Step 4:

About 20 minutes before serving, cook the fettuccine according to the package directions. Drain well and set aside.

Step 5:

Carefully remove the chicken from the slow cooker and keep warm. Turn off the slow cooker and stir in the softened, cubed cream cheese. Mix until the cream cheese is fully melted and the sauce is smooth and creamy.

Step 6:

Serve the chicken and creamy sauce over the cooked fettuccine. If desired, top with shredded Parmesan cheese for an extra touch of flavor.

Serving and Storage Tips

Serve this Chicken & Mushroom Alfredo hot over freshly cooked fettuccine for the best taste and texture. Top with shredded Parmesan cheese and a sprinkle of fresh parsley for a touch of color and added flavor. Pair with a side salad or steamed vegetables to complete the meal. Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in the microwave or on the stovetop, adding a splash of milk or broth to keep the sauce creamy.

Helpful Notes

Variations: Substitute the bone-in chicken breasts with boneless, skinless chicken thighs for a slightly different flavor and texture. Substitutions: If you don’t have cream cheese, you can use a cup of heavy cream for a similar creamy consistency. For a gluten-free version, use gluten-free fettuccine or other pasta of choice.

Tips from well-known chefs

Chef's Tip: For extra depth of flavor, marinate the chicken in a mixture of olive oil, garlic, and herbs for a few hours before browning. Chef's Tip: To achieve a richer sauce, add a splash of white wine to the sauce mixture before pouring it over the chicken. Chef's Tip: Garnish with freshly chopped basil or thyme for a fragrant finish.