Baked chicken alfredo recipe

Baked chicken alfredo recipes - How to Cook Make & Prepare

Baked chicken alfredo recipe

Baked Chicken Alfredo
When you are looking for a delicious pasta dish, this one is sure to deliver. The chicken is placed on a bed of fettuccine and then topped with a rich cream sauce, mushrooms, and gorgonzola cheese before being baked into a brilliant combination of taste and texture. Save your appetite for this dish, it is a meal in itself.

Makes 4 servings

Ingredients for baked chicken alfredo recipe:

4 boneless skinless chicken breast (about 6 ounces each) organic preferred

1 package (12 - 16 ounces) egg fettuccine

4 tablespoons unsalted butter, cut into pieces plus 2 tablespoons for mushrooms

1 cup heavy cream

1/4 cup Parmigiano Reggiano cheese, grated fine

1/4 cup white wine

1 cup gorgonzola cheese, grated coarse

1 pound mixed mushrooms, such as shitake, wood ear, and portebella, stems removed and wiped clean, chopped coarse

2 tablespoons olive oil

1 tablespoon shallots, chopped fine

6 garlic cloves, minced

1/8 teaspoon sea salt plus salt for pasta water

3/4 teaspoon black pepper, fresh ground

Directions for cooking baked chicken alfredo recipes:

Bring salted water to a boil and cook fettuccine for 6 - 7 minutes. Drain well.

Preheat oven to 150c

Heat 1 tablespoon oil in a medium pan. Season chicken with 1/4 teaspoon pepper and brown chicken breasts over medium heat. Remove chicken and slice into thin strips and set aside.

Heat 1 tablespoon oil in a large skillet over medium high heat. Add the mushrooms and cook until tender and they have released their liquid (about 5 to 6 minutes). Add 2 tablespoons butter remove from heat and stir until butter is absorbed. Transfer mushrooms to a bowl.

Return pan to medium high heat and add shallots and garlic and cook, stirring until fragrant, about 1 minute. Add the white wine and cook until reduced by half, 2 to 3 minutes. Add the cream and reduce heat to medium stirring until thickened and slightly reduced, 2 to 3 minutes.

Add the Parmigiano Reggiano stirring to incorporate. Season with salt and pepper, whisking constantly. Reduce heat to medium-low and begin adding the pices of butter one at a time.

Place the fettuccine in a large casserole dish, or add 1/4 fettuccine to an oven safe plate. Add sliced chicken and mushrooms on top of the noodles and top off with alfredo sauce. Bake for 10 minutes and add gorgonzola cheese, baking for additional 5 minutes or until cheese is melted and begins to brown.

Enjoy!

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