Recipes
Signature Chicken Alfredo with Creamy Mushroom Sauce
4 Servings
Lunch / Dinner
40 Mins
Prep 15 Mins ● Cook 25 Mins ● Total 40 Mins
Ingredients
FOR THE CHICKEN:
- 500g KLFC Chicken Breast or KLFC Chicken Boneless Leg
- 1 tbsp olive oil
- 1 tsp garlic powder
- 1 tsp Italian seasoning
- Salt and pepper to taste
FOR THE ALFREDO SAUCE:
- 2 tbsp unsalted butter
- 2 garlic cloves, minced
- 200g mushrooms (button, cremini, or portobello), sliced
- 2 cups heavy cream
- 1/2 cup grated Parmesan cheese
- 1/2 tsp ground nutmeg
- Salt and pepper to taste
FOR THE PASTA:
- 400g fettuccine or spaghetti
- Water and salt for boiling
FOR THE GARNISH:
- Fresh parsley, chopped
- Additional Parmesan cheese
Instructions
STEP 1: SEASON THE CHICKEN
- Rub chicken fillets with olive oil, garlic powder, Italian seasoning, salt, and pepper.
STEP 2: COOK THE CHICKEN
- Heat a skillet over medium heat and cook the chicken for 4-5 minutes per side, or until fully cooked. Remove from the skillet, let it rest for 5 minutes, and slice into strips.
STEP 3: BOIL THE PASTA
- Cook fettuccine or spaghetti in salted boiling water according to package instructions until al dente. Reserve 1 cup of pasta water, then drain.
STEP 4: SAUTÉ THE MUSHROOMS
- In the same skillet, melt butter over medium heat. Add garlic and mushrooms, sautéing until the mushrooms are tender and golden.
STEP 5: MAKE THE SAUCE
- Pour in the heavy cream and stir. Simmer for 2-3 minutes, then add Parmesan cheese and nutmeg. Stir until the cheese melts and the sauce thickens. Adjust seasoning with salt and pepper.
STEP 6: TOSS THE PASTA
- Add the cooked pasta to the skillet and toss to coat in the sauce. Use reserved pasta water to adjust the sauce's consistency if needed.
STEP 7: ASSEMBLE THE DISH
- Top the pasta with sliced chicken and garnish with chopped parsley and extra Parmesan cheese.
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