This is such a simple and wonderful dish with lots of tender chicken and mushrooms in a completely luscious roasted garlic alfredo sauce over penne pasta!
Total Time
45min
0.0
0 Ratings
Author: Jeanie and Lulu's Kitchen
Servings:
8
Ingredients
•
1
dash
Olive Oil
•
1
lb
Boneless, Skinless Chicken Breasts
, finely diced
•
2 1/3
cups
White Mushrooms
, thinly sliced
•
10
cloves
Roasted
Garlic
, mashed
•
1 1/2
sticks
Butter
•
2
cups
Heavy Cream
•
1/2
cup
Milk
•
1 1/2
cups
Parmesan Cheese
•
1
lb
Penne Pasta
•
to taste
Salt
•
to taste
Ground Black Pepper
Cooking Instructions
1.
Take a sturdy pan and heat Olive Oil (1 dash) over medium heat. Brown the Chicken (1 lb) until it is cooked through.
2.
Add White Mushrooms (2 1/3 cups) and let them get soft and tender while stirring with the chicken. Season generously Salt (to taste) and Ground Black Pepper (to taste).
3.
Finally, stir in half of the Garlic (5 cloves). Let it simmer for a minute, then transfer the mixture to a bowl and continue cooking the sauce with the same pan.
4.
Add the Butter (1 1/2 sticks), Heavy Cream (2 cups), Milk (1/2 cup), remaining Garlic (5 cloves), salt, and pepper in the pan. Let it come to a boil, reduce the heat, and keep stirring for about 10-15 minutes, until sauce starts to thicken.
5.
Next, stir in the Parmesan Cheese (1 1/2 cups) and leave it to melt.
6.
Transfer the chicken and mushroom mixture back into the sauce, and let it cook for about 1 minute.
7.
Meanwhile, take a pot with water and bring it to a boil. Add the Penne Pasta (1 lb) and let it cook for about 8 minutes or until tender.
8.
Drain the pasta and mix it together with the sauce. Plate in big bowls and serve immediately.
Author's Notes
The garlic paste can be stored in the refrigerator for weeks.
To roast garlic, pre-heat the oven to 400 degrees F (200 degrees C). Remove the outer layers of the garlic head, and cut off the top to reveal the cloves inside. Drizzle some olive oil on top, wrap in foil, and roast in the oven for about 1 hour.
Nutrition Per Serving
CALORIES
709
FAT
43.2 g
PROTEIN
27.3 g
CARBS
51.5 g
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