Roasted Garlic Chicken and Mushroom Alfredo

Ingredients

Servings

8 1 2 3 4 5 6 8 10 12 14 16

US / METRIC

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

4 1/3 cups

Penne Pasta

to taste

Salt

to taste

Ground Black Pepper

Cooking Instructions

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Step 1

Take a sturdy pan and heat Olive Oil (1 dash) over medium heat. Brown the Chicken (1 lb) until it is cooked through.

Step 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) .

Step 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.

Step 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.

Step 5

Next, stir in the Parmesan Cheese (1 1/2 cups) and leave it to melt.

Step 6

Transfer the chicken and mushroom mixture back into the sauce, and let it cook for about 1 minute.

Step 7

Meanwhile, take a pot with water and bring it to a boil. Add the Penne Pasta (4 1/3 cups) and let it cook for about 8 minutes or until tender.

Step 8

Drain the pasta and mix it together with the sauce. Plate in big bowls and serve immediately.