Name: Roasted Garlic Chicken and Mushroom Alfredo
Total time: PT2700.0S
Yield: 8
Ingredients: 1 dash Olive Oil; 1 pound Boneless, Skinless Chicken Breast; 8 ounce White Mushroom; 10 clove Garlic; 1 1/2 stick Butter; 2 cup Heavy Cream; 1/2 cup Milk; 1 1/2 cup Parmesan Cheese; 1 pound Penne Pasta; to taste Salt; to taste Ground Black Pepper

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Roasted Garlic Chicken and Mushroom Alfredo

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Jeanie and Lulu's Kitchen

Welcome to Jeanie and Lulu’s Kitchen, a love letter to my two incredible grandmothers, both of whom I think about every time I’m in the kitchen.

http://jeanieandluluskitchen.com/

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!

45MINS

Total Time

$1.67

Cost Per Serving

Ingredients

Servings

us / metric

1 dash

Olive Oil

1 lb

Boneless, Skinless Chicken Breast, 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

Nutrition Per Serving

VIEW ALL

Calories

709

Fat

43.2 g

Protein

27.3 g

Carbs

51.5 g

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.