Creamy Chicken Alfredo

• Yield: 4 servings
• Total time: ~25 minutes
• Cuisine: Italian
• Course: Main Dish
• Est. cost: ~$16–$22 CAD (at time of writing)

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Produce

• 1 onion
• 4 garlic cloves
• 8 oz brown mushrooms
• small bunch fresh parsley

Meat & Seafood

• 1 lb boneless skinless chicken thighs or breasts (≈2–3 pieces)

Dairy

• 1½ cups heavy cream
• 1½ cups Parmesan cheese (freshly grated)

Pantry

• 8 oz dry pasta (penne or fettuccine)
• 2 cups chicken broth
• ½ cup dry white wine (optional)
• salt
• black pepper
• 2 Tbsp olive oil

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Chicken prep (plate)

• 1 lb boneless skinless chicken thighs or breasts
• season lightly with salt and cracked pepper

Aromatics (small bowl)

• 1 onion diced
• 4 cloves garlic minced

Vegetables (bowl)

• 8 oz brown mushrooms sliced

Liquids & sauce base (measuring jug)

• 2 cups chicken broth
• 1 cup heavy cream
• ½ cup dry white wine (optional)

Pasta (bowl)

• 8 oz dry pasta

Finish ingredients (small bowl)

• ½ cup heavy cream (remaining)
• 1½ cups freshly grated parmesan

Garnish (small dish)

• fresh parsley chopped

Make It

1. Heat 1 Tbsp olive oil in a large pot over medium-high heat. Add seasoned chicken and sear both sides until golden and cooked through. Remove to a plate.
2. Add remaining 1 Tbsp olive oil to the same pot. Add diced onion and cook 2 minutes until translucent.
3. Add garlic and cook 30 seconds until fragrant.
4. Pour in ½ cup white wine and simmer 4–5 minutes until reduced by half.
5. Add sliced mushrooms and cook 1 minute stirring.
6. Pour in 2 cups chicken broth + 1 cup cream. Season lightly with salt and pepper.
7. Bring to a gentle simmer. Add 8 oz pasta and stir to combine.
8. Reduce heat and cook ~15 minutes, stirring occasionally, until pasta is al dente and sauce thickens.
9. Stir in 1½ cups parmesan cheese until melted.
10. If sauce is too thick, stir in ¼–½ cup remaining cream until smooth.
11. Slice chicken into strips and return to the pot. Stir through pasta.
12. Garnish with chopped parsley and extra parmesan.

SERVE!

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