Chicken Alfredo Pasta
This authentic pasta recipe is primarily made with the lightest, yet the creamiest sauce. Cooked penne pasta is topped with Alfredo sauce that is made with a mixture of milk, cream, oregano, thyme and a favourite addition – mushrooms. All these ingredients mixed together call for a sweet and delicious sauce that contributes to the authenticity of the overall dish. If you’re confused what to cook for a special Friday night dinner, this recipe should be your go-to!
Ingredients
-
- Butter1 tbsp
- Ginger1 – 2, chopped
- Onion½ chopped
- Chicken Boneless½ KG
-
- Butter1 tsp
- Mushrooms2 – 3, sliced
- Milk250 grams
- Cream1 cup
- SaltTo taste
- Black PepperTo taste
- White Pepper½ tsp
- Thyme½ tsp
- Oregano½ tsp
- Chicken Powder1 tsp
- Black Olives4 – 5
- Parsley¼ bunch, chopped
Preparation
- In a pan over medium-high heat, melt butter, then add garlic and onion, fry till translucent.
- Then add boneless chicken and cook for 8 to 10 minutes or until chicken is fully cooked.
- Remove from heat and set the chicken aside.
- In the same pan over medium heat, melt butter and add the mushrooms. Cook until the mushrooms begin to soften.
- Pour in the milk a little bit at a time, stirring well in between.
- Then add cream and keep stirring, until fully incorporated and sauce begins to thicken.
- Season with salt, black pepper, white pepper, thyme, oregano, and chicken powder, and stir well to incorporate.
- Then add the chicken and mix well.
- Put in black olives and parsley, and mix well.
- Then add boiled penne pasta and mix well until fully incorporated.
- Enjoy! Give us your feedback in the comments below.
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