Mushroom and Parsley Chicken Alfredo
I have to admit, it has been a minute since I’ve posted any recipes, and to be honest, I can’t say it’s solely because I’ve been really busy with the first few months of residency. If you don’t already know, I’m a first year psychiatry resident physician, meaning I am a doctor and am now continuing my training. I’ll say it again, I’m a doctor – not a nurse, social worker, “miss,” or the other multitude of labels people call me because I’m female. I digress. I’ve definitely been busy and not cooking as much, but as it turns out, WordPress is more complicated than when I worked with it in the past, and though I am tech-savvy, I have also been incredibly lazy. Thus, here we are! Anyway, this recipe was inspired by the many episodes of Sopranos I’ve been watching lately (for the first time!). Every time I watch Tony eat some gabagool, it makes me crave Italian-American food, and I’m not mad about it. Dig in!
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Servings: 4
Ingredients:
2 large chicken breasts, thawed
8 oz mushrooms of choice, I used shiitake
1/4 cup fresh parsley, chopped
4 cloves fresh garlic, minced
1/2 cup chicken stock
1/2 cup heavy cream
2 tbsp butter
3 tbsp olive oil
8 oz spaghetti, linguine, or angel hair pasta
Seasoning: salt, pepper, garlic powder, chopped onion, red pepper flakes, dried parsley flakes
Recipe:
1. Heat 1 tbsp of olive oil in cast iron or nonstick skillet on medium heat. Pat chicken dry with a paper towel. Season both sides of chicken breast with salt and pepper and cook on skillet. Cook for about 4-5 minutes on each side for a nice sear. Set aside in warmer, if possible.
Note: My chicken breast was very thick, so I ended up searing both sides then slicing them into strips and finishing the cooking in the pan for an additional 5 minutes. If your chicken breast is thin enough to cook through without cutting, wait to cut into strips until serving.
2. While chicken is cooking, boil water and follow packaging instructions for pasta of choice.
3. Throw 1 tbsp of butter into the pan where chicken was cooking to scrape up chicken bits, then add additional 1 tbsp of butter and mushrooms. Saute for 2-3 minutes, add minced garlic and saute for an additional minute.
4. Add chicken stock, heavy cream, and fresh parsley to the pan, cooking for 2-3 minutes. Add seasoning to your liking – the spices I used are listed in the ingredients.
5. If you haven’t already, slice your chicken into strips and add it back into the pan with the sauce, tossing to coat. Keep on low-medium heat.
6. Drain pasta of choice and toss with 2 tbsp olive oil and any seasoning you like. Serve chicken over pasta, season the top with a sprinkle of red pepper flakes and dried parsley flakes, and enjoy. Bon appetit!
If you try the recipe or tweak it, leave a comment and a rating below or tag me on Instagram or Facebook. I would love to see what you come up with!
Mushroom and Parsley Chicken Alfredo
Ingredients
- 2 large chicken breasts thawed
- 8 oz mushrooms of choice I used shiitake
- 1/4 cup fresh parsley chopped
- 4 cloves fresh garlic minced
- 1/2 cup chicken stock
- 1/2 cup heavy cream
- 2 tbsp butter
- 3 tbsp olive oil
- 8 oz spaghetti, linguine, or angel hair pasta
- Seasoning: salt, pepper, garlic powder, chopped onion, red pepper flakes, dried parsley flakes
Instructions
- Heat 1 tbsp of olive oil in cast iron or nonstick skillet on medium heat. Pat chicken dry with a paper towel. Season both sides of chicken breast with salt and pepper and cook on skillet. Cook for about 4-5 minutes on each side for a nice sear. Set aside in warmer, if possible.
- While chicken is cooking, boil water and follow packaging instructions for pasta of choice.
- Throw 1 tbsp of butter into the pan where chicken was cooking to scrape up chicken bits, then add additional 1 tbsp of butter and mushrooms. Saute for 2-3 minutes, add minced garlic and saute for an additional minute.
- Add chicken stock, heavy cream, and fresh parsley to the pan, cooking for 2-3 minutes. Add seasoning to your liking – the spices I used are listed in the ingredients.
- If you haven’t already, slice your chicken into strips and add it back into the pan with the sauce, tossing to coat. Keep on low-medium heat.
- Drain pasta of choice and toss with 2 tbsp olive oil and any seasoning you like. Serve chicken over pasta, season the top with a sprinkle of red pepper flakes and dried parsley flakes, and enjoy. Bon appetit!