Creamy Chicken and Mushroom Alfredo Pasta Recipe

Ingredients

• cooking spray
• 2 (6 ounce) skinless, boneless chicken breast halves
• 1 (16 ounce) package spaghetti
• 0.5 cup salted butter
• 2 cups sliced mushrooms
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 1 (8 ounce) package cream cheese, softened
• 2 cups heavy cream
• salt and ground white pepper to taste
• 0.75 cup grated Parmigiano-Reggiano cheese

Instructions

1. Preheat your oven to 350 degrees F (175 degrees C). Grease a baking pan, place chicken breasts inside, and cover with a lid or foil.
2. Bake until the chicken is cooked through, about 30 minutes. It should reach an internal temperature of 165 degrees F (74 degrees C). Remove and shred the chicken with two forks.
3. While the chicken roasts, bring a large pot of salted water to a boil. Add spaghetti and cook until al dente, around 12 minutes, stirring occasionally.
4. Melt butter in a skillet over medium heat. Sauté mushrooms and onion until softened, 5-7 minutes. Add garlic and cook until fragrant, about 1 minute. Lower heat to medium-low, add cream cheese, and stir until melted. Whisk in heavy cream, then season with salt and pepper.
5. Stir in Parmigiano-Reggiano cheese, reduce heat to low, and simmer for about 3 minutes until the sauce is creamy and well combined. Avoid high heat to prevent curdling.
6. Drain the pasta and toss it with the sauce and shredded chicken.

Nutrition

• Calories: 702 kcal
• Fat Content: 47 g
• Fiber Content: 2 g
• Sugar Content: 3 g
• Sodium Content: 328 mg
• Protein Content: 23 g
• Cholesterol Content: 174 mg
• Carbohydrate Content: 47 g
• Saturated Fat Content: 29 g
• Unsaturated Fat Content: 0 g