Best 6 Chicken Mushroom Alfredo Recipes

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Chicken mushroom alfredo is a delicious and creamy pasta dish that is perfect for a quick and easy weeknight meal. The combination of tender chicken, savory mushrooms, and rich alfredo sauce makes this dish a hit with people of all ages. Whether you are a seasoned chef or a beginner in the kitchen, this article will provide you with all the information you need to create a delicious chicken mushroom alfredo dish that is sure to impress your family and friends.

Here are our top 6 tried and tested recipes!

MUSHROOM CHICKEN ALFREDO



Mushroom Chicken Alfredo image

All you need is one skillet to make this delicious scaled-down dinner from Margery Bryan of Moses Lake, Washington. It's an easy way to dress up packaged noodles and sauce, plus clean-up is a breeze.

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 3 servings.

Number Of Ingredients 8

1/2 pound boneless skinless chicken breasts, cut into 2-inch cubes
1 tablespoon butter
1 cup sliced fresh mushrooms
1 small onion, sliced
1-3/4 cups water
1/2 cup 2% milk
1 package (4.4 ounces) quick-cooking noodles and Alfredo sauce mix
Minced fresh parsley, optional

Steps:

  • In a large nonstick skillet, cook chicken in butter for 6 minutes or until meat is no longer pink. Remove and keep warm. In the same skillet, saute mushrooms and onion until tender. , Stir in water and milk; bring to a boil. Stir in contents of noodles and sauce mix; boil for 8 minutes or until noodles are tender. , Return chicken to the pan; heat through. Garnish with parsley if desired.

Nutrition Facts : Calories 317 calories, Fat 11g fat (6g saturated fat), Cholesterol 105mg cholesterol, Sodium 727mg sodium, Carbohydrate 30g carbohydrate (6g sugars, Fiber 1g fiber), Protein 24g protein. Diabetic Exchanges

CHICKEN, MUSHROOM AND SPINACH ALFREDO LASAGNA



Chicken, Mushroom and Spinach Alfredo Lasagna image

Provided by Food Network

Categories     main-dish

Yield 6 to 8 servings

Number Of Ingredients 24

8 tablespoons (1 stick) unsalted butter
1 pound button mushrooms, thinly sliced
1 cup finely chopped yellow onion
3 tablespoons minced garlic
1/2 cup all-purpose flour
7 cups milk
2 teaspoons kosher salt
1/2 teaspoon freshly ground black pepper
1/4 teaspoon freshly grated nutmeg
1 pound spinach, stemmed, washed, blanched and roughly chopped
3 cups grated Parmesan
2 tablespoons olive oil, plus more for coating casserole dish
2 pounds boneless skinless chicken breast
1 tablespoon Essence, recipe follows
1 pound oven-ready lasagna sheets
1 tablespoon butter, cut into 8 pieces
2 1/2 tablespoons paprika
2 tablespoons salt
2 tablespoons garlic powder
1 tablespoon black pepper
1 tablespoon onion powder
1 tablespoon cayenne pepper
1 tablespoon dried oregano
1 tablespoon dried thyme

Steps:

  • Melt the butter in a large saucepan over medium heat. Add the mushrooms and cook, stirring often until the mushrooms are browned and most of the liquid has evaporated, about 5 to 7 minutes. Add the onions and garlic to the pan and saute until soft and translucent, 3 to 4 minutes. Add the flour and cook, stirring with a wooden spoon, to make a light roux, about 2 minutes. Whisking constantly, slowly add the milk and continue to cook, stirring occasionally until thickened, 5 minutes. Add 1 1/2 teaspoons of the salt, pepper, nutmeg, spinach and 1 1/2 cups of the Parmesan and cook, stirring, until thickened, about 2 minutes. Remove from the heat. Place a piece of plastic wrap directly on the surface of the bechamel sauce until ready to assemble the lasagna.
  • Set a large, 12-inch saute pan over medium heat and add the olive oil. Season the chicken with the Essence and remaining 1/2 teaspoon of kosher salt and place in the hot pan. Sear the chicken, stirring occasionally, until golden brown and cooked through, about 4 to 5 minutes. Transfer to a plate to cool and set aside. When cool, cut into bite size pieces.
  • Preheat the oven to 375 degrees F.
  • Coat a 9 by 13 by 3-inch casserole with olive oil, and spread about 1/2 cup of the bechamel sauce on the bottom of the dish. Lay 3 sheets of pasta across the bottom of the dish and spread 3/4 cup of the bechamel sauce over the pasta. Sprinkle 1/4 of the chicken over the bechamel sauce, then sprinkle with 1/4 cup of the remaining Parmesan. Lay another 3 sheets of pasta over the chicken. Repeat 2 additional times with the remaining bechamel sauce, chicken, Parmesan, and pasta, ending with a layer of pasta covered with bechamel sauce. Sprinkle the remaining 1/2 cup of Parmesan over the bechamel sauce and scatter the butter pieces over the top. Place the casserole on a parchment paper-lined baking sheet and bake, uncovered, until bubbly and well browned, about 45 minutes. Remove from the oven and allow to cool for at least 20 minutes before serving.
  • Combine all ingredients thoroughly.
  • Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch. Published by William Morrow, 1993.

CHICKEN & MUSHROOM ALFREDO



Chicken & Mushroom Alfredo image

Everyone in my family loves when I make this dinner...even my kids! What's great about this recipe is that you can add vegetables you have on hand to make it heartier, such as corn, peas, or diced red bell pepper. -Monica Werner, Temecula, California

Provided by Taste of Home

Categories     Dinner

Time 4h20m

Yield 4 servings.

Number Of Ingredients 12

4 bone-in chicken breast halves (12 to 14 ounces each), skin removed
2 tablespoons canola oil
1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted
1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted
1 cup chicken broth
1 small onion, chopped
1 jar (6 ounces) sliced mushrooms, drained
1/4 teaspoon garlic salt
1/4 teaspoon pepper
8 ounces fettuccine
1 package (8 ounces) cream cheese, softened and cubed
Shredded Parmesan cheese, optional

Steps:

  • In a large skillet, brown chicken in oil in batches. Transfer to a 4- or 5-qt. slow cooker. In a large bowl, combine the soups, broth, onion, mushrooms, garlic salt and pepper; pour over meat. Cover and cook on low for 4-5 hours or until chicken is tender., Cook fettuccine according to package directions; drain. Remove chicken from slow cooker and keep warm. Turn slow cooker off and stir in cream cheese until melted. Serve chicken and sauce with fettucine. Top with Parmesan cheese if desired.

Nutrition Facts :

CHICKEN AND MUSHROOM ALFREDO PIZZA



Chicken and Mushroom Alfredo Pizza image

A simple throw-together pizza that revolves around Alfredo sauce and garlic! This is something I just put together one day when I wanted to try doing a pizza that didn't use a marinara and has been tweaked to perfection in multiple variations since. Unfortunately, I never measure anything when I create this pizza, but I have given what I hope are accurate estimations. Enjoy and use your imagination!

Provided by Meggifer

Categories     Chicken Breast

Time 25m

Yield 2 pizzas, 4-6 serving(s)

Number Of Ingredients 10

2 medium precooked prepared pizza crust
1 tablespoon olive oil
1 large boneless skinless chicken breast
seasoning salt, to taste
minced dried garlic, to taste
dried basil, to taste
1/2-1 cup prepared alfredo sauce, separated
1 cup chopped fresh spinach, separated
8 -12 ounces shredded mozzarella cheese
1 (8 ounce) package washed and sliced mushrooms

Steps:

  • Preheat oven to 450 degrees Fahrenheit.
  • In small skillet, heat oil while cutting up chicken breast into small pieces. Then, saute chicken in oil, and season with salt, minced garlic and dried basil. When chicken is fully cooked and no longer pink, remove from skillet and saute sliced mushrooms in oil; season mushrooms with minced garlic and seasoned salt as well.
  • Top each pizza crust with the Alfredo sauce; about 1/4 to 1/2 half cup of sauce per crust, making sure to spread all the way to the edges. Sprinkle with dried basil. Then add chopped spinach and mozzarella, followed by the sauteed chicken and mushrooms.
  • Bake 7-10 minutes or until cheese is melted and crust is slightly crispy.
  • For additional options, you can top pizza with small pieces of bacon.

SCARFACE ( CHICKEN MUSHROOM ALFREDO)



Scarface ( Chicken Mushroom Alfredo) image

This is a VERY good Alfredo dish, My Daughter made it at Christime time when she was here. Everyone loved it and ask for the recipe. Even my picky grandson wanted the recipe.The Recipe can be doubled as this is what she did, It was delicious. I don't know where she got the recipe.

Provided by Barb G.

Categories     One Dish Meal

Time 35m

Yield 2-3 serving(s)

Number Of Ingredients 10

1 chicken breast, skined and cut into 1/2 inch pieces
4 -8 ounces mushrooms, sliced
garlic, lots of it,peeled and minced (I use about 6 cloves, depends on size)
1/4 cup butter, more if you like
1 cup chicken broth
1 1/2 cups cream, can use light cream for lower fat
1 tablespoon cornstarch, dissolved in
3 tablespoons water or 3 tablespoons broth
3/4 cup grated parmesan cheese (more or less)
4 -6 ounces cooked penne pasta

Steps:

  • In a non-stick pan, cook chicken until opaque, about 5 minutes.
  • Remove to bowl.
  • In same pan melt 2 tablespoons butter.
  • Saute Mushrooms over medium heat for a couple of minutes.
  • Add some of the garlic and cook until mushrooms are done.
  • Remove to same bowl as chicken.
  • Melt the rest of the Butter and add the rest of the minced garlic.
  • Cook a couple of minutes,BUT DO NOT brown garlic.
  • Add chicken broth and bring to boil, cook 3 to 4 minuted.
  • Add cream and bring to boil, simmer for 5 minutes.
  • Add corn starch mixture to thicken a bit.
  • Add Parmesan cheese.
  • Salt and pepper to taste.
  • Enjoy.

CHICKEN MUSHROOM ALFREDO



CHICKEN MUSHROOM ALFREDO image

A COMBINATION OF INGREDIENTS I HAD ON HAND N NEEDD A QUICK N DELICIOUS MEAL....DONE!

Provided by Lora DiGs

Categories     Pasta

Time 40m

Number Of Ingredients 12

2 Tbsp butter
2 Tbsp olive oil
2 clove garlic, choppd (large cloves or use 3 cloves)
3/4 c mushrooms, sliced
2 Tbsp flour
3 c milk
1/2 tsp s n p (of each)
3/4 c parmesean cheese ( or more if u wish ;)
1/2 tsp crushd red peppr (optional)
2 c choppd cookd chicken
1 lb pasta, cookd (any type)
1 Tbsp parsley, choppd

Steps:

  • 1. OVER MED HEAT ADD BUTTER N OLIVE OIL TO A LARGE PAN. SAUTÉ MUSHROOMS N BROWN A BIT. THEN ADD GARLIC N COOK FOR A MINUTE OR TWO. SPRINKLE IN FLOUR N COOK FOR A MINUTE.
  • 2. POUR IN MILK N REDUCE HEAT TO LOW N CONTINUE STIRRING UNTIL SLIGHTLY THICKND. ADD S n P.
  • 3. ADD IN PARM CHEESE N CRUSHD RED PEPPER (if using). STIR TO COMBINE.
  • 4. STIR IN CHOPPD CHICKEN
  • 5. ADD TO COOKD PASTA N SPRINKLE WITH CHOPPD PARSLEY. ENJOY :)
  • 6. ADD CHOPPD BROCCOLI FOR A BIT MORE HEALTHIER MEAL...8)

Tips:

  • Choose the right type of chicken. Boneless, skinless chicken breasts or thighs are both good options for this recipe. If you're using chicken breasts, be sure to slice them into thin strips so they cook evenly.
  • Use fresh mushrooms. Fresh mushrooms will give your Alfredo sauce a more flavorful taste. If you can't find fresh mushrooms, you can use frozen mushrooms, but be sure to thaw them before using.
  • Don't overcook the chicken or mushrooms. Overcooked chicken will be dry and tough, and overcooked mushrooms will be mushy. Cook the chicken and mushrooms until they are just cooked through.
  • Use a good quality Alfredo sauce. A good quality Alfredo sauce will make all the difference in this recipe. If you're making your own Alfredo sauce, be sure to use fresh ingredients and cook it until it is thick and creamy.
  • Serve immediately. Chicken Alfredo is best served immediately after it is made. The pasta will start to absorb the sauce and become mushy if it sits for too long.

Conclusion:

Chicken Alfredo is a delicious and easy-to-make dish that is perfect for a weeknight meal. It is also a great dish to serve to guests. With a few simple tips, you can make a Chicken Alfredo that is sure to impress.

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