Creamy Chicken Alfredo Pasta (Print)
Tender chicken in creamy mushroom sauce served over fettuccine for a delicious, comforting meal that's surprisingly simple to make.
# Ingredients:
→ Protein
01 -
4 bone-in chicken breast halves (12-14 ounces each), skin removed
→ Base Ingredients
02 -
2 tablespoons canola oil
03 -
1 can (295ml) condensed cream of chicken soup, undiluted
04 -
1 can (295ml) condensed cream of mushroom soup, undiluted
05 -
240ml chicken broth
06 -
1 small onion, chopped
07 -
1 jar (170g) sliced mushrooms, drained
08 -
1/4 teaspoon garlic salt
09 -
1/4 teaspoon black pepper
→ Pasta
10 -
225g fettuccine
→ Dairy
11 -
225g cream cheese, softened and cubed
12 -
Shredded Parmesan cheese, for garnish (optional)
# Directions:
01 -
In a large skillet, brown chicken in oil in batches. Transfer to a 4 or 5-quart slow cooker.
02 -
In a large bowl, combine the soups, broth, onion, mushrooms, garlic salt and pepper; pour over the chicken.
03 -
Cover and cook on low for 4-5 hours or until chicken is tender.
04 -
Cook fettuccine according to package directions; drain.
05 -
Remove chicken from slow cooker and keep warm. Turn slow cooker off and stir in cream cheese until completely melted.
06 -
Plate the fettuccine, top with chicken and pour the creamy sauce over both. Garnish with Parmesan cheese if desired.
# Notes:
01 -
For a richer flavor, you can substitute half of the chicken broth with dry white wine.
02 -
The sauce will continue to thicken as it stands.