CHICKEN ALFREDO PASTA

Chicken Alfredo Pasta

Chicken alfredo is a classic pasta we just can't seem to get enough of. Of course there are tons of canned and jarred pasta sauces you can buy, but making alfredo sauce from scratch is actually so easy.

INGREDIENTS

2 tbsp.  extra-virgin olive oil

1/2 cup Unsalted Butter
2 boneless skinless chicken breasts
Freshly ground black pepper
1 1/2 cup evaporated cream
1 cup All Purpose Cream
1 cloves garlic, minced

1 pc onion, minced

1 cup Shitake Mushroom
8 oz. Pasta (whicever prefered)
1/2 cup  grated Parmesan
1 cup Freshly chopped Spinach

Salt & Pepper to taste

COOKING INSTRUCTIONS:

1. In a large skillet over medium-high heat, heat oil  and unsalted butter. 

2. Add chicken and season with salt and pepper. Cook until golden and cooked through, 8 minutes per side. Let rest 10 minutes.
3. Add milk, heavy cream, garlic and onion to skillet. 

4. Season with salt and pepper and bring to a simmer. 

5. Add grated parmesan cheese

6. Cook noodle on a separate pan, stirring frequently for about 3 minutes. Let cook until al dente, 8 minutes more.
7. Stir in heavy cream and Parmesan until combined. Simmer until sauce thickens.

8. Add the freshly chopped spinach and simmer for few minutes.

9. Add the cooked noodles on the thicken sauce

10. Remove from heat and stir in sliced chicken