Chicken Mushroom Alfredo (Printable Version)
Slow-cooked chicken and mushrooms in a creamy sauce, perfectly paired with fettuccine for an easy comforting dinner.
# Ingredients:
→ Poultry
01 -
Bone-in chicken breast halves, fresh, plump and pink
→ Oils and Fats
02 -
15 ml canola oil
→ Canned Products
03 -
Condensed cream of chicken soup, 300 g
04 -
Condensed cream of mushroom soup, 300 g
05 -
Chicken broth, low sodium, 240 ml
→ Vegetables
06 -
Small onion, finely chopped (approx. 70 g)
07 -
Jarred sliced mushrooms, drained, 120 g
→ Seasonings
08 -
Garlic salt, to taste
09 -
Black pepper, freshly ground, to taste
→ Pasta
10 -
Fettuccine, dried, 400 g
→ Dairy
11 -
Cream cheese, block, softened, 225 g
12 -
Shredded Parmesan cheese, fresh, for topping (optional)
# Steps:
01 -
Heat canola oil in a large skillet over medium-high heat until shimmering. Add chicken breast halves in batches and brown each side for about 4 minutes until golden, sealing in juices and enhancing flavor.
02 -
Place the browned chicken pieces in a single layer inside the slow cooker to ensure even cooking.
03 -
In a bowl, whisk together the condensed cream of chicken soup, condensed cream of mushroom soup, chicken broth, chopped onion, drained mushrooms, garlic salt, and black pepper until fully blended. Pour over the chicken in the slow cooker, covering all pieces.
04 -
Cover the slow cooker and cook on low heat for 4 to 5 hours until the chicken is tender and falls off the bone.
05 -
About 20 minutes before serving, bring a large pot of salted water to a boil. Add fettuccine and cook according to package instructions until al dente. Drain thoroughly to avoid diluting the sauce.
06 -
Once chicken is cooked, remove chicken pieces from the slow cooker and set aside. Turn off the slow cooker and stir softened cream cheese into the remaining sauce until melted and smooth.
07 -
Plate the drained fettuccine, top with tender chicken pieces, then ladle creamy mushroom Alfredo sauce over all. Optionally, sprinkle freshly shredded Parmesan cheese before serving.
# Notes:
01 -
Leftover portions store well in an airtight container refrigerated up to three days. Reheat gently with a splash of milk or broth to restore sauce consistency.