This is a variation of an alfredo recipe that I make often. It's so easy to modify with whatever meat and vegetable ingredients you have on hand. This one is a mushroom and onion cream sauce over chicken and penne pasta. I love how the mushrooms and onion work so well with the creaminess of the sauce.
Penne with chicken and mushroom cream sauce
- 16 oz. penne pasta
- 1 lb boneless, skinless chicken breast, cut into bite-size pieces
- 2 tbs olive oil, divided
- 10 oz white mushrooms, sliced
- 1/2 cup onion, chopped
- 4 cloves garlic, pressed
- 2 tbs butter
- 2 cups cream (or half and half)
- SeasonAll seasoning, to taste
- salt, pepper, oregano, garlic powder to taste
- shredded parmesan cheese
- fresh parsley
Season chicken with salt, pepper and garlic powder. In a large pot, boil water and prepare penne according to directions on box.
In skillet over medium heat, add some olive oil and saute chicken until done. Remove chicken from pan and keep warm. Add the onions, mushrooms, and a little more olive oil. Saute until the onions are translucent and the mushrooms golden brown. Add garlic and saute for another minute. Add the cream and butter to the skillet. Allow cream to come to a boil and reduce to medium-low heat for about 5 minutes, allowing to thicken, stirring often.
Add chicken back to sauce and stir. Season with SeasonAll, pepper, garlic powder, and oregano (or Italian spices), to taste. Pour sauce and chicken over pasta in large bowl. Stir to cover and sprinkle with parmesan cheese. Garnish with fresh parsley and serve immediately.