Description
A rich and creamy chicken alfredo dish with rosemary, garlic, and a roasted mushroom gorgonzola sauce.
Ingredients
Scale
- 2 boneless, skinless chicken breasts
- 1 tbsp olive oil
- 1 tbsp rosemary, chopped
- 3 cloves garlic, minced
- 8 oz fettuccine pasta
- 1 cup heavy cream
- 1/2 cup grated parmesan cheese
- 1 cup mushrooms, sliced
- 1/4 cup gorgonzola cheese, crumbled
- Salt and pepper to taste
Instructions
- Preheat oven to 375°F (190°C).
- Toss mushrooms with olive oil, salt, and pepper, then roast for 15 minutes.
- Cook pasta according to package instructions.
- Season chicken with salt, pepper, and rosemary. Cook in a skillet over medium heat until done.
- In the same skillet, add garlic and cook for 1 minute. Pour in heavy cream and simmer.
- Stir in parmesan and gorgonzola until melted.
- Add roasted mushrooms and cooked pasta. Toss to coat.
- Slice chicken and serve over the pasta.
Notes
- Use fresh rosemary for best flavor.
- Adjust cheese amounts to taste.
- Replace heavy cream with half-and-half for a lighter version.
- Prep Time: 15 mins
- Cook Time: 25 mins
- Category: Main Course
- Method: Stovetop & Oven
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 650
- Sugar: 4g
- Sodium: 450mg
- Fat: 38g
- Saturated Fat: 20g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 35g
- Cholesterol: 150mg
Keywords: rosemary garlic chicken alfredo, mushroom gorgonzola sauce, creamy pasta