Creamy Chicken and Mushroom with Pasta

When K makes dinner requests, I try to accommodate him. Sometimes he’s specific, like with wanting salisbury steak, but sometimes he is more open-ended, like “chicken with some sort of Alfredo sauce”. Then after finding a recipe with cream and mushrooms, he decided he wanted mushrooms, too, but more cheese and less cream. Apparently I have “made creamy pasta sauce dishes” before, and I was supposed to combine all of this into something yummy. I think I handled the task well, even though I kind of made it up as I went. You could alter bits of it to suit your tastes, but I do recommend the mushrooms. They added a rich deep flavor that countered the creamy sauce.



If you are a vegetarian, you could probably substitute vegetable broth for the chicken, and replace the meat with a different protein (more cheese, tofu, etc.). We used a whole wheat pasta because we love the extra taste that comes from it, but you can use whatever style or size you like best. An alternative method to cooking the chicken on the stove would be to start it in the pan for browning, then finish cooking in the oven.

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