Chicken and Mushrooms Alfredo Pesto Pasta Cook pasta as directed on package, omitting salt. Meanwhile, heat oil in large nonstick skillet on medium heat. Add peppers, Parmesan and pesto; stir.

Ingredients of Chicken and Mushrooms Alfredo Pesto Pasta

  1. You need 1/2 lb of fettuccine pasta.
  2. Prepare 2 tsp of olive oul.
  3. Prepare 1 lb of boneless chicken breast cut into strips.
  4. You need 2 cups of milk.
  5. You need 1/2 cup of Philadelphia cream cheese.
  6. You need 1/2 cup of mushrooms.
  7. You need 1/2 cup of kraft grated Parmesan cheese.
  8. Prepare 2 tbsp of pesto.

Chicken and Mushrooms Alfredo Pesto Pasta step by step

  1. Cook Pasta as directed on package.
  2. Heat oil in a large nonstick skillet on medium heat. Add chicken and cook for 7 minutes.
  3. Stir in milk and cream cheese and cook for 3 minutes or until cream cheese is completely melted. Add mushrooms, Parmesan and pesto. Stir and cook for 3 minutes.
  4. Drain pasta and add to sauce and stir and mix for 2 minutes.
  5. Serve with garlic bread and enjoy.

How to Make Chicken Spinach Alfredo. Bring a large pot of water to boil and cook pasta according to box directions for al dente. Cook the pasta in a large pot of boiling salted water until just al dente (don't overcook pasta) drain but do not rinse. This isn't a heavy alfredo sauce based dinner. After deglazing the pan with chicken stock, which picks up all the sautéed bits and pieces of the browned chicken that were lightly floured, the sauce thickens and with the pesto and cream you have a killer, flavorful sauce to pour over or toss with cooked pasta and the chicken.

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