Best 4 Scarface Chicken Mushroom Alfredo Recipes

Indulge in the tantalizing Scarface Chicken Mushroom Alfredo, a culinary masterpiece that combines the rich flavors of chicken, mushrooms, and a creamy Alfredo sauce. This delectable dish is sure to tantalize your taste buds with its savory blend of ingredients. The chicken is cooked to perfection, tender and juicy, while the mushrooms add a meaty and earthy texture. The Alfredo sauce, made with a combination of butter, cream, Parmesan cheese, and herbs, is the perfect complement to the chicken and mushrooms, creating a harmonious and flavorful dish.

Accompanying this main course are three additional recipes that elevate the Scarface Chicken Mushroom Alfredo experience. A side of Garlic Bread, with its crispy exterior and garlicky aroma, is the perfect accompaniment to soak up the creamy Alfredo sauce.

For those who enjoy a bit of heat, the Spicy Arrabbiata Sauce adds a fiery kick to the dish. Made with crushed red pepper, garlic, and tomatoes, this sauce brings a vibrant flavor dimension to the chicken and mushrooms.

And to satisfy your sweet cravings, the Easy No-Churn Ice Cream is a delightful dessert that perfectly complements the savory main course. With its creamy texture and customizable flavors, this ice cream is a refreshing and indulgent treat to end your meal on a high note.

Let's cook with our recipes!

SCARFACE ( CHICKEN MUSHROOM ALFREDO)

Scarface ( Chicken Mushroom Alfredo) image

This is a VERY good Alfredo dish, My Daughter made it at Christime time when she was here. Everyone loved it and ask for the recipe. Even my picky grandson wanted the recipe.The Recipe can be doubled as this is what she did, It was delicious. I don't know where she got the recipe.

Provided by Barb G.

Categories One Dish Meal

Time 35m

Yield 2-3 serving(s)

Number Of Ingredients 10

Ingredients

1 chicken breast, skined and cut into 1/2 inch pieces
4 -8 ounces mushrooms, sliced
garlic, lots of it,peeled and minced (I use about 6 cloves, depends on size)
1/4 cup butter, more if you like
1 cup chicken broth
1 1/2 cups cream, can use light cream for lower fat
1 tablespoon cornstarch, dissolved in
3 tablespoons water or 3 tablespoons broth
3/4 cup grated parmesan cheese (more or less)
4 -6 ounces cooked penne pasta

Steps:

In a non-stick pan, cook chicken until opaque, about 5 minutes.
Remove to bowl.
In same pan melt 2 tablespoons butter.
Saute Mushrooms over medium heat for a couple of minutes.
Add some of the garlic and cook until mushrooms are done.
Remove to same bowl as chicken.
Melt the rest of the Butter and add the rest of the minced garlic.
Cook a couple of minutes,BUT DO NOT brown garlic.
Add chicken broth and bring to boil, cook 3 to 4 minuted.
Add cream and bring to boil, simmer for 5 minutes.
Add corn starch mixture to thicken a bit.
Add Parmesan cheese.
Salt and pepper to taste.
Enjoy.

MUSHROOM CHICKEN ALFREDO

Mushroom Chicken Alfredo image

Make and share this Mushroom Chicken Alfredo recipe from Food.com.

Provided by weekend cooker

Categories Chicken Breast

Time 8h20m

Yield 4-6 chicken breast, 4-6 serving(s)

Number Of Ingredients 5

Ingredients

1 (16 ounce) jar alfredo sauce
4 -6 bone skinless, chicken breast halves
8 ounces dry noodles, cooked
1 (4 ounce) can mushroom pieces, and stems, drained
1 cup shredded mozzarella cheese

Steps:

Pour 1/3 alfredo sauce in slow cooker.
Add chicken, then add remaining sauce.
Cover, and cook an low for 8 hours.
Fifteen minutes before serving, add noodles and mushrooms, mixing well.
Sprinkle top with cheese.
Ready to serve when cheese is melted.

Nutrition Facts : Calories 433.8, Fat 15.6, SaturatedFat 6.3, Cholesterol 116.4, Sodium 234.6, Carbohydrate 42.2, Fiber 2.2, Sugar 1.9, Protein 30.3

CHICKEN ALFREDO WITH MUSHROOMS AND ASPARAGUS

Chicken Alfredo With Mushrooms and Asparagus image

Adapted from a Sara Moulton episode on foodnetwork.com. This very much reminds me of my favorite meal at a locally well known Italian restaurant. For the Alfredo sauce, I use recipe #64196. (Since trying this, I can't stand the store bought stuff!) I also serve with a side of recipe #251337 and garlic bread.

Provided by Beth A.

Categories Chicken

Time 35m

Yield 4 serving(s)

Number Of Ingredients 12

Ingredients

2 tablespoons extra virgin olive oil
8 ounces fresh mushrooms, sliced
1 cup onion, chopped
1 garlic clove, minced
1/2 teaspoon dried marjoram, crushed
1/4 teaspoon dried thyme, crushed
1/4 teaspoon fresh ground black pepper
1 lb chicken breast, cooked & chopped into bite size pieces
alfredo sauce
1/4 cup dry white wine
1 (9 ounce) package frozen asparagus cuts, do not thaw but do separate into individual pieces
16 ounces fettuccine pasta, cooked & drained according to package directions

Steps:

Heat oil in large, heavy skillet over moderate heat 2 minutes. Add mushrooms, onion, garlic, marjoram, thyme, and pepper and cook, stirring often, until the juice released from the mushrooms evaporates, about 5 minutes.
Add chicken, alfredo sauce, and wine; adjust heat so mixture bubbles gently, then cook, stirring frequently, about 3 minutes.
Add asparagus, cover and cook just until crisp-tender, 2-3 minutes; no longer or asparagus will become mushy.
Serve over hot fettuccini, with fresh grated parmesan on top.

Nutrition Facts : Calories 653.5, Fat 20.4, SaturatedFat 4.4, Cholesterol 158.6, Sodium 112.6, Carbohydrate 73.9, Fiber 2.5, Sugar 2.9, Protein 41.4

KITTENCAL'S CHICKEN AND MUSHROOM ALFREDO

Kittencal's Chicken and Mushroom Alfredo image

This recipe was developed with my recipe#164953 --- the amounts listed are enough to serve 6-8 people but it depends on the size of the portions you serve, you may reduce the recipe by half but I suggest to make the full amount I always do for my family of four, if there is any leftovers it always gets eaten for a midnight snack or you can serve it the next day --- the amounts for the mushrooms, chicken breast and pasta are really only a guideline you may increase or decrease slightly --- this is actually a quick recipe to throw together once you have cooked the chicken and mushrooms and to save time they may be cooked up to a day in advance, the chicken breast may be cooked in the oven instead for the skillet at 400°F. for 25 minutes, cooled then cubed --- cooking time is only for the alfredo sauce --- you will love this dish! :)

Provided by Kittencalrecipezazz

Categories Fruit

Time 1h

Yield 6-8 serving(s)

Number Of Ingredients 16

Ingredients

2 -3 tablespoons oil
8 boneless skinless chicken breasts (cut into bite-size pieces, can use thighs)
salt and pepper
2 tablespoons butter
2 (200 g) packages fresh mushrooms, thinly sliced
600 g uncooked linguine (or use spaghetti, can use more)
4 tablespoons butter
1 teaspoon dried thyme
1/4 teaspoon cayenne pepper (or to taste)
1 tablespoon fresh minced garlic (use a little more if you like lots of garlic flavor)
3 tablespoons flour
3 cups half-and-half cream (or use full-fat milk)
1 cup whipping cream
seasoning salt
fresh coarse ground black pepper (to taste, or use white salt)
1 cup grated parmesan cheese (can use more)

Steps:

In a 4-quart heavy pot or a large skillet that is equivalent or close to that size, heat oil over medium heat; add in the chicken breast and season lightly with salt and pepper; cook on all sides until just done (about 8-10 minutes, do not overcook or the chicken or it will be dry) remove to a large bowl.
In the same skillet melt 2 tablespoons butter over medium heat; add in mushroom slices and sauté until browned (about 10-12 minutes) transfer to the bowl with the cooked chicken; set aside while cooking the pasta and preparing the sauce (or you may cover and chill for up to 24 hours).
Cook the pasta in a large pot of boiling salted water until just al dente (don't overcook pasta) drain but do not rinse.
Place cooked pasta in a large bowl and toss with 2-3 tablespoons oil or butter to prevent sticking; set aside.
For alfredo sauce; wipe the skillet clean, then melt 4 tablespoons butter over medium heat.
Add in thyme, cayenne pepper and fresh garlic; stir for 2 minutes.
Add in flour and stir for 1 minutes.
Add in the half and half cream and whipping cream; bring to a simmer over medium heat stirring constantly.
Reduce heat to low then mix in Parmesan cheese; cook stirring over low heat until heated through and bubbly.
Season with seasoned salt or white salt and black pepper to taste.
Add/mix in the cooked cubed chicken and mushrooms; cook stirring for about 10 minutes until heated through.
Spoon the sauce over the cooked pasta and toss, then sprinkle more Parmesan on top.
This sauce will thicken upon standing.

Nutrition Facts : Calories 1079.4, Fat 53.1, SaturatedFat 29.4, Cholesterol 235.6, Sodium 511.4, Carbohydrate 86.8, Fiber 3.9, Sugar 3, Protein 62.3

Tips:

Choose the right chicken. Boneless, skinless chicken breasts or thighs are both good choices for this recipe.
Slice the chicken thinly. This will help it cook evenly.
Use a large skillet. This will give the chicken and mushrooms plenty of room to cook.
Don't overcrowd the skillet. If you do, the chicken will steam instead of brown.
Cook the chicken over medium heat. This will help it cook evenly without burning.
Stir the chicken frequently. This will help it cook evenly and prevent it from sticking to the pan.
Add the mushrooms and cook until softened. This will add flavor and texture to the dish.
Stir in the Alfredo sauce and cook until heated through. This will create a creamy, flavorful sauce.
Serve immediately over pasta. This dish is best enjoyed hot.

Conclusion:

Scarface Chicken Mushroom Alfredo is a delicious and easy-to-make dish that is perfect for a weeknight meal. The chicken is tender and juicy, the mushrooms are flavorful, and the Alfredo sauce is creamy and rich. This dish is sure to be a hit with your family and friends.