Creamy Comfort Food - Chicken Alfredo with Spinach and Button Mushrooms

One thing I miss the most back in the states is chicken alfredo. It might not be as authentic as true Italian pasta, but that creamy savory sauce was so addicting. Especially when splashes of Tabasco sauce was added, the supposed gentle dish now got some kick to it.

I also upgraded a few things to make the comfort food from my memory more align with my preference. Longer aged cheese and high quality heavy whipping cream are the keys, but one thing I will never change - my Tabasco sauce to complete the meal.

Chicken alfredo with spinach and button mushrooms - 

Ingredients (about 4 to 5 portions)?

• 250 grams fettuccine
• 200 grams spinach
• 100 grams shallot
• 12 medium button mushrooms
• 4 garlic cloves
• 1 cup heavy whipping cream
• 90 grams longer aged Parmigiano Reggiano
• 570 grams chicken tender
• 4 tablespoons unsalted butter
• 1/8 teaspoon ground nutmeg
• 1/8 teaspoon white pepper powder
• Some salt
• Some black pepper
• Small bundle flat leaf parsley
• Some Tabasco sauce (optional)

How?

Peel and finely chop the shallots. Peel and finely chop the garlic cloves. Trim off the very bottom of the mushrooms and slice in half. Rinse and dry the spinach, use a paper towel to absorb any remaining water droplets, also tear to smaller pieces if needed. Finely chop the parsley.

Cut the chicken into bite size pieces and season with some salt and pepper. Grate the cheese. Do not use pre-grated cheese, the aroma is completely different between store-bought pre-processed cheese and grate on-the-spot version.

Prepare a big pot of water and add generous amount of salt to flavor it. Bring to a boil then add in fettuccine. Cook till nearly al dente in texture. Drain and set aside. If you time it well, the pasta should be ready when the sauce is about done too.

Prepare a big pan or a wider surfaced pot, add in 2 tablespoons of butter and turn to medium high heat. Once melted, add in chicken and sear till slightly golden on both sides. Scoop out the meat first and set aside for later use.

Using the same pan/pot and keep it at medium high heat, add in remaining 2 tablespoons of butter and again, wait till it melts. Add in chopped shallots and garlic along with 1 teaspoon of salt and 1/2 teaspoon of black pepper. Give them a mix and cook till shallots turn translucent.

Add in halved mushrooms and spinach. Also add in 1/8 teaspoon of ground nutmeg and 1/8 teaspoon of white pepper powder. Cook for about one more minute then transfer cooked chicken back to the mixture.

Pour in heavy whipping cream and bring to a boil. Add in grated cheese and mix well. Keep it at a light boil for a little bit longer to condense the sauce. Taste and see if more salt is needed.

The sauce should be ready, now transfer cooked fettuccine over and make sure every pasta is coated with the creamy savory sauce. Plate and garnish with chopped parsley right before serving. 

The creamy sauce might look slightly diluted at first, but once mixed in the pasta then the whole consistency should be just right. Make sure to reduce the sauce furthermore after the pasta was mixed in, it'll enhance the flavor of the fettuccine. That's why we intentionally cook the pasta till "nearly al dente" so it can withstand longer cooking time in the sauce without turning too soft. 

Now, where's my Tabasco sauce?


Other fettuccine pasta recipe:

• Thai style creamy fettuccine with chicken and spinach