Biaggi's Mushroom Chicken Alfredo
A copycat of Biaggi's Ristorante Italiano gemelli pasta tossed in Alfredo sauce with pulled rotisserie chicken, wild mushrooms, walnuts and parmesan, finished with fresh basil. Serves 3-4 (prep 30 minutes, not including chicken cook time).
⏱️ Prep: 30 min🍳 Cook: 15 min
Nutritionper 100 g›
220
Calories
11g
Protein
20g
Carbs
11g
Fat
Ingredients
| 2.5 cups (600 ml) | Alfredo sauce |
| 0.75 cup (180 ml) | chicken broth |
| 1.5 cups (210 g) | cooked rotisserie chicken, pulled |
| 0.5 cup (50 g) | wild mushrooms, sliced |
| 0.5 tsp | garlic puree |
| 0.25 tsp | Italian parsley, chopped |
| 0.25 cup (30 g) | walnuts, chopped |
| 0.25 cup (25 g) | grated parmesan cheese |
| 0.25 tsp each | black pepper and salt |
| 16 oz (450 g) | gemelli pasta |
| 0.25 tsp | freshly cracked black pepper |
| 4 sprigs | fresh basil |
Instructions
- Pour the broth, Alfredo sauce, sliced mushrooms, walnuts, garlic puree, pulled chicken, salt, pepper and parsley into a large skillet. Stir and bring to a boil.
- Lower the heat to a simmer for one minute. Move the pan to a cool burner, cover and set aside.
- Cook the pasta per the package instructions (approx. 8-12 min).
- Drain most of the water (90 percent) and add the pasta to the sauce. Stir over medium-high heat for one to two minutes, then remove from the burner.
- Serve garnished with additional freshly ground pepper and fresh basil.