Real Recipes From Real Home Cooks ®

dirty birdie chicken alfredo

Recipe by
barbara lentz
beulah, MI

All the spices give this alfredo a wonderful flavor. The lemon juice cuts the richness of the sauce. Great savory dish.

yield 4 serving(s)
prep time 10 Min
cook time 20 Min
method Stove Top

Ingredients For dirty birdie chicken alfredo

  • RUB
  • 1 Tbsp
  • 1 tsp
    each paprika, salt, black pepper, onion powder, garlic powder, ground savory, crushed fennel seed, rosemary, and thyme
  • 4
    boneless skinless chicken thighs cut into slices
  • 1 1/2 c
    fresh mushrooms chopped
  • 4 clove
    garlic minced
  • 2 stick
    butter divided
  • 1/2 c
    dry white wine
  • 1/4 c
  • 2 c
    heavy cream
  • 1 c
    grated romano cheese
  • 3/4 c
    grated parmesan cheese
  • 1/2
    lemon juiced
  • 12 oz
    fettucini noodles cooked and drained
  • 2 Tbsp
    fresh basil chopped for garnish

How To Make dirty birdie chicken alfredo

  • 1
    Place all the rub ingredients together in large baggie. Place chicken in baggie with rub shake and rub the spices all over the chicken.
  • 2
    Place one stick of butter in large saucepan. cook the chicken until almost done. Remove chicken with slotted spoon and set aside. Add the mushrooms and garlic to pan. Cook until mushrooms are softened and browned a bit. Add the wine and let most evaporate. Add the chicken back to pan. Drain the chicken and mushroom mixture in colander. Wipe out the pan.
  • 3
    Add the other stick of butter to pan. Once butter is melted stir in flour. Slowly add the heavy cream whisking to incorporate well. Add the romano and parmesan cheese. Let cook until thickened. Add the chicken and mushroom mixture. cook until heated through. Stir in the lemon juice
  • 4
    Serve over fettucini and garnish with basil

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