Italian Glazed Chicken And Portabello-afredo Pasta Recipe

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Italian Glazed Chicken and Portabello-Afredo Pasta

Mary-Lyn Dodds


I made this on a whim for a pot-luck about 15 years ago, and didn't have anything left to take home. It has been a favorite of mine ever-since!

★★★★★ 1 vote


1-2 lb
chicken breast halves, skinless and boneless (depending on how many you are feeding)
1/2 bottle
italian dressing
1 lb
sliced portabello mushrooms
1 large
sweet onion diced
1-2 lb
pasta of choice (i use spinach linguini)
1 bottle
alfredo sauce (or make your own)
fresh, grated parmesan cheese as garnish (to taste)
1 clove
fresh garlic
2 Tbsp


1On meduim heat, put italian dressing and chicken into a deep skillet.. cook covered (it will splatter) and turn a few times. Reduce heat after it has cooked for several minutes on each side, Cook uncovered until dressing has reduced to a glaze. Set chicken aside on a plate to rest while you prepare pasta and sauce.
2Sautee onions,garlic and mushrooms in olive oil over medium heat until onions begin to caramelize.
Add to alfredo sauce in a sauce pan and simmer for 5-10 minutes.
3Coat prepared pasta with sauce, then slice chicken and place on top. Sprinkle with desired amount of parmesan cheese, and serve!

About this Recipe

Course/Dish: Chicken, Pasta
Regional Style: Italian