Italian Glazed Chicken and Portabello-Afredo Pasta

Italian Glazed Chicken And Portabello-afredo Pasta Recipe

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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

How to Make Italian Glazed Chicken and Portabello-Afredo Pasta


  1. On 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.
  2. Sautee 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.
  3. Coat prepared pasta with sauce, then slice chicken and place on top. Sprinkle with desired amount of parmesan cheese, and serve!

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About Italian Glazed Chicken and Portabello-Afredo Pasta

Course/Dish: Chicken, Pasta
Regional Style: Italian

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