Pasta Carrabba Copycat Recipe - copycat recipe from our favorite restaurant! Italian grilled chicken over Alfredo with peas and mushrooms - my husband wanted to lick his plate! Chicken, balsamic vinegar, olive oil, basil, butter, shallots, garlic, parmesan, half and half, mushrooms, green peas, and fettuccine. Seriously delicious!
Combine balsamic vinegar, olive oil garlic, and basil. Pour over chicken and marinate overnight (I use a ziplock bag) in the refrigerator. Grill the breasts or bake in a 350ºF oven for 30 minutes. Set aside.
Peel and finely chop shallot. Saute shallots and mushrooms in butter until they start to soften. Add garlic and saute until fragrant.
Add heavy cream, salt, and pepper to taste. Boil to reduce slightly to the consistency of a light sauce, just thick enough to coat a spoon.
Stir in frozen green peas, and parmesan cheese and cook another 2 minutes.
Cook pasta, drain and shake out excess water. Thinly slice chicken. Add to pasta and gently toss with sauce, along with cheese. Serve immediately.
Notes:
You can cook the chicken ahead of time and reheat it when ready to make the pasta.
You can cook the chicken on the grill or in the oven.
To cook the chicken inside, pan-sear the chicken on both sides for 3 to 4 minutes. Transfer chicken to a rimmed baking sheet. Bake at 425ºF for 10 minutes, until it reaches an internal temperature of 165ºF.
Can substitute a jar of sliced mushrooms for the fresh mushrooms. Either is delicious.
Can substitute shrimp, Italian sausage, or meatballs for the chicken.
Feel free to add some onion, bell peppers, and tomatoes to the pasta mixture.
Can use freshly grated or canned parmesan or romano cheese.
Store leftovers in an airtight container in the refrigerator.
I reheat the leftovers with extra heavy cream over medium heat in the skillet until warm.