Kittencal'S Chicken And Mushroom Alfredo - cooking recipe

Ingredients

2 -3 tablespoons oil
8 boneless skinless chicken breasts (cut into bite-size pieces, can use thighs)
salt and pepper
2 tablespoons butter
2 (200 g) packages fresh mushrooms, thinly sliced
600 g uncooked linguine (or use spaghetti, can use more)
ALFREDO SAUCE
4 tablespoons butter
1 teaspoon dried thyme
1/4 teaspoon cayenne pepper (or to taste)
1 tablespoon fresh minced garlic (use a little more if you like lots of garlic flavor)
3 tablespoons flour
3 cups half-and-half cream (or use full-fat milk)
1 cup whipping cream
seasoning salt
fresh coarse ground black pepper (to taste, or use white salt)
1 cup grated parmesan cheese (can use more)

Preparation

In a 4-quart heavy pot or a large skillet that is equivalent or close to that size, heat oil over medium heat; add in the chicken breast and season lightly with salt and pepper; cook on all sides until just done (about 8-10 minutes, do not overcook or the chicken or it will be dry) remove to a large bowl.
In the same skillet melt 2 tablespoons butter over medium heat; add in mushroom slices and saute until browned (about 10-12 minutes) transfer to the bowl with the cooked chicken; set aside while cooking the pasta and preparing the sauce (or you may cover and chill for up to 24 hours).
Cook the pasta in a large pot of boiling salted water until just al dente (don't overcook pasta) drain but do not rinse.
Place cooked pasta in a large bowl and toss with 2-3 tablespoons oil or butter to prevent sticking; set aside.
For alfredo sauce; wipe the skillet clean, then melt 4 tablespoons butter over medium heat.
Add in thyme, cayenne pepper and fresh garlic; stir for 2 minutes.
Add in flour and stir for 1 minutes.
Add in the half and half cream and whipping cream; bring to a simmer over medium heat stirring constantly.
Reduce heat to low then mix in Parmesan cheese; cook stirring over low heat until heated through and bubbly.
Season with seasoned salt or white salt and black pepper to taste.
Add/mix in the cooked cubed chicken and mushrooms; cook stirring for about 10 minutes until heated through.
Spoon the sauce over the cooked pasta and toss, then sprinkle more Parmesan on top.
This sauce will thicken upon standing.