Hello, my slaying queens! Today we are going to make Alfredo bake from scratch with white wine <3 White wine really brings out the flavor of Italian dishes and I am obsessed with it. (don’t tell my doctor I can’t drink)

  • 2 tbsp olive oil
  • 14 oz (400g) dried pasta 
  • 1 onion – peeled and finely chopped
  • ½ lb (230g) baby chestnut mushrooms – sliced in half
  • ½ tsp salt
  • ½ tsp black pepper
  • 2 cloves garlic – minced
  • ½ cup (120ml) white wine
  • ½ cup (120ml) chicken stock
  • 1 cup (240ml) double (heavy) cream
  • 2 cooked skinless chicken breasts – roughly chopped or shredded
  • 1 cup (100g) finely grated parmesan
  • ½ cup (50g) strong cheddar – grated/shredded
  • ½ cup (50g) mozzarella cheese – grated/shredded
  • 1 small bunch of parsley – roughly torn

First, You want to soften a chopped onion in a large frying pan with a little oil. Then add in mushrooms, salt, pepper, and garlic. Cook for a few minutes until the mushrooms are tender. MAKE SURE TO SHRED YOUR CHICKEN TOO CUZ WE FORGOT.

Preheat the oven to 190c/375f.

  • Cook until soft! We do not want no crunchy onion
  • CHOP CHOP CHOP I be cryin’
  • Some last minute shredding

Next in goes the white wine that we bubble for a few minutes before adding in chicken stock, cream, shredded chicken, and parmesan. Add the chicken stock, cream, shredded chicken, and half of the parmesan and stir together until the cheese melts.

  • Some cream
  • Some chicken stock
  • Some white wine

By now the pasta should be cooked. Add the drained pasta to the pan and stir together until the pasta is coated in the creamy sauce.

Heat through, while stirring, until the parmesan melts, then add cooked drained pasta and stir again.

Transfer the contents of the pan to a large baking dish. Sprinkle the remaining parmesan and the cheddar and mozzarella on top, then place in the oven for 20-25 minutes until the cheese is golden brown.

  • Pre-oven
  • Post-oven

Thanks for checking this out queens, see you next time angels!