Best. Alfredo. Ever!

Made Chicken Alfredo for dinner tonight for the fam-bam…OMG! I don’t understand why we ever went out for Italian food haha this dish was so easy and by far the best Alfredo I have ever had..ever…seriously!
Alfredo Sauce:
1 stick of unsalted butter
1 c heavy cream
1 c milk
1 tbsp minced garlic
1 tbsp dried chopped parsley
1 1/2 c finely grated Parmesan cheese
4 chicken breasts
2 tsp olive oil
1 tsp garlic salt
1 tsp paprika
1 tsp freshly cracked pepper
1 lb whatever pasta you have on hand, I used penne
1 tbsp salt
I started with frozen chicken breasts so I preheated my oven to 400 so they’d cook in 45 minutes. Placed the frozen breasts on a cookie sheet and drizzled a little olive oil over the tops of each one. Sprinkled each with garlic salt, fresh cracked pepper, and paprika and then placed the sheet into the oven.
At about 20 minutes into the chicken cooking I began to bring the water for the pasta to boil. Once the water was boiling I added the salt. Quick stir and in goes the pasta – takes approx 13-15 minutes.
Ok, we’re looking good. Chicken smells great and it’s about 10 minutes from being cooked. Pasta is in the water and boiling away, stirring frequently mind you. Time to start the sauce.
Melt the butter on medium heat in a sauce pan. Once the butter is about half way through the melting process add the milk and cream. Stir to combine and until the butter has melted. The mixture needs to SIMMER, not boil, for 5 minutes to thicken.
***Take the chicken out of the oven and taste test the pasta for doneness***
Once the sauce has thickened add the minced garlic and parsley, stirring slowly to combine and then add the Parmesan. It is important to use fresh here and not the jarred stuff in the Italian aisle. Fresh Parm will melt easily and allow for a smooth consistency.
Drain your pasta and toss the sauce, chicken and pasta together. Top with more Parmesan and serve immediately. Holy moly was this amazing! I hope you and your family love it as much as mine. simple-chicken-alfredo
*Did you know that the FDA has reported some manufacturers of using wood chips flavored like Parmesan in those jars you can purchase in the Italian aisle? Perhaps that’s why it doesn’t melt haha

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