Our favorite Italian Mother returns with a new recipe–the perfectly cheesy Chicken Alfredo. It’s the perfect comfort food if you’re stuck inside this week!
What’s your favorite ingredient?
The Chicken! –
CHEESE –
It’s not Italian without the Pasta –
CHECK OUT OUR NEW STORE:
CHICKEN ALFREDO
1⁄2 cup butter
8 ounces cream cheese
1 ½ – 2 cups half-and-half cream
1⁄2 cup parmesan cheese
4-6 fresh garlic cloves, crushed
black pepper (to taste)
Nutmeg (sprinkle)
Salt? (shouldn’t need because of cheese, but check at end!)
4-6 Chicken tenders (or chicken breast)
Olive oil
1 (1 pound) box of fettuccini, cooked as directed on box
Directions for Chicken:
Place chicken on lightly oiled cookie sheet. Sprinkle with salt, pepper and garlic powder. Cook at 350 degrees until cooked through (about 15-20 minutes, you can turn half way through). Once cooked, chop into bite size pieces.
Directions for Alfredo Sauce:
Melt butter in sauce pan add garlic (can cook chicken tenders in butter too if you want and remove once cooked—I think the chicken is best baked)
Add cream cheese and whisk as you add half-and-half (start at 1 ½ cups, if too thick, add more)
Whisk until smooth adding parmesan cheese, nutmeg and pepper.
Once smooth, add chicken tenders.
Simmer until heated through (careful not to cook too long!).
Serve over cooked pasta.
**USE AS SAUCE FOR WHITE PIZZA: ONLY USE 1 CUP HALF-AND-HALF AND DO NOT ADD CHICKEN**
**ADD COOKED BROCOLLI WHEN YOU ADD COOKED CHICKEN IF YOU WANT**
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