Chicken Alfredo
This is not a true Alfredo sauce more like a mornay in that I use a roux to thicken the sauce, but with an abundance of Parmesan it has the great taste of an Alfredo. With the addition of the chicken it make a most satisfying and filling main course of Chicken Alfredo and pasta.
Ingredients for Chicken Alfredo
- 2 Chicken Breasts cooked & cut into pieces
- 2 Tbs butter
- 2Tbs flour
- 2 cloves garlic minced
- 2 shallots finely diced
- 1½ pints ½ & ½ warmed
- ¼ cup Parmesan grated
- Salt & pepper to taste
- 1 pound pasta
Directions for Chicken Alfredo
Cook 2 lightly seasoned chicken breast by what ever method you are comfortable with. Once cooked set aside to rest. You can, in a pinch, substitute 2 cans of chicken breast well drained.
In a sauce pan on medium heat place the butter to melt. When melted add the shallot and garlic and cook until slightly softened. Add the flour and stir to combine until all raw flour is gone.
Add the ½&½ and bring heat up to a boil. You can also substitute heavy cream for a very rich sauce or milk for a slightly lighter one. As the mixture reaches boiling point it will begin to thicken. When it begins to thicken remove from heat add the Parmesan and stir to combine.
Dice the chicken and add to the sauce. Taste and adjust seasoning if necessary. If too thick add more liquid either the dairy or a little pasta water, and if too thin cook a little longer to get the roux working and reduce the sauce.
Boil pasta in highly salted water to your desired state of doneness, Plate and spoon sauce over pasta. Serve extra sauce in gravy boat on side and extra Parmesan.
Here are a few items to help make this recipe:
Excelsteel 8 Quart 18/10 Stainless Steel 4 Piece Muti-Cookware Set With Encapsulated Base
Cuisinart 619-16 Chef’s Classic Nonstick Hard-Anodized 1-1/2-Quart Saucepan with Lid
Rosanna Pasta Italiana Pasta Bowls Set of 4
Chicken, cream sauce, and pasta how can you possibly go wrong I’ll be a ardent “Scotti” tonight. 5 paws and keep it coming!
Ingredients
- 2 Chicken Breasts cooked & cut into pieces
- 2 Tbs butter
- 2Tbs flour
- 2 cloves garlic minced
- 2 shallots finely diced
- 1½ pints ½ & ½ warmed
- ¼ cup Parmesan grated
- Salt & pepper to taste
- 1 pound pasta
Instructions
- Cook 2 lightly seasoned chicken breast by what ever method you are comfortable with. Once cooked set aside to rest. You can, in a pinch, substitute 2 cans of chicken breast well drained.
- In a sauce pan on medium heat place the butter to melt. When melted add the shallot and garlic and cook until slightly softened. Add the flour and stir to combine until all raw flour is gone.
- Add the ½&½ and bring heat up to a boil. You can also substitute heavy cream for a very rich sauce or milk for a slightly lighter one. As the mixture reaches boiling point it will begin to thicken. When it begins to thicken remove from heat add the Parmesan and stir to combine.
- Dice the chicken and add to the sauce. Taste and adjust seasoning if necessary. If too thick add more liquid either the dairy or a little pasta water, and if too thin cook a little longer to get the roux working and reduce the sauce.
- Boil pasta in highly salted water to your desired state of doneness, Plate and spoon sauce over pasta. Serve extra sauce in gravy boat on side and extra Parmesan.
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