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Easy Gourmet Chicken Alfredo
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1 lb. boneless skinless chicken breasts
1 lb. pasta noodles (fettuccine, spaghetti, or penne recommended)
1/4 cup butter (1 stick)
1 1/4 cup half & half
1/4 cup sour cream
1 cup grated parmesan romano cheese blend
1 cup shredded mexican cheese blend (asadero, cheddar, monterrey jack, queso blanco)
1/2 teaspoon minced garlic
2 tablespoons olive oil
spices (black pepper, garlic powder, onion powder, seasoned salt, oregano, basil)
1/4 cup milk (optional)
parsley (optional)
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PASTA:
boil 4 quarts water, add pasta, cook to desired tenderness, drain.
CHICKEN:
dice chicken into bite size pieces. add olive oil to skillet and heat over medium heat. add chicken, spices (black pepper, garlic powder, onion powder, seasoned salt, oregano, basil) and saute until chicken is thoroughly cooked.
ALFREDO SAUCE:
melt butter in saucepan over low heat. add half & half and minced garlic. bring to a boil. slowly add parmesan/romano blend whisking frequently. add sour cream add desired amount of black pepper, stirring until blended. slowly add shredded mexican cheese blend continuing to whisk until thickened. allow to simmer for 5 minutes stirring frequently. if mixture is too thick, add optional milk. if mixture is too runny add more shredded mexican cheese blend.
toss pasta, chicken and alfredo sauce. if desired, sprinkle with more parmesan/romano blend and parsley.
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Preparation Time: 20 min |
Serves: 6-8 |
| Recipe Origin: United States |
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Submitted by: |
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Jenn Conley
Ohio
United States |
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| This recipe has been viewed 3845 times. |
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