Chicken Alfredo
Creamy and delicious alfredo sauce with pasta and chicken for a fantastic meal, the sauce won't separate as it's reheated making leftovers more delicious.
Servings: 4 -6 servings
Ingredients
- 1 lb pasta I used bow ties, but any shape can be used
- 2 cups heavy cream or 1 cup heavy cream and 1 cup whole milk
- 4 tablespoons butter
- 3 tablespoons flour
- 1 clove fresh garlic minced
- ½ teaspoon salt coarse kosher salt or sea salt for best flavor
- ¼ teaspoon pepper if desired
- 1-1 1/2 cups grated parmesan 3-4 oz
- 1 1/2 pounds boneless skinless chicken breast cut into bite-sized pieces
sauce options
- 1/4 teaspoon fresh or dry oregano
- fresh basil chopped
- pinch crushed red pepper flakes
- 1-2 tablespoons pesto
- 3 cups fresh broccoli sliced into small florets
Instructions
- Cook pasta according to package directions.
- In a skillet heat the butter and flour and whisk until melted.
- Add in the garlic.
- Slowly pour in the heavy cream and whisk to create a smooth sauce.
- Add the chicken and simmer on low. Alternatively, you can cook the chicken in a separate pan, or brown it first then add it to the sauce.
- Add the parmesan cheese and stir until it's blended in well.
- When you drain the pasta, you can place the broccoli in a bowl and pour the pasta water over it to cook it for 3 minutes, then drain.