Creamy-Garlic Chicken Alfredo
3-4 Boneless, Skinless, Chicken Breast Halves, cut into strips or cubes- thaw if frozen
1 1/2-2 Tbsp Olive Oil- for cooking
Salt and Black Pepper to taste
*1/2 tsp Italian Seasonings
*1/8 tsp Poultry Seasonings or Ground Sage
2c (1 Pint) Heavy Cream
*1/2c Milk- to thin if needed
1 stick (8 Tbsp) UNsalted Butter
1/2c Grated Parmesan Cheese
1/2 Tbsp minced Garlic
4 tsp Garlic Powder
2 tsp Salt
1/8 tsp Black Pepper
1/2 lb Fettuccine or Linguine Pasta, cooked according to package instructions with salt
*Grated Parmesan Cheese- for topping
*Dry or Fresh Parsley- for topping
1) For the Pasta: Prepare pasta and start cooking according to package. In the mean time, prepare remaining food ingredients.
2) For the Alfredo Sauce: In medium sauce pot, melt butter on medium heat. Whisk in cream, all garlic, salt, and pepper. Add Parmesan cheese and whisk smooth. Lastly, slowly stir in 1/4c milk until well combined.
Cook for about 8 minutes. End on a high heat for an extra 4 minutes or until desired thickness is reached- or add the remaining *1/4c milk if needed.
3) For the Chicken: In a medium skillet, heat olive oil over medium to medium-high heat. Add chicken and sprinkle over seasonings; salt and pepper to taste. Cook chicken until cooked through, and edges are a golden brown.
4) Serve Alfredo Sauce drizzled over a pile of cooked noodles and chicken. *Top with additional grated Parmesan cheese and parsley if desired.
Pairs Well With
I believe this basic recipe was from an in-Law, however it has since been tweaked based on my taste preference and for the love of garlic.
* is optional