Chicken Alfredo
A buttery, creamy and robust Italian classic, a meal that's sure to please the whole family!
Ingredients
For the Chicken:
4 boneless chicken breasts, cut into strips
olive oil
garlic powder
parsley (fresh or dry)
pepper
salt
Creole Seasoning
For the Sauce:
1 (8 ounce) package cream cheese
1/2 cup butter
1/2 cup milk
3/4 cup parmesan cheese or 3/4 cup an Italian cheese
1 teaspoon white pepper
1 (16 ounce) package cooked angel hair pasta (drained and not sticking together) or 1 (16 ounce) package pasta of your choice (drained and not sticking together)
4 boneless chicken breasts, cut into strips
olive oil
garlic powder
parsley (fresh or dry)
pepper
salt
Creole Seasoning
For the Sauce:
1 (8 ounce) package cream cheese
1/2 cup butter
1/2 cup milk
3/4 cup parmesan cheese or 3/4 cup an Italian cheese
1 teaspoon white pepper
1 (16 ounce) package cooked angel hair pasta (drained and not sticking together) or 1 (16 ounce) package pasta of your choice (drained and not sticking together)
Instructions
For Pasta:
1. Fill up a large pot with water per pasta instructions, once boiling, reduce to simmer and place pasta into pot; heat according to insturctions.
2. Once cooked, drain and add a small amount of olive oil or butter to pasta in order to prevent sticking, lay on a large platter or casserole dish; set aside.
For Chicken:
1. Coat the bottom of a skillet w/ olive oil, heat on med-high heat.
2. Add chicken strips or chunks, lower heat to med. Sprinkle seasoning over meat according to taste. Saute meat until chicken is no longer pink. Pour chicken and pan drippings over pasta.
For Sauce:
3. In a heavy sauce pan, begin to heat cream cheese and butter on medium heat; slowly add milk. Stir until all clumps are out, add cheese, continue to stir, then add pepper.
4. Once all is melted and hot, pour over pasta and chicken.
1. Fill up a large pot with water per pasta instructions, once boiling, reduce to simmer and place pasta into pot; heat according to insturctions.
2. Once cooked, drain and add a small amount of olive oil or butter to pasta in order to prevent sticking, lay on a large platter or casserole dish; set aside.
For Chicken:
1. Coat the bottom of a skillet w/ olive oil, heat on med-high heat.
2. Add chicken strips or chunks, lower heat to med. Sprinkle seasoning over meat according to taste. Saute meat until chicken is no longer pink. Pour chicken and pan drippings over pasta.
For Sauce:
3. In a heavy sauce pan, begin to heat cream cheese and butter on medium heat; slowly add milk. Stir until all clumps are out, add cheese, continue to stir, then add pepper.
4. Once all is melted and hot, pour over pasta and chicken.
Chicken Alfredo
A buttery, creamy and robust Italian classic, a meal that's sure to please the whole family!
Directions
Print
For Pasta:1. Fill up a large pot with water per pasta instructions, once boiling, reduce to simmer and place pasta into pot; heat according to insturctions.2. Once cooked, drain and add a small amount of olive oil or butter to pasta in order to prevent sticking, lay on a large platter or casserole dish; set aside.For Chicken:1. Coat the bottom of a skillet w/ olive oil, heat on med-high heat.2. Add chicken strips or chunks, lower heat to med. Sprinkle seasoning over meat according to taste. Saute meat until chicken is no longer pink. Pour chicken and pan drippings over pasta.For Sauce: 3. In a heavy sauce pan, begin to heat cream cheese and butter on medium heat; slowly add milk. Stir until all clumps are out, add cheese, continue to stir, then add pepper.4. Once all is melted and hot, pour over pasta and chicken.
Ingredients
For the Chicken:4 boneless chicken breasts, cut into stripsolive oilgarlic powderparsley (fresh or dry)peppersaltCreole SeasoningFor the Sauce:1 (8 ounce) package cream cheese1/2 cup butter1/2 cup milk3/4 cup parmesan cheese or 3/4 cup an Italian cheese1 teaspoon white pepper1 (16 ounce) package cooked angel hair pasta (drained and not sticking together) or 1 (16 ounce) package pasta of your choice (drained and not sticking together)
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