Chicken Alfredo PastaA simple and easy, must try recipe for Italian cuisine lovers specially those you have a zest for the rich creamy white sauce . The Alfredo sauce can be made in multiple ways using cream cheese, heavy cream or milk and flour, but my personal favorite is to use cream cheese. The whole texture and the creaminess gives the perfect pizazz to any dish. This sauce is so versatile, you could make an extra batch and keep it in the refrigerator for 3-4 days. Use it over pasta, pizza, in lasagna or just as a sauce over baked chicken.((( I KNOW YOU ALL ARE DROOLING TOO !! )))
So without any further adieu, let me get to the recipe details....
SERVES - 4
For the chicken.
Preheat the oven to 400 F..
chicken - 1- 1.5 lb ( about 475-600 gms.)
You could use boneless pieces , but since I had chicken drumsticks lying in my refrigerator, I used them. Wash and place the chicken in an oven friendly dish, drizzle some good quality olive oil, sprinkle some salt and pepper and let it cook for about 40-45 minutes or until cooked to your liking. When done cut or shred the chicken into small bite size pieces. Keep aside.
For the pastapasta any shape or color - 2 cups uncooked shells. Cook the pasta according to the package directions, drain and keep aside.
For the alfredo sauce
- 1/2 cup butter
- 8 ozs cream cheese
- 2 tsps garlic powder
- 2 cups milk
- 6 ozs grated parmesan cheese
- 1/8 tsp black pepper (ground)
Melt butter in a medium, non-stick saucepan over medium heat. Add cream cheese and garlic powder, stirring with wire whisk until smooth. Add milk, a little at a time, whisking to smooth out any lumps. Stir in the Parmesan and pepper. Remove from heat when sauce reaches desired consistency. Sauce will thicken rapidly, thin with milk if cooked too long.
Now mix the sauce , pasta and the shredded chicken. Serve hot with some garlic bread and salad if desired.
We relish it each time I make this, be the vegetarian or non- vegetarian version.
SURE you will relish it too.