Creamy Chicken Alfredo
1 lb. Fettuccine Pasta
2 lbs. White Meat Chicken Tenders, grilled or fried & seasoned with salt, pepper, and seasoning salt
1/2 Cup Butter
3 Tbsp Flour
1 Cup Whole Milk
1 Cup Half & Half
1 1/4 Cup Chicken Broth
4 oz. Cream Cheese
1/2 Cup Grated Parmesan Cheese
1 Tbsp Garlic Powder
1/4 - 1/2 Cup Fresh Parsley, minced
3 Green Onions, diced
1 Tbsp Garlic, minced
3 Tbsp Olive Oil
Salt to Taste - start with 1 Tbsp
Pepper to Taste
Broccoli, broiled (optional)
Cook pasta according to directions.
Drain pasta and rise thoroughly with very hot water.
Drizzle with 1 Tablespoon Olive oil.
Grill chicken then slice or cube and set aside.
In saucepan, melt butter and gradually add flour to make a paste/roux.
Stir in milk, half & half and chicken broth, stirring constantly with a whisk.
Add cream cheese, Parmesan cheese, parsley, garlic powder, salt and pepper.
Heat 2 Tablespoons Olive oil in a pan with diced green onion & minced garlic, then add to cooked pasta, chicken, and sauce.
Add any optional broiled veggies last.