Creamy Chicken Alfredo

Creamy Chicken Alfredo

Lee Ann Miller

Servings

6-8

Category

Main Dish

Ingredients

  • 1 lb. Fettuccine Pasta

  • 2 lbs. White Meat Chicken Tenders, grilled or fried & seasoned with salt, pepper, and seasoning salt

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  • 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)

Directions

  1. Cook pasta according to directions.

  2. Drain pasta and rise thoroughly with very hot water.

  3. Drizzle with 1 Tablespoon Olive oil.

  4. Grill chicken then slice or cube and set aside.

  5. In saucepan, melt butter and gradually add flour to make a paste/roux.

  6. Stir in milk, half & half and chicken broth, stirring constantly with a whisk.

  7. Add cream cheese, Parmesan cheese, parsley, garlic powder, salt and pepper.

  8. Heat 2 Tablespoons Olive oil in a pan with diced green onion & minced garlic, then add to cooked pasta, chicken, and sauce.

  9. Add any optional broiled veggies last.
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