Chicken Alfredo over Pasta

Chicken Alfredo over Pasta

Creamy homemade white alfredo sauce seasoned with garlic, onions, and herbs, served with chicken chunks over pasta

Yield: 

6 servings

Ingredients: 

8-12 oz pasta (rotini, fettuccini, linguini, or vermicelli)
2 garlic cloves, minced
1/2 onion, chopped*
2 T oil
3 T flour
1 T cornstarch
1/4 t salt
1/4 t pepper
1/4 t dried basil
1/4 t parsley
2 1/2 c milk
8 oz cream cheese, cubed
1/4 c grated Parmesan cheese
1 c diced fully-cooked chicken pieces

Instructions: 

1. Cook pasta according to package directions.

2. Meanwhile, in a large skillet, saute garlic and onion in oil. When onions are translucent, add 1 1/2 cups of the milk and bring to a boil.

3. In small bowl, whisk together the flour, cornstarch, salt, pepper, basil, parsley and the remaining 1 cup of the milk.

4. Gradually stir milk and flour mixture into the hot skillet. Boil and stir for 2 minutes or until thickened.

5. Reduce heat and add cream cheese and Parmesan cheese, stirring until smooth. Add meat if desired; heat through.

6. Drain pasta, add to sauce, and toss to coat. Add additional pepper and salt to taste.

Additional Notes: 

*For a completely smooth alfredo sauce, use about 1/2 teaspoon onion powder in place of the chopped onion.

Preparation Time: 

30 minutes or less

Tammy's Review: 

I really like this homemade sauce recipe. I even like it without the chicken (just on pasta)! It has a great flavor, and is much healthier than the store canned alfredo sauce. I use this alfredo sauce recipe in my white chicken lasagna. The sauce freezes well, so I usually make a fairly large batch and freeze some in 2-cup containers for lasagna or chicken alfredo. Yum! My rating: 9/10

Comments

Please see the recipe above for my complete review! Thanks! ~Tammy

Rating: 
5

We had this for supper tonight. I really liked the fact that it was quick and easy to make (I had the cooked chicken in the freezer ready to go), but it seemed a bit bland. I used Parm Plus (parmesan cheese with other Italian seasonings) in place of the grated parmesan cheese and added some lemon pepper seasoning, so that helped.

Rating: 
4

I came on this site yesterday to print out the granola recipe and wandered over here. At the sight of this recipe I had an instant craving for chicken alfredo that would not subside! So any other plans for dinner quickly were abandoned and I made this.:-D

I used pan friend chicken thigh fillets for the chicken and served it over "vegeroni" fettucine, which added some nice color.

I thought the flavor was perfect. I probably added more basil than it called for because I wasn't measuring, though.

It did seem to take awhile for the sauce to get smooth and I ended up whisking it a bit to make that happen. Since it's not a dish that I think is as good reheated as it is fresh it isn't something that I would make often but for a treat it is delicious!

Rating: 
5

I made this last night for dinner and instead of chicken, I used some of the leftover cubed ham from Easter. It was excellent and very well received by my family!

I will definately make again with chicken as that is my husbands favorite!

Rating: 
5

I made this for dinner last week and was so pleased with it I wanted to be sure to write a review :-). I was a bit stumped at what to make for dinner, since I was low on groceries. As I pondered what I had on hand I decided to make Chicken Alfredo. This was simple and easy to assemble and turned out wonderfully. I was out of cream cheese, but the sauce was still thick and creamy. I added cooked broccoli florets at the end, and served it with garlic bread. All in all it was a tasty meal. My husband is not a big pasta fan, but he liked this! This will replace the Alfredo recipe that I USED to use! -)

Rating: 
4

I'm not sure what I did but my sauce came out really thick. I think I may have left it on too long. I added freshly ground pepper, extra parsley and mozza. cheese. We loved it (despite the thickness)! I reheated it tonight and added milk and it was perfect. Much easier and tastier than another recipe I've tried with heavy cream. Yum, yum, YUM! Anyway, I served it over fettuccini and used the leftover oven roasted chicken in the sauce. Thank you, again!

Rating: 
4

This is so easy to make and much better than the jar stuff. The ½ cup of fresh parmesan is plenty for this recipe. My sauce was really thick. I added another ½ cup of milk to the sauce. So to each their own thickness! :)Thanks for another great one!
DeDe

Rating: 
5

I had some cream cheese I needed to use up, so I decided to try this recipe. I used about 10 oz. of penne noodles and had a lot of sauce (at least 1 1/2 cups) left over once the noodles were all coated. I thought the sauce was good--I liked the consistency--but I put in twice as much parmesan and probably three times as much salt as the recipe called for, and it still didn't seem salty enough. I will make this recipe again, but I will keep in mind that I need to add more salt.

Rating: 
4

I loved the texture, but I found this to be a bit on the bland side. I added extra seasoning, which made it a 9 in my book. I used 2 tsp onion powder (instead of the 1/2 tsp suggested as a substitute) and doubled the parsley and basil. I used a full 13.25 oz box of WW pasta, and had more than enough sauce. I used the amount of chicken called for, but it is light on the chicken for chicken alfredo, and the amount could easily be doubled if desired.

Rating: 
4

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