Chicken Alfredo over Pasta
Creamy homemade white alfredo sauce seasoned with garlic, onions, and herbs, served with chicken chunks over pasta
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
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.
*For a completely smooth alfredo sauce, use about 1/2 teaspoon onion powder in place of the chopped onion.
30 minutes or less
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