Chicken Alfredo

I'm a big fan of Pizza Hut's Chicken Alfredo, but I wanted to eat Alfredo that's reasonably easy to make at home and gives you more than just a little tray full. So I started looking at Alfredo recipes and experimenting with them. A little tip, I like to cook the chicken through and then do a "quick sear" of the sides. I was going for a "blackened" chicken look, but didn't quite reach it.

You'll need:

1 (16 ounce) bag medium egg noodles

4 - 5 large chicken breasts, thawed

Olive oil

Freshly cracked black pepper

Coarse sea salt

1 cup (2 sticks) butter 

2 bricks (8 ounces each) cream cheese

4 t. garlic powder

1 t. garlic salt

3 cups milk

1 1/2 cups grated Parmesan cheese

 Start by pouring some olive oil, sea salt, and freshly cracked black pepper in a large skillet over low flame.

 Place your chicken breasts in the skillet and sprinkle over some salt and pepper. Cook thoroughly and then turn off heat.  Remove the chicken and wipe out the skillet, turn it on medium - high flame and drop the chicken back in the skillet. This "dry heat" should blacken or at least darken the chicken somewhat.

 Move the chicken to a cutting board and chop it.

 Set the chicken aside and start boiling some water for the noodles. You can cook them while making the sauce.

 Melt the butter in a very large saucepan over low heat.

 Add the cream cheese and whisk together.

 Be sure to not let the mixture boil and stir in the garlic powder, salt, and milk. Just add a cup of milk at a time and stir for a couple minutes between additions. 

 After adding the milk, stir in the Parmesan cheese and pepper.

 Cook the sauce for a few more minutes and then serve.

 Serve with hot buttered pasta, peas, and the chopped chicken.

Enjoy!

Ashleigh

Copy, Paste, and Print for the recipe below:

Chicken Alfredo

(prairiegalcookin.blogspot.com)

 You'll need:

1 (16 ounce) bag medium egg noodles

4 - 5 large chicken breasts, thawed

Olive oil

Freshly cracked black pepper

Coarse sea salt

1 cup (2 sticks) butter 

2 bricks (8 ounces each) cream cheese

4 t. garlic powder

1 t. garlic salt

3 cups milk

1 1/2 cups grated Parmesan cheese

Start by cooking the chicken with olive oil, pepper, and salt.

Once it is thoroughly cooked, wipe out the skillet and cook the chicken over dry heat until browned on both sides. Chop the chicken and set aside.

Start on the sauce by melting the butter and cream cheese together. Whisk and be sure not to boil. Stir in the garlic powder, garlic salt, and then the milk one cup at a time. Stir between each addition. 

Add the Parmesan cheese and some freshly cracked pepper. Heat for a few minutes longer and serve with hot buttered pasta, peas, and the chopped chicken.

Enjoy!