Chicken Alfredo Sauce

"This recipe is my absolute favorite! I enjoy it served over hot pasta, along with garlic bread!"
 
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photo by Anonymous photo by Anonymous
photo by Anonymous
photo by tharof photo by tharof
photo by Jollymae photo by Jollymae
photo by NoraMarie photo by NoraMarie
Ready In:
30mins
Ingredients:
7
Serves:
4
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ingredients

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directions

  • Dissolve chicken boullion cubes in 1/2 cup water.
  • Melt butter over low heat in saucepan.
  • Gradually, stir in flour.
  • Continue stirring and gradually add half-and-half.
  • Add chicken boullion.
  • Increase heat to medium and continue stirring.
  • Cook until thickened.
  • Stir in parmesan cheese and garlic powder, if desired.
  • Serve over hot pasta and garnish with parsley.

Questions & Replies

  1. Will chicken broth work instead? I don’t have any chicken bouillon.
     
  2. Hi, my husband accidentally purchased fat-free half and half - has anyone used fat-free half and half for this recipe? Does it still work/taste good? Please let me know. I'd really like to not waste it and use it for this, but if it won't work with the recipe, then yes I will go buy a new one. Please give me your input/suggestions. Thanks!
     
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Reviews

  1. This was great. We added some blackened chicken breast for a little extra kick and I can't wait to make it again.
     
  2. I have to admit..the easiest and tastiest!I used fat free 1/2 and 1/2 and decreased the h2o to 1/4 cup to make up for the fact that the fat free stuff usually doesn't thicken as much as real 1/2 and 1/2.I also threw some roasted garlic in the milk as it was coming to temp and I used a mix of half parm cheese and half shredded Parrano (its similar to parm and regiano but perhaps a tad bit smokey in flavor...we love it on everything).My hubby loved it and asked for it again tomorrow!Thanks for a good one!
     
  3. Wow! This was super easy, yet tasted heavenly. I was feeling lazy, so I just threw the butter in the saucepan after the bullion dissolved. Added some chopped garlic, then whisked in the flour. Used heavy cream b/c that's what I had in the fridge. I poured the sauce over the cooked pasta, then mixed it all up in a giant bowl. Plated and topped with broccoli and spicy sauteed chicken breast chunks. This sauce was the perfect complement to the heat of the chicken. Thanks for sharing, Ana. Will use this again and again!
     
  4. Excellent recipe!
     
  5. This recipe was amazing! I doubledon't the recipe and added some sharp white cheddar and salted chicken! My family said it was better than Olive Garden!
     
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Tweaks

  1. I substituted canned chicken broth for the water and bouillon cubes, and added some minced garlic when I melted the butter. I also added some chopped cooked chicken at the end and got lots of compliments for my Chicken Alfredo. I'll be making this again and again.
     
  2. Very yummy! Big hit with DH and the fam. Made a few changes - used margarine instead of butter, and instead of using 2 cups of cream, I used 1 cup cream and 1 cup of milk. Served with grilled chicken, pasta, and steamed veggies. Turned out great! Thanks for such a good, quick recipe. Will definitely make this again.
     
  3. This is a great recipe. I added 1/2 cup goat cheese and asiago instead of parmesan cheese. Also, I used chicken broth in place of the bouillon. It was absolutely delicious! We had it served over fettucini noodles and with cut up chicken thighs that were left overs. Cracked fresh pepper topped it off. Thanks! I am glad that I found this recipe. Jelly
     
  4. My daughter and I made lasagna roll ups for dinner and topped it with this sauce. It was great! And I agree the chicken boullion gives it a bit more flavor. I, too, used milk instead of cream (gotta cut the fat and calories where you can) and it turned out just fine. Thanks for a great recipe .. it's a keeper indeed.
     
  5. My boyfriend really enjoyed this and it was the first time I really liked the dish. I'll never buy that nasty jar stuff again! I use minced garlic instead of the powder and added some pepper. It was great! Thanks
     

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