Alfredo With Angel Hair Pasta and Chicken
"This is my own recipe for alfredo sauce. I have caught more than one person eating it with a spoon! I prefer angel hair pasta as it seems to trap the sauce better than most other pastas. This stuff is really rich and absolutely sinful!"
- Ready In:
- 35mins
- Ingredients:
- 8
- Serves:
-
6-8
ingredients
- 1 (16 ounce) package chicken breast tenders
- 1 quart heavy whipping cream
- 1 cup butter (I use 2 sticks sweet cream butter)
- 4 ounces grated parmesan cheese
- 2 ounces grated romano cheese
- 4 ounces shredded parmesan cheese (fresh, for body)
- 1⁄2 teaspoon cracked black pepper
- 1 (12 ounce) package angel hair pasta
directions
- Boil angel hair pasta until al dente and set aside, keeping warm.
- Boil chicken tenders until done and dice after cooled.
- In large saucepan melt 1 1/2 sticks butter (or 3/4 cup, if you are not using sticks), reserving other 1/2 stick (or 1/4 cup)for thickening.
- Add heavy cream and all cheeses to saucepan stirring constanty over medium heat.
- In a microwavable dish, melt remaining butter. Add 3-4 tbs. flour being sure to smooth out any lumps.
- Add butter and flour mixture to saucepan and stir until sauce thickens just a bit.
- Salt the sauce to taste.
- Stir diced chicken into sauce and serve over the angel hair pasta.
Questions & Replies
Got a question?
Share it with the community!
Reviews
-
how long is the cooking time? -
I was never an alfredo fan until I prepared this dish for my wife and myself. The only change I made was I added 1 tablespoon of garlic powder and an 8oz. package of mozz.cheese to sauce. This is now one of my favorite dishes. Left overs were also great! This recipe is now in my personal recipe box on top of the pile.
Tweaks
-
You can saute the diced chicken in a bit of butter instead of boiling. Then remove chicken and finish off the sauce in the same pan. The whole dish should only take 30 minutes from start to finish, as you can make the sauce while pasta is cooking.
RECIPE SUBMITTED BY
My passion is cooking. Most of my recipes are old southern family recipes, however a dear chef friend, (he specializes in French Cuisine and Pastries), and I constantly exchange recipes with each other for variety.
<img src="http://i250.photobucket.com/albums/gg271/MrsTeny/Permanent%20Collection/PACSpring09Iwasadopted.jpg">
<img src="http://i23.photobucket.com/albums/b399/susied214/permanent%20collection/IWasAdoptedfall08.jpg" border="0" alt="Photobucket">
