Notes from the Test Kitchen:
Alfredo sauce is always great, but with the addition of bacon and the spices this kicked it up a few notches. The addition of veggies make this a wonderful meal. A great recipe for a potluck dinner or to serve on a cool fall/winter evening.
1Preheat oven to 400°.
In medium bowl blend cream cheese, sour cream, and 1 oz whipping cream.
2While the noodles and bacon are cooking make the Alfredo sauce; melt 4 T butter in a large deep skillet over medium heat. Add cream cheese mixture. Stir until melted and smooth. Add 8 oz whipping cream and shredded Parmesan stirring until the cheese has melted. Add nutmeg, bacon, and garlic powder. Transfer to a bowl and keep warm.
3Melt remaining butter in a large skillet over medium-high heat. Add sliced onions and cook until browned, stirring occasionally. Add mushrooms and sun-dried tomatoes. Heat just until mushrooms start to sweat, stirring occasionally.
4Gently combine onion mixture, peas, chicken, and noodles with Alfredo sauce. Pour mixture into greased 9x13” baking dish.
Mix melted butter, breadcrumbs & parsley for topping and sprinkle on top. Bake 10 minutes or until topping is golden brown. Allow to stand 5 minutes. Serve.