chicken alfredo

StillWild avatar
By Donna Graffagnino
from Bayou Country, LA

Delicious and creamy, with a good amount of garlic will make you want to go back for more.

serves 6-8
prep time 15 Min
cook time 35 Min
method Stove Top

Ingredients For chicken alfredo

  • 1 Tbsp
    butter or margarine
  • 4
    5 oz boneless skinless chicken breasts or thighs
  • tony cacherie's creole seasoning
  • 2 Tbsp
    extra-virgin olive oil
  • 3 Tbsp
    minced garlic
  • 1 lg
    onion, chopped fine
  • 3 Tbsp
    sundried tomatoes, chopped (optional)
  • 3/4 c
    fresh mushrooms, sliced or 1 - 8oz can sliced
  • 1/4 c
    sherry
  • 3 c
    heavy cream
  • 3/4 c
    parmesan, grated
  • 1 tsp
    salt
  • 1 tsp
    freshly ground black pepper
  • 1/2 tsp
    cayenne pepper or to taste
  • 1 lb
    cooked fettuccini, linguine, or penne pasta
  • 1/2 c
    sliced green onions
  • paprika for garnish

How To Make chicken alfredo

  • 1
    Melt butter in heavy skillet, lightly sprinkle both sides of chicken with creole seasoning and brown in skillet over medium-high heat. Remove chicken to a plate and when cool enough to handle tear chicken into bite size pieces; set aside.
  • 2
    In a large skillet or chicken fryer, over medium-low heat, add 2 tablespoons of extra-virgin olive oil. Add garlic and onions then lightly caramelize. Then add the optional sun-dried tomatoes and heat through.
  • 3
    Deglaze the pan with sherry then add the heavy cream; increase the heat to a simmer, and reduce the cream sauce by half to thicken. Add chicken and heat through.
  • 4
    When sauce is to desired consistency, stir in 1/2 cup Parmesan, salt, pepper, and pasta.
  • 5
    Nest the pasta on large rimmed plates, pour sauce over pasta, and garnish with scallions and the remaining 1/4 cup Parmesan and lightly sprinkle top with paprika.
  • 6
    OPTIONS: Add frozen broccoli floretes when adding the heavy cream Add frozen peas when adding the heavy cream Add fresh sliced mushrooms, or tiny button mushrooms when adding heavy cream
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