Chicken Alfredo

Donna Graffagnino


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

☆☆☆☆☆ 0 votes
15 Min
35 Min
Stove Top


1 Tbsp
butter or margarine
5 oz boneless skinless chicken breasts or thighs
tony cacherie's creole seasoning
2 Tbsp
extra-virgin olive oil
3 Tbsp
minced garlic
1 large
onion, chopped fine
3 Tbsp
sundried tomatoes, chopped (optional)
3/4 c
fresh mushrooms, sliced or 1 - 8oz can sliced
1/4 c
3 c
heavy cream
3/4 c
parmesan, grated
1 tsp
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


1Melt 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.
2In 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.
3Deglaze 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.
4When sauce is to desired consistency, stir in 1/2 cup Parmesan, salt, pepper, and pasta.
5Nest 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.
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

About this Recipe

Course/Dish: Chicken, Casseroles
Main Ingredient: Chicken
Regional Style: Italian