chicken alfredo

Name: Chicken Alfredo
Prep time: 15 min
Cook time: 35 min
Yield: 6
Cuisine: Italian
Ingredients: 1 tablespoon(s) butter or margarine; 4 - 5 oz boneless skinless chicken breasts or thighs; - tony cacherie's creole seasoning; 2 tablespoon(s) extra-virgin olive oil; 3 tablespoon(s) minced garlic; 1 large onion, chopped fine; 3 tablespoon(s) sundried tomatoes, chopped (optional); 3/4 cup(s) fresh mushrooms, sliced or 1 - 8oz can sliced; 1/4 cup(s) sherry; 3 cup(s) heavy cream; 3/4 cup(s) parmesan, grated; 1 teaspoon(s) salt; 1 teaspoon(s) freshly ground black pepper; 1/2 teaspoon(s) cayenne pepper or to taste; 1 pound(s) cooked fettuccini, linguine, or penne pasta; 1/2 cup(s) sliced green onions; - paprika for garnish

85 Pinches 1 Photo

Donna Graffagnino

Bayou Country, LA

Updated on Jun 19, 2014

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

Rate

prep time 15 Min

cook time 35 Min

method Stove Top

yield 6-8 serving(s)

Ingredients

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

How To Make chicken alfredo

Step 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.

Step 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.
Step 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.
Step 4

When sauce is to desired consistency, stir in 1/2 cup Parmesan, salt, pepper, and pasta.
Step 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.
Step 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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