Oh alfredo, how I love you! We are pasta fans, no doubt about it. I love bowtie noodles because they hold the sauce so good. I have been making this recipe for years, it's the easiest way to get a creamy alfredo sauce that is perfect every time. There are lots of great sauces that use cream or half and half, but sometimes they end up too thin. I used this sauce with my beginning cooking students (picture high school freshman boys here) and it was always successful. I've made lots of swaps over the years with whole wheat noodles, low fat cream cheese, etc, but this is the basic recipe, swap as you wish. I use just a few sprinkles of Cajun seasoning for the blackened chicken, I'm kind of a wimp when it comes to heat. If you're feeling brave lay it on!
Husband Rating: 5 stars
1 pkg (8 oz) cream cheese
3 Tbsp. Parmesan cheese
2 cloves garlic, minced
2 Tbsp onion, diced small
1 cup chicken broth
4 cups bowtie noodles
2 boneless skinless chicken breasts
1 Tbsp. Cajun seasoning
2 Tbsp. olive oil
1 Tbsp. butter
1 roma tomato, diced (to garnish)
Boil and cook bowtie noodles according to package directions. Meanwhile, slice chicken into thin strips. Drizzle oil in a skillet over medium heat and add chicken. Sprinkle evenly with Cajun seasoning and cook until chicken is no longer pink, about 5 minutes. Remove chicken from pan and keep warm. Melt butter in skillet over medium heat. Add minced garlic and onion. Saute until tender. Pour in 1 cup of chicken broth and bring to a boil. Reduce heat to medium low and slowly add cream cheese. (I usually cut brick of cream cheese into 16-20 pieces and drop them in one by one here). With a wire whisk, soften and smooth cheese. When sauce is smooth, add Parmesan cheese. Spoon over bowtie noodles, add chicken and use tomatoes for garnish. Enjoy!
1 comment:
I loooove pasta and that dish looks oh so yummy! A for sure try.
I never really thought about a button. But, its a great idea. I'll definitely get on that one. :)
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