Chicken Alfredo Sauce

This makes a heaping pan full of chicken alfredo sauce. More than enough to feed the family, have left-overs and then make White Chicken Pizza a few days later. If you are concerned with the amount of milk (I use 2%) or half-and-half, substitute some chicken stock for a portion of the reduced dairy. Low-fat cream cheese also works just fine.

You can top over wheat pasta, pair with a veggie (we usually like peas with this meal) and add a salad for a full meal.

6 large servings + enough to save for White Chicken Pizza

  • 8 tablespoons butter
  • 3 1/2 tablespoons of minced garlic
  • 1 small minced onion
  • 2/3 cups flour
  • 3 cups milk
  • 1 1/2 cups half-and-half
  • 3 cups of chicken stock
  • 1 1/2 cup grated parmesan
  • 1 – 8 ounce block cream cheese
  • 1 teaspoon pepper
  • Dash of nutmeg
  • 1 1/2 teaspoon of salt
  • 1/2 teaspoon of garlic salt
  • 3 cups of cooked chicken
  • 3/4 cup sour cream
  • 1 1/2 pounds of pasta

In large pan melt butter and then sauté garlic and onion till fragrant. Wisk in flour till it turns into a thick paste. Slowly pour milk, stock and half-and-half into pan, whisking to dissolve into the flour-butter mixture. Turn heat to medium-low and simmer till it starts to thicken. Add parmesan and cream cheese. If too thick add more chicken stock or milk to thin. If not thick enough add a touch of cornstarch or whisk in flour. Add pepper, salt and nutmeg to taste. Add chicken and simmer on low for 10 minutes, stirring often. Take off heat, stir in sour cream and serve with cooked pasta. Save 1/3 for white pizza by putting in large freezer bag after cooled and freezing.

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