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Chicken Alfredo

Chicken Alfredo

By adding veggies to the sauce, you have a meal in a bowl. A tossed salad with tomatoes, artichoke hearts, slivered almonds and bleu cheese compliments this very well.


  • 2 Tbsp. butter
  • 3 Tbsp. unbleached white flour
  • 3 cups milk, 2%
  • 2 cloves garlic , chopped
  • 2 Tbsp. Parmesan cheese , grated
  • sea salt & pepper to taste
  • 2 tsp. olive oil
  • 2 cups broccoli florets
  • 8 oz. mushrooms, white , sliced
  • 1/2 lb. chicken , cooked
  • 12 oz. fettuccine


  1. Thinly slice the chicken.
  2. To make the bechamel, melt the butter in a saucepan over medium-low heat.
  3. Whisk in the flour.
  4. Cook for 1 minute.
  5. Slowly whisk in the milk to prevent any lumps from forming.
  6. Add the garlic and simmer, stirring often, for 10 to 15 minutes, or until nicely thickened.
  7. Stir in the Parmesan and season with sea salt and pepper.
  8. Keep sauce warm.
  9. Heat the oil in a large skillet over medium-high heat.
  10. Add the broccoli and cook for 3 to 4 minutes.
  11. Add the mushrooms.
  12. Cook for 5 minutes, or until the vegetables have lightly caramelized.
  13. Stir in the chicken.
  14. Season with salt and pepper.
  15. Meanwhile, cook the pasta according to the package instructions.
  16. Drain, reserving 1 cup of the cooking water.
  17. Return the pasta to the pot, add the sauce and the chicken mixture, and toss to coat.
  18. If the sauce is too thick, add some of the pasta water to thin it.
  19. Serve immediately.
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