Dad’s Chicken Alfredo
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- For Sauce
- ▢½ Cup Butter (one stick – duh)
- ▢1 Cups Heavy Whipping Cream + 1 to 1.5 cups 1/2 & 1/2
- ▢2 Teaspoons Garlic Minced
- ▢½ Teaspoon Italian Seasoning
- ▢½ Teaspoon Salt
- ▢¼ Teaspoon Pepper
- ▢1 Cups Freshly Grated Parmesan Cheese + 1.5-2 cups shredded Monterey Jack
- 3-4 Chicken Breasts marinated in zesty Italian overnight (grilled) though you could sauté’
- 1 Box small Rigatoni (16 minutes boil)
- Salt to taste (does not need much)
Pretty Simple. Do in this order. Don’t’ get cute. Get a big pot of salted water boiling.
Lay out the Ingredients
Grill the chicken. Bring inside and start the sauce. Dump the full box in the boiling water. Stir stick lid on until it starts boiling again, then leave the lid off. (16 min boil)
Add everything except the cheese for the sauce. Like Broc cheese soup get small bubbles forming, then turn off heat. Add cheese and whisk in a little at a time. If you add cheese over heat, it will be grainy and gross. Sauce will be thin, but will thicken as it cools. Drain the pasta, add to a big bowl and mix in the sauce. Serve with grilled chicken, or make individual servings.
Your welcome.