.... this homemade Alfredo sauce is so easy
to make and so much better,
I make it if I have the time...
Here is what you will need:
- 6-7 slices of bacon
- 4 boneless, skinless chicken breasts, diced
in bite size pieces
- 1 tsp. seasoned salt....
- 1/2 tsp. black pepper
- 4 Tbs. butter, divided
- 3 Tbs. flour
- 1 (15 oz.) can of chicken broth
- 3 cups milk (you can use half and half cream for an even richer sauce)
- 1 (8 oz.) pkg. cream cheese, softened to room temperature
- 1 1/2 cups shredded Parmesan cheese, divided
- 1 tsp. dried parsley
- 1/2 tsp. garlic powder
- 1/4 tsp. salt
- 1 lb. pasta (fettuccine or fine egg noodles work well)
green onions, sliced for garnish (optional)
*In a large, heavy skillet fry the bacon until crisp.
Remove to a plate.
*Reserve about 2 Tbs. of the bacon drippings in the skillet.
Add 1 Tbs. of butter to the drippings.
Saute the chicken, you have sprinkle with the seasoned salt
and the pepper, in the skillet until done. Remove to a plate.
Add the rest of the butter to the skillet and melt.
Add the flour and cook just until it's mixed with the butter and starts to bubble a little.
You just want to get rid of the flour taste.
Add the chicken broth and the milk.
Whisk and cook on medium low until the flour is incorporated and it is smooth.
Bring this up to just a boil.
Reduce the heat and simmer just until it starts to thicken.
Add the cream cheese and 1 cup Parmesan cheese and whisk until smooth and thick on low heat. Don't let this boil after adding the cream cheese.
Add in the salt, parsley and garlic powder.
Add the chicken back to the pan.
Cook the pasta just until al dente according to the package directions.
*Drain the pasta and place in a large pasta bowl.
Top with the sauce and sprinkle with the rest of the Parmesan cheese,
crumbled bacon and green onions, if you are adding them!
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