Oh, chicken alfredo: It’s the classic pasta we just can’t seem to get enough of. Of course there are tons of jarred pasta sauces you can buy, but making alfredo sauce from scratch is actually so easy.
4 to 6
Lunch or Dinner
About this Recipe
By: Landy Anderson
A cheater version of this classic dish blending the convenience of pre-made Alfredo sauce as a base and working your way up from there. A homemade dish once you add sautéed mushrooms, garlic, chicken and fresh cream!
2 pounds skinless boneless chicken (approximately 5 chicken breasts)
¼ cup cooking oil
1 pound fresh mushrooms (washed and sliced)
1/2 cup butter
1 heaping tablespoon crushed garlic approximately (4-5 garlic cloves)
- 1 heaping tsp garlic powder
½ tsp salt, pepper
2 jars of “Classico” roasted garlic Alfredo sauce (410 ml/14 oz size jar)
1 cup chicken stock
2 cups cream (10 % or higher)
1/2 cup grated parmesan cheese
Step by Step Instructions
Dice chicken. Wash and slice mushrooms.
Brown chicken in cooking oil. Set aside. Sautee mushrooms, butter, salt, pepper, garlic powder and crushed garlic in the chicken drippings until reduced. nt.
Once reduced, add 2 jars of Classico roasted garlic Alfredo sauce, chicken stock, cream and parmesan cheese.
Pour over cooked al dente penne noodles. Toss and serve immediately.