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2 cups of chicken stock
1.5 sticks (12 oz) of real butter, not margarine (plus 3 tablespoons for vegetables if desired)
1 block (8 oz) of cream cheese
1/2 cup of flour
2 cups of milk or milk substitute
1 cup of grated parmesan cheese
Garlic salt or seasonings of your choice
3 cloves of garlic
1 box of pasta of your choice
1 chicken breast. If you have more than 3 people, I recommend 2 chicken breasts
Vegetable base substitute for pasta if desired:
2 carrots, 1 head of broccoli, 1 red pepper, 4 cloves of garlic, 1 small bag of frozen green beans, 1/2 head of cauliflower, onion of your choice, and any other veggies you love!
Tip: I recommend making the pasta and veggies first and set aside. Then make the sauce and chicken at the same time so these are served hot.
Slice all vegetables to desired bite-size pieces. Smash or chop the garlic to add later.
In a large pot, bring 10 cups of water to a boil.
Add pasta to boiling water and drain when pasta is desired texture. Set aside. (You can rinse your pasta to prevent it from sticking together as it cools)
Add all chopped vegetables to a skillet with 3 tablespoons of butter. Saute on medium heat until desired texture. Add smashed garlic and garlic salt to taste. Saute 3 more minutes and set aside.
In a large saucepan, melt 1 stick (8 tablespoons) of butter. Allow butter to warm stirring regularly until it starts to turn tan.
Add flour to the butter stirring occasionally until it turns brown and has a nutty aroma. This is your roux used to thicken your alfredo sauce.
Add 2 cups of milk to your roux sauce and return it to a low simmer.
Add 2 cups of chicken stock and whisk together. Return to a very low simmer.
Drop-in your block of cream cheese cut into medium chunks. Melt together and remove from heat.
Add desired seasonings to your alfredo sauce. I recommend parmesan garlic or Italian flavorings.
Tip: If your sauce is too thin, add parmesan cheese to desired thickness. If your sauce is too thick, add milk and thin to desired thickness.
In a large skillet melt 4 tablespoons of butter on medium heat. Add chicken breast(s). Season with garlic salt.
Chop 3 cloves of garlic. Set aside.
Once one side of your chicken has browned, flip the chicken to brown the other side.
Remove chicken from skillet and shred with 2 forks. It will be pink inside.
Return chicken to the hot skillet with 1 tablespoon of butter and your previously chopped garlic. Stir together until browned. Remove from heat.
To serve, place pasta or veggies (or both) in a bowl. Top with the desired amount of alfredo sauce and chicken. Sprinkle parmesan cheese on top. Garnish with chopped green onion or parsley for added flair. Enjoy!
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You might also enjoy: Mediterranean Style Rice Bowl With Garlic Chicken & Fresh Veggie Salad
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