Description
Whipping up Chicken Alfredo takes just minutes when your kitchen skills kick into high gear. Creamy parmesan meets tender chicken in a sauce that turns weeknight dinners from bland to grand.
Ingredients
Scale
Main Ingredients:
- 2 cups milk
- 1 8 ounces package cream cheese
- 6 ounces grated Parmesan cheese
Flavor Enhancers:
- 2 teaspoons garlic powder
- ⅛ teaspoon ground black pepper
Fats:
- ½ cup butter
Instructions
- Melt ½ cup butter in a medium saucepan over medium heat (325°F), allowing it to transform into a golden liquid.
- Cube 1 8-ounce package of cream cheese and whisk into the melted butter until your sauce becomes silky and completely smooth.
- Sprinkle 2 teaspoons of garlic powder into the mixture, stirring gently to distribute the aromatic seasoning evenly.
- Pour 2 cups of milk into the pan slowly, whisking continuously to prevent any lumpy sections from forming in your creamy base.
- Gradually add 6 ounces of grated Parmesan cheese, stirring constantly until the sauce reaches a thick, luxurious consistency that coats the back of your spoon.
- Dust ⅛ teaspoon of ground black pepper across the surface, incorporating it with a final gentle stir to enhance the sauce’s depth of flavor.
- Remove the pan from heat and transfer the sauce immediately, serving it piping hot over your preferred pasta for maximum enjoyment.
Notes
- Softening cream cheese beforehand helps create an ultra-smooth sauce without lumps.
- Choose freshly grated Parmesan for the best flavor and melting consistency.
- Room temperature milk prevents sauce from cooling down too quickly and separating.
- When whisking, use slow, steady motions to incorporate ingredients evenly and prevent clumping.
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Category: Chicken
- Method: Sautéing
- Cuisine: Italian
Nutrition
- Serving Size: 4 to 6
- Calories: 362 kcal
- Sugar: 2 g
- Sodium: 390 mg
- Fat: 31 g
- Saturated Fat: 19 g
- Unsaturated Fat: 11 g
- Trans Fat: 1 g
- Carbohydrates: 4 g
- Fiber: 0 g
- Protein: 9 g
- Cholesterol: 90 mg