So, this is actually an old post. I mean REALLY old… one of my firsts on the blog! The pictures were literally so horrible that I can’t imagine that one single person would ever want to make it. But, since the recipe is a fave in my house, I figured it was worth a little photography redo and re-post. Still not my favorite picture, but my house was dark and I had hungry animals hovering all around me. So, go easy on me.
It’s not reasonable to go to Olive Garden every day, so every woman needs a fab and easy chicken alfredo recipe. I found this one online, way back in the days, can’t remember where (I think maybe All Recipes or one of those big collection sites.) But, it’s fabulous. My husband, a self-proclaimed alfredo snob, swears this is his favorite. He says just as good, probably better than the O.G. Whoo! That’s always fun to hear. 🙂 Served with a green veggie and some garlic bread… mmm, baby.
- 1 cup butter
- 4 garlic cloves minced
- 4 cups heavy cream
- 1/2 tsp. white pepper
- 1 cup grated parmesan cheese
- 1 1/2 cup grated mozzarella
- 3 shredded or cubed chicken breasts or rotisserie chicken
- 1 box angel hair pasta
Cook/Boil and shred or chop chicken, set aside.
Melt the butter in a saucepan over med/low heat.
Add the garlic, cream, white pepper, and bring to a simmer. Stir often.
Add the parmesan and simmer until sauce has thickened.
Add the mozzarella and stir until smooth.
Add chicken to sauce (rotisserie is easy!).
Serve with breadsticks and salad!