This is my oldest little's favorite. She requests it literally twice a week. I make my alfredo sauce from scratch so that I don't have any of the nasty preservatives or over processed fillers that go into the majority of the jar sauces. Then I use premade noodles. I like to get the noodles that they make in store at Whole Foods, but when I can't get them, I use the fettuccine noodles by Buitoni that you can find in the refrigerated section of your supermarket.
The sauce is really the only recipe you need here. The chicken is just chicken breast cut into bite sized pieces, and browned in a table spoon of butter, make the pasta according to the package and steam the broccoli florets until they are at your desired tenderness, I like mine with some bite still in them.
Ingredients
I then just mix all of the components together in a large bowl and serve it topped with a little shredded parmesan cheese.
Ingredients
- 1 pint heavy cream
- 1 stick (1/2 cup) butter
- 2 Tablespoons cream cheese
- 1 to 1-1/2 cup fresh parmesan cheese
- 1 teaspoon garlic powder
- salt and pepper, to taste
- In a saucepan combine heavy cream, butter and cream cheese. Simmer this until all is melted and mixed well. Add the Parmesan cheese and garlic powder. Simmer this for 15-20 minutes on medium-low heat, just until it thickens enough to coat a spoon.
- Note: This sauce will separate when you reheat it. You can thin it with a little pasta water if it becomes to thick.
I then just mix all of the components together in a large bowl and serve it topped with a little shredded parmesan cheese.