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Chicken Alfredo
Chicken Alfredo

Before you jump to Chicken Alfredo recipe, you may want to read this short interesting healthy tips about Snacks that give You Power.

Healthy and balanced eating encourages a feeling of health and wellbeing. We tend to feel way less gross whenever we increase our consumption of wholesome foods and lower our consumption of processed foods. A salad tends to make us feel much better than a piece of pizza (physically anyway). Choosing healthier food choices can be difficult when it’s snack time. Shopping for snack foods can be a difficult task because you have a great number of options. Here are some healthy snacks that can be used when you need an instant pick me up.

Whole grain meals are an superb choice for a fast wholesome snack. A piece of whole wheat toast, for example is a great snack in the morning hours. Eating on the run may be much healthier with wholesome chips and crackers. Make the modification from refined products just like white bread to the healthier whole grain choices.

You can find lots of healthy treats you can choose that don’t involve a lot of preparation or searching. Deciding to live a healthy way of life can be as simple as you want it to be.

We hope you got insight from reading it, now let’s go back to chicken alfredo recipe. You can have chicken alfredo using 22 ingredients and 9 steps. Here is how you do that.

The ingredients needed to make Chicken Alfredo:
  1. Use Bechamel
  2. Provide 1 1/2 quart Milk
  3. You need 1 onion (quartered with root attached)
  4. Get 1 Bay leaf
  5. Get 1 whole clove
  6. Provide 1 white roux (as needed)
  7. Provide pasta
  8. Use 1 box Pasta of your choice ( I use Penne or fettuccine)
  9. Provide Chicken Breasts
  10. Use 1 lb Chicken Breasts
  11. Provide 1 Kosher salt
  12. Provide 1 Ground black pepper
  13. Use White roux (See hint)
  14. Prepare 1 lb Butter
  15. You need 1 lb Flour
  16. Prepare Alfredo sauce
  17. Provide 1 cup parmesean cheese (Grated) May need more or less to taste
  18. Use 1 Kosher Salt
  19. Prepare 1 White pepper
  20. You need Garnish
  21. Take 1 Fresh Parsley for garnish (minced, optional)
  22. Use 1 Parmesean cheese (grated, optional)
Steps to make Chicken Alfredo:
  1. In a large sauce pan add your milk. Make an onion pique by taking 1 quarter of the onion and attaching a bay leaf and placing clove in the middle of it to hold in place. If it falls apart it's ok because we're going to strain anyway.
  2. Once your onion is added to the milk simmer until you start to see bubbles and whisk in your roux. Only whisk in a little at a time. Bring to a boil and add more if necessary until it reduces down and becomes a light nape. When it coats the back of the spoon and you wipe it across and it still runs down the spoon very lightly then simmer for 30 mins or until the flour taste is cooked out
  3. While your sauce is simmering season your chicken breasts with kosher salt and pepper and saute in a little bit of clarified butter or olive oil. You can also bake chicken. Sear chicken breasts in pan until you get a nice color on both sides. Finish in oven for 10-12 mins or until chicken breasts read 165°F.
  4. Put one chicken breast aside and cut the other two in pieces. Take the reserved chicken breast and cut on a bias.
  5. Boil pasta until al dente. Drain
  6. When bechamel is done strain. Use half of the bechamel for a half box pasta and all the sauce for a whole box. You can also store the rest and use it for something else. Pour into another pot on low heat and whisk in parmesean cheese. A little at a time to your desired thickness. Season to taste.
  7. In a skillet add your sauce, pasta and chicken. Toss together, plate, add your reserved chicken breast on top, mince parsley and sprinkle. Top with parmesean. Serve. Enjoy.
  8. For the roux: melt butter and whisk in your flour. Whisk until it has a nice white almond color. When mixture thins and starts to bubble, reduce heat to low and cut back on the whisking. Cook until you smell a toasty aroma. That's when it's done.
  9. HINT: Spread roux mixture into a metal half pan or a metal baking pan will work to. Let it cool in the fridge until hardened. Break off pieces when needed and mince and whisk into roux. This will last until you use it up. So you don't have to make any for awhile.

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