Chicken Alfredo

Chicken alfredo is always a hit!

Course: Main Course

Cuisine: Italian

Servings: 6

Prep Time 5

Cook Time 1

Total Time 1 5

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Ingredients

6 chicken breasts
3 cloves garlic
4 Tbsp butter
½ cup all-purpose flour
2 cups milk
2 cups heavy whipping cream
1 cup Parmesan cheese
salt
black pepper
1 pinch white sugar (if it is bitter)

Instructions:

Bake the Chicken:

Preheat the oven to 350°.
Place the chicken breasts in a baking dish, liberally season with the spices, add a little water to the pan, and bake until it reaches 165.
Remove from the oven, allow to cool slightly, then slice. (It works well to cut it with an electric knife.)
Return to the pan and broth, cover with foil, and keep warm in the oven until serving time. (The broth keeps the chicken moist. If there is no broth, add a little water.)

Alfredo:

In a large saucepan, brown the garlic in the butter (this takes about 7 minutes).
While vigorously whisking, slowly add the flour.
Cook, stirring continually, for about 5 more minutes. (Move on to the next step if the flour begins to brown.)
Add the milk, cream, parmesan cheese, salt, and pepper.
Stirring constantly, bring to a simmer over medium heat. Cook until thickened (it took about 45 minutes for a quadruple batch).

Notes:

Serving Size:
3/4 cup per person is about the right amount of sauce.
1 breast per person is the "normal", but you might not need quite that much if you're cooking for a crowd?

Make Ahead:
You can easily cook the meat ahead of time and reheat it. I made a quadruple batch and reheated it at 425° for about 45 minutes. Just remember to add a little broth or water and to cover it with foil so it doesn't dry out.

Re-purposing:
Chicken: can be reheated or repurposed
Noodles: can be reheated by bringing to a boil again
Sauce: can be reheated (may need to add a little milk) or frozen