Thursday, May 21, 2015

Three-Cheese Chicken Alfredo

I already had chicken Alfredo on our menu, since we had leftover pasta to use up. I make an Alfredo sauce fairly often, since Parmesan cheese, butter, and heavy cream our staples in my house.

But I saw someone post a slightly different version of creamy noodles, and it gave me the idea to try this. It was amazing! And really easy to do.

2 chicken breasts, cut into bite-sized pieces
3 C heavy cream
8 oz. cream cheese, softened and cut into squares
1/2 C meltable cheese, shredded (I used Monterrey Jack, but Swiss would also be lovely)
1 tbsp corn starch
1/2 C parmesan cheese
1/2 tsp pepper

Heat a tablespoon of oil or butter in a large saute pan. Add the chicken and cook until golden, about ten minutes. Remove from the pan.

Pour the cream into the pan, then add the cream cheese and shredded cheese. When the cheeses start to melt, add the cornstarch (the cornstarch is not acting a thickener here but as a separator. Just as it's used in fondue to keep the cheese from clumping, we're using it here to accomplish the same thing).

Add the parmesan cheese. Return the chicken to the sauce, add the pepper, and heat through.

Serve the sauce over your desired noodles, though it would look amazing with rainbow rotini. The kids had it with broccoli over angel hair, while I poured it over spaghetti squash! It was still fantastic!



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