Chicken Alfredo

Pasta is one dish I never order in a restaurant because it’s so easy and inexpensive to make at home. Like this Chicken Alfredo. The most time consuming part of this dish is cooking the pasta. I make mine with angel hair because the sauce sticks to the noodles more.

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Chicken Alfredo

Serves 4

Both breasts from rotisserie chicken

8 ounces angel hair pasta

¼ cup butter

1 garlic clove

1 1/2 cups heavy whipping cream

1 1/2 cusp fresh Parmesan cheese

2 tablespoons chopped fresh flat leaf parsley

2 tablespoons fresh basil

Salt and pepper to taste

Fresh chives (optional)

I use chives because we have them in our garden. It’s not worth buying chives for this dish, so the chives are optional. Also, I love basil in alfredo but you can skip it if you’re not crazy about basil.

Do not salt your sauce until the end because there is a lot of salt in cheese.

This dish comes together quickly at the end, so have everything prepped.

First, put water on to boil for pasta.

Then remove the chicken breasts and the skin and chop chicken into chunks and set aside.

Slice basil and chop parsley.

When water is ready, add the pasta

Cook pasta according to aldente directions on the box, strain and set aside.

In a large skillet , heat butter and garlic for 1 minute. Add heavy cream and cook over medium heat for 5 minutes, stirring constantly. Add Parmesan, chicken, pasta, parsley and basil. Cook 2 minutes until sauce sticks to pasta. Garnish with fresh  basil and chives, if desired. Serve immediately.

This photo does not do this dish justice. Just know it’s delicious!

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