Chicken Alfredo

We used to take the easy route with Chicken Alfredo and use the jar of Ragu Alfredo Sauce. I can't do it anymore. This reminds me of the kind of sauce you'd get in a nice restaurant. Absolutely fantastic. It's not quite as delicious as leftovers, just because the oil and cream start to separate, but still good enough to eat. The recipe may seem like more work, but actually it all comes together very quickly, and it's completely worth it in the end. This was actually the first time we used the green onions, but I didn't notice a big difference. And I don't agree that mushrooms are optional (they taste fabulous in here), but to each his own. Normally it's creamier than the picture shows. We were slow getting the pasta on, so the sauce cooked a little longer than it should have. You'll just have to make your own to see!

Printable Recipe

Chicken Alfredo

from Essential Mormon Cookbook

16 ounces dried pasta (penne or bow ties are our favorites)
2 tablespoons olive oil or butter
1/2 pound chicken tenders or boneless, skinless chicken breasts cut in strips
2 green onions, chopped
1 tablespoon butter
3/4 cup sliced fresh mushrooms (optional)
1 tablespoon fresh or 1 teaspoon dried thyme
1/2 tablespoon garlic powder
2 cups heavy cream
3/4 cup grated Parmesan or Romano cheese
1/2 teaspoon salt
1/2 teaspoon pepper


In a large skillet, heat olive oil or butter over medium heat.

Add chicken and stir-fry about 5 minutes until cooked through.

In a separate pan, saute mushrooms and green onions in 1 tablespoon butter until tender.

Add mushrooms, green onions and thyme to chicken.

Add garlic powder, cream, cheese, salt and pepper.

Simmer about 30 minutes, stirring occasionally, until chicken is cooked and tender.

While sauce is simmering, cook pasta according to package directions.

Serve sauce over pasta.

Makes 4 servings.

Serve with: Peas