Creamy Chicken Alfredo

Making a white-sauce pasta dish from scratch is one of my favorite things...it's simple and delish. There are several variations to this meal – with or without pesto, veggies, wine, etc – but this is its most basic form, and a great starting point.

Although most people associate alfredo sauce with fettuccine, mixing up the pasta shapes can really add some variety to the dish as well.

Recipe:
3 Tablespoons of Unsalted Butter
2 Tablespoons of Flour
1 cup of Chicken Broth
1 cup of Half & Half or Heavy Cream
1/2 teaspoon of Italian Seasoning
1 cup of Grated Parmesan Cheese
Pinch of Red Pepper Flakes
Salt & Pepper to Taste
Chicken Breast
Asparagus

Directions:

Before cooking the sauce, sprinkle salt, pepper and olive oil on chicken breast and grill. Allow to rest before slicing.


In a saucepan over medium heat, slowly melt butter, then add  flour to make a roux. Cook flour until light golden in color, 2-3 minutes. Slowly wisk in chicken broth until smooth, mixture will be thickened. Stir in heavy cream (or half-n-half). Lower heat to medium-low and stir in 1 cup Parmesan cheese. Mixture will begin to thicken and bubble. Do not allow to boil. Add herbs, and Salt and Pepper to taste. Give a taste and adjust seasonings and consistency. Add more Heavy Cream/half-n-half and Parmesan cheese as needed. For extra richness, stir in 1 tablespoon butter just before serving.

Cook your fettuccine, by following directions on package. Drain.

To assemble, toss fettuccine and sauce until coated, add the chicken and asparagus. Serve immediately.