Very good but very bad for you at the same time. That sauce was too good, and considering that it is 1/2 cup of butter and a full block of cream cheese it should be. I probably will make again but not very often.
This was absolutely amazing. After reading the reviews I adjusted the amount of pasta so it wouldn’t be dry. Instead of 16oz I put about 10-12 ( a little over half). I also topped with Monterey Jack cheese and 4 slices of chopped up bacon. This will definitely be apart of dinner rotation..
Easy tasty recipe to make. I made it for a sports team dinner as well as for our family dinner. To make it even zippier, I took a few minutes and fried up pre-cooked frozen chicken with the chicken spices. When I make it again, to save more time, I will just mix everything up instead of layering before adding the parm topping – the noodles will get better coverage and tend to dry less. Definitely if you double up the recipe, add a little more liquid.
I made this a few days ago but I doubled the recipe. I used chicken legs / thighs that I skinned, seasoned and boiled until the meat fell off of the bone, instead of chicken breast. My family loved it and it lasted a couple of days. This tastes so much better than using the Alfredo sauce in the jar.
I absolutely loved this, as did my whole family! It was so easy to prepare. I took another reviewers advice and used Tyson frozen chicken strips which cut out a couple of steps. My oldest is a Fettuccini Alfredo enthusiast, and he thinks this is the best recipe I’ve found. He used to say my Alfredo was better than Olive Garden’s. That being said, this is definitely a keeper.
Ingredients:
1 (16 ounce) package penne pasta
1/2 cup butter
2 teaspoons minced garlic
1 (8 ounce) package cream cheese, softened
2 cups milk
6 ounces grated Parmesan cheese, divided
2 teaspoons dried parsley
1 teaspoon Italian seasoning
1 teaspoon salt, divided
1/2 teaspoon ground black pepper
1 teaspoon olive oil
2 chicken breasts, patted dry
1/2 teaspoon garlic powder.
Directions:
Bring a large pot of lightly salted water to a boil; add penne and cook, stirring occasionally, until tender yet firm to the bite, about 11 minutes. Drain.
Melt butter in a large saucepan over medium-high heat. Add minced garlic; saute until golden, about 30 seconds. Stir in cream cheese until smooth. Add milk; stir until there are no lumps. Lower heat to medium. Add 3/4 of the Parmesan cheese, parsley, Italian seasoning, 1/2 teaspoon salt, and black pepper. Simmer, stirring occasionally, until sauce is smooth, about 5 minutes. Remove from heat.
Heat olive oil in a large skillet over low heat. Season chicken with 1/2 teaspoon salt and garlic powder on both sides. Cook chicken breasts until no longer pink in the center and an instant-read thermometer inserted into the center reads at least 165 degrees F (74 degrees C), about 6 minutes per side. Cut chicken into 1/2-inch cubes.
Preheat oven to 375 degrees F (190 degrees C).
Butter bottom and sides of a 9×13-inch casserole dish. Cover bottom with a layer of pasta. Place half of the chicken cubes on top. Pour 1/2 of the sauce over the chicken. Repeat layering pasta, chicken, and sauce. Sprinkle top with remaining Parmesan cheese. Cover with aluminum foil.
Bake in the preheated oven until sauce is bubbly, about 15 minutes. Remove aluminum foil and bake until cheese is golden, about 5 minutes more.
source:allrecipes.com
