Alfredo Chicken & Pasta
- Suzanne Hawkins
- Aug 7, 2020
- 1 min read
CHICKEN ALFREDO & PASTA
INGREDIENTS:
8-12 Chicken Thighs (or preference)
2 Boxes Pasta of your choice
1 Cup Flour
3-4 Cups Milk
1 Stick Butter
Mozzarella Cheese
Parmezan Cheese
Italian Seasoning
Garlic Powder
Onion Powder
Salt
Pepper
INSTRUCTIONS:
Butterfly chicken into 9x13 or 10x15. Season with Italian seasoning, and onion & garlic powders.
Bake for 30-35 mins on 350 degrees Fahrenheit.
Prepare pasta according to instructions.
Melt butter in a saucepan on medium heat. Stir in flour. Add 1 tablespoon of Italian seasoning to mix.
Add dash of garlic power and onion powder. Add 1-2 cups of milk, stirring continually.
Add remainder of milk.
(You can add as much milk as you need to during this process to expand your sauce to the desired amount.)
Add 1 1/2 cups of mozzarella to the sauce. Stir. Add 1 cup parmesan.*
Strain your pasta. Add half to three quarters of the sauce to your pasta. Stir.
Take your chicken out of the oven. Cut it into bite-sized pieces, and place in a serving dish.
Pour the rest of your sauce over the chicken. Stir.
Serves well with fresh broccoli. Enjoy!
*Note: These measurements are purely guesses. I eyeball everything 😂 You can add less or more cheese, per preference