Chicken Alfredo (yep, another one!)

¼ stick of butter
2 oz. cream cheese (low fat OK but NOT fat free)
½ tsps. Garlic powder
½ c. milk (NOT skim)
2 oz. Parmesan cheese
Salt & pepper to taste
¼ - ½ c. cooked chicken (really good with leftover rotisserie chicken torn up!)
¼ lb. pasta – linguine, vermicelli, or whatever you like, cooked to package directions

Melt butter in saucepan, add cream cheese and garlic powder, whisking until smooth. Add milk a little at a time, whisking to smooth out lumps. Stir in cheese, salt & pepper. Remove from heat when reached desired thickness (thin with milk if gets too thick as it stands). Mix with hot pasta and warm chicken. Serve immediately.


Share this recipe:    

Try These Related Recipes:

Oven-fried Chicken (very kid friendly)
Honey & Lemon Chicken
Low Fat Chicken Alfredo
Louisiana Etouffee with Chicken, Sausage & Shrimp
Tetrazzini for Two