My husband is a huge fan of alfredo sauce. I don’t serve it a ton, though: I haven’t taken the time to master a good one from scratch; I don’t really love any of the canned brands I’ve tried, and I’ve got a quite good beurre blanc (white sauce with wine and cream or butter that is a bit healthier and I usually use instead. But my last couple white sauces haven’t quite been up to snuff and it just felt like an alfredo night, so out came the jar from the cupboard.
I usually make or, in this case, warm my sauce in the pan I’ve done my meat in, to give it some extra flavor. Tonight, however, happy accident–I had sauteed my chicken on low with the lid on for a while, and it had kept a TON of the juices in the pan. So, instead of straight-up alfredo (or, as I usually do it, alfredo “creamied” with a little whole milk) the alfredo went in with an almost equal amount of olive oil-garlic-and-chicken-broth goodness and came out AMAZING. I could tell it was amazing when I ladled it over the pasta and the texture is perfect. My sauce texture is never that good.
And then we dipped the breadsticks in it.
Olive Garden used to do it where, if you asked nicely, they would give you a side of alfredo with your breadsticks for just a small surcharge. Apparently this got popular, because now they charge like $4 per little dish of alfredo. We don’t need this any more. We can get our alfredo fix here at home, Because this alfredo sauce was so good we just kept eating more breadsticks to sop it up!
So, I figured I’d share it. Only, since it was an accident, I can’t be quite sure that it will ever come out the same way again. But you can try!
- 4 large chicken breasts, uncooked
- Pasta of your choice (unless you just want to use the chicken for something else and eat all the sauce with breadsticks!)
- Olive oil
- Minced garlic
- 1 jar Alfredo sauce–I use–oh dear, what do I use? The cheap kind in the little can with the blueish label…will update….
- A little milk
- Pepper or herbs to taste
Boil your pasta according to directions, if using 🙂 Chop your chicken and brown at medium high in a good amount of olive oi ( 3-4T?) and a spoonful of minced garlic. Then reduce heat to low and put the lid on while you go play with your 1-yr-old (or wash your dishes or whatever you choose to do!)
Once the pasta is fully cooked and drained and the chicken is fully cooked, spoon your chicen out of the pan and put it in the serving dish with your pasta. Add your jar of alfredo straight to the chicken-broth-garlic-oliveoil goodness and stir till mixed well. Add a swoosh of milk and pepper or herbs as desired. When warm, ladle over pasta and chicken OR save it for your breadsticks! (I make mine by slicing up and toasting a loaf of Target’s focaccia bread–super easy and yummy) We usually only make half a box of pasta, so this recipe makes plenty for the pasta and dipping sauce both!