Alfredo Sauce Recipe for Chicken and Pasta

Alfredo Sauce for Chicken and Pasta

This Alfredo sauce works with most pasta and chicken combination. Sliced grilled or baked chicken breasts are probably the best to use. For the sauce, see below.

Ingredients for Alfredo sauce:
  • 1/4 cup Butter
  • 1/4 Small Onion (diced)
  • 1/2 Clove Garlic (minced)
  • 4 oz Flour
  • 1/3 cup White Wine
  • 1 pint Heavy Cream
  • 12 oz Parmesan Cheese
  • 6 oz Romano Cheese
  • 1 tspn ground bay leaves
  • Salt and Pepper to taste
  • 1/2 Lemon for juice
  • Seasoning (optional)

Melt butter in a saucepan. Saute onions until translucent.

Add garlic and stir. Add flour, continue mixing for 3 minutes then add wine.

Cook on medium heat for 5 minutes while whisking occasionally. Stir in cream, salt, pepper, and bay leaf.

Let sauce boil on medium then reduce heat to low and stir occasionally for 10 minutes.

Add ground bay leaves. Mix in Parmesan cheese a handful at a time, while whisking, over low heat.

Add the Romano cheese, whisk again. Add lemon juice, whisk one last time and ensure that the sauce is thick enough to serve and that all cheese are completely melted.

Add lemon juice. Season to taste before serving with pasta and chicken.