Chicken Alfredo


You can’t go wrong with alfredo sauce… You just can’t. No, it’s not something you want to be eating once a week but when you do enjoy it, it’s heavenly. I figured today was a good day as we all wallow in the loss by the Pats.

I make this with a variety of pastas. Tonight, I was being super lazy and used what I had. Rigatoni. If the damn football game hadn’t dominated my afternoon, I’d be making fresh pasta.

OK, and away we go….

1 1/2 cup of grated parm (if you use that crap in the green can, stop reading now)
1/8 cup of pecorino romano
1/4 cup of butter
1 cup of heavy cream
1/4 tsp of nutmeg
1/4 tsp of white pepper
1 garlic clove, crushed
1/8 cup of diced parsley
2 chicken breasts

Boil the noodles until they’re just al dente.

Meanwhile, grate the cheeses and dice the parsley.



Steve is ‘ch-eating’…. For every cup he grates, he eats a 1/4 cup.

Add the 1/4 cup of butter to a heavy bottom pan. And stop crying about the amount of butter. You’ll forget all about it soon enough.

Add the cup of cream. Cringing? See above.

Over low heat, whisk the butter and cream for about 5 minutes. Do not let it boil! It should be a very gentle simmer.

Add the cheese slooooowly. Whisk as you go.

Whisk continously for 5 minutes until the sauce is perfectly smooth.

Add the nutmeg, garlic and white pepper.

Add the parsley and the noodles and toss, very gently. Remember the baked ziti tip? If you stir this like crazy, kiss those leftovers goodbye. Toss, people, toss.


The chicken can be made ahead of time and then added to the noodles and sauce, at the end, to heat up. I just sprinkle salt, pepper and oregano over the chicken. Add a 1/2 tbsp of butter and a tbsp of olive oil to a skillet, over medium low heat. Flip after 5-8 minutes and continue cooking for another 5-8 minutes.

Voila! I present to you the perfect, ‘I can’t believe the Pats lost’ dinner.

Go Denver?? Ugh…

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