7 January, 2016
Billy-O’s Chicken Alfredo
I made this the other night. I was surprised at how quickly this all came together. The family really enjoyed it and I can’t wait to make it again sometime soon.
TOTAL TIME: Prep: 30 mins.
MAKES: 8 servings
- 4 skinless boneless chicken breasts
- 1/2 cup chopped red onion, diced
- 1 garlic clove, minced
- 1 small red tomato, diced
- 8 oz. package of cream cheese or queso blanco
- 6 ounces grated Parmesan cheese
- 2 teaspoons of salt
- 2 teaspoons of pepper
- 2 teaspoons of garlic powder
- 1/2 cup milk
- 4 tablespoons of olive oil
- 3 tablespoons of butter
- 2 teaspoons on Italian Seasoning (dried basil, dried thyme)
In skillet over medium-high heat add 2 tablespoons of olive oil and 4 chicken breasts. Cook until done and outside is crispy – 10-12 minutes.
In a medium sauce pan add 2 tablespoons of olive oil, red onion, 1 teaspoon of salt and 1 teaspoon of pepper. Heat
on medium until onions are translucent. Add minced garlic, cook until garlic is roasted brown. Add diced tomatoes, cook until moisture is reduced by half.
Melt butter in sauce pan, stirring until melted. Add cream cheese or queso blanco and garlic powder and Italian Seasoning, stirringwith wire whisk until smooth Add milk, a little at a time, whisking constantly. Stir in Parmesan. Remove from heat when sauce reaches desired consistency. Add milk if cooked too long to thin sauce.
Toss with hot pasta to serve.
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