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Alfredo Sauce 1/2 cup butter 3/4 pound cream cheese 2 tablespoons sherry 1 pinch cayenne pepper 1 pinch white pepper 1/4 teaspoon garlic powder 2 cups half and half, or more

Chicken Pasta 1 tablespoon olive oil 1/2 of a medium onion, diced 1 clove garlic, minced 2 cold cooked and seasoned chicken breasts, diced 1 yellow zucchini, sliced 1/2-inch thick 4 ounces sliced mushrooms 1/2 cup fresh grated parmesan cheese 4 tablespoons minced flat-leaf parsley, to taste splash of sherry 4 cups penne pasta, cooked

TO MAKE SAUCE: Heat butter and cream cheese in saucepan over medium heat, stirring constantly, until cheese begins to melt. Add Sherry, cayenne, white pepper and garlic powder. Vigorously whisk in 2 cups half and half until sauce is smooth and creamy. If too thick, add more half and half. Season with salt to taste.

If just making fettuccine alfredo, toss sauce with the cooked and drained fettuccine and minced flat leaf parsley.

There will be enough sauce to serve about 6 people.

Chicken Alfredo Pasta TO MAKE CHICKEN PASTA: In a pan, sauté 1 clove minced garlic and the sliced onion and let it sizzle. When mostly cooked, add the sliced mushrooms, zucchini and diced chicken breast. Sauté until mushrooms are cooked. Add 1 1/2 -2 cups of the alfredo sauce. Season with salt and pepper.

Toss in desired amount of cooked and drained penne pasta noodles and the freshly grated Parmesan cheese. Toss in minced flat-leaf parsley and serve with a few more sprinkles of parsley on top of each plate.

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