Chicken Alfredo Wednesday, July 23, 2014


A Dollywood recipe

6 oz penne, cooked al dente
8 oz cream cheese
1/2 cup butter
1 cup half and half
1/3 cup Parmesan Cheese
½ tsp garlic powder
Salt & White Pepper, to taste
10 oz b/s chicken breast, cooked and cut into ½” cubes
Parmesan Cheese and parsley


Melt cream cheese and butter in a skillet over low heat; stir until smooth. Add in milk, parmesan, garlic, salt and pepper. Simmer until thickened about 3 minutes, stir constantly. In a separate skillet sauté chicken and pasta for 3 minutes, place in pasta bowl, garnish top with parmesan cheese and parsley.


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