Chicken Alfredo

5 from 1 vote

A lightened up, lower fat version of the famous, creamy pasta.

Prep Time25

Cook Time25

Total Time50

Course: Main Course

Cuisine: Italian

Keyword: alfredo, chicken alfredo, Pasta

Servings: servings

In a medium saucepan, heat the butter and oil over medium heat. Add the garlic and cook until it is fragrant and lightly browned, about 1 minute. Whisk in the flour and red pepper flakes and stir until flour is lightly browned.
Very gradually add the warmed evaporated milk, whisking it into the flour a little at a time. Add the other milk too. Heat the mixture until boiling, whisking constantly (as you whisk, the flour will begin to dissolve into the warmed liquid).
Turn down the heat to a simmer and whisk in the cheese, salt and pepper. Continue to simmer, stirring often, until the sauce has thickened a bit (it will thicken more upon standing too). If it happens to become too thick, just thin it out a little with some chicken broth or more milk

Place hot pasta in a large serving dish. Pour sauce over and add chicken. Toss together until everything is coated with the sauce. Add salt and pepper, as desired. Add optional add-ins of bacon, tomato and/or peas, as desired.

To warm your milk, you can add the evaporated milk and regular skim milk together in a glass dish or measuring cup if you wish and just heat it for a minute or so in the microwave. You just want to get the chill off of it. Then add them at the same time to the flour in the pan, pouring slowly.