Ever have one of those nights where you’re starving and all you have in the house is butter, milk, cheese, and a box of pasta? Thats how I first learned how to make a simple cheese sauce and from there discovered that I LOVE Alfredo sauce. I had never particularly enjoyed the stuff from the jar and was really surprised at how easy the homemade version is to make!
• Olive oil
• 1 lb of boneless, skinless chicken breast, cut into bite sized chunks
• Milk (We use skim to make it less heavy and it is SO good!)
• 3 tbsp of butter
• 2 tbsp flour
• 1/2 cup Diced onions
• 1 tsp Minced garlic (we use the kind from the jar during the week!)
• Mushrooms (we use canned for this as well, but throw in some fresh Baby Bella or Portobello if you have them)
• 8 oz of Parmesan or your favorite shredded cheese
• 1/2 box of Bow Tie pasta (or whatever’s in your pantry)
• Kosher salt, Pepper, and Tony Chachere’s
Start off by boiling your pasta and setting it aside and cutting up your chicken. Then transfer your chicken to a pan with a tablespoon of olive oil. Turn it on medium heat and sprinkle the chicken with some kosher salt and cracked pepper. Cook for about 5 minutes or until it’s cooked all of the way through.
Once it’s cooked, move the chicken to one side of the pan and turn down your heat to low. Add a teaspoon of olive oil to the other side of your pan and dump in the onions and garlic over the oil. Stir frequently for 2-3 minutes or until the onions are clear. I also move the part of the pan off of the burner with the chicken on it so it doesn’t over cook!
When the onions are finished cooking, transfer everything in the pan to a bowl. Using the same pan with the heat on low, add your butter. Once it all has melted, add in the flour. I like to use wheat flour for mine! Then stir, stir, stir! It should look like this after a few minutes:
Next, add in your milk. I love that this recipe doesn’t need any heavy cream and still tastes so yummy! Turn the heat up to medium and stir it all together until it’s all one happy family.
Then set your spatula down and wait for the mixture to start bubbling. As soon as it starts to bubble, turn the heat back down to low for 1-2 minutes and wait for the magic to happen! At this point you should see the sauce start to thicken.
Now you’re ready for the cheese! Dump it on in and stir until everything is creamy and melted and dreamy. Season to taste with salt, pepper, Tony’s, and a little Oregano. Once you’re happy with the sauce and looking for a straw to drink it with, transfer the chicken and onions back in and also add your mushrooms!
This stuff is good on EVERYTHING y’all. It gives the sauce a nice Cajun kick in the tush!
Then dump your sauce and meat into your pot of pasta and use a pair of tongs to toss it all together. Plate it and top with Parmesan cheese and extra Oregano if you’d like and enjoy!