Chicken Pasta Alfredo


Original recipe makes 8 servings

•       6 skinless, boneless chicken breast halves - cut into cubes

•       6 tablespoons butter, divided

•       4 cloves garlic, minced, divided

•       1 tablespoon Italian seasoning

•       1 pound ARMBRUSTER laminated pasta

•       1 onion, diced

•       1 (8 ounce) package sliced mushrooms

•       1/3 cup all-purpose flour

•       1 tablespoon salt

•       3/4 teaspoon ground white pepper

•       3 cups milk

•       1 cup half-and-half

•       3/4 cup grated Parmesan cheese

•       8 ounces shredded Colby-Monterey Jack cheese

•       3 roma (plum) tomatoes, diced

•       1/2 cup sour cream



1.   In a large skillet over medium heat combine chicken, 2 tablespoons butter, 2 cloves garlic, and Italian seasoning. Cook until chicken is no longer pink inside. Remove from skillet and set aside.

2.   Bring a large pot of lightly salted water to a boil. Add ARMBRUSTER laminated pasta and cook for 8 to 10 minutes or until al dente; drain.

3.   Meanwhile, melt 4 tablespoons butter in the skillet. Saute onion, 2 cloves garlic, and mushrooms until onions are transparent. Stir in flour, salt and pepper; cook 2 minutes. Slowly add milk and half-and-half, stirring until smooth and creamy. Stir in Parmesan and Colby-Monterey Jack cheeses; stir until cheese is melted. Stir in chicken mixture, tomatoes and sour cream. Serve over cooked ARMBRUSTER laminated pasta.

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