Homemade Alfredo Sauce with Rotisserie Chicken over Linguini

Homemade Alfredo Sauce with Rotisserie Chicken over Linguini

2 Comments

 

 

There’s not much that compares to a homemade Alfredo Sauce and I believe this is one of the easiest, but best Alfredo Sauces you’ll ever taste.  That’s why I call it my “Someday World Famous Alfredo Sauce.” You can make so many dishes with Alfredo Sauce and each one is better than the last.  You can freeze it too!

First, the store-bought Rotisserie Chicken.  Most of the time the chicken is still hot when you get them home from the supermarket.  Let it cool and tear it apart into small bite-size pieces and discard the bones.  I do add the broth from the chicken container into the chicken for added moisture and flavor… that broth is REALLY good!  Now set the chicken aside.

 

The Secret recipe for my “Someday World Famous Alfredo Sauce.”

Makes 8 cups, serves 6 people with extra for dipping bread and/or rolls (there’s never enough!) LOL

  • 2/3 cup of real Butter. (Not margarine or “I think it’s butter”… the real stuff, organic butter if you can find it!
  • 1/2 cup of all-purpose Flour.
  • 1/3 cup of pre-minced garlic.
  • 2 nips of Nutmeg (a nip is about the size of a medium pinch, or an amount that it would take to cover your little fingernail!)
  • 6 cups of Whole Milk.
  • 2 cup of Heavy Cream.
  • 2 1/2 cups of freshly grated Parmesan Cheese.
  • 2 teaspoons of salt.
  • 1 1/2 teaspoons of pepper. 

In a medium-size saucepan melt butter.

Whisk in flour until smooth and cook for 1 minute and beginning to brown around the edges.

Now slowly add Milk and keep stirring.  DON’T STOP STIRRING!

Add cream, garlic, salt, pepper, and Nutmeg and keep stirring.

Keep stirring until it is hot and starts to thicken.

Just before it starts to boil, lower heat to medium and add Parmesan.

Keep stirring and don’t stop until the Alfredo is thick and creamy.

Remove from heat and serve immediately over linguini or your favorite pasta.

 

Linguini

Cook pasta al-dente as per package instructions.

Mix Linguini, Alfredo Sauce, and rotisserie Chicken together and serve immediately with garlic bread.

 

Bon Appetit!!!

 

 

 

 


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2 thoughts on “Homemade Alfredo Sauce with Rotisserie Chicken over Linguini”

  • Dear Count David,

    I’m 78 years old and I thought I made the best Alfredo Sauce in the world. I watched your video and thought you were a young whipper-snapper with a big name and little knowledge of culinary skill. You proved me wrong in every way. You added the one spice I would never of thought to add to Alfredo that made the heavens come alive. The fact that you make almost everything from scratch empresses me beyond words. Your Alfredo even tops mine. I’m wondering if I can get away with calling it my own. Just kidding, I will certainly give you credit as you deserve it my new friend. God Bless you for sharing this wonderful recipe with all of us.

    • Ms. Helen, thank you for the beautiful compliments. You have my permission to call the Alfredo Sauce your own. I’m personally not fond of Alfredo Sauce, but it is one of my wife’s favorite sauces. She asked me to make some and I asked if I could tweak it out and she agreed. I kept tasting it and trying to figure out what it lacked in my opinion. Finally, I added a nip of Nutmeg and I thought it greatly improved the flavor. I asked my wife to try it and she thought it was great. I’ve been making it that way ever since and everybody has raved about how great it is. During the hurricane, we served about 300 meals of Chicken and Broccoli Stuffed Shells covered with Alfredo to people that didn’t have power or water or the means to cook. They loved it. I figured it was good enough to share on our website. I make most all our recipes from scratch the old fashion way. That’s the way my mother and grandmother cooked. I appreciate your compliments more than I can put into words. Blessings upon you and yours. Bon Appetit!!!

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