I was shocked to discover I hadn’t blogged this recipe yet. It’s my mother’s favorite pasta, and it’s a deceptively simple recipe. I’ve been making it for company for several years, and it always gets good reviews. I like to serve it with salad and bread, or with green beans (which my Dad covers in Alfredo sauce). Having made it so many times, I can offer a few suggestions to make timing everything easier. Start water for the pasta boiling right before you start melting butter for the sauce. The chicken should be cooking by the time you are adding cream cheese to the sauce, then everything should be done about the same time.

Easy Alfredo Sauce

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1/2 cup butter

1 (8-oz) package cream cheese

2 teaspoons garlic powder

2 cups milk

3/4 cup Parmesan cheese

1/4 teaspoon black pepper

1/4 teaspoon salt

1-½ teaspoons parsley

1/2 teaspoon Italian seasoning

Melt butter in medium saucepan over medium heat. Add garlic powder then cream cheese, stirring with a wire whisk until smooth.

Add milk, a little at a time, whisking to smooth out lumps. Stir in Parmesan cheese and spices. Stir frequently until sauce reaches desired consistency.

Serve with spaghetti, penne, linguine, or fettuccine.

Chicken Alfredo

For chicken Alfredo, chop 2 chicken breasts into cubes. Cook chicken in olive oil, garlic powder, and black pepper until done. Add to sauce right before serving.

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