Here it is, the sauce of the dish that told me I was forever taken by this genius of a man/chef. I’m not kidding when I say this is heart-stopping. It is by far THE best alfredo I’ve ever had. It also isn’t for the faint of heart. Here’s how I look at it though… I can either have a plate full of cream and cheese, or I can heat up a prepackaged, preservative filled “cream” sauce that tastes like it’s been sitting on the shelf for 5 months.. Because it has..
The base for our cheese sauces is heavy cream. Making any cheese sauce is not hard people. It just might make you cringe thinking about the ACTUAL ingredients because you see how much delicious cream is going in. But the jar stuff you’re using has just as “naughty” of ingredients. They’re just worse for your health in other ways.. But that’s a different topic for another post.
So for Alfredo the ratio’s are:
8 oz of Parmesan cheese (preferably block parm. No Kraft shakers here)
Get ready for it… 2 C. of Heavy cream… Breathe, it’s ok.
1 1/2 tsp Garlic Salt– or to taste (T.T)
2-3 chicken breast (boneless skinless) for a vegetarian option, add sautéed portobello mushrooms.
Around 2 Tbsp oil (for cooking the chicken in the pan. Butter works too…)
A head of broccoli (Nutrition!)
Flour- Enough to dredge the chicken (1/4 -1/3 C. roughly)
Salt and Pepper for seasoning
Cut the chicken into good bite sized cubes. In a zip-loc bag dump the flour, chicken and a few dozen shakes of salt with a good few cracks of pepper. Dredge (coat) the chicken by shaking the bag like a polaroid picture. I hope you’re listening to music, if not you look ridiculous.
Heat up a large pan with the 2 Tbsp oil. Once it’s hot, add the floured chicken. Cook THOROUGHLY. No pink! I usually cut a chicken piece (or two) in half just to make sure. Once it’s cook, take off the pan and set aside.
Cut up a head of broccoli. A smaller size is better because it’s going to cook in the cream.
Heat the cream. It needs to be HOT (not boiling) before adding the parm. Jason says it’ll turn into a block and no one wants that if it’s cold. With a micro planer, shred the cheese. When the cream is hot enough, slowly add the cheese. Stir it in completely. It will have thickened a little. Add the garlic salt and a few shakes of pepper (≈1/8 tsp). Add the broccoli and let the sauce simmer for a couple minutes. You’re probably getting the noodles ready right about now.
You can either add the chicken into the sauce or you can wait until you plate. If you add the chicken to the sauce, it will make it hearty and thick. Either way is good. We usually put the chicken and sauce together.
Pour over those delicious homemade noodles that we know you whipped up and savor every. single. bite.
I hope you fall in love with this just as much as I did. If not, I won’t be offended. I just might look at you weird.
Let us know how you like it!! Who did you make it for? We won’t judge you if it was just for you and you ended up eating it all.
Until next time. Stay full!
The Everyday Chef and Wife