Today, I thought I’d share a recipe that was a huge hit with my family at our Sunday dinner. I made a classic Italian alfredo sauce with pasta and chicken.
Last week I was one of the cooks at our annual Relief Society dinner and this was the pasta that we served. My friend Erin gave us this recipe to make and it was a huge hit. Like the Relief Society dinner, my whole house was full of warmth and garlic as I cooked, and my hungry crowd came flocking at suppertime! In fact, we could barely get the dish on the table and the prayer said before my family began devouring it–and I definitely couldn’t ask them to WAIT while I took a photo of the food for my blog.
So… the photo included with this post is a half-eaten pasta dish. It may not be magazine-cover pretty, but I assure you, it tasted fantastic! Try it at your house and you’ll see for yourself!
Best Creamy Pasta Ever
Sauce
7½ tablespoons butter
5 tablespoons chopped garlic
3¾ tablespoons red wine vinegar
1¼ cup chicken broth
2½ tablespoons cornstarch
1¼ cup milk
2½ tablespoons dijon mustard
5 tsp. fresh rosemary
1¼ tsp. salt
1¼ tsp. fresh thyme
¾ tsp cayenne pepper
4½ cups of heavy whipping cream
2½ cup parmesan cheese
2 cooked breast cut in bite size pieces
6 slices of bacon cooked, cut in 1” pieces
17.5 oz. of dried penne pasta, cooked as directed on package
1. Melt butter and sweat garlic (don’t brown). 2. Dissolve cornstarch in small amount of chicken broth. 3. Add all sauce ingredients EXCEPT FOR CHEESE, stir with a whisk; and simmer about 10 minutes until thickened. 4. Stir in 2 ½ cup parmesan cheese,set aside. 5. Layer cooked pasta with chicken and bacon in casserole dish. 6. Spoon sauce over top. 7. Top with additional 1/4 c.parmesan cheese mixed with paprika (to add color). 8. Cook at 475 ̊F for around 10-15 minutes until bubbly.
