1-2 Chicken breasts, cooked and diced
1 Tbs. Butter or olive oil
1 Garlic clove, minced
1 12 oz. can Evaporated milk
1/2 Tbs. Tony Chaccheres Creole Seasoning (can add more or less, personally I like the spice it adds)
1/2 tsp. Garlic powder
1/4 tsp. Black pepper
1/4 – 1/2 tsp. Crushed red pepper (optional, omit if you do not like spicy food)
1/4 C. Shredded mozzarella
3/4 C. Grated Parmesan cheese
Fresh parsley, chopped (optional for garnish, but adds great flavor)
8 oz. Penne pasta, cooked al dente & drained according the package directions (reserve about 1/2 cup of the pasta water, in case sauce needs to be thinned)
Directions for the Alfredo sauce:
1. Melt butter or olive oil in a pan on medium heat. Add minced garlic and cook about 30 seconds, or until golden brown.
2. Keeping the heat on medium, add the can of evaporated milk and the creole seasoning, garlic powder, black pepper, and crushed red pepper (if using). Stir every few minutes until the mixture starts to bubble and simmer (note: you can increase the heat to medium-high at this point if the mixture is not simmering).
3. Stir in the mozzarella until melted, then remove the pan from the heat and stir in the Parmesan cheese (if the cheese doesn’t incorporate well, put the skillet on low heat to help it melt, then remove from heat).
4. Add the cooked pasta and chicken, stir well and then top with chopped parsley (if using) and serve! This recipe makes enough for 2-3 people but can be doubled for more servings. 🙂