Million Dollar Chicken Alfredo!!!

I love anything with Alfredo sauce  and I usually make my own from scratch, but this recipe actually uses the jarred sauce and it's wonderful in this!!!   It seems like we go through trends with food bloggers calling everything by key names.  There is the 'crack' version of almost everything that has been completely worn out!!!   There is 'crack chicken', crack dip, crack bacon and I even saw cracked out chicken noodle soup!!!

  I do get the point, it's all so good that it's addicting and it does get people to click on that post and actually look at the recipe, but it has been taken way too far!!!   Since I don't really pay too much attention to what other bloggers are posting that often, by the time I catch on to the trend...it's over...lol!!!   Although, I admit to 'cracking' out a few recipes myself!!!  

Which leads me to this trend of calling everything   "Million Dollar" this and that!  There's Million Dollar spaghetti which is just what I call  "Baked Spaghetti"!!!   It is catchy sounding though!!!  So this is "Million Dollar Chicken Alfredo" and I am going with it, because I think it fits it perfectly!!!  

My family loves chicken Alfredo and this recipe really kicks it up to a whole new level.  It also feeds a lot of people.   You can even use a rotisserie chicken or bake extra chicken breasts when you have chicken to use in this and it makes it super easy!!!   

Here is what you will need:

1 lb. Fettucine pasta

4 Tbs. butter

1/2 cup sour cream

1  (8 oz.) block cream cheese, softened to room temperature and cubed

2  (15 oz.)  jars of Alfredo sauce  (I prefer Bertolli)

1 cup half and half or milk

1/4 tsp. seasoned salt

1/4 tsp. black pepper

1/4 tsp. garlic powder

3 cups cooked chicken, chopped

6 slices Provolone cheese

1 cup shredded cheddar cheese

1 cup Mozzarella cheese

1/4 cup grated Parmesan cheese

Preheat oven to 350 degrees.

Spray a 9" x 13" baking dish with nonstick spray.

In a large pot bring a salted water to a boil and cook the Fettucine al dente or according to the package directions minus a couple of minutes for the cooking time.   Drain the pasta and then return to the warm pan.   

Add the butter, sour cream, cream cheese, half and half or milk,  seasoned salt, black pepper and garlic powder.   Toss to blend.   Pour mixture into the (" x 13" baking dish!   

Spread the diced chicken evenly over the pasta.  I used about 4 large boneless baked chicken breasts in this.  You could use a rotisserie chicken  or even leftover chicken.   Pour the jarred Alfredo sauce evenly over the chicken and pasta!!!   

Lay the sliced provolone evenly over the top!!!  

Sprinkle with the shredded cheddar, shredded Mozzarella, and sprinkle with the grated Parmesan cheese.  

Bake, uncovered, in the 350 degree oven for 40-45 minutes or until hot and bubbly and just starting to brown a little!!!  Serve with garlic bread and a salad... it's amazing!!!  

Sun Dried Tomato Chicken Alfredo!

 

I love Alfredo sauce on just about anything and if you add sun dried tomatoes, that just makes it all that much better.  This is one of our favorite pasta dishes.   It feeds a lot of people for not much money also.   I usually use penne or bow tie pasta for this, but you can use any kind you have or prefer.  If your family doesn't care for the sun dried tomatoes, leave them out, but for me that is what makes is so good.

Here is what you will need:

Chicken breasts (I used chicken tenders), bow tie or penne pasta (I prefer Barilla), Parmesan cheese, jar of Alfredo sauce (Bertolli is the best), garlic powder, cream cheese, half and half, sun dried tomatoes, and butter.

Sprinkle the chicken breasts or tenders with garlic powder, seasoned salt and black pepper and roast until done. 

Soften cream cheese either by leaving it out on the counter or placing in the microwave for 30 seconds or so.  Add the jar of Alfredo sauce, 3 cups half and half, 1 Tbs butter.  Microwave for 1 minute and then whisk in 1 cup Parmesan cheese until it is all blended well.  Add 1 tsp. of garlic powder and 1/2 tsp. black pepper and stir. This seems like a lot of sauce but the pasta really soaks it up.

Cook the pasta in salted water until it is al dente and drain well.  Don't overcook because you will be baking it.  Mix with sauce and chicken you have chopped in bite sized pieces into the pasta. Chop the sun dried tomatoes into small pieces and stir in.   Pour into a 9" x 13" baking dish sprayed with cooking spray.   Sprinkle with the rest of the Parmesan cheese and bake in a preheated 350 degree oven for 30 minutes. 

Sun dried Tomato Chicken Alfredo! 

Ingredients:

1 lb. pasta (bow tie, penne, rotinni)

3 cups chopped chicken

1/2 cup chopped sun dried tomatoes ( the ones packed in oil are best)

1 jar of Alfredo sauce ( I have tried them all and I think Bertolli is the best)

8oz. cream cheese

3 cups half an half

1 Tbs. butter

1  1/2 cups Parmesan cheese

1 tsp. garlic powder

1/2 tsp. black pepper

seasoned salt