November 3, 2015

Roasted Garlic Chicken Alfredo

  • 2 heads of roasted garlic*
  • 2 tbsp olive oil
  • 1 cup heavy cream, divided
  • 1/4 cup sour cream
  • 1 cup parmesan cheese, divided
  • seasoning to taste ( salt, black pepper, red pepper)
  • 1 pkg bowtie pasta, cooked according to box 
  • 1 can of rotel, drained
  • 3 big handfuls of baby spinach
  • 3 tbsp butter
  • 2 grilled chicken breasts, sliced
  • parsley to garnish


  1. In blender or mixing bowl, squeezed out garlic cloves.  I used my blender because I LOVE my ninja blender!  Add olive oil and 1/4 cup of heavy cream.  Mix until garlic is completely blended in.  It only takes seconds with the magic of a ninja blender!  Add remaining heavy cream, sour cream and 1/2 cup of parmesan cheese.  Season to taste.  Mix until combined and set aside.
  2. Melt butter in large skillet.  Add pasta, rotel, alfredo sauce and spinach.  Stir until spinach begins to wilt.  
  3. Stir in remaining cheese.  Top with grilled chicken and parsley and serve immediately.  
* To roast garlic: cuts tops off of bulbs and drizzle with olive oil.  Wrap in foil paper and bake at 350° for one hour.  You can do this a day in advance.  I like to roast more and mix it into mashed potatoes.  It does remarkable things to mashed potatoes!

Recipe adapted from Mrs Happy Homemaker

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