Chicken Alfredo

featuring Elda’s Kitchen Garlic & Herb Cooking & Grilling Sauce


1 pound fettuccini noodles

1 to 2 cups precooked chicken, cut in bite-sized pieces

1 tablespoon butter

1/4 teaspoon garlic powder

2-3 tablespoons Elda’s Kitchen Garlic & Herb Cooking and Grilling Sauce

Alfredo Sauce

2 tablespoons flour

2 tablespoons butter

1/3 cup heavy cream

1/3 to 1/2 cup whole milk

3/4 cup parmesan cheese, grated

1/4 teaspoon garlic salt

1/4 cup Elda’s Kitchen Garlic & Herb Cooking and Grilling Sauce

cowboy pinwheels


1. In a large saucepan, bring 6 quarts of salted water to a full boil. Add fettuccini noodles, cook until al dente (slightly firm and tender).  Remove from heat.  Do not drain the noodles.

2. While the pasta is cooking, melt 1 tablespoon of butter in a frying pan.  Add the cooked chicken, Elda’s Kitchen Garlic & Herb Cooking and Grilling Sauce and the garlic powder until chicken is coated and warm.  Set aside.

3. To make the alfredo sauce, melt the butter in a large skillet.  Slowly add flour to the melted butter, using a whisk.  This forms a roux.  Pour the heavy cream and whole milk into the roux.  Add Elda’s Kitchen Garlic & Herb Cooking and Grilling Sauce.  Stir.  Blend in the garlic salt and parmesan cheese until melted.  Add the cooked chicken and stir until well blended.

4. Using tongs, lift the cooked noodles from the water and add the noodles to the alfredo sauce.  Stir until blended.  Add some of the water from the cooked pasta to thicken the sauce if needed.  Top with freshly chopped Italian parsley.  

* To watch Brie make this recipe – follow Elda’s Kitchen on Facebook and Instagram! Air Date: January 06, 2021