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Original recipe yields 4 servings
I loved this recipe! I changed a couple things to make it more of a 'carbonara'. I used half cup chicken stock, half cup white wine, 2 Tbsp Cream cheese, and bacon bits and I also chopped up the chicken before adding it to the sauce in big bite sized pieces. It was so amazingly delicious. my new favorite pasta dish!
This makes a hearty and delicious dish, with some slight alterations. Instead of using jarred sauce, I used B. Mason's Alfredo Sauce recipe from this website. The fresh sauce in combination with the wine and the tomatoes was intensely satisfying. Next time I'll use more basil and perhaps a few dashes of ground white pepper. This is a crowd-pleaser--thanks!
One of my favorite and easy meals to prepare. The combination of chicken breast, Alfredo sauce, and Roma tomatoes is hard to beat. This base recipe gives me many options to add a variety of ingredients for a subtle and pleasing change of tastes. Recently, to the base recipe, I added some sauted Baby Portabello mushrooms and freshly minced garlic. And, for a different texture, after browning my chicken, I cubed and then chopped it up slightly in the food processor before returning it to the skillet. I served the sauce on top of a bed of Spinach Fettuccine noodles for an out of this world meal. You should treat yourself and try it with my variation.