5-Minute Creamy Alfredo Sauce for Chicken

Rotisserie chicken is always good for dinner in a pinch!

And by “in a pinch” I mean like twice a week (womp, womp).

Maybe that’s why our family is so tired of spit-roasted birds. Do y’all have the same problem? If so, how do you make chicken more exciting?

This is my latest solution: 5-Minute Creamy Alfredo Sauce.

I should warn you . . . it does require a very complicated cooking technique that my mom taught me (she perfected it over years of practice) . . . it’s called “dump everything into a pan and stir.” That’s right: No chopping, no straining, no waiting. Amen.

We served the creamy cheesy garlicky goodness over chicken breasts … and it was uh-mazing. You could also serve it with any number of veggie sides … roasted cauliflower, sautéed spinach, steamed broccoli. You could also eat it right out of the pan with a spoon. (Not that we do that in our house.)

Five-Minute Creamy Alfredo Sauce for Chicken

Makes about 2/3 cup (enough to top 2 or 3 chicken breasts)

Is there any dish more indulgent than Fettuccine Alfredo? Alfredo sauce is typically made with heavy cream, butter, and parmesan. (Stop my arteries are hurting!) For my riff on the classic, I substitute Greek yogurt for some of the butter, and add a smashed clove of garlic for extra flavor. Even with the substitutions, the sauce is still rich, so you don’t need a lot . . . or if you do, just double the recipe! 

Ingredients:

1/4 cup heavy cream

1/4 cup Greek Yogurt

1/3 cup grated Parmesan cheese

1 Tablespoon unsalted butter

1 clove garlic, smashed

Ground pepper, for seasoning

Instructions:

Place all ingredients in a small saucepan over medium heat. Stir until ingredients are combined and butter is melted. Simmer, stirring occasionally, for 2-3 minutes. Discard the garlic. Remove sauce from heat and serve immediately.

Make-Ahead Tip: The sauce will thicken as it cools. Reheat just before serving.