To make easy creamy chicken Alfredo pasta, cut 1 20-ounce package of boneless, skinless chicken breasts into chunks, season with 1/2 teaspoon of salt and 1/4 teaspoon of pepper, and cook the meat in 1 tablespoon of vegetable oil for five minutes. Stir in garlic and butter to taste, 1 pouch of creamy Parmesan basil cooking sauce, 1/2 cup of grated Parmesan cheese and 1/4 cup of whipping cream. After simmering the mixture for eight minutes, serve it over fettuccine.
Make a creamy chicken Alfredo pasta recipe as a bake by cooking 8 ounces of penne pasta according to package instruction and removing the pasta two minutes early from the cooking water. While the pasta drains, add 4 tablespoons of butter to a skillet over medium heat. Once it melts, stir in 2 cups of heavy whipping cream and 1 cup of milk, and bring the mixture to a boil. Add 2 cups of grated Parmesan cheese. After it melts, pour in 1/2 cup of chicken broth, and season the sauce with 1/2 teaspoon of thyme, 1/2 teaspoon of oregano, 1/8 teaspoon of garlic powder, 1 pinch of salt and 1 pinch of pepper.
After five minutes more of cooking, add 3 cups of chicken. Layer the cooked penne pasta into the bottom of a baking dish followed by the chicken and sauce mixture. Top the dish with 1 cup of grated mozzarella cheese and 1/2 cup of panko bread crumbs. Bake it at 350 degrees Fahrenheit for 20 to 25 minutes, and broil it for one to two minutes.