Tuscan Herb Chicken Alfredo Sauce

This delicious pasta sauce is perfect with any pasta, or you can combine with cooked penne in a baking dish, cover with more cheese, and bake for 15 minutes at 350° for a delicious baked pasta! You could also just serve this with rice and steamed veggies for something simple and fresh.

Ingredients:

🔸 1 whole bulb of garlic

🔸 ¼ cup Tuscan Herb infused olive oil (divided)

🔸 2 boneless, skinless chicken breasts (or thighs)

🔸 ½ tsp sea salt

🔸 ½ tsp ground black pepper

🔸 2 Tbsp all-purpose flour

🔸 1 ½ cups whole milk

🔸 ¾ cup grated mozzarella cheese

🔸 ½ cup grated parmesan cheese

Process:

🔸 Preheat the oven to 375°

🔸 Cut off the top of the garlic bulb, exposing the tops of the cloves. Place in a small ramekin and drizzle 2 tsp of olive oil over the top. Cover with parchment or tinfoil and roast for 30 minutes, or until the bulb is soft. Set aside.

🔸 Meanwhile, pat the chicken dry, and place it in a small roasting pan. Season with salt and pepper, and roast for 20 minutes (30 minutes for thighs) or until the internal temperature is 170°F. 

🔸 In a medium-sized saucepan, heat the remaining olive oil over medium heat, and mix in the flour. Cook this roux until you have a creamy, smooth texture.

🔸 In a nother saucepan, heat the milk to a simmer, being careful not to let it boil. Slowly add the hot milk to the roux, whisking constantly.

🔸 Once a all the milk has been added, remove the pan from the heat. Squish the garlic bulb to push the garlic into the sauce, and whisk to fully incorporate. Whisk in the two types of cheese until fully melted and combined.

🔸 Chop the chicken into small pieces (1” or so), and stir into the sauce. Season with salt and pepper.