It’s been about a week since I’ve shared a yummy gluten free recipe…. it’s not been a week since I’ve cooked, yes- I’ve fed my family 😂 I just haven’t had time to write about it! Last nights meal was just too good not to share however, so I had to sit down today to post it!!
We’ve still got frigid temps here in mid Missouri…. and nothing makes me want a good hearty meal more than a cold gloomy day. The snow is finally starting to melt off, and I’m holding my breath, praying we don’t get more anytime soon!!! I also decided to do spruce up our bedroom a little and help the winter blues! We have a darker room, so I found a Groupon deal and got bright yellow/gold bedspread. I love how it lights up the room and makes it look almost “sunny”!! What do you think? Now, for the food….. This delicious Alfredo hit the spot when it came to hearty and delicious; it can also really be made with any protein, we like chicken. But you could use shrimp or steak etc. or even just use noodles if meat isn’t your thing. It’s so creamy, cheesy and delicious I could literally just eat it with a spoon out of the pan…. but I really try my best not to 😉
So to start this amazing sauce I melt a stick of butter and a block of cream cheese in a sauce pan. (what can go wrong if you start with a stick but butter and a block of cream cheese?) As it’s melting I add my garlic powder and keep stirring it until it’s completely melted. It’ll kind of have the consistency of Elmer’s glue (weird example I know, but that’s what I thought of when I was making it!!)
Then I added my freshly shredded Parmesan cheese and stirred it in. Make sure you keep stirring to keep the cheese from sticking!! You’ll want to make sure you don’t rush moving on to the next step before all that cheese is melted or it will have more of a tendency to separate and not be as creamy.
When it’s time to add your milk you want to do this really really slowly…. I poured in a tiny amount and then whisked the cheese like crazy to incorporate the cheese and milk, then poured a little more. I did this until all the milk was incorporated. If you pour too much in at once its hard to stir and you might get some cheesy clumps!
Whisk the cheese for 3-4 more minutes on medium then turn off and serve immediately or turn on low and keep warm until you’re ready to serve. You don’t want your sauce to be too thick, the more it cools the thicker it will become so don’t make it extremely thick right away! That’s all there is to the sauce! See how easy it is!!
At this point you’ll want to cook your protein, whatever you choose. Like I said above we like chicken with ours. I brown it with some salt, pepper and onion powder in a skillet until completely done. Then add it to the cheesy mix!
Cook your noodles and toss everything together!
I served this with some steamed peas and delicious mashed potatoes! The leftovers are just as delicious… if the sauce ends up thicker than you’d like, stir a little bit of milk with it and then warm it up. I’d love to hear if you try this!!!
Gluten free Cheesy Chicken Alfredo
8 tablespoons butter (1 stick)
8oz cream cheese
4 tablespoons garlic powder
5 oz freshly shredded Parmesan cheese
1 1/2 cup milk
Salt pepper to taste
Gluten free Noodles of choice
4-5 chicken breasts (or protein of your choice)
1. Melt butter and cream cheese in skillet on medium heat. Add garlic powder and stir continuously.
2. Once melted mix in the Parmesan cheese.
3. Slowly pour the milk in, little bits at a time- whisking the milk in to keep from splattering and from having clumps.
4. Cook for 3-4 more minutes as the cheese sauce thickens up- you don’t want it too thick.
5. Cook your protein in a skillet and boil your noodles. Add all the ingredients to the cheese sauce and serve immediately.