At Home With Lee Ann: Creamy Chicken Alfredo Recipe

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Recipe from Lee Ann Miller, Owner of Miller Haus Bed & Breakfast (Facebook page here) and friend of Walnut Creek Cheese.

*Click here to read Lee Ann's blog on

Creamy Chicken Alfredo


  • 1 1/2 lb. penne pasta (10 cups cooked)
  • 3 lb. chicken, grilled


Creamy Sauce:

  • ½ c. butter (1 stick)
  • 3 T. flour
  • 2 c. half & half
  • 1 c. chicken broth
  • 4 oz. cream cheese
  • ¼ c. grated Parmesan cheese
  • 1 T. garlic powder
  • ¼- ½ c. fresh parsley, minced
  • 3 green onions, diced
  • 3 T. Olive Oil (separated)
  • salt to taste
  • pepper to taste
  • broccoli, broiled (optional)



Cook pasta according to directions. Drain pasta and rise thoroughly. Drizzle with 1 T. Olive oil. Grill chicken then slice and set aside. In saucepan, melt butter and gradually add flour to make a paste. Stir in half & half and chicken broth, stirring constantly with a whisk. Add cream cheese, Parmesan cheese, parsley, garlic powder, salt and pepper. Heat 2 T. Olive oil in a pan with diced green onion, then add cooked penne pasta, chicken, and sauce. Add any optional broiled veggies last.  Serves 6-8.

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