Ingredients and Weight:
- 1 whole chicken (3-4 pounds)
- 1 tablespoon olive oil
- 1 onion, chopped
- 2 cloves garlic, minced
- 1/2 cup all-purpose flour
- 4 cups whole milk
- 1 cup grated Parmesan cheese
- 1/2 cup heavy cream
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
Preparation Time:
45 minutes
Cooking Time:
60 minutes
Difficulty Level:
2 (easy)
Preparation Method Steps:
- Preheat oven to 350°F (175°C).
- Season the whole chicken with salt and pepper and place in a roasting pan.
- Drizzle the chicken with olive oil and roast for 60 minutes, or until cooked through.
- While the chicken is roasting, heat the olive oil in a large skillet over medium heat.
- Add the onion and cook until softened, about 5 minutes.
- Add the garlic and cook for another minute.
- Whisk in the flour and cook for 1 minute until golden brown.
- Gradually whisk in the milk until smooth.
- Bring to a boil, then reduce heat and simmer for 5 minutes, or until thickened.
- Stir in the Parmesan cheese, heavy cream, salt, and pepper.
- Shred the roasted chicken and add it to the sauce.
- Serve over pasta of your choice.
Nutritional Information:
Per serving (1 cup):
- Calories: 500
- Fat: 20 grams
- Carbohydrates: 50 grams
- Protein: 40 grams
Dish Characteristics:
- Creamy and flavorful Alfredo sauce
- Tender and juicy roasted chicken
- Rich and satisfying dish
User Comments:
- "Absolutely delicious! The creamy sauce was perfectly balanced with the savory chicken."
- "This is my new favorite Chicken Alfredo recipe. It's so easy to make and tastes like it came from a fine dining restaurant."
- "I've made this dish several times and it always impresses my guests. It's a true crowd-pleaser."
Special Precautions and Tips:
- Use fresh herbs and spices for the best flavor.
- Don't overcook the chicken or it will become dry.
- If you don't have heavy cream, you can use evaporated milk instead.
- Serve with a side of roasted vegetables or a salad to balance the richness of the dish.
