Ever since I started making homemade Alfredo sauce I gag at the thought of eating the canned version. Trust me, a well made Alfredo sauce is 100X better. After making this several times I have finally perfected this recipe and cut down the cooking time drastically. I do not sit there and stir the sauce forever until it gets thick like traditional Alfredo sauce. Anyways, the longer it cooks the higher the chances of over heating the sauce which creates the tiniest "curdle balls" for a lack of a better way to describe it.
My sauce has mushrooms and artichokes in it. If you do not like those ingredients you can skip them.
2lbs boneless, skinless, chicken thighs
Spaghetti pasta, mine was whole wheat
Whatever seasonings you like to use on chicken
4 tbs butter
1.5 tsp minced garlic
8oz white or portabello mushrooms
10 oz drained and chopped up artichoke hearts
3.5 cups half and half milk
1.5 cups Parmesan cheese
one egg yolk
Mix 2.5 tbs corn starch with 1 tbs cold water
Begin by seasoning the chicken thighs. I used some Italian seasoning, meat tenderizer, garlic salt, and cracked pepper. I practically do this for all meats that I cook. Season to your liking. Then I grilled the chicken on my George Foreman grill...yes I use this grill all the time.
Next, I put the butter into a medium saucepan with the minced garlic on low heat. I let the butter and garlic simmer together for about 5 minutes. Do not crank up the heat or the garlic will burn.
This whole time your sauce pan should have been on low heat. At this point bring it up to medium heat. Prepare the corn starch and water. Mix the starch until it dissolves in the water.
Now pay attention. Add the dissolved corn starch while stirring the sauce. From the moment that you added the half and half milk, Parmesan cheese, egg yolk, etc... until now, it should have taken less than 5 minutes. Be quick about it. The longer the milk and cheese cooks, the hotter it gets, and the more chances it will curdle. When it curdles forget it, the sauce does not have that nice creamy and smooth texture it should. Your purpose is to not cook the milk, and cheeses, but to hurry up and mix them together so you can thicken the sauce with the corn starch and the sauce is done.
Some people like their sauce more ""loose" or "watery" so skip the corn starch step. Maybe the curdling happens more easily because I use half and half milk instead of heavy cream? I have a hard time getting heavy cream at Aldi's thus why I use half and half. But to me, it tastes the same. I also use corn starch instead of flour to thicken things. I like how I can dissolve the starch into water which gets rid of all the lumps, making a nice smooth sauce.
After the sauce thickens turn off the heat. Add some freshly cracked pepper. Taste the sauce, and see if you would like to add more salt or pepper. By this time, the chicken and pasta should be ready. Drain the pasta, and I like to chop up the chicken.