Recipes » Classic Alfredo
Chicken Alfredo Dip
2 cups cooked chopped chicken
8 oz cream cheese, softened
1/2 cup sour cream
1/2 cup grated parmesan cheese
1 cup shredded mozzarella cheese
1 to 2 Tbsp Halladay's Classic Alfredo Mix
Mix all ingredients well. Fold into a buttered oven safe dish. Bake at 350 F for 25 to 30 minutes or until hot and bubbly.
Classic Alfredo
1 lb fettucine or pasta of choice, cooked according to package directions
¼ cup butter
1 cup half & half or heavy cream
1 ½ cups Parmesan cheese, freshly grated
1 to 2 cups cooked chicken, steak, or seafood of choice; optional
1 Tbsp Halladay’s Classic Alfredo Seasoning Blend
In a medium saucepan, melt butter over medium-low heat. Add in half & half or heavy cream and Classic Alfredo Seasoning. Simmer over low heat for 5 minutes, stirring occasionally. Add in Parmesan cheese and whisk constantly until cheese has fully melted and sauce is smooth. Fold in cooked chicken, seafood, or steak, if desired. Toss with cooked pasta and serve immediately.
BROCCOLI CHICKEN CHEDDAR CASSEROLE
1 package Halladay’s Harvest Barn Broccoli Cheddar Soup
3 cups water
1 cup half and half
2 Tbsp butter
½ cup grated Parmesan cheese
1 Tbsp Halladay’s Harvest Barn Classic Alfredo Seasoning
Salt & pepper to taste
12 oz. pasta shells or pasta of choice
2 cups fresh broccoli
2 cups cooked chicken breast
1 ½ cups grated cheddar cheese
Prepare Soup according to package directions. When done add in the butter, Parmesan cheese and Seafood Alfredo seasoning. Salt and Pepper to taste. Meanwhile, cook pasta in boiling salted water al dente. During the last 10 seconds, add in broccoli to blanch. Drain. Be sure you do not overcook the pasta as it will continue cooking in the oven.
Put pasta and broccoli in a 9” by 12” greased baking dish. Sprinkle in Chicken. Pour prepared Broccoli Cheddar soup from first step over the top and gently combine ingredients. Top with cheddar cheese and bake at 350°F about 20 minutes.
Creamy Pumpkin Alfredo
1 lb fettucine pasta
½ stick butter
2 Tbsp Halladay’s Harvest Barn Classic Alfredo Seasoning
¾ cup cooked pumpkin puree
1 ½ cups grated parmesan cheese.
½ cups half & half or heavy cream
Bring salted water to a boil in a medium saucepan. Cook fettucine al dente according to package directions, drain once cooked.
While fettucine is cooking, melt butter in a saucepan. Add Seafood Alfredo Seasoning and stir to combine. Whisk in pumpkin puree and half & half; simmer until heated through and smooth. Fold in shredded parmesan cheese and whisk until well blended. Toss with cooked pasta and serve.