Allied Milk Feature Recipe: Cream Cheese Chicken Sauce For Pasta

Submitted Thu, 10/24/2013 - 4:18pm by Web Guy


16 oz. cream cheese

3 oz. grated Parmesan or Romano cheese

12 oz. sour cream

1 tsp. black pepper

2tsp. garlic, minced

4 Tbs. finely chopped fresh parsley (1 Tbs dried parsley)

1 med. onion (finely chopped)

1 cup milk

1 stick butter

2 cups chopped, cooked chicken

Simmer onion and chicken in butter in a large skillet till onions are transparent. Add pepper, garlic, and parsley. Stir the sour cream together with the milk, and add to the skillet on medium heat. Stir frequently so it doesn't burn until it starts to boil. Add the cream cheese in chunks, and the parmesan cheese. Turn down the heat to a simmer and keep stirring until it thickens and the cream cheese melts into the sauce, about four minutes. Don't overcook, it will continue to cook after you've turned the heat off. Serve over pasta of your choice. Keeps in the refrigerator for up to 7 days. Serves 6.