1/2 cup Butter
1/2 cup Cream cheese
2/3 cup Grated Parmesan
Milk (as needed)
Salt and Pepper
Pasta Noodles (traditionally Fettuccine)
4 boneless/skinless Chicken breats
1 cup Lemon Juice
Lemmon pepper seasoning
Melt butter and cream cheese together on low heat, stirring constantly until butter and cream cheese are melted. They will separate. Then add in Parmesan cheese while stirring on low heat. Finally add milk a little at a time until sauce reaches desired consistency. Add parsley, salt and pepper to taste.
Place chicken in a frying pan. Pour in lemon juice and top with a dash of onion salt, a small amount of garlic, ground pepper and lemon pepper. Cook on medium to low heat, until chicken is no longer pink. Pour alfredo sauce on pasta noodles. Top with sliced chicken breast.
Other topping could be Broccoli, cooked Shrimp or Artichoke Heart.