Your tastebuds are about to hit the jackpot! This Million Dollar Chicken Alfredo is a treasure trove of creamy, melty, cheesy flavors that’ll have you convinced you’ve struck it rich. It certainly is a “rich” dish, with plenty of classic sharp cheeses and a touch of sour cream tang. The pasta is tender, the chicken is savory, and the garlic is fragrant… oh yes, this may not cost a million dollars, but it definitely tastes like it should! Million Dollar Chicken Alfredo will have you seeing dollar signs!

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  • 1 pound cavatappi pasta
  • 5 tablespoons unsalted butter
  • 5-7 cloves garlic, minced
  • 1/3 cup all-purpose flour
  • 3 cups half-and-half
  • 2 cups chicken broth
  • 1 teaspoon onion powder
  • 1 teaspoon dried parsley
  • 1 teaspoon dried basil
  • 1 teaspoon salt
  • 1/2 teaspoon dried thyme
  • 1/2 teaspoon black pepper
  • 1/4 teaspoon red pepper flakes
  • 2 cups parmesan cheese, freshly grated
  • 2 cups chicken, cooked, shredded
  • 6-8 slices provolone cheese
  • 1 cup sour cream
  • 1 cup mozzarella cheese, freshly grated
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Step 1 –Preheat the oven to 350 degrees F.

Step 2 –Grease a 9×13-inch baking dish with butter or nonstick spray.

Step 3 –In large pot of salted boiling water, cook the pasta 2 minutes shy of al dente, according to package directions.

Step 4 –Drain the pasta and rinse it under cold water to stop the cooking process.

Step 5 –In a large skillet over medium heat, melt the butter.

Step 6 –Add the garlic to the butter and cook until fragrant, about 30 seconds.

Step 7 –Whisk the flour into the butter mixture and cook, stirring constantly, until golden and the raw flour smell disappears, about 2 minutes.

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Step 8 –Reduce the heat to low and gradually whisk the half-and-half, the chicken broth, the onion powder, the parsley, the basil, the salt, the thyme, the pepper, and the red pepper flakes into the flour mixture.

Step 9 –Increase the heat to medium-high and bring the sauce to a boil, while whisking constantly.

Step 10 –Reduce the heat to medium and simmer the sauce, whisking occasionally, until it thickens, about 7-10 minutes.

Step 11 –Transfer the skillet from the heat and whisk the parmesan cheese into the sauce until it melts.

Step 12 –Stir the cooked chicken and the cooked pasta into the sauce and toss until everything is coated.

Step 13 –Pour 1/2 of the pasta into the baking dish.

Step 14 –Top the pasta layer with the provolone cheese.

Step 15 –Spread the sour cream over the cheese layer.

Step 16 –Top the sour cream layer with the remaining pasta mixture.

Step 17 –Top the pasta with the mozzarella cheese.

Step 18 –Bake until it is bubbly and golden-brown, about 25-30 minutes.

Step 19 –Let it rest for 5 minutes.

Step 20 –Serve.