Try this le marriage alfredo algerie recipe by recipes expert
3 tablespoons olive oil
1 boneless, skinless chicken breast, diced
1/4 teaspoon cayenne pepper, or to taste
5 cloves garlic, pressed
5 saffron threads
1/2 cup freshly grated Parmesan cheese
1/2 cup butter
1/8 cup water
1 1/2 cups cream
1/2 teaspoon ground white pepper
1 (8 ounce) package cream cheese
1/2 teaspoon salt, or to taste
Splash of milk
Heat olive oil in a big skillet on medium flame. Put the chicken pieces in warm oil; stir, turning, until caramelized on both ends. Mix in cayenne stirring, white pepper, with garlic. Pour in water, and stir until the meat is cooked and the water has disappeared for almost half hour.
Mix in butter and stir then saffron threads; stir for 8 minutes. Include cream cheese, stirring until thawed and softened. Slowly whisk in cream, evening out any lumps. Mix in Parmesan, and stir until the sauce reaches the thickness you like. If it becomes too chunky stir in a little amount of milk.