Easy Chicken Alfredo Recipe - Allrecipes.com
Easy Chicken Alfredo Recipe

Easy Chicken Alfredo

Recipe by  

"A quick dinner for those hectic nights. For extra flavor try cooking the chicken with lemon pepper and seasoning salt."

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Ingredients Edit and Save

Original recipe makes 4 servings Change Servings
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Directions

  1. In a large pot cook fettuccini or linguini pasta in boiling salted water until al dente. Drain well.
  2. Meanwhile, in a large saucepan over medium-low heat add cubed cooked chicken, mushrooms, Alfredo sauce, frozen vegetables, and milk. Cook until heated through.
  3. Serve warm Alfredo sauce over cooked fettuccini or linguini noodles.
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Reviews More Reviews

Most Helpful Positive Review
Feb 06, 2006

This wasextremely easy and really good with just a few changes. I use two cans of chicken breast, a can of sliced mushrooms, and two jars of light alfredo sauce. I put a little olive oil in the pan, add some garlic, fry it a little, add the chicken and mushrooms, spice it up with salt, pepper, basil leaves, and some Emeril's Italian Essence, and heat it through. Then I add the sauce and simmer. I use angel hair pasta,only half a pound, and after I add the pasta to the boiling water I blanch a cup or two of fresh broccoli for just a minute and add it to the pan with the sauce. That's it! My family loves it and it only takes about 15 or 20 minutes. Very tasty!

 
Most Helpful Critical Review
Oct 09, 2003

This recipe was good. My family loves garlic so I added fresh minced garlic while cooking the chicken. YUMMY!!! I will be cooking this again.

 
Mar 10, 2003

Best Chicken Alfredo!

 
Jan 02, 2004

This recipe is everything it claimed to be...quick, easy and yummy, too! My husband and his friend and I really liked it. My kids wouldn't even touch it which doesn't mean much being that they are picky eaters anyway! I will definately make this one again.

 
Jul 31, 2006

Used bow tie pasta and added fresh minced garlic, seasoning salt, poultry seasoning (on the chicken breasts) sliced mushrooms and topped with parmesan cheese. Left out the vegetables. Easy when you need a quick meal.

 
Feb 23, 2007

Great recipe...the hardest part was cooking the chicken, which tells you something. I substituted fresh vegetables and mushrooms, and it turned out better than when I did it with the frozen vegetables, but that's just a suggestion. Please note that this recipe yields what I would consider five large portions, which I could hardly finish, after adding some toast as a side.

 
Sep 27, 2006

We really liked this recipe but I would be careful about the type of vegetables used. I used a california blend but I wished I would have only used broccoli. Otherwise this was easy and very good leftover as well.

 
Nov 19, 2007

I scaled this up X5 to feed 20 people....After 3 lbs pasta, there was enough to feed an army. I didn't add the remining pasta because it would have been way too much and I don't think there was enough sauce (5 jars) to cover that much pasta. I got rave revews and people ate a bunch, but there was still alot left over. With a salad and side dish the original recipe easily would feed 6-8, not 4.

 

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Nutrition

  • Calories
  • 901 kcal
  • 45%
  • Carbohydrates
  • 100.2 g
  • 32%
  • Cholesterol
  • 89 mg
  • 30%
  • Fat
  • 40.5 g
  • 62%
  • Fiber
  • 7.4 g
  • 30%
  • Protein
  • 39.3 g
  • 79%
  • Sodium
  • 1315 mg
  • 53%

* Percent Daily Values are based on a 2,000 calorie diet.

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