Easy Weeknight Creamy Chicken Alfredo Recipe - Allrecipes.com
Easy Weeknight Creamy Chicken Alfredo Recipe
  • READY IN 20 mins

Easy Weeknight Creamy Chicken Alfredo

Recipe by  

"Enjoy this chicken recipe made with Progresso™ Recipe Starters™ creamy Parmesan basil cooking sauce and pasta--perfect for a weeknight dinner, and ready in 20 minutes."

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Ingredients Edit and Save

Original recipe makes 4 servings Change Servings
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  • PREP

    10 mins
  • READY IN

    20 mins

Directions

  1. Cook and drain fettuccine as directed on package.
  2. In 12-inch skillet, heat 1 tablespoon vegetable oil over medium-high heat. Add chicken; sprinkle with 1/2 teaspoon salt and 1/4 teaspoon pepper. Cook 5 to 6 minutes, stirring frequently, until chicken is no longer pink in center. Add butter and garlic; cook until garlic is softened. Stir in cooking sauce, Parmesan cheese and cream. Simmer 5 to 8 minutes, stirring occasionally, until well blended.
  3. Serve over fettuccine.
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Footnotes

  • For an extra-rich sauce, stir in 2 tablespoons butter or margarine with the cooking sauce.
  • Serve with a green salad and crusty garlic bread.
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Reviews More Reviews

Most Helpful Positive Review
Sep 13, 2012

I have ALWAYS been afraid to make Chicken Alfredo. This was so EASY. One substitution I did make was I used sour cream instead of whipping cream or half and half because that is what I had in my fridge. The whole family LOVED it. We got 8 servings out of it. I ate it 3 nights in a row and it was wonderful heated up. I highly suggest this recipe!!!

 
Most Helpful Critical Review
May 21, 2013

About the chicken Alfredo the recipe is OKAY. It was kind of hard to follow the direction. well the ingredients about the Chicken Alfredo is plane but one of my member actually added Johnny Seasoning into for flavor,the flavor turned out alright. I don't even know if its different then the others. Everything is actually different then each other recipe how to make it. The final look like, it really look good how we made it.This is my first time actually made this type of food.

 
Sep 16, 2012

This was SUPER delicious!! The only thing I did different was add extra garlic (powder form), onion powder, and Italian seasoning. I also added milk in leiu of the cream and just let it cook down to thicken up. Also, I mixed in shredded mozerella at the very end. Super yummy!! Best Alfredo on here yet!!

 
Sep 30, 2012

I added broccoli to this to make it a complete meal and used whole wheat fettuccine. This dish was okay. I had to toss out leftovers which is unusual in my home. If there had been more of an abundance of sauce, I think it would've gone over much better.

 
Nov 01, 2013

My fiance and I really loved this recipe for one of our weeknight meals. However, we cannot find the Progresso Recipe Starter anymore and we have tried 3 grocery stores in our area. We may have to try making chicken alfredo another way. :-(

 
Sep 18, 2013

This was a 4 star recipe. Of course, I made a drastic changes,I used beef instead, 2 cloves of garlic, and I used sour cream instead of whipping cream/half-half. I recommend sour cream over whipping cream, tastes alot better.

 
Aug 12, 2013

For both ease of preparation and taste, this recipe beats any other I have tried hands down. Never any leftovers!

 
Dec 04, 2012

Not bad, but to be honest I don't know that the canned good helped, and overall it was just a little bland. I did make some perhaps significant modifications, which you can judge for yourself at my customized version http://allrecipes.com/customrecipe/63436137/creamy-chicken-and-mushroom-alfredo/detail.aspx. To summarize, I added vegetables and subtracted fat (left out the butter and used milk instead of cream). I am not one to eat meat swimming in fat on a weeknight - that would be a special occasion kind of meal.

 

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Nutrition

  • Calories
  • 505 kcal
  • 25%
  • Carbohydrates
  • 46.1 g
  • 15%
  • Cholesterol
  • 102 mg
  • 34%
  • Fat
  • 16.1 g
  • 25%
  • Fiber
  • 2.5 g
  • 10%
  • Protein
  • 40.8 g
  • 82%
  • Sodium
  • 444 mg
  • 18%

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

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