Chicken Alfredo

Chicken Alfredo

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"A quick and easy chicken alfredo dinner with broccoli, zucchini, and red bell pepper. The sauce is enriched by cream cheese."
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Ingredients

40 m servings 645 cals
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Original recipe yields 4 servings

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Nutrition

  • Calories:
  • 645 kcal
  • 32%
  • Fat:
  • 42.7 g
  • 66%
  • Carbs:
  • 39.7g
  • 13%
  • Protein:
  • 28.3 g
  • 57%
  • Cholesterol:
  • 151 mg
  • 50%
  • Sodium:
  • 355 mg
  • 14%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

Directions

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  1. Bring a large pot of lightly salted water to a boil. Add pasta, and cook for 8 to 10 minutes, or until al dente; drain.
  2. While pasta is cooking, melt cream cheese and butter in a skillet over low heat. Stir until smooth. Stir in milk, and season with garlic powder, salt, and pepper. Simmer for 3 minutes, or until thickened, stirring constantly.
  3. Mix in chicken, broccoli, zucchini, and red pepper. Cook 3 minutes over medium heat, then reduce heat, and simmer 5 minutes, or until vegetables are tender. Serve over fettuccine.

Reviews

277
  1. 344 Ratings

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Most helpful positive review

The easy fix is what makes this recipe a winner. This is barely enough sauce for more than 2 diners and I have to serve 4, so I used 12 oz cream cheese, 1/2 cup butter,1 c milk. I cooked the re...

Most helpful critical review

I did not care for this. I prefer the classic alfredo sauce.I love cream cheese but not in this dish. On the other hand my husband loved it.

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The easy fix is what makes this recipe a winner. This is barely enough sauce for more than 2 diners and I have to serve 4, so I used 12 oz cream cheese, 1/2 cup butter,1 c milk. I cooked the re...

At first I thought that this was going to be a flop because the butter and cream cheese just curdled and looked terrible. I stirred it with a wooden spoon and didn't know why it wasn't working. ...

Absolutely AMAZING! I have never had an Alfredo sauce like this one! The most expensive/fanciest restaurants do not compare.

This was soooooooo good! I'm very picky about my sauces that I make. I NEVER buy the store bought stuff in jars so I try and make my own. This was very easy and so tasty. My hubby even liked...

Alfredo sauce has been my nemesis for years until now! This recipe is fabulous. I used low fat milk and cream cheese and did not find it heavy or sticky. I used real garlic insted of garlic s...

I did not care for this. I prefer the classic alfredo sauce.I love cream cheese but not in this dish. On the other hand my husband loved it.

Took advice from other reviews. Added 12 oz. cream cheese, 6 tblsp. of butter, 1 1/2 C. milk. For the sauce I melted cream cheese first, then added butter, then whisked in milk. Turned out great...

Very good; but I could see there wouldn't be enough sauce, so I halved the amount of veggies and chicken. WHEN I make it again, I will double the amount of cream cheese and milk; and also I wou...

This sauce is so creamy and very tasty! Very easy to prepare. I added a bit more garlic and it turned out wonderfully! My husband is picky about his alfredo sauce and even he loved this one!

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