"A quick and easy pasta dish made with mushroom soup and Italian seasoning that's sure to please even the fussiest eaters! (My two year old loves it!) Great for dinners in a hurry!" — kimelu
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skinless, boneless chicken breast halves - cut into bite-size pieces
ground black pepper
1/2 (1 ounce) package
dry onion soup mix
1 (10.75 ounce) can
condensed cream of mushroom soup
grated Parmesan cheese
dry fettuccine pasta
I made this tonight for my family, and we all really liked it. For those that said this dish is bland, you really need to put in all the spices that it calls for. I went heavy on the garlic, and I used the entire packet of onion soup mix (by accident). It didn't hurt the flavor at all (just gave us more sodium than we needed!)...oh well. I used cream/chicken soup instead of mushroom, just because we prefer it. I also threw in a couple dollops of sour cream and a splash of half & half, just because. This dish was VERY tasty, and I will make it again.
Hmmmm. This was just OK for me. If I make it again, I would use much less Italian seasoning, exchange chopped onions for the onion soup mix, and add more parmesan. I'll probably stick to a more traditional chicken parmesan recipe though. This just tasted a little "packaged".
The flavor was good; but I wouldn't call it "alfredoy". Instead of using 1/2 cup milk and 1/2 cup water, I used all milk. I also only used 1 Tbsp of italian seasoning. Other than that I followed the recipe as written. One thing I would suggest is to add and mix in the italian seasoning with the soup mixture before adding it to the chicken because otherwise all the seasoning sticks to the chicken and we didn't like that. Good-tasting recipe overall though.
This was not as fast as the recipe said, but really great! I have family members with lactose problems - but they love alfredo. This is a super substitue and we'll make it again! Thanks Kim.
This was a very quick and easy recipe to make. We loved the taste, very different than the alfredo sauces I am used to.
I love this recipe! I just usually use half and half instead of milk and omit the water. It makes a very thick and creamy sauce. I have found that it thickens quickly so when I make the sauce i turn the burner on low and then I just keep adding half and half to thin out the sauce. Great recipe!
This recipe was very easy to follow it did take a little longer than stated but it was well worth the wait my husband,myself, and my 3year old son loved it and there were no left overs-Thanks Kim
wow, what a wonderful meal. The taste was delicious.
* Percent Daily Values are based on a 2,000 calorie diet.
Kim's Chicken Alfredo
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
** Calories: 669
** Calories from Fat: 153
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This chicken Alfredo pasta dish is rich and satisfying.