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Chicken Alfredo Recipe

Chicken Alfredo Recipe photo by Taste of Home

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Bright broccoli, zucchini and sweet red pepper lend fresh taste to this rich chicken and pasta entree. Cream cheese makes the smooth sauce a snap to stir up. —Jody Stewart, Goldsboro, North Carolina

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Chicken Alfredo Recipe

Prep/Total Time: 15 min.

Yield: 4-6 Servings

15 15

Ingredients

1 package (8 ounces) cream cheese, cubed
6 tablespoons butter, cubed
1/2 cup milk
1/2 teaspoon garlic powder
Salt and pepper to taste
2 boneless skinless chicken breast halves, cooked and cubed (about 1-1/2 cups)
2 cups frozen chopped broccoli, thawed
2 small zucchini, julienned
1/2 cup julienned sweet red pepper
6 ounces cooked fettuccine

Directions

In a large skillet over low heat, melt cream cheese and butter; stir until smooth. Add the milk, garlic powder, salt and pepper. Cook and stir for 3 minutes or until thickened.
Add the chicken, broccoli, zucchini and red pepper. Cook over medium heat for 3 minutes. Reduce heat; cover and cook 5 minutes longer or until vegetables are tender. Serve with fettuccine. Yield: 4-6 servings.

Nutritional Facts 1 serving (1 each) equals 353 calories, 27 g fat (16 g saturated fat), 102 mg cholesterol, 268 mg sodium, 13 g carbohydrate, 2 g fiber, 16 g protein.

Originally published as Chicken Alfredo in Quick Cooking May/June 1999, p43

Full-Bodied White Wine

Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.

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Reviews for Chicken Alfredo

Chicken Alfredo

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Reviewed on Jun. 27, 2011 by mrsgoathd1

i used fresh broccoli and use 1 green and 1 yellow zucchini squash. loved it it does need to be a bit more creamier so next time i will double the creamy part. :)

Reviewed on Jan. 09, 2011 by AZGoodman

Easy to make. The Alfredo sauce has a nice consistency and flavor. I did add a small amount of Parmesan cheese as a topping to finish it off.