Chicken Alfredo Recipe

4.5 5 9
Chicken Alfredo Recipe
Chicken Alfredo Recipe photo by Taste of Home
Publisher Photo

Chicken Alfredo Recipe

Read Reviews
4.5 5 9
Publisher Photo
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
MAKES:
4-6 servings
TOTAL TIME:
Prep/Total Time: 15 min.
MAKES:
4-6 servings
TOTAL TIME:
Prep/Total Time: 15 min.

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

Nutritional Facts

1 each: 353 calories, 27g fat (16g saturated fat), 102mg cholesterol, 268mg sodium, 13g carbohydrate (3g sugars, 2g fiber), 16g protein.

  • 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
  1. 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.
  2. 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.
Originally published as Chicken Alfredo in Quick Cooking May/June 1999, p43

Select the Newsletters that interest you to subscribe

By entering my email and clicking the subscribe button below, I am opting to receive the newsletters I have selected.

Please enter a valid email

You Are successfully subscribed

ERROR! Please try Again

Reviews forChicken Alfredo

My Review
Click stars to rate
Loading Image
Any changes to your rating or review will appear where you originally posted your review
Sort By :

Average Rating
MY REVIEW
homemadewithlove User ID: 4311884 228276
Reviewed Jun. 21, 2015

"I used light cream cheese & skipped red pepper but very good, easy meal."

MY REVIEW
1al2ka3so User ID: 2764523 25849
Reviewed Jan. 26, 2014

"We loved this. So easy to make."

MY REVIEW
fishrgal User ID: 1182152 33139
Reviewed May. 27, 2013

"We loved this recipe, it was very tasty However, I agree with mrsoathd1, it needs to be a little creamier. I added 3/4 cup milk and 1/2 cup grated parmesan cheese. I could not find any zucchini, so simply put in extra broccoli. Yum, a keeper for sure!"

MY REVIEW
mrsgoathd1 User ID: 6062486 33332
Reviewed Jun. 27, 2011

"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. :)"

MY REVIEW
AZGoodman User ID: 5749047 49842
Reviewed Jan. 9, 2011

"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."

Loading Image