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Mushroom Chicken Alfredo

 Mushroom Chicken Alfredo
All you need is one skillet to make this delicious scaled-down dinner from Margery Bryan of Moses Lake, Washington. It's an easy way to dress up packaged noodles and sauce, plus clean-up is a breeze.
3 ServingsPrep/Total Time: 30 min.


  • 1/2 pound boneless skinless chicken breasts, cut into 2-inch cubes
  • 1 tablespoon butter
  • 1 cup sliced fresh mushrooms
  • 1 small onion, sliced
  • 1-3/4 cups water
  • 1/2 cup 2% milk
  • 1 package (4.4 ounces) quick-cooking noodles and Alfredo sauce mix
  • Minced fresh parsley, optional


  • In a large nonstick skillet, cook chicken in butter for 6 minutes or
  • until meat is no longer pink. Remove and keep warm. In the same
  • skillet, saute mushrooms and onion until tender.
  • Stir in water and milk; bring to a boil. Stir in contents of noodles
  • and sauce mix; boil for 8 minutes or until noodles are tender.
  • Return chicken to the pan; heat through. Garnish with parsley if
  • desired. Yield: 3 servings.
Nutritional Facts: 1-1/3 cups equals 317 calories, 11 g fat (6 g saturated fat), 105 mg cholesterol, 727 mg sodium, 30 g carbohydrate, 1 g fiber, 24 g protein. Diabetic Exchanges: 2 starch, 2 lean meat,

2 of 2

Mushroom Chicken Alfredo (continued)

Nutritional Facts: 1 fat.
Wine: Full-Bodied White Wine: Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.