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Easy Chicken Alfredo

Easy Chicken Alfredo


A quick dinner for those hectic nights. For extra flavor try cooking the chicken with lemon pepper and seasoning salt.

Ingredients {{adjustedServings}} servings

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Original recipe yields 4 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 901 kcal
  • 45%
  • Fat:
  • 40.5 g
  • 62%
  • Carbs:
  • 100.2g
  • 32%
  • Protein:
  • 39.3 g
  • 79%
  • Cholesterol:
  • 89 mg
  • 30%
  • Sodium:
  • 1315 mg
  • 53%

Based on a 2,000 calorie diet


  1. In a large pot cook fettuccini or linguini pasta in boiling salted water until al dente. Drain well.
  2. Meanwhile, in a large saucepan over medium-low heat add cubed cooked chicken, mushrooms, Alfredo sauce, frozen vegetables, and milk. Cook until heated through.
  3. Serve warm Alfredo sauce over cooked fettuccini or linguini noodles.
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This wasextremely easy and really good with just a few changes. I use two cans of chicken breast, a can of sliced mushrooms, and two jars of light alfredo sauce. I put a little olive oil in the pan, add some garlic, fry it a little, add the chicken and mushrooms, spice it up with salt, pepper, basil leaves, and some Emeril's Italian Essence, and heat it through. Then I add the sauce and simmer. I use angel hair pasta,only half a pound, and after I add the pasta to the boiling water I blanch a cup or two of fresh broccoli for just a minute and add it to the pan with the sauce. That's it! My family loves it and it only takes about 15 or 20 minutes. Very tasty!


Best Chicken Alfredo!


This recipe is everything it claimed to be...quick, easy and yummy, too! My husband and his friend and I really liked it. My kids wouldn't even touch it which doesn't mean much being that they are picky eaters anyway! I will definately make this one again.