Alfredo Chicken

Alfredo Chicken

8
Parker's Kitchen 1

"Short on time? Five ingredients and four steps make this dish easy and delicious. Increase the nutritional value and make this an all-in-one dish by adding fresh seasonal vegetables (such as broccoli, squash or bell peppers) to the pasta as it cooks."

Ingredients

30 m {{adjustedServings}} servings 498 cals
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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 498 kcal
  • 25%
  • Fat:
  • 28.7 g
  • 44%
  • Carbs:
  • 27.2g
  • 9%
  • Protein:
  • 32.1 g
  • 64%
  • Cholesterol:
  • 106 mg
  • 35%
  • Sodium:
  • 1338 mg
  • 54%

Based on a 2,000 calorie diet

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Directions

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  1. Bring a large pot of lightly salted water to a boil; cook pasta at a boil until tender yet firm to the bite, about 8 minutes; drain.
  2. Sprinkle chicken with Italian dressing mix and garlic powder.
  3. Pan-fry chicken in a nonstick skillet over medium heat, cooking in batches if necessary, until the juices run clear and chicken meat is no longer pink in the middle, about 10 minutes per batch. Turn chicken pieces over after about 5 minutes of cooking.
  4. Transfer chicken to a serving bowl and toss with cooked pasta. Pour Alfredo sauce over chicken and pasta, mix thoroughly, and serve.
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Reviews

8
  1. 13 Ratings

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Easy, and a great use for leftover chicken that I had. What a easy recipe, using prepared alfredo sauce-perfect for any dinner-salad and bread, and dinner's on the table!

I cut back on the garlic powder a bit, used Newman's alfredo sauce, folded in a good amount parmesan cheese and fresh ground pepper and one package Steamfresh cooked/drained frozen broccoli. Eve...

used Wegman's alfredo sauce and added broccoli. Very, very good.