Chicken Alfredo Recipe for All Levels of Cooks

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Each person has a favorite go-to meal they like to either eat or cook.

And as a mom, you get really excited when that go-to meal is more than one person’s favorite.

Chicken Alfredo is not only a go-to meal, but the entire family loves it!!

They request Alfredo for birthdays when we have company; you name it. I can never go wrong by putting this meal on the menu.

As some people are more visual learners, I always include tons of pictures to go along with the step-by-step instructions. Ready? Let’s start!

Items Needed:

1. A large pot to cook your noodles in
2. Large skillet for the sauce
3. Steamer for the broccoli. My pasta pot has a built-in strainer and a steamer that goes on the top.
4. Measuring cups
5. Measuring spoons
6. Stirring spoon

Ingredients for a double batch:

• 16 oz. Pkg. linguine
• 2 cups fresh or frozen broccoli flowerets
• 2 lbs. Skinless, boneless chicken breast or leftover baked chicken diced into bite-sized pieces.
• 4 Tablespoons butter
• 2 cans (10 3/4 oz.) cream of chicken soup
• 1 cup 2% or whole milk
• 1 cup grated Parmesan cheese
• 1/2 teaspoon ground black pepper

Directions:

• Heat water in your large saucepan on high heat and add a touch of olive oil. This helps the noodles not to stick.
• Next, wait for the water to come to a boil and add the noodles.

• Add your broccoli to the water during the last four minutes of cooking time or steam them in a separate pan on top of the noodles.

• Add the butter to your large skillet and heat on medium-high.
• Once the butter has melted, add your chicken and cook until golden brown, stirring often.

• Next, add your milk…

• Parmesan cheese…

• Soup…

• And black pepper to the skillet.

• Stir until the mixture is hot and bubbly.

• Add your broccoli flowerets.

• At this point, you can add your noodles directly to the Alfredo sauce or leave it in a bowl, and each person can dish up individually.

• Serve and enjoy!

If you have leftovers, they keep well in the refrigerator and will last about seven days.

This is a simple dinner but delicious and very filling.

You can make the process go a bit faster by having your chicken already cooked and ready to pull out of the freezer when Alfredo is on the menu.

To change the recipe up a bit, substitute 2 lbs. fresh extra-large shrimp shelled and deveined. Cook until the shrimp turns pink.

If you would love another dinner idea, check out this Veronica Recipe.

Have a healthy week.

–Heather Earles