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!
- A large pot to cook your noodles in
- Large skillet for the sauce
- Steamer for the broccoli. My pasta pot has a built-in strainer and a steamer that goes on the top.
- Measuring cups
- Measuring spoons
- 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
- 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…
- 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.