Chicken Alfredo…Easy Peasey

I came across this wonderful Chicken Alfredo recipe and made it for my husband on his last birthday….I got the recipe from .

Prep Time: 20 minutes

Cook Time: 20 minutes

Ready in: 40 minutes

Yields: 4 servings


6 ounces of dry fettuccine pasta (we use angel hair)  

2 skinless, boneless chicken breast halves-cooked and cubed (we use left over chicken that we have baked or boiled, even grilled works)

1(8oz) Package Cream Cheese   

6 tablespoons butter  

2 cups chopped fresh broccoli (or frozen that you have run hot water over)

2 small zucchini (julienned)

1/2 cup Milk                                                                             

1/2 teaspoon garlic powder                                                    

1/2 cup chopped red bell pepper (or any of the peppers work)

salt & pepper to taste


1. Bring a large pot of lightly salted water to boil. Add pasta, and cook for 8-10 minutes (if using angel hair you can save this step until later-allowing enough time for the angel hair to cook (about 3 minutes cook time).

2. While pasta is cooking, melt cream cheese and butter in a skillet over low heat. Stir until smooth. Stir in milk, and season with garlic powder, salt and pepper. Simmer for 3 minutes, or until thickened, stirring constantly.

3. Mix in chicken, broccoli, zucchini, and red pepper. Cook 3 minutes over medium heat, then reduce heat, and simmer for 5 minutes, or until vegetables are tender. Serve over pasta.

Note: we have substituted with frozen green peas, yellow bell pepper,-any vegetable works as long as it holds some type of form.



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