Chicken Alfredo
Indulge in the creamy delight of this Chicken Alfredo, where tender, sautéed chicken meets a velvety sauce crafted from rich Parmesan and a hint of garlic. This comforting dish is perfect for a cozy night in, and it’s super easy to whip up in just 30 minutes! Get ready to impress your taste buds and elevate your dinner game!
Prep
15
min
Cook
30
min
Serves
8
people
Level
beginner
📝 Ingredients
Serves 8🥬Fresh Produce(1)
- 1,360g broccoli (48 oz)
🥩Meat & Seafood(1)
- 48 oz chicken tenderloin (1.36 kg)
🥛Dairy & Eggs(1)
- 225g fat free cheese (7.94 oz)
🫙Pantry Staples(1)
- 8 servings of a 200 calorie pasta
🧂Spices & Seasonings(1)
- Salt, pepper
📦Other(1)
- 1 entire jar 7 servings of a 50 calorie Alfredo sauce
👨🍳 Instructions
- 1
Cook the chicken tenderloin until fully cooked.
- 2
Prepare the pasta according to package instructions.
- 3
Steam or boil the broccoli until tender.
- 4
Combine the cooked chicken, pasta, broccoli, cheese, and Alfredo sauce in a large bowl. Mix well.
- 5
Season with salt and pepper to taste.
💡 Pro Tips
- ✓Pound chicken tenderloins to an even 1/2-inch thickness before cooking so they reach 165°F internal temperature uniformly, preventing dry edges while the center finishes cooking.technique165°F internal temp
- ✓Reserve 1/2 cup of pasta cooking water before draining because its dissolved starch (roughly 1-2% concentration) helps emulsify the Alfredo sauce and helps it cling to the noodles instead of pooling.ingredient1/2 cup reserved water
- ✓Steam broccoli for 3-4 minutes rather than boiling it, since boiling leaches water-soluble vitamin C and B vitamins into the discarded water while steaming preserves up to 90% of them.technique3-4 minutes
- ✓Let the Alfredo sauce cool slightly to around 160-170°F before mixing in the cheese and combining with pasta, since temperatures above 180°F cause casein proteins in cream-based sauces to seize and separate into a grainy texture.timing160-170°F
- ✓Use a heavy-bottomed saucepan for the Alfredo sauce rather than a thin one, as even heat distribution prevents localized scorching of the dairy proteins and sugars that causes bitter, burnt flavor spots.equipment
Share this recipe
Prep
15
min
Cook
30
min
Serves
8
people
Level
beginner
Share this recipe
Chicken Alfredo
Indulge in the creamy delight of this Chicken Alfredo, where tender, sautéed chicken meets a velvety sauce crafted from rich Parmesan and a hint of garlic. This comforting dish is perfect for a cozy night in, and it’s super easy to whip up in just 30 minutes! Get ready to impress your taste buds and elevate your dinner game!
📝 Ingredients
Serves 8🥬Fresh Produce(1)
- 1,360g broccoli (48 oz)
🥩Meat & Seafood(1)
- 48 oz chicken tenderloin (1.36 kg)
🥛Dairy & Eggs(1)
- 225g fat free cheese (7.94 oz)
🫙Pantry Staples(1)
- 8 servings of a 200 calorie pasta
🧂Spices & Seasonings(1)
- Salt, pepper
📦Other(1)
- 1 entire jar 7 servings of a 50 calorie Alfredo sauce
👨🍳 Instructions
- 1
Cook the chicken tenderloin until fully cooked.
- 2
Prepare the pasta according to package instructions.
- 3
Steam or boil the broccoli until tender.
- 4
Combine the cooked chicken, pasta, broccoli, cheese, and Alfredo sauce in a large bowl. Mix well.
- 5
Season with salt and pepper to taste.
💡 Pro Tips
- ✓Pound chicken tenderloins to an even 1/2-inch thickness before cooking so they reach 165°F internal temperature uniformly, preventing dry edges while the center finishes cooking.technique165°F internal temp
- ✓Reserve 1/2 cup of pasta cooking water before draining because its dissolved starch (roughly 1-2% concentration) helps emulsify the Alfredo sauce and helps it cling to the noodles instead of pooling.ingredient1/2 cup reserved water
- ✓Steam broccoli for 3-4 minutes rather than boiling it, since boiling leaches water-soluble vitamin C and B vitamins into the discarded water while steaming preserves up to 90% of them.technique3-4 minutes
- ✓Let the Alfredo sauce cool slightly to around 160-170°F before mixing in the cheese and combining with pasta, since temperatures above 180°F cause casein proteins in cream-based sauces to seize and separate into a grainy texture.timing160-170°F
- ✓Use a heavy-bottomed saucepan for the Alfredo sauce rather than a thin one, as even heat distribution prevents localized scorching of the dairy proteins and sugars that causes bitter, burnt flavor spots.equipment