Description
A creamy, indulgent Chicken Alfredo with tender baked chicken and al dente pasta. This easy, 35-minute recipe delivers restaurant-quality flavor without dairy or alcohol, perfect for busy families.
Ingredients
1.5 lbs Frozen boneless chicken breasts (pre-portioned)
12 oz Pasta (large shells or fettuccine)
16 oz Cream cheese (softened)
2 cups Soy milk or whole milk
1 tsp Garlic powder
1 cup Shaved Parmesan (optional)
2 tbsp Olive oil
1/2 tsp Salt
Instructions
Preheat oven to 375°F (190°C)
Place frozen chicken breasts in roasting pan with garlic powder and 2 tbsp olive oil
Blend cream cheese, milk, and 1/2 tsp salt in food processor
Gradually add remaining Parmesan (if using) until smooth but slightly grainy
Bring large pot of salted water to boil for pasta
Add pasta to boiling water; cook 3-4 minutes (1-2 min less than package instructions)
Meanwhile, bake chicken 25-30 minutes until internal temperature reaches 165°F
Combine cooked pasta with Alfredo sauce in large bowl; toss until evenly coated
Serve immediately with reserved Parmesan for garnish
Notes
Soy milk creates a lighter sauce; whole milk yields richer texture
Add spinach or tomatoes for freshness
Store leftovers in airtight containers for up to 3 days
- Prep Time: 15
- Cook Time: 20
- Category: Dinner
- Method: Baking & Stovetop
- Cuisine: Italian-American
Nutrition
- Serving Size: 1 serving
- Calories: 520
- Sugar: 5g
- Sodium: 800mg
- Fat: 28g
- Saturated Fat: 16g
- Carbohydrates: 42g
- Fiber: 3g
- Protein: 34g
- Cholesterol: 120mg