The beauty of this chicken Alfredo is that it's done in less than thirty minutes, ingredients are minimal, and there is only one pan to wash! The thinly sliced chicken breasts are what allows this to cook so much faster.
Really easy and delicious. Added mushrooms with the milk/ garlic combo. Next time will add some chicken broth to thin it out a little. Will make again!
Read MoreWasn't overly impressed with this. My stovetop cooks fast so I had to add more milk and cook it longer. It was just ok.
Read MoreReally easy and delicious. Added mushrooms with the milk/ garlic combo. Next time will add some chicken broth to thin it out a little. Will make again!
Wasn't overly impressed with this. My stovetop cooks fast so I had to add more milk and cook it longer. It was just ok.
I don’t know how this turned out ok for anyone.I added liquid and pasta still not soft enough.I don’t know what happened but it didn’t turn out edible.
I had to use different recipe.
I used vanilla almond milk in stead of normal milk bc that is all I had so I tweaked a couple THI. Surprisingly, it was still delicious
Tasty, quick, and easy. Fills you up and feeds a crowd. Its only downfall is it is very rich and tastes a bit fatty.
Very, very, gloopy and the pasta took way longer to cook than the recipe stated. If I make it again I will precook the pasta. The chicken was delicious, I used boneless, skinless thighs which I sliced into bite size pieces. I used lactose free milk and cream which could have affected the consistency and taste.
Easy to accomplish. Had some left over rotisserie chicken, used that. Didn't have heavy cream so used regular sour cream. Couldn't tell the difference. Added mozzarella to the parmesan. Also coarsely chopped some fresh mushrooms and added it to the butter and cream mix. Chopped some fresh parsley to top afterwards. Delicious. This is a keeper. Thanks for the recipe
My family and I really enjoyed this recipe. I increased the servings to 16 so I would be able to use the entire pint of heavy whipping cream that I had. When I increased the servings, the amounts of each item increase, but the website DOES NOT automatically increase the cooking times which should ALSO be increased!
This made a wonderful dish that we both enjoyed. The only change made was to use rotisserie chicken that I shredded. Might change it up a bit in the future because I will definitely make it again.
The minute I saw this recipe, I envisioned it with shrimp. I did my shrimp version and it was delicious!
LOVED it!! Just enough pizazz and nice and creamy! Added about 1/2 cup of shredded mozzarella for a little extra cheesiness.
I added an extra cup of water to the milk, because there wasn't enough liquid and I wanted more sauce. I also added about 1/2 tsp. crushed red pepper flakes to the chicken while it was cooking, for a little extra zip. Otherwise, the basics are really good and this recipe is a keeper!
This is a great way to only use one pan! The garlic and Italian seasoning added a nice touch to the sauce. I didn't have cream but I didn't miss it. I also added a little chicken broth and garlic powder not garlic salt to adjust the sodium. Really a lower fat version without butter or cream. It was great.
