How to Make Quick & Easy Chicken Alfredo

We don't often have left over chicken in this house since it's one of our favorite foods - especially when it's oven fried! On the very rare occasion that we do, here is a fantastic way to use up and dress up that left over chicken and make a great pasta dish out of it. Not only might it become another family fav, you might be tempted to make too much chicken on purpose! Besides, almost anything made with Alfredo sauce is downright appealing. It's not just easy - it's quick!

Difficulty: Easy

Instructions

Things You'll Need:

• 2 Cups cooked chicken, deboned and cubed
• A jar of Alfredo sauce
• 1 cup coursely chopped onions
• 1 cup sliced mushrooms
• 2 tablespoons butter
• 12 oz package of large egg noodles, cooked according to package directions
• Whole milk or Half & Half
• A skillet and a pot to boil noodles in

1. Start the water boiling for the egg noodles. Prep the chicken and set aside. Saute the onions in the butter until soft. Add the mushrooms to the onions and cook down slightly.

2. Add the chicken to the onion and mushrooms and heat five minutes. Pour in the Alfredo sauce and use about half a cup of milk or half & half in the jar to shake out and pour into the skillet. Allow the chicken and sauce to simmer while you make the noodles. If sauce is too thick, add a bit more milk or half & half.

3. When the water is ready, cook the egg noodles for the recommended time. Once the noodles are done, drain them well. Return to the pot and toss with a bit of butter to keep them from drying out if you so choose.

4. Put a serving of noodles on a plate and top with the Chicken Alfredo sauce. Couldn't be much quicker! (It took me longer to write this than to make it!)

Tips & Warnings

• If you don't have mushrooms, that's ok - this is good even without them.
• Never allow a sauce with milk in it to boil - it can curdle the sauce.
• The egg noodles are lighter and more tender than Fettuccine noodles with this chicken dish.
• You can also use uncooked white meat. Just cube boneless, skinless white meat and saute in butter for about 10 minutes before adding the onions and proceed with the recipe.
• If your sauce is too thin, mix a tablespoon of corn starch to about a quarter cup of milk, then add to the sauce and simmer until thickened.
• If you want more volume, mix a tablespoon of cornstarch per cup of milk, then add to the sauce and simmer until thickened.
• Keep a good jar with a rubber lined lid handy to make cornstarch and liquid, (water, broth, or milk), to add to gravies so you can quickly shake it smooth. A jam jar works great.

[barba0727]

on 7/7/2009 super easy recipie for chicken alfredo, thanks. 5*

[krazigirl79]

on 3/12/2009 Sounds delicious- thank you for the article!

[jenkinr]

on 3/2/2009 Interesting you add the milk or half and half. There are a number of Alfredo sauces in the supermarket and I've never seem to find one that taste like what I experience in a good restaurant. Do you have a favorite brand of Alfredo sauce? 5*

[khristal23]

on 2/16/2009 This does sound really easy! Thanks for the recipe!

[MidniteWriter]

on 1/27/2009 This sounds great, you must be quite the cook! 5*