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Yummy Chicken Alfredo

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  • Cook pasta according to directions for al dente. Meanwhile, in a large stovetop or electric skillet at 350°F, pan grill chicken with crushed garlic and mushrooms until golden brown.
  • Bring temp. to 250°F and add cream soup, then rinse can out with 1/4 cup milk. Stir together to break up soup and add Alfredo sauce. Add 1/2 cup of milk to empty Alfredo jar. Put lid back on and shake. Pour contents into skillet and repeat with the other 1/2 cup of milk. Add cheeses and onion powder. Stir together until sauce is well blended.
  • About this time, the pasta should be done, drain and add to sauce. Add broccoli and stir until well blended. Let simmer for about 15 minutes to bring flavors together, and serve hot, either immediately or can be kept at warm for up to 90 minutes.

Special Equipment Needed


I find that to my taste, this dish does not require any salt, as all the “sauces” contain it. I prefer dark chicken for its flavor as well as not having to cook it in additional oil. This also makes a great dish for kids as the bites are small and easy to chew. I have also used previously roasted chicken, powdered garlic, 1 can (16 oz.) of mushrooms-undrained, and 10 oz. frozen broccoli. Cut the amount of milk down to 1 cup and use the juice from the mushrooms to rinse out the cream soup can and add that to the sauce. This brings the put-together time down to about 25 minutes.

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