chicken alfredo delight
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This is an adaptation to my Seafood Alfredo Delight -- simply replacing the seafood with chicken. And, the delight of this recipe is that you can mix and match as you wish! Don't like the mushrooms? Leave 'em out! Prefer to use the leftover KFC chicken? By all means, throw that in instead (although, I'd recommend not using any salt, lol). Want a Mexican spin? Change up the cheeses. This recipe is also my large-dinner go-to recipe (hence using a bowl, that way I can mix multiples of everything and just pour it into separate bakeware).
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yield
8 serving(s)
method
Bake
Ingredients For chicken alfredo delight
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1 cdry pasta, bite-sized
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1 pinchsalt
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2 ccooked, diced roasted chicken
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2 jaralfredo sauce
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10 ozmixed vegetables (your preferred mix)
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2 canmushroom pieces, drained
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2 cmozzarella
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1/2 cgrated fresh parmesan
How To Make chicken alfredo delight
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1Preheat oven to 350*F. Spray a 9" x 13" pan with non-stick cooking spray.
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2Prepare pasta according to package directions, adding a pinch of salt. When al dente, drain thoroughly.
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3While pasta is cooking, chop chicken into bite-sized pieces.
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4in a large bowl, combine pasta, chicken, alfredo, vegetables, and mushrooms. Place in prepared pan. Sprinkle with mozzarella and parmesan.
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5Bake, uncovered, for 30 minutes, until bubbly and cheese is melted. If cheese is browning too fast, cover with aluminum foil.
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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