Chicken Alfredo with linguine

    (75)
    20 min

    A super-quick pasta supper that takes less than 30 minutes to make. Linguine is topped with chicken, mushrooms and vegetables in a cheese sauce.


    62 people made this

    Ingredients
    Serves: 4 

    • 450g linguine pasta
    • 2 boneless chicken breast fillets, cooked and cubed
    • 100g sliced mushrooms
    • 450g Alfredo pasta sauce
    • 285g frozen mixed vegetables
    • 75ml milk

    Method
    Prep:10min  ›  Cook:10min  ›  Ready in:20min 

    1. In a large pot cook linguine in boiling salted water until al dente. Drain well.
    2. Meanwhile, in a large saucepan over medium-low heat, add chicken, mushrooms, Alfredo sauce, frozen vegetables and milk. Cook until heated through.
    3. Serve warm sauce over hot linguine.

    Alfredo sauce

    If you're really stuck for time, substitute in ready-made cheese sauce.

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    Reviews & ratings
    Average global rating:
    (75)

    Reviews in English (52)

    by
    174

    This wasextremely easy and really good with just a few changes. I use two cans of chicken breast, a can of sliced mushrooms, and two jars of light alfredo sauce. I put a little olive oil in the pan, add some garlic, fry it a little, add the chicken and mushrooms, spice it up with salt, pepper, basil leaves, and some Emeril's Italian Essence, and heat it through. Then I add the sauce and simmer. I use angel hair pasta,only half a pound, and after I add the pasta to the boiling water I blanch a cup or two of fresh broccoli for just a minute and add it to the pan with the sauce. That's it! My family loves it and it only takes about 15 or 20 minutes. Very tasty!  -  06 Feb 2006  (Review from Allrecipes US | Canada)

    by
    91

    Best Chicken Alfredo!  -  13 May 2000  (Review from Allrecipes US | Canada)

    by
    58

    This recipe is everything it claimed to be...quick, easy and yummy, too! My husband and his friend and I really liked it. My kids wouldn't even touch it which doesn't mean much being that they are picky eaters anyway! I will definately make this one again.  -  16 Apr 2002  (Review from Allrecipes US | Canada)

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