Chicken Alfredo Preparation

A lightened version of this Italian classic, this creamy dish is sure to keep you satisfied.

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Chicken Alfredo Preparation

Included Ingredients

Chicken, cheese, bouillon, salt, seasonings.

Groceries Needed

  • Low-fat cream cheese or half and half
  • Milk
  • Parmesan cheese
  • Fettuccine noodles
  • Caesar salad

Optional Additions

  • Salt and pepper, to taste

Preparation & Serving Instructions

Cook times are for frozen meals. Times may vary by slow cooker/pressure cooker. Ensure all food reaches 165°F (74°C) before serving. If cooking a thawed meal, use the shorter cooking time listed as a guideline.

Total Time: Cook time + 15 minutes

Cook: Follow the cooking instructions below.

Serve: Top with Parmesan cheese. Serve over your favorite fettuccine noodle with a crisp Caesar salad.

Low Carb Serving Option:

Serve with zucchini or butternut squash ribbons or spaghetti squash noodles instead of pasta

Small

3 Servings

Stovetop

Cook from frozen in a medium saucepan over medium heat. Add 1/2 cup of water. Break up as it thaws and cooks. Cover and cook over low-medium heat for 25-30 minutes or until chicken is cooked to an internal temperature of 165 F. Remove chicken and shred. Mix 2 Tbsp milk and 1 Tbsp flour in a small bowl and set aside. Add 2 oz cream cheese (or ½ cup half and half) to saucepan and stir. Add flour and milk mixture. Stir continuously until thickened. Once thickened, reduce heat to low, add chicken, and allow to reheat 10-15 more minutes, stirring continuously to prevent scorching.

Oven

Thaw meal in refrigerator overnight. When thawed, place in ovenproof baking dish, Add 1/2 cup of water. Cover and bake at 350 F for 30-45 minutes or until chicken is cooked to an internal temperature of 165 F. Remove chicken and shred. Mix 2 Tbsp milk and 1 Tbsp flour in a small bowl and set aside. Transfer sauce to stove top on low-medium heat. Add 2 oz cream cheese (or ½ cup half and half) and stir. Add flour and milk mixture. Stir continuously until thickened. Once thickened, reduce heat to low, add chicken, and allow to reheat 10-15 more minutes, stirring continuously to prevent scorching.

Pressure Cooker

Add 1/2 cup of water. Cook on manual for 20 minutes or to an internal temperature of 165 F, natural pressure release. May add up to 1/4 cup of liquid before cooking to bring up to pressure. When done cooking, remove chicken and shred. Mix 2 Tbsp milk and 1 Tbsp flour in a small bowl and set aside. Transfer pressure cooker sauce to stove top on low-medium heat. Add 2 oz cream cheese (or ½ cup half and half) and stir. Add flour and milk mixture. Stir continuously until thickened. Once thickened, reduce heat to low, add chicken, and allow to reheat 10-15 more minutes, stirring continuously to prevent scorching.

Slow Cooker

Add 1/2 cup of water. Using a 1.5-2 quart slow cooker, cook on low 3-4 hours or to an internal temperature of 165 F. When done cooking, remove chicken and shred. Mix 2 Tbsp milk and 1 Tbsp flour in a small bowl and set aside. Transfer pressure cooker sauce to stove top on low-medium heat. Add 2 oz cream cheese (or ½ cup half and half) and stir. Add flour and milk mixture. Stir continuously until thickened. Once thickened, reduce heat to low, add chicken, and allow to reheat 10-15 more minutes, stirring continuously to prevent scorching.

Seasoning

For stronger flavors, add 30-60 minutes before serving:

Salt & pepper, to taste

Medium

6 Servings

Slow Cooker

Add 1 cup of water. Cook on low 3-4 hours, or to an internal temperature of 165 F. Remove chicken and shred. Mix ¼ c milk and 2 Tbsp flour in a small bowl and set aside. Transfer slow cooker sauce to stove top on low-medium heat. Add 4 oz cream cheese (or 1 cup half and half) and stir. Add flour and milk mixture. Stir continuously until thickened. Once thickened, reduce heat to low, add chicken, and allow to reheat 10-15 more minutes, stirring continuously to prevent scorching.

Pressure Cooker

Add 1 cup of water. Cook on manual for 30 minutes, or to an internal temperature of 165 F. Natural pressure release. May add ¼ cup liquid before cooking to bring to pressure. Remove chicken and shred. Mix ¼ cup milk and 2 Tbsp flour in a small bowl and set aside. Switch to sauté setting and add 4 oz cream cheese (or 1 cup half and half). Stir until heated through and melted. Add milk and flour mixture and stir continuously. Turn setting to warm, add chicken, and let sit for 10 minutes before serving, stirring continuously to prevent scorching.

Seasoning

For stronger flavors, add 30-60 minutes before serving:

Salt & pepper, to taste

Nutrition Facts

Serving Size | 0.5 cup
204 Calories | 5.2g Total Fat | 1.4g Carbs | 0.1g Fiber | 35.6g Protein | 0.1g Sugars | 1.5g Sat. Fat | 640mg Sodium

Allergens: Dairy, Corn. Your meal package will identify if substitutions have been made.

Nutrition Facts and allergen data apply to standard recipes only and do not reflect allergy substitutions or customer-provided ingredients.

The above Nutrition Facts refer to meals prepared at in-person classes and may slightly differ from delivered meals. Please refer to the label on the meal for the most accurate nutrition information.