This is a wonderful recipe if you have leftover chicken! Homemade Chicken Alfredo is so easy and perfectly blends healthy vegetables, chicken, and a cheesy creamy sauce!
6oz.uncooked Linguine or just under 8oz. Fettuccini noodles 3 cups cooked noodles
For the Sauce
½cupPecorino Romano cheeseshredded
½cupaged Goudashredded
¼cupfull fat plain Greek yogurt
freshly ground black pepper to taste
½cupheavy cream
½teaspoongarlic powder or granules
¼cupcurly parsleyfinely chopped
For the additional ingredients
2cupsdiced zucchini
2cupsdiced or shredded already cooked chicken
1tablespoonolive oil
Instructions
Fill a medium-sized sauce pan about ¾ full with water and bring to a boil. Add uncooked noodles and boil per instructions or until el dente. Don’t overcook! Once cooked, drain the water and quickly rinse them in cold water to stop the cook. Spray noodles lightly with olive oil to avoid them sticking together and set aside. While noodles are cooking continue to the next steps.
In a small saucepan, combine all ingredients for the sauce: yogurt, cheese, ground black pepper, heavy cream, garlic powder, parsley. Mix well and cook on low-medium heat for about 10-15 minutes. Simmer and stir occasionally to avoid sticking. You just want to heat it until the cheese is melted. Adjust heat lower as needed if it begins to boil. Keep covered and set aside.
In a medium-sized skillet add 1 tablespoon olive oil and heat to medium-low heat (level 3). Once hot add zucchini and sauté for about 10-12 minutes (you don’t want them mushy). Add the already cooked chicken to the zucchini to warm it. Once chicken is warm remove from heat and set aside.
In a large mixing bowl or serving bowl, combine all ingredients. Top with ground red pepper or ground chipotle.
Notes
Everything can be cooking at the same time to save on total cook time (as noted in my total cook time).