There are pantry days where the simplest ingredients get creative. In the midst of a crazy afternoon, struck by an unexpected craving for creamy and rich comfort food, I found myself with a can of chicken and a package of fettuccine noodles in the pantry. And that opened up to a ridiculously indulgent Chicken Alfredo rich, creamy, and made without tapping the bank account. This dish has since become a staple in my house, illustrating how simple old pantry ingredients can create gourmet-tasting meals, save time, and accommodate any budget.
1. Why Canned Chicken Works Greatly in Alfredo
Chicken Alfredo is famous for its rich sauce prepared with butter, heavy cream, and Parmesan cheese. Fresh chicken breast is used mostly, yet canned chicken provides convenience, value, and a lifespan of years and is thereby an intelligent substitute. Chicken cans can be kept in almost every supermarket, so one may enjoy it as an on-hand stock for quick weeknight dinner or impress visitors.
It’s success’ secret to cook it right. Drain and rinse canned chicken when using to remove excess brine and prevent over-saltiness. Having been cooked already, it’s better added later while cooking to prevent drying out. Treated in this way, it integrates well into dishes like Alfredo with tender bites without extra preparation.
Canned chicken is not just for pasta it needs to find its way into salads, casseroles, sandwiches, and wraps. Paired with bold ingredients and handled with care, it brings richness and texture comparable to fresh chicken in most dishes.
Trisha’s Chicken Tortilla Soup
This hearty chicken tortilla soup features a rich, creamy base thickened with a roux and cream of chicken soup. It’s loaded with shredded chicken, two types of beans, corn, and salsa, seasoned with cumin and fajita seasoning. Simmered to perfection, it’s served over crunchy tortilla chips and finished with grated cheese and a dollop of sour cream, making it a comforting and flavorful meal.
Equipment
- 1 Large stockpot or Dutch oven
- 1 Whisk
- 1 Ladle
- 1 Chef’s knife For chopping onion and garlic
- 1 Grater For cheese
Ingredients
Main
- 3 tablespoons butter
- 1 teaspoon minced garlic
- 1 medium onion finely chopped
- 2 tablespoons all-purpose flour
- Three 14-ounce cans chicken broth
- 4 cups half-and-half
- One 10.75-ounce can cream of chicken soup
- 1 cup prepared salsa mild or spicy
- 4 boneless skinless chicken breasts, boiled, drained and shredded
- One 16-ounce bag tortilla chips
- 8 ounces Monterey Jack grated
- 8 ounces sharp Cheddar grated
- One 15-ounce can black beans drained
- One 15-ounce can kidney beans drained
- One 15-ounce can whole kernel corn drained
- 2 teaspoon ground cumin
- One 1.27-ounce packet fajita seasoning
- 1/2 cup sour cream
Instructions
- Melt the butter in a large pot over medium heat. Add the garlic and the onion and saute until softened, 5 minutes. Add the flour and stir well, cooking for 1 minute more. Add the broth and the half-and-half. Stir in the cream of chicken soup, salsa, chicken, beans, corn, cumin and fajita seasoning. Continue to simmer over low heat for 15 minutes. Crumble the tortilla chips into individual bowls and top with a ladle of soup. Sprinkle each serving with cheese and add a dollop of sour cream.
Notes
To elevate the soup, consider poaching or roasting the chicken breasts with aromatics instead of just boiling; this adds significantly more flavor. When incorporating the flour and liquids, whisk continuously to prevent lumps and ensure a smooth, creamy base. Adjust seasoning, especially salt and cumin, to taste before serving. For enhanced freshness and texture, offer toppings like diced avocado, fresh cilantro, or a squeeze of lime juice. If desired, lightly toast the crumbled tortilla chips in the oven for extra crunch before serving.
2. Step-by-Step: Creamy Canned Chicken Alfredo
You can have this on the table at home within 30 minutes. Use this simple process that guarantees sinful, creamy goodness:
Ingredients
- 1 can of canned chicken, drained and rinsed
- 8 oz fettuccine pasta
- 1/4 cup of butter
- 1 cup of heavy cream
- 1 cup of grated Parmesan cheese
- Salt and pepper to taste
- Chopped parsley for serving
Instructions:
1. Cook the fettuccine pasta as per package directions until al dente, then set aside.
2. Melt the butter in a large skillet over medium heat. Add drained chicken and heat for 2–3 minutes.
3.Add heavy cream, and bring to a light boil. Simmer for 5 minutes or until slightly thickened.
4.Add Parmesan, and stir until melted and smooth, peppering and salting to taste.
5.Toss pasta with the sauce until coated. Garnish with parsley and serve hot.
The best part of this recipe is that it is so versatile. Replace fettuccine with penne or rotini, mix in steamed vegetables for a healthier treat, or use another cheese blend for a variation.
Cajun Chicken Alfredo
This recipe creates a rich Cajun Chicken Alfredo. Chicken breasts are blackened for a spicy crust, then sliced and combined with a creamy sauce featuring sun-dried tomatoes, garlic, and white wine. The sauce and chicken are tossed with fettuccine, resulting in a flavorful and hearty main dish.
Equipment
- 1 Cast-iron skillet
- 1 Saute Pan
- 1 Instant-Read Thermometer For accurate chicken temperature
- 1 Large Pot For cooking fettuccine
- 1 Chef’s Knife & Cutting Board
Ingredients
Main
- 4 5-ounce boneless, skinless chicken breasts
- 1 cup blackening spice recommended: Paul Prudhomme’s Chicken
- 2 tablespoons extra-virgin olive oil
- 3 tablespoons minced garlic
- 1 cup roughly chopped marinated sun-dried tomatoes
- 1/4 cup white wine
- 3 cups heavy cream
- 3/4 cup grated Parmesan
- 1 teaspoon sea salt
- 1 teaspoon freshly ground black pepper
- 1 pound cooked fettuccine
- 1/2 cup sliced scallions
Instructions
- Preheat the oven to 350 degrees F.
- Dredge the chicken breasts in the blackening spice and place in a cast iron skillet over very high heat. Blacken both sides of the chicken and place in the oven for 10 minutes, or until internal temperature of chicken reaches 165 degrees F on an instant-read thermometer. Slice in strips on the bias and set aside.
- In a saute pan over medium heat, add 2 tablespoons of extra-virgin olive oil. Add garlic and lightly caramelize. Then add the sun-dried tomatoes and the chicken slices. Deglaze the pan with the white wine. Add the heavy cream, increase the heat to a simmer, and reduce the cream sauce by half.
- When the cream sauce is to desired consistency, stir in 1/2 cup Parmesan, salt, pepper, and pasta.
- Nest the pasta on large rimmed plates, pour sauce over pasta, and garnish with scallions and the remaining 1/4 cup Parmesan.
Notes
For true blackening, ensure your cast iron skillet is smoking hot before adding the chicken. This creates the signature crust and locks in moisture. Be mindful of ventilation as blackening can produce a lot of smoke. Avoid overcrowding the pan, as this will steam the chicken instead of searing it. For the sauce, don’t rush the cream reduction; a slow simmer allows it to thicken properly and deepen in flavor. Taste and adjust seasoning before serving. A touch of fresh lemon juice at the end can brighten the rich sauce, cutting through the richness beautifully.
3. Success tips and traps to avoid
With canned chicken, it is so easy to prepare, but making a few minor changes makes all the difference:
1. Drain Adequately – Extra liquid within the can will dilute the sauce and make the food soggy.
2. Do Not Overheat – Since it’s already cooked, warming canned chicken is a question of warming it up.
3. Balance Taste – Taste during cooking and add salt, pepper, or lemon juice for a touch of zing.
4. Regulate Pasta Texture – Lightly undercook pasta while preparing with sauce to prevent mush.
5. Garnish with Fresh Herbs – Parsley, basil, or chives add color and visual appeal.
By following these procedures, a meal will be fresh, flavorful, and well-proportioned features that take pantry-based meals to the next level.
Morels with Madeira and Fettuccine
This recipe creates a luxurious and deeply flavorful pasta dish featuring fresh morel mushrooms. It combines the earthy notes of morels with the rich, complex flavors of Madeira wine, a creamy sauce, and savory Smithfield ham, all tossed with fresh fettuccine for a truly elegant main course.
Equipment
- 1 Large Skillet or Sauté Pan
- 1 Large Pot for cooking pasta
- 1 Cutting Board
- 1 Chef’s knife
- 1 Wooden Spoon or Spatula
Ingredients
Main
- 1/2 pound fresh morels cut in half, lengthwise (see cleaning note)
- 2 tablespoons sweet butter
- 2 tablespoons chopped shallots
- 1/2 cup Madeira wine
- 1 cup hot chicken stock
- 1 pound fresh fettuccine noodles cooked according to directions on package
- 1/2 cup heavy cream
- 2 tablespoons fresh sage finely chopped
- 1/4 cup finely julienned Smithfield ham about 3 ounces
Instructions
- Carefully clean the fresh morels, brush off any dirt, and cut them in half lengthwise. Finely chop the shallots and fresh sage, and finely julienne the Smithfield ham.
- Bring a large pot of generously salted water to a rolling boil for the fettuccine. Cook the pasta according to package directions until it is al dente; drain and set aside.
- While the pasta cooks, melt the sweet butter in a large skillet or sauté pan over medium heat.
- Add the chopped shallots to the skillet and sauté for 2 to 3 minutes until softened and translucent.
- Add the halved morels to the skillet and sauté for 5 to 7 minutes, stirring occasionally, until they are tender and lightly browned.
- Pour in the Madeira wine, scraping up any browned bits from the bottom of the pan. Bring to a simmer and reduce the liquid by half, concentrating the flavor.
- Stir in the hot chicken stock and continue to simmer for 3 to 5 minutes, allowing the sauce to thicken slightly.
- Reduce the heat to low, then gradually stir in the heavy cream. Simmer gently for a few minutes until the sauce coats the back of a spoon; do not boil vigorously.
- Add the cooked fettuccine noodles to the skillet with the sauce. Toss gently to ensure all the noodles are evenly coated.
- Stir in the finely chopped fresh sage and julienned Smithfield ham. Toss once more and serve immediately, adjusting seasoning to taste if necessary.
Notes
1. Cleaning Morels: Morels are notorious for harboring dirt and sometimes small insects. Thoroughly clean them by gently brushing off debris or a quick rinse under cold water, then pat dry meticulously. Ensure they are completely dry before sautéing for best browning.2. Sautéing Morels: Do not overcrowd the pan. Cook morels in batches if necessary to ensure they brown nicely rather than steam, which dulls their flavor. Proper caramelization is key.3. Madeira Reduction: Ensure the Madeira reduces by at least half to concentrate its complex flavors and cook off the alcohol. This creates a more intense base for your sauce.4. Pasta Al Dente: Cook the fettuccine just to al dente as it will continue to cook slightly when tossed with the hot sauce. Reserve a small amount of pasta water to adjust sauce consistency if needed.5. Gentle Simmer: When adding the cream, keep the heat low and simmer gently. Boiling cream vigorously can cause it to separate or become oily. The goal is a velvety, cohesive sauce.
4. New-Fangled Variations and Flavor Additions
While traditional Alfredo is sure to satisfy, the addition of personalization makes it even more intriguing:
- Veggie upgrades – Sautéed broccoli, asparagus, spinach, or mushrooms add color and nutrients.
- Spice modifications – Italian seasonings, Cajun seasoning, or smoked paprika adobo can introduce a different flavor profile.
- Protein substitutions – Turkey or rotisserie chicken leftovers may be substituted for canned chicken when needed.
- Low-carb substitute – Cauliflower rice or zucchini spiralized can be substituted for pasta in a low-carb substitute.
- “Texture Adders” – Roasted vegetables, chopped nuts, or crispy vegetables add crunch and richness.
These options enable you to personalize the dish as desired, so it’s an ideal choice for diverse tastes and diets.
Refried Beans
This recipe provides a quick and easy method for making flavorful refried beans. It involves sautéing onion, garlic, and chili powder, then adding canned pinto beans and chicken broth. The beans are cooked, coarsely mashed, seasoned, and finished with fresh cilantro for a simple side dish.
Equipment
- 1 Large Skillet For sautéing and cooking the beans.
- 1 Wooden Spoon or Potato Masher For stirring and mashing the beans.
- 1 Measuring Spoons For chili powder.
- 1 Measuring Cup For broth.
Ingredients
Main
- 1 tablespoon olive oil
- 1/2 medium onion diced
- 2 cloves garlic minced
- 1 teaspoon ancho chili powder or other chili powder
- 1 15-ounce can pinto beans, preferably low-sodium, drained and rinsed
- 2/3 cup low-sodium chicken broth plus more if needed
- Salt and pepper
- 2 tablespoons chopped fresh cilantro leaves
Instructions
- Heat the oil in a large skillet over medium heat. Add the onion and cook until tender, about 3 minutes. Stir in the garlic and chili powder and cook for 1 minute more. Stir in the beans and chicken broth and cook until the beans are warmed through, about 5 minutes. Mash the beans coarsely with the back of a wooden spoon, adding more chicken broth to moisten, if needed. Season with salt and pepper, to taste. Stir in the cilantro.
Notes
Using canned beans makes this quick, but ensure they are thoroughly drained and rinsed to remove excess sodium and starch. For a smoother texture, mash the beans more vigorously; for chunkier beans, mash lightly with the back of a spoon. Adding a pinch of ground cumin or smoked paprika with the chili powder enhances the earthy, smoky flavor. Adjust the amount of chicken broth to achieve your desired consistency—less for thicker beans, more for a looser texture. Taste and adjust salt and pepper at the end.
5. Make-Ahead, Storage, and Meal-Planning Benefits
One of the best benefits of canned chicken recipes is that they are ideal for meal planning. You can:
1. Prepare Ahead of Time – Prepare sauce and chicken mixture one day in advance; reserve 12–24 hours to concentrate flavor.
2. Store Leftovers – Refrigerate cooled Alfredo in a covered container for 3–4 days. Heat on low to maintain texture.
3. Batch Cooking – Double the recipe to have as easy lunches or fast dinners during other parts of the week.
4. Plan Ahead for Busy Days – Have canned chicken as a backup choice when fresh meat is not in the budget.
5. Save Waste – Pantry essentials save waste and spend less in the long run.
This recipe, topped with an effortless side salad or garlic bread, is a complete meal with minimal effort.
Curry Chicken Burgers
These easy-to-make curry chicken burgers are packed with flavor from ground chicken thighs, fresh red onion, jalapeño, garlic, and aromatic spices like curry powder and crushed red pepper. The recipe guides you through grinding the chicken with the aromatics, mixing in the seasonings, forming patties, and pan-frying them to a safe internal temperature of 165°F. Versatile for serving on a bun, over a salad, or as chicken salad, these burgers offer a delicious and healthy meal option.
Equipment
- 1 Chef’s knife
- 1 Cutting Board
- 1 Food Processor or Meat Grinder Essential for grinding chicken and incorporating aromatics
- 1 Large Mixing Bowl
- 1 Nonstick Skillet For cooking the burgers
Ingredients
Main
- 1 red onion
- 1 jalapeno
- 4 cloves garlic
- 3 pounds boneless skinless chicken thighs
- 2 tablespoons honey
- 1 tablespoon crushed red pepper
- 2 teaspoons yellow curry powder
- 2 teaspoons salt
- 2 teaspoons ground black pepper
- 1 tablespoon vegetable oil
Instructions
- Begin by peeling your red onion. Remove the skin and cut off the remaining root. Chop up your red onion into small pieces and set aside. Take your jalapeno and remove the stem with a knife and slice in half. If you like spicy, keep all the seeds, if not, then now’s the time to remove them as well as the veins. Place aside. Take your garlic cloves, peel them and put aside.
- Now take your chicken thighs. After washing the chicken and removing any unwanted fat, you’re now ready to grind the meat, using a meat grinder, grinder attachment or food processor. Place a mixing bowl underneath the grinder to catch the ground meat. While placing the thighs into the grinder, stagger in your jalapeno and garlic cloves so they mix in with the ground chicken thigh. Or if you’re using a food processor, just place all the items into the processor and pulse until the ingredients are incorporated and place into a mixing bowl.
- Add the honey, crushed red pepper, curry powder, salt and black pepper and mix until fully incorporated. Preheat a nonstick skillet on medium heat with the veggie oil. While the skillet is heating, patty your burgers into 6-ounce patties, and then place in the skillet. Cook each burger 6 to 8 minutes on each side, making sure that each burger is fully cooked and reaches an internal temperature of 165 degrees F. Now you’re ready to dress it up however you like. On a bun, atop a salad or broken up to make chicken salad. Enjoy!
Notes
When grinding chicken thighs, be careful not to over-process; pulse just until incorporated to retain some texture, avoiding a paste-like consistency. For the jalapeño, adjust the amount of seeds and veins based on desired heat level; remove all for mild, keep some for a medium kick. Ensure your skillet is properly preheated before adding patties to achieve a good sear, and avoid overcrowding the pan to maintain consistent cooking temperature. Always verify the internal temperature reaches 165°F (74°C) for food safety. Consider serving these flavorful burgers with a cool yogurt-cucumber sauce or on toasted brioche buns with fresh cilantro for an elevated experience.
6. Nutrition, Pairings, and Serving Ideas
Canned chicken Alfredo is satisfying and contains a nice combination of carbs, protein, and fat. A serving size contains about 35 grams of protein, and that’s extremely filling for lunch or dinner. To reduce sodium, use low-sodium canned chicken and lower-fat options of Alfredo sauce if they are available.
For pairings, crisp white wines like Pinot Grigio go nicely with the creamy sauce. Sparkling lemon water is another option. The following are serving ideas:
- Mixed greens salad with vinaigrette to balance richness
- Steamed vegetables to add color and texture
- Warm crusty bread for dipping in sauce
As versatile as it is convenient, canned chicken Alfredo can be a weeknight dinner and the centerpiece for a dinner party.
Lasagna
This comprehensive lasagna recipe features a rich, slow-cooked Bolognese with pork and beef shanks, a vibrant tomato sauce, a creamy béchamel, and a fresh ricotta mixture. Layers of homemade pasta, savory meats, and cheeses are baked to golden perfection, creating a deeply flavorful and satisfying Italian classic, ideal for a hearty family meal.
Equipment
- 1 Large Dutch Oven For braising the Bolognese sauce.
- 1 Large Saute Pan For preparing the tomato sauce and reducing Bolognese liquid.
- 1 9×13 inch Baking Dish For assembling and baking the lasagna.
- 1 Whisk Essential for smooth béchamel sauce.
- 1 Fine-mesh Strainer or Cheesecloth For straining ricotta and Bolognese cooking liquid.
Ingredients
Main
- 3 tablespoons olive oil
- 1 large Spanish onion finely diced
- 3 cloves garlic coarsely chopped
- 1/2 teaspoon crushed red chili flakes
- 2 28-ounce cans crushed tomatoes
- 1 15-ounce can diced tomatoes
- Salt and freshly ground black pepper
- 3 tablespoons chopped fresh parsley leaves
- 3 tablespoons chopped fresh basil leaves
- 4 tablespoons olive oil
- 3 pounds pork shanks on the bone
- 3 pounds beef shanks on the bone
- Salt
- Freshly ground black pepper
- 3/4 pound pancetta finely diced
- 1 1/2 cups finely diced Spanish onion
- 1/2 cup finely diced carrot
- 1/2 cup finely diced celery
- 4 whole garlic cloves
- 1 cup dry red wine
- 3 cups homemade beef or chicken stock
- 1 15-ounce can diced tomatoes and their juices
- 4 fresh thyme sprigs
- 3 sprigs fresh rosemary
- 6 sprigs flat-leaf parsley
- 1 cup Tomato Sauce
- Chopped fresh parsley leaves
- Chopped fresh basil leaves
- 3 cups ricotta strained in a cheesecloth lined strainer for at least 4 hours
- 2 large eggs
- 1/4 cup chopped fresh flat-leaf parsley
- 3 tablespoons chopped fresh basil leaves
- 1/2 cup freshly grated Parmigiano-Reggiano
- Salt
- Freshly ground black pepper
- 2 tablespoons unsalted butter
- 2 tablespoons all-purpose flour
- 2 to 2 1/2 cups whole milk heated
- Pinch freshly grated nutmeg
- Salt and freshly ground black pepper
- 3/4 cup grated fontina cheese
- 1/2 cup freshly grated Parmigiano-Reggiano
- 2 tablespoons unsalted butter
- Bechamel Sauce
- 4 fresh sheets pasta cooked for 2 to 3 minutes in boiling, salted water, drained or 1 pound lasagna noodles (cooked in boiling, salted water until slightly under al dente, about 5 minutes)
- Ricotta mixture
- Grated Parmigiano-Reggiano
- Fresh basil leaves
- Bolognese Sauce
- Tomato Sauce for serving
Instructions
- For the Tomato Sauce: Heat the oil in a large saute pan over medium-high heat, add the onions and cook until soft, 3 to 4 minutes. Add the garlic and red chili flakes and cook for 1 minute. Add the tomatoes, bring to boil, season with salt and pepper and cook until the sauce is reduced and thickened, about 25 to 30 minutes. Stir in the parsley and basil.
- For the Bolognese Sauce: Preheat the oven to 350 degrees F. Heat the oil in a large Dutch oven over high heat.
- Season the shanks on both sides with salt and pepper, place in the pan and cook until golden brown on both sides, about 4 minutes per side.
- Remove the shanks to a plate. Remove fat from the pan. Add the pancetta to the pan and cook until golden brown. Remove pancetta with a slotted spoon to a plate lined with paper towels.
- Add the onion, carrots, celery and garlic to the pan and cook until soft and lightly golden brown, 4 to 5 minutes.
- Add the red wine, scrape the bottom of the pan and cook until completely reduced. Add the beef stock, diced tomatoes, thyme, rosemary and parsley and bring to a simmer. Add the shanks and 1/3 of the pancetta back to the pan, cover and transfer to the oven. Cook until the meat is tender and falling off the bone, about 2 hours.
- Remove the shanks to a cutting board and when cool enough to handle, shred the meat into bite-size pieces and place in a bowl.
- Strain the cooking liquid into a bowl. Place 3 cups of the cooking liquid into a large high-sided saute pan and bring to a boil over high heat. Cook until the liquid is reduced to about 3/4 cup. Add the shredded meat and the remaining cooked pancetta to the pan along with 1 cup of the tomato sauce, parsley and basil and stir to combine and just heat through.
- For the Ricotta Mixture: Stir together the ricotta, eggs, parsley, basil, cheese and salt and pepper in a bowl. Cover and refrigerate for at least 1 hour to allow flavors to meld.
- For the Bechamel (Mornay) Sauce: Melt the butter in a medium saucepan over medium heat. Whisk in the flour and let cook for about 2 minutes. Slowly whisk in 2 cups of the hot milk and continue whisking until the sauce is thickened and loses its raw flavor, about 5 to 7 minutes. Season the sauce with nutmeg, salt and pepper and whisk in the cheeses. If the sauce is too thick, whisk in some of the remaining milk.
- For Assembly: Preheat the oven to 375 degrees F.
- Butter the bottom and sides of a 9 by 13-inch baking dish with the butter. Ladle a thin layer of bechamel evenly over the bottom of the pan. Place a layer of pasta dough, cut to fit the inside of the pan on top of the bechamel and top the pasta with the ricotta mixture and spread evenly. Spread a thin layer of bechamel over the ricotta, sprinkle with a few tablespoons of Parmesan and some basil leaves. Top with another layer of pasta and spread the Bolognese sauce evenly over the top. Ladle an even layer of bechamel over the Bolognese sauce, sprinkle with a few tablespoons of Parmesan and some basil leaves. Place the final layer of pasta dough over the meat mixture and ladle the bechamel over the top to completely cover the pasta and sprinkle with 3 tablespoons of Parmesan.
- Place the pan on a baking sheet and cover loosely with aluminum foil. Bake for 20 minutes. Reduce the heat to 350 degrees F, remove the foil and continue baking until the top is golden brown and the filling is bubbling, about 25 to 35 minutes longer. Remove from the oven and let rest 10 minutes before cutting. Cut into slices and top with some of the remaining tomato sauce, more grated cheese and chopped parsley and basil.
Notes
For a truly exceptional lasagna, quality ingredients are paramount. Ensure your ricotta is well-strained to prevent a watery filling; this will yield a firmer, more desirable texture. The slow braising of the pork and beef shanks is crucial for a rich, deeply flavored Bolognese—don’t rush this step. The meat should be falling off the bone. When making the béchamel, a continuous whisk is key to avoiding lumps and achieving a silky smooth sauce. Adjust the milk gradually to reach the desired consistency. Finally, allowing the lasagna to rest for at least 10 minutes after baking is vital; this allows the layers to set, preventing a messy slice and ensuring all those delicious flavors meld perfectly.
Final Thought
This recipe is evidence that cooking with what you have on hand is not an excuse to sacrifice flavor or quality. With a light hand with canned chicken, careful seasoning, and accompaniment ingredients, you can cook up rich, indulgent Chicken Alfredo that’s homemade-grade and feels special. Whether you stick to the old standbys or go off on your own creating your own masterpieces, this meal is cozy and convenient every single time great for whoever enjoys flavor as much as they enjoy time.
