Italian Dressin’ Chicken Alfredo is a simple, under 30-minute and 1 pan meal. Chicken, italian dressing, Alfredo sauce, penne, Parmesan, spinach.
Italian Dressin’ Chicken Alfredo Ingredients:
The recipe name nearly includes all of the ingredients!
Chicken: pretty self explanatory. Pretty much any kind of cooked chicken will do, I used a large can of Swansons Chicken (I’m pretty picky about canned chicken). This would be a great way to utilize leftover rotisserie chicken as well!
Penne noodles: To me, noodles are noodles, but I used penne. Don’t have any on hand? Use elbow macaroni, rotini, whatever. No judgment.
Italian Dressing: This is what gives the recipe flavor. I used the Aldi brand Italian Dressing. Olive Garden brand works, too. A light dressing is a nice healthy alternative as well.
Alfredo Sauce: any brand works. I used Ragu. You could also make your own Alfredo with a little heavy cream, butter and Parmesan. Here is a pretty simple homemade Alfredo sauce recipe I found. Keep in mind you only need 1 cup, though.
Spinach: This is the only way I can get my husband to eat spinach- chop it finely and hide it in pasta or lasagna. It’s parsley, duh! You could also add a cup of broccoli, carrots, mushrooms, etc.
Parmesan: Ya gotta use some Parmesan in this recipe. Grate it yourself if you can, it melts better! The more cheese the better is my motto!
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Italian Dressin’ Chicken Alfredo
Equipment
- 1 large skillet
- 1 cutting board To chop spinach
Ingredients
- 1 12.5 oz can of chicken or 1.5 cups diced chicken
- 2 Cups penne
- 1/4 Cup shredded Parmesan
- 3/4 Cup italian dressing
- 1 Cup alfredo sauce
- 1 Cup finely chopped spinach optional
Instructions
- add about 3 cups of water to a large skillet, boil water on medium high heat. Add penne to water and cook per package instructions.
- Drain noodles and return to skillet. Add remaining ingredients and stir. Let simmer a couple of minutes. If consistency is too thin, let simmer until thickened. If too thick, add milk to thin.
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