Shredded Chicken Alfredo (Easy Meal Prep Pasta)
A delicious and easy-to-prepare Chicken Alfredo ideal for meal prep. This creamy pasta dish features shredded chicken and is perfect for busy weeknights.
Equipment
- 1 Large skillet
- 1 Large pot for pasta
- 1 mixing spoon
Ingredients
Main Ingredients
- 2 cups shredded cooked chicken
- 12 oz fettuccine pasta
- 1 cup heavy cream
- 1 cup grated Parmesan cheese
- 2 tbsp unsalted butter
- 2 cloves garlic minced
- Salt and pepper to taste
Optional Add-ins
- 1 cup mushrooms sliced
- 1 cup broccoli florets
- 1/4 cup sun-dried tomatoes chopped
- A pinch of red pepper flakes
Instructions
Preparation
- If not already cooked, bake or boil the chicken and shred it using two forks. Season with salt and pepper.
- Bring a large pot of salted water to a boil. Add fettuccine and cook until al dente. Drain and set aside.
Make Alfredo Sauce
- In a large skillet, melt butter over medium heat. Add minced garlic and sauté until fragrant, about 1 minute.
- Pour in the heavy cream and bring to a gentle simmer. Gradually stir in Parmesan cheese until the sauce is smooth and creamy.
- Season the sauce with salt and pepper to taste. If using, add optional ingredients like mushrooms or broccoli.
Combine Ingredients
- Add cooked fettuccine to the skillet with the Alfredo sauce. Toss to coat evenly.
- Stir in the shredded chicken and let the dish simmer for a few minutes to combine flavors.
Serving and Storage
- Serve the Chicken Alfredo hot, garnished with additional Parmesan cheese if desired.
- Divide leftovers into airtight containers and refrigerate for up to 4 days. Reheat with a splash of cream or milk.
Notes
Pro Tips: Cook pasta al dente, use freshly grated cheese. Ingredient Substitutions: Use whole wheat pasta or different proteins. How to Serve: Pair with salad or garlic bread. Storage & Freshness: Keep in airtight containers for up to 4 days. Make-Ahead Tips: Prepare chicken and sauce ahead of time.