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Chicken and Mushroom Fettuccine Alfredo

I love chicken fettuccine alfredo. When my family gets tired of eating spaghetti, occasionally for a change of pace I'll buy a jar of the white sauce and make it with chicken. I have to admit, though, that the stuff in the jar is pretty tasteless. If you want the real stuff, then give this recipe a try. And what's even better? You can prepare three or four meals at a time and freeze them for later!


I like to buy the 4 pound bags of frozen chicken tenderloins. Recently WinCo had them on sale for $5 a bag, which is at least $2 cheaper than Walmart, so I stocked up, buying 7 or 8 bags.

chicken fettuccine alfredo

One 4 pound bag of chicken will make three freezer meals that will feed 4-5 people each, depending on serving size.

To make three freezer meals you will need:

1 4-pound bag frozen chicken tenderloins
3 c. mushrooms, sliced (optional)
6 cloves garlic, minced
1 c. butter
6 c. heavy cream
4 1/2 c. grated parmesan cheese
Salt and pepper

First cook the chicken. I usually cook the frozen tenderloins while they are still frozen, so I put them in a large sauce pan, cover them with water and boil until tender. Remove from pan and chop into bite sized pieces.

In another pan, cook the sliced mushrooms and garlic in olive oil until tender. Remove pan from the heat.

For the sauce, melt the butter in a large sauce pan. Add the heavy cream, and slowly stir in the grated Parmesan cheese until smooth. If the sauce ends up being too thin, remove a cup or so of the sauce from the pan and stir in a tablespoon of cornstarch. Return to pan and heat until mixture thickens.

Stir the chicken and mushroom mixture into the sauce and let cool. Divide mixture among three ziploc freezer bags.

To freeze, lay the bags down flat on a cookie sheet and let them set in the freezer until frozen. Then you can remove the cookie sheet and the bags will stay flat, allowing you to stack them in the freezer for easy and convenient storage.

To serve, place one of the freezer bags to thaw in the refrigerator 24 hours before serving. Heat the sauce and serve with cooked fettuccine noodles. Easy and delicious!

Copyright 2013, Creative Homemaking, LLC. This article may not be reprinted.

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Rachel Paxton
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