chicken alfredo recipe with canned chicken

Written ByEmma Smyth Updated on
chicken alfredo recipe with canned chicken

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The Best chicken alfredo recipe with canned chicken

I love this chicken alfredo recipe because itā€™s one of those meals that feels special without being complicated. Using canned chicken makes it even easier, especially on busy weeknights when I donā€™t have time to cook fresh protein. My kids always ask for seconds, and honestly, so do Iā€”itā€™s creamy, comforting, and just rich enough to feel like a treat without being heavy. Plus, it comes together in under 30 minutes, which is a win in my book.

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This dish is perfect for those nights when you need something filling but donā€™t want to spend hours in the kitchen. The alfredo sauce is smooth and velvety, and the canned chicken soaks up all that flavor without any extra prep. I like to serve it with whole wheat pasta for a little extra fiber, and sometimes Iā€™ll toss in some steamed broccoli or spinach to sneak in some veggies. Itā€™s a balanced meal that keeps everyone happy, and leftovers reheat well, so itā€™s great for meal prep too. If youā€™re looking for a simple, family-friendly dinner that doesnā€™t skimp on taste, this is it.
Easy Canned Chicken Alfredo

Easy Canned Chicken Alfredo

4.8 from 1389 votes

A quick and creamy chicken alfredo made with canned chicken for convenience. This comforting pasta dish is perfect for busy weeknights and delivers rich, cheesy flavor in under an hour.

Prep Time10 mins
Cook Time20 mins
Resting Time0 mins
Total Time30 mins
Servings: 4Cuisine: InternationalCalories: 520 kcal

šŸ„˜Ingredients

For the Pasta
  • 12 oz fettuccine or linguine pasta
  • 1 tbsp salt (for pasta water)
For the Alfredo Sauce
  • 4 tbsp unsalted butter
  • 3 cloves garlic, minced
  • 1 cup heavy cream
  • 1 cup whole milk
  • 1 Ā½ cups freshly grated Parmesan cheese
  • Ā½ tsp salt (or to taste)
  • Ā½ tsp black pepper
  • Ā¼ tsp nutmeg (optional)
For the Chicken
  • 2 (5 oz) cans chicken breast, drained and shredded
  • 1 tbsp olive oil
  • Ā½ tsp garlic powder
  • Ā½ tsp onion powder
  • Ā¼ tsp salt
  • Ā¼ tsp black pepper
Garnish (Optional)
  • Fresh parsley, chopped
  • Extra Parmesan cheese

šŸ‘Øā€šŸ³Directions

  1. 1 Bring a large pot of water to a boil. Add 1 tbsp salt and cook the pasta according to package instructions until al dente. Reserve Ā½ cup pasta water, then drain and set aside.
  2. 2 While the pasta cooks, heat olive oil in a large skillet over medium heat. Add the drained canned chicken and season with garlic powder, onion powder, salt, and pepper. Cook for 3-4 minutes, stirring occasionally, until lightly browned. Remove from skillet and set aside.
  3. 3 In the same skillet, melt butter over medium heat. Add minced garlic and sautƩ for 30 seconds until fragrant.
  4. 4 Pour in the heavy cream and milk, stirring to combine. Bring to a gentle simmer (do not boil) and let cook for 3-4 minutes until slightly thickened.
  5. 5 Reduce heat to low and gradually whisk in the grated Parmesan cheese until fully melted and smooth. If the sauce is too thick, add reserved pasta water 1 tbsp at a time until desired consistency is reached.
  6. 6 Season the sauce with salt, pepper, and nutmeg (if using). Stir in the cooked chicken and pasta, tossing to coat evenly. Cook for an additional 2 minutes to heat through.
  7. 7 Taste and adjust seasoning if needed. Garnish with chopped parsley and extra Parmesan cheese before serving.

šŸ”§Equipment

  • Large pot
  • Colander
  • Large skillet or deep pan
  • Wooden spoon
  • Measuring cups and spoons
  • Grater (if using block Parmesan)

šŸ“ŠNutrition Facts (per serving)

šŸ”„Calories: 520 kcalšŸ§ˆTotal Fat: 28gšŸ’›Saturated Fat: 16gā¤ļøCholesterol: 120mgšŸ§‚Sodium: 850mgšŸŒ¾Total Carbs: 42gšŸ„¦Dietary Fiber: 2gšŸ¬Sugars: 3gšŸ„©Protein: 25g

šŸ“Notes

Tips: For a lighter version, substitute half-and-half for the heavy cream and use low-fat milk. To add veggies, stir in steamed broccoli or spinach at the end. If using fresh chicken, cook 2 boneless breasts (about 1 lb) and shred before adding to the sauce.

Watch Video Of How Easy Canned Chicken Alfredo Works

This chicken alfredo recipe with canned chicken is one of those no-fail dishes I always keep in my back pocket because itā€™s quick, creamy, and always a crowd-pleaser. Whether itā€™s a weeknight dinner or a last-minute potluck, it comes together fast without sacrificing flavor, and my family never complains when itā€™s on the table. Plus, itā€™s a great way to stretch ingredients without anyone guessing it started with something from the pantry.

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ā“ Frequently Asked Questions About Canned Chicken Alfredo

1. Can I use fresh chicken instead of canned chicken in chicken alfredo?

Yes! You can easily substitute fresh chicken for canned chicken in this recipe. Simply cook 1ā€“2 boneless, skinless chicken breasts (about 1 cup diced) in a skillet with a little oil until fully cooked (165Ā°F internal temperature), then shred or dice it before adding it to the alfredo sauce. Fresh chicken will give a juicier texture, but canned chicken works well for convenience.

2. How do I prevent the alfredo sauce from becoming too thin or watery?

To keep the alfredo sauce thick and creamy, avoid overcooking it and use full-fat ingredients like heavy cream or whole milk. If the sauce is too thin, simmer it for an extra 2ā€“3 minutes to reduce, or mix 1 tablespoon of cornstarch with 1 tablespoon of cold water and stir it into the sauce. For canned chicken, drain it well and pat it dry to remove excess liquid before adding it to the sauce.

3. Can I make chicken alfredo ahead of time and reheat it?

Yes, you can make chicken alfredo ahead of time, but the sauce may thicken as it cools. Store it in an airtight container in the fridge for up to 3 days. To reheat, warm it gently on the stove over low heat, stirring frequently and adding a splash of milk or cream to loosen the sauce. Avoid microwaving, as it can cause the sauce to separate or become grainy.

4. What pasta shapes work best for chicken alfredo?

Fettuccine is the classic choice for alfredo because its wide, flat shape holds the creamy sauce well. Other great options include linguine, penne, or rigatoni. If using shorter pasta like penne, toss it well with the sauce to ensure every piece is coated. Avoid very thin pastas like spaghetti, as they may not hold the sauce as effectively.

5. Can I add vegetables to this chicken alfredo recipe?

Absolutely! Adding vegetables is a great way to boost nutrition. Common additions include sautĆ©ed spinach, broccoli, mushrooms, bell peppers, or peas. For best results, cook the vegetables separately until tender (5ā€“7 minutes) and stir them into the sauce at the end. If using frozen veggies, thaw and drain them first to avoid excess moisture in the sauce.

Hi, Iā€™m Emma, the creator of Tasty Chicken Recipes, where I share my favorite chicken dishes and simple recipes anyone can make at home. I love experimenting with flavors and helping fellow food lovers cook delicious chicken meals with ease. šŸ—āœØ

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