Need the perfect, quick chicken alfredo recipe?

You’ve come to the right place. This has been a Simmons family staple from the get-go, the first delicate dish we made as a couple, a classic and beautiful thing.


Two Chicken Breasts (thawed)

1 Bushel of Asparagus

Fettuccine Noodles for two (A large handful for us)

1 block of Cream Cheese

Grated Parmesan Cheese

2% Fat Milk

Pepper, Salt, Red Pepper Flakes and Oregano Seasonings

And if you are feeling really flavorful, get a Crushed Red Pepper Flake seasoned vinaigrette to sear your chicken in.


Cut the chicken breasts into smaller bite-sized pieces and begin to cook them in a well greased frying pan.

Add seasoning of your choice, we have found that adding simple salt and pepper and then a red pepper flavored salad dressing makes a perfect caramelized taste that mixes well with the fettuccine sauce. As that cooks, be sure to put it on high heat towards the end and crisp up the chicken so the flavor really sticks to the pieces.

Pro Tip: You could always filet the chicken instead of chopping it up, let the chicken cook for 5 minutes on one side before turning, letting it sear and caramelize, then turn over and do the same on the other side. Be sure the chicken isn’t frozen or it won’t cook all the way through. 

See Fettuccine  sauce recipe here: (or really anywhere on Pinterest, and create to your taste or liking)

And then after the chicken has been seared, remove from pan and replace with asparagus and Parmesan cheese and also sear till the parmesan sticks to the asparagus stalks. My mouth waters just reading this…

Bon Appetit! Delicious


This Lost Mama

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