This chicken Alfredo recipe with jar sauce is a quick and easy dinner for those hectic nights. For extra flavor, cook the chicken with lemon pepper and seasoning salt. Fill a large pot with lightly salted water and bring to a rolling boil. Cook fettuccine at a boil until tender yet firm to the bite, about 8 minutes. Drain well.
Low Carb Chicken Alfredo is a quick and easy chicken recipe perfect for a weeknight or special occasion. I used a low carb alfredo sauce along with some leftover grilled chicken tenders. You could easily use a store-bought rotisserie chicken instead. This recipe is diabetes-friendly and can be adapted to make it one the whole family will enjoy.
While the pasta is cooking, place cubed cooked chicken, Alfredo sauce, frozen vegetables, mushrooms, and milk in a large saucepan over medium-low heat. Cook and stir until chicken is heated through and vegetables are tender. Serve warm Alfredo and chicken sauce over cooked noodles.
The most common way that I use low carb Alfredo sauce is over zoodles. I actually posted a different Zucchini Noodles Alfredo recipe last summer. That one had a lighter sauce, made by combining cream and unsweetened almond milk in addition to the Parmesan cheese. It’s delicious and still one of my favorites, but sometimes I crave something richer.