I found this incredible IP recipe for Alfredo that is so easy, I can’t help making it every week! This time, however, I had to make some single-mom friendly tweaks by starting with frozen (that’s right, frozen) chicken and adding some frozen veggies for my toddler (and crushed red pepper for me!).
I scoured Pinterest for multiple Alfredo recipes and decided the fewer ingredients in the recipe, the more likely I would be able to make it with a needy toddler “helping.”
Chicken Ingredients:
- 2-3 frozen chicken breasts
- 1 cp water
- 1 tsp Chicken Better Than Bouillon (because who are we kidding–I wouldn’t have chicken broth in hand if my life depended on it 🤦🏼♀️)
- 1 tsp minced garlic (I have no idea where my need to add this to everything comes from 🤷🏼♀️)
- Salt and pepper to taste
Toss these ingredients in the IP and cook on manual high for 15 minutes with a NPR for 10 minutes. Take out, shred/chop/whatever you have time and patience for, and set aside.
Empty any remaining liquid from IP and add in Alfredo ingredients:
- 1 and 1/2 cup chicken broth (or water with 1 and 1/2 tsp Better Than Bouillon)
- 1 and 1/2 cup heavy cream
- 1/2 lb uncooked linguine noodles, broken in half (make sure all noodles are covered by liquid!)
- Frozen veggies if desired (I added 1 cup frozen peas and carrots)
- A dash of crushed red pepper for a kick!
Cook on manual high for 8 minutes with a quick release. Wait 2-3 minutes to cool down.
Slowly stir in 1 cup of shredded Parmesan cheese & chicken.
Enjoy the ridiculously yummy goodness!
OC to LV 