Hello everybody, I hope you are having an incredible day today. Today, I will show you a way to make a distinctive dish, loaded chicken alfredo. One of my favorites. This time, I’m gonna make it a bit tasty. This is gonna smell and look delicious.

Chicken Alfredo meets loaded baked potato in this delicious Loaded Chicken Alfredo Gnocchi Bake. Full of flavor and easy to have on your table for dinner tonight. One of my favorite dishes at Olive.

Loaded chicken Alfredo is one of the most favored of current trending meals on earth. It is enjoyed by millions every day. It is simple, it is quick, it tastes delicious. Loaded chicken Alfredo is something that I have loved my whole life. They’re fine and they look wonderful.

To begin with this particular recipe, we have to prepare a few ingredients. You can have loaded chicken alfredo using 11 ingredients and 8 steps. Here is how you cook it.

The ingredients needed to make Loaded chicken Alfredo:

1. Prepare 4 chicken breasts (roughly) cut into bite sized pieces
2. Get 3 clove garlic, crushed
3. Get 1/3 cup diced onion
4. Get 1 olive oil
5. Prepare 16 oz package fettuccini
6. Prepare 8 large whole mushrooms
7. Get 16 oz package frozen broccoli
8. Prepare 1/4 cup all-purpose flour
9. Take 3 cup whole milk. this is a rough estimate since I forgot to measure it :-\ :-)
10. Make ready 1/2 stick butter
11. Get 1 1/4 cup parmesan cheese, grated

Creamy low carb Chicken Alfredo loaded with steamed asparagus is a delicious gluten free family pleasing dinner and makes great leftovers for lunch. Loaded with grilled chicken, crispy bacon, and a creamy, cheesy, homemade alfredo sauce. Creamy chicken Alfredo stuffed inside manicotti noodles, topped with chicken Alfredo and mozzarella cheese. I created this recipe myself so it is by no means professional.

Steps to make Loaded chicken Alfredo:

1. In a large pot start some water to boil. Once it's boiling add the pasta and about a tablespoon of salt
2. Warm about 2 tablespoons olive oil in large fry pan. I used my chicken frying pan. Add crushed garlic and diced onion. 'sweat' for about 5-6 minutes.
3. After you've sweated the garlic and onion add the chicken. Cook until no longer pink. Salt and pepper it a little.
4. Remove chicken, leaving the juice/oil, to a bowl. The frozen broccoli…poke a few holes in one side of the bad (if you don't have the stream in the bag kind) and microwave for about 6-7 minutes. While this is going on go on to the next step.
5. To the juice left in the pan, sprinkle the flour and with a wisk stir in butter and cook for about 5 minutes. Medium heat.
6. Add the milk, slowly at first. Whisk to make it smooth. Once all the milk is added add the mushrooms and chicken. A little salt and pepper. Cook on medium/high stirring often about 30 minutes. Might be less, just till it's thickened a bit.
7. After it's thickened add the broccoli and parmesan cheese. Mix well. Salt and pepper if you need. The pasta should be done and drained by now, add it to the rest and mix it all up. Serve with garlic bread if you like!

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