Zesty Chicken Alfredo

This is one of the many Freezer Meals I made last month!  It’s my husband’s favorite of them all!  I call it “zesty” because I make my alfredo sauce a little differently than most people do!  I love the flavor of lemon!  So I have a habit of adding lemon to many dishes where you don’t always find it!  I think it adds such a freshness!


1 box RotiniIMG_0680

2 cups cooked diced or shredded chicken

1 recipe of alfredo sauce

1 cup mozzarella cheese

Alfredo Sauce:

1 tsp garlic powder

2 Tbsp EVOO

6 Tbsp flour

2 cup chicken broth ( or you can use 2 cup water with 2 tsp chicken bouillon)

2 cup milk

2 cup fresh grated Parmesan

1 tsp Nature’s seasoning

The Juice of one fresh Lemon ( about 1/4 cup)

pinch nutmeg (optional)


  1.  Cook Rotini according to box.  Drain.  I add a little olive oil, about 1 Tbsp to keep it from sticking together.  Set aside.
  2. In a pot warm the olive oil.
  3. Add Flour.  Cook for a couple minutes, this is the base of our rue!  This is what will give us a nice thick sauce without having to use heavy cream!
  4. Next add milk.  You need to whisk it so it does not clump!
  5. Once it is smooth whisk in the garlic powder, nature’s seasoning, and lemon juice.  You can also add a pinch of nutmeg if you are feeling adventurous!  But remember only a pinch!  You don’t want to eat and think, “Whoa, Nutmeg!” You want to eat and think, “Hmm what an awesome flavor!”
  6. It should begin to thicken a little after a few minutes.  It takes a few minutes for the milk to warm up.  Then add your Parmesan blend until it is nice and smooth!
  7. Add your pasta!
  8. Now you will want to add this to either a 9X13 dish or 2 8X8 dishes!  Top with Mozzarella!
  9. Bake at 375 for 20 minutes!

If you are doing it as a freezer meal you will cover it with aluminum foil and bake it at 400 for about 45-60 minutes.  Then check.  Depending on if you kept it in your refrigerator freezer or a deep freezer cooking time will vary.


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