journey of doing »

Dad’s semi-homemade chicken alfredo recipe

Somehow my dad’s semi-homemade chicken alfredo recipe has stuck with me throughout my entire life.  I made it after he passed away.  I made it when I lived with my grandmother.  I made it for dinner parties in college.  And, I still make it now.  I like the combination of flavors. I taught one of my friends to make it, and her husband liked it so much that she swears that she made it up… she says it’s because he thinks she gets all her recipes from everyone else… and it’s one she can claim.  (Maybe?)  When I first started dating my husband, it was one of the recipes he was willing to try and eat.  All things considered, this should be considered a HUGE success.

Whatever the case may be, it always gets rave reviews.  You know what would be good with this?  My easy garlic bread… why didn’t I think of this earlier?  (What’s with the carb overload today?  Must be the residual effects of being in Italy for two weeks.)

Furthermore, it’s easy to make.  It’s also good as leftovers (cold or warm) – don’t judge me.

Dad’s Semi-Homemade Chicken Alfredo Recipe

Semi-Homemade Chicken Alfredo-1P I N I T

Dad's Semi-Homemade Chicken Alfredo
Recipe Type: Entree
Cuisine: Italian
Author: Sara
Prep time:
Cook time:
Total time:
  • 2 medium chicken breasts
  • Seasoned Salt
  • lemon pepper
  • garlic salt (I used Paula Dean's House Seasoning this time -- tasty!)
  • 2 tablespoons Kikkoman teriyaki sauce/glaze
  • 1 (12 ounce) package dry pasta, any shape
  • 1 (16 ounce) jar Bertolli alfredo sauce
  • Olive oil - I like to use roasted garlic and herb for a little more flavor!
  1. Put on water on to boil for pasta. I like to use penne rigate because the ridges hold the sauce really well. Anything you like works well. Bowties are fun for dinner parties.
  2. Cut chicken breasts into small, bite-size pieces, and season chicken with Lawry's season salt, lemon pepper, and garlic salt.
  3. Coat medium frying pan with olive oil (about 2 tablespoons) over medium-high heat. Add chicken breast pieces and let them cook until white on both sides.
  4. Turn down to medium low, add teriayki sauce (I like to use the Kikkoman marinade because it's a little thicker), stir until chicken is coated, and let chicken finish cooking until the teriayki is absorbed.
  5. Turn chicken down to medium-low, add the alfredo sauce and stir well to mix everything.
  6. Once chicken mixture is absorbed into alfredo sauce, turn temperature down to low. Allow it to simmer until the pasta is ready.
  7. Drain the water from the pasta and add chicken and sauce mixture. Toss and mix well.
  8. Enjoy.


journey of doing - dadP I N I T

  • Nancy - Yum!!!!!

    I’ll have to try it!!ReplyCancel

  • Anonymous - I make a version of this but add peas, mushrooms and shallots…and I make my own alfredo sauce with cream and parmesan….delicious!!!ReplyCancel

  • Baked Chicken Alfredo Ravioli recipe! » my journey of doing - […] too much sauce… I was too lazy to measure it out.  But… this was tasty.  I made the chicken and alfredo sauce using my dad’s recipe… and went from […]ReplyCancel

  • Sam | Away She Went - Teriyaki sauce is such an interesting ingredient! I love chicken alfredo, but my boyfriend doesn’t so I’ll have to save this recipe for a night when he’s out.ReplyCancel

  • cara - Looks so yummy! I love semi-homemade stuff because it’s easier lol.ReplyCancel

  • Robin - Bertolli is one of my favorite pre-made Alfredo sauces. This looks very good!ReplyCancel

  • Kate @ Green Fashionista - YUM! Love the addition of lemon pepper <3
    Green FashionistaReplyCancel

  • Jessica Bradshaw - This looks delicious!! Semi-homemade is the best!ReplyCancel

  • Nadine - This looks so good! Never thought to add teriyaki type sauce to mine before!ReplyCancel

  • Katie Elizabeth - Trying this next week!!! Along with the garlic bread because #carbsforlifeReplyCancel

  • Mandy - Oh yum! That looks delicious! 🙂ReplyCancel

  • Emily @ Martinis & Bikinis - Looks delicious! I use the same Alfredo sauce but I really need to challenge myself to make it from scratch yo possibly skinny down the ingredients.


Your email is never published or shared. Required fields are marked *



Rate this recipe: