Chicken Linguine Alfredo

Chicken Linguine Alfredo

Alfredo is a huge favorite in our household, so I couldn’t let a month of canned recipes go by without trying to make a version of Chicken Linguine Alfredo using canned food.    The specific canned ingredients chosen for this recipe were canned milk and canned chicken, and the result was delicious.  In fact,  I may use canned milk in my Alfredo more often.  This was slightly more complicated than some of my other canned food recipes.  I had to crush garlic and shred some cheese.    Otherwise, it was very simple prep work.  I think that it took longer to boil the water and cook the pasta than it did to make the sauce, but here was a definite challenge here while I was creating the recipe.  Evaporated milk is twice as concentrated as regular milk, so I felt that it was acceptable to use the broth in the can of chicken as part of the liquid in the sauce.      I thought the resultant sauce was perfect.  It seems thin, but it thickens as it cools.  Chicken Linguine Alfredo

What did my family think about this “canned version” of Chicken Linguini Alfredo?  Food Critic said that it was “gooder than a mug!”  Not really.  He did, however, eat three portions.  Baker’s Man made the statement attributed to Food Critic during the editing process.  Since our little Food Critic doesn’t read the blog, he can’t defend himself.

Give our recipe for Chicken Linguini Alfreda a try, and let us know what you think by leaving a comment below.

Thanks for visiting Patty Cake’s Pantry.

Chicken Linguine Alfredo
Recipe type: Sauce, Pasta Entree
Prep time: 
Cook time: 
Total time: 
Serves: 6
This simple homemade Alfredo sauce is made from canned chicken and canned milk. It's a simple and delicious meal that's frugal, too. Total Cost of Recipe: $7.19 or $1.20 per serving.
  • 1 pound linguine cooked according to package directions ($1.00)
  • 2 tablespoons extra virgin olive oil ($0.28)
  • 2 tablespoons butter ($0.19)
  • 2 cloves crushed garlic or ½ teaspoon granulated garlic ($0.04)
  • 1 (12 ounce) can evaporated milk ($1.00)
  • 1 (12.5 ounce) can chicken breast ($2.58)
  • 1½ cups shredded Parmesan cheese ($1.98)
  • 2 Tablespoons dried parsley (optional) ($0.12)
  1. Heat salted water to cook pasta.
  2. Melt butter with olive oil in large sauce pan. Add fresh garlic, if using, and allow to saute for 1 - 2 minutes, being careful not to allow it to burn. Garlic becomes bitter when burned.
  3. Add evaporated milk and broth from canned chicken and bring to a boil, stirring occasionally.
  4. Begin cooking the linguine at this point.
  5. When milk mixture is boiling, add Parmesan Cheese, dried parsley (and granulated garlic if you didn't use fresh).
  6. Mix well until cheese is melted and well incorporated.
  7. Break canned chicken breast into bite sized chunks.
  8. Add to pan and stir gently into sauce.
  9. Heat for 2 to 3 minutes until chicken is heated through.
  10. Pour sauce over pasta in a large bowl.
  11. Toss together sauce and pasta and serve.

Chicken Linguine Alfredo--canned chicken and canned milk are used to creat this simple and delicious alfredo sauce.

Nutrition Grade:  C+

Nutrition Facts
Amount Per Serving
Calories 809
% Daily Value
Total Fat 34.4g
Saturated Fat 13.8g
Trans Fat 0.0g
Cholesterol 258mg
Sodium 527mg
Total Carbohydrates 48.5g
Dietary Fiber 0.0g
Sugars 5.7g
Protein 73.7g
Vitamin A 13%
Vitamin C 5%
Calcium 71%
Iron 18%





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