Type what you have

Ingredients

• ✓ alfredo sauce
• artichoke heart
• spinach
• parmesan cheese
• romano cheese
• cream cheese
• mozzarella cheese
• garlic
• black pepper

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C).
2. 2 Thoroughly mix artichoke hearts, Alfredo sauce, spinach, Parmesan-Romano cheese, cream cheese, mozzarella cheese, garlic, and black pepper in a bowl; spread into an 8-inch square baking dish.
3. 3 Bake in preheated oven until cheeses are bubbling and melted, 25 to 30 minutes.

By canderson09

Ingredients

• ✓ alfredo sauce
• yellow onion
• shallot
• parsley
• chive
• sage
• garlic
• ginger
• rosemary
• olive oil
• cream cheese
• cheese blend
• spinach
• artichoke heart

Instructions

1. 1 Preheat the oven to 325 degrees F (165 degrees C).
2. 2 Combine onions, shallots, parsley, chives, sage, garlic, ginger, and rosemary leaves in the bowl of a food processor; pulse until blended. Pour olive oil in slowly, with the processor running, until pureed.
3. 3 Transfer pureed mixture to a large bowl. Add Alfredo sauce and whisk until fully combined, about 3 minutes. Whisk in cream cheese until smooth with no lumps. Stir in Italian cheese. Add spinach and artichokes and mix until all ingredients are evenly incorporated. Transfer to a baking dish.
4. 4 Bake in the preheated oven until bubbly, about 45 minutes.

By sheghost

Ingredients

• ✓ alfredo sauce
• water
• chicken tender
• garlic powder
• manicotti shell
• montreal steak seasoning
• parmesan cheese

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Mix Alfredo sauce and water in a bowl. Spread about 1/3 sauce mixture on the bottom of a 9x13-inch baking dish.
3. 3 Season chicken tenders with garlic powder and stuff chicken into manicotti shells. Arrange manicotti in the prepared baking dish. Pour remaining 2/3 sauce over manicotti and sprinkle with steak seasoning. Cover baking dish tightly with foil.
4. 4 Bake in the preheated oven until pasta is tender, about 1 hour. Remove foil and sprinkle Parmesan cheese over manicotti. Continue to bake until cheese is melted, about 5 minutes more.

By Jessica P

Ingredients

• ✓ alfredo sauce
• fusilli pasta
• smoked sausage
• blackened seasoning
• parsley
• hot sauce

Instructions

1. 1 Cook pasta according to package directions; drain.
2. 2 While pasta is cooking, cut sausage into 1/4-inch-thick slices. Place in a bowl and sprinkle with seasoning; toss lightly to evenly coat.
3. 3 Heat a large skillet over medium-high heat for 3 minutes. Add sausage; cook and stir for 3 to 4 minutes or until lightly browned. Stir in Alfredo sauce, parsley, and hot sauce to taste; heat through.
4. 4 Pour sauce over pasta and toss until well coated. Serve immediately.

By Hillshire FarmR Brand

Ingredients

• ✓ alfredo sauce
• cooking spray
• water
• chicken-flavored rice and vermicelli mix
• basil pesto
• chicken tenderloin
• parmesan cheese

Instructions

1. 1 Preheat the oven to 375 degrees F (190 degrees C). Spray an 8-inch casserole dish with cooking spray.
2. 2 Mix 1 1/2 cups water, rice, seasoning packets, and 2 tablespoons pesto together. Pour mixture into the prepared casserole dish.
3. 3 Toss chicken tenders with remaining 2 tablespoons pesto in a shallow dish. Place chicken on top of rice.
4. 4 Bake in the preheated oven for 30 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
5. 5 Mix remaining 1/4 cup water with Alfredo sauce. Remove the baking dish from the oven and pour Alfredo sauce over chicken, stirring to combine. Top with Parmesan cheese and bake until cheese melts, about 15 more minutes. Serve immediately.

By thedailygourmet

Ingredients

• ✓ alfredo sauce
• chicken breast
• penne pasta
• mozzarella cheese
• milk
• onion powder
• garlic powder
• cheddar cheese

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Place chicken into a pot and cover with water. Bring to a boil over high heat; reduce heat and simmer until no longer pink in the centers and juices run clear, about 15 minutes.
3. 3 At the same time, bring a large pot of lightly salted water to a boil. Add penne and cook, stirring occasionally, until tender yet firm to the bite, about 11 minutes. Drain.
4. 4 Drain cooked chicken and cut into bite-size pieces.
5. 5 Place chicken, noodles, Alfredo sauce, 1/2 mozzarella cheese, milk, onion powder, and garlic powder in a large bowl and mix well.
6. 6 Pour into a 1 1/2-quart casserole dish. Layer remaining mozzarella cheese and Cheddar cheese on top.
7. 7 Bake in the preheated oven until melted and bubbly, about 25 minutes.

By krissymarie

Ingredients

• ✓ alfredo sauce
• whole wheat rotini pasta
• broccoli
• olive oil
• ham
• milk
• black pepper
• colby monterey jack cheese

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish.
2. 2 Bring a large pot of lightly salted water to a boil; cook the pasta in the boiling water, stirring occasionally, until tender but not mushy, about 10 minutes. Drain.
3. 3 Thaw the broccoli in a microwave oven until you can break it apart into small pieces.
4. 4 Heat the olive oil in a large skillet over medium heat; cook and stir the diced ham in the hot oil until the edges start to brown, about 10 minutes. Stir in the broccoli and cook and stir until any excess water has cooked away and the ham and broccoli are hot. Pour in the jar of Alfredo sauce and the milk; stir to blend, sprinkle with pepper, and add the cooked pasta. Stir everything together to coat the pasta with sauce and bring to a simmer.
5. 5 Spread the bubbling pasta mixture into the prepared baking dish, top with shredded Colby-Monterey jack cheese, and bake in the preheated oven until the casserole is hot and the cheese is melted and starting to brown, about 30 minutes.

By mrsembee

Ingredients

• ✓ alfredo sauce
• chicken breast
• ranch dressing mix
• bacon
• green bell pepper
• milk
• garlic
• penne pasta
• mozzarella cheese

Instructions

1. 1 Preheat the oven to 375 degrees F (190 degrees C). Line a baking sheet with parchment paper.
2. 2 Arrange chicken breasts on the baking sheet.
3. 3 Bake in the preheated oven until no longer pink in the center and the juices run clear, about 30 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
4. 4 Dice chicken and place in a bowl; add ranch mix and stir until coated. Set aside.
5. 5 Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain bacon slices on paper towels, reserving bacon grease in the skillet. Crumble bacon into small pieces; set aside.
6. 6 Heat reserved bacon grease in the skillet; cook and stir bell pepper until slightly tender, 2 to 3 minutes. Add diced chicken, 1 jar Alfredo sauce, milk, and garlic; cook and stir until heated through, about 5 minutes.
7. 7 Bring a large pot of lightly salted water to a boil; add penne and cook, stirring occasionally, until tender yet firm to the bite, about 11 minutes. Drain.
8. 8 Pour 1/2 of the jar of remaining Alfredo sauce into a casserole dish; top with 1/2 of the penne, 1/2 of the chicken mixture, 1 1/2 cups mozzarella cheese, and 1/2 of the bacon. Repeat layering with remaining ingredients in the same order ending with 1 cup mozzarella cheese and bacon.
9. 9 Bake in the preheated oven until casserole bubbles and cheese is lightly browned, about 30 minutes.

By Luke M

Ingredients

• ✓ alfredo sauce
• cooking spray
• spaghetti
• mozzarella cheese
• provolone cheese
• ricotta cheese
• parmesan cheese
• egg
• marinara sauce
• meatball

Instructions

1. 1 Preheat the oven to 375 degrees F (190 degrees C). Spray a 9x13-inch baking dish with cooking spray.
2. 2 Bring a large pot of lightly salted water to a boil. Cook spaghetti in boiling water, occasionally stirring, until halfway cooked through, about 6 minutes. Drain.
3. 3 Stir provolone cheese blend, 1 jar Alfredo sauce, drained spaghetti, ricotta cheese, Parmesan cheese, and eggs together in a bowl. Pour into the prepared baking dish. Cover the dish with aluminum foil.
4. 4 Bake in the preheated oven until hot and bubbling, 60 to 75 minutes. Remove foil from baking dish and top spaghetti with remaining Alfredo sauce.
5. 5 Stir marinara sauce and meatballs together in a saucepan; bring to a simmer, reduce heat to medium-low, and cook until meatballs are heated through, 15 to 25 minutes. Spoon meatballs and marinara over baked spaghetti.

By ardomagala

Ingredients

• ✓ alfredo sauce
• chicken breast
• spinach
• artichoke heart
• red pepper flake
• parmesan cheese
• portobello mushroom
• olive oil
• salt
• black pepper

Instructions

1. 1 Combine chicken, Alfredo sauce, spinach, artichoke hearts, red pepper flakes, and 4 ounces of Parmesan cheese in a large bowl. Stir to combine.
2. 2 Lightly rub the outside of each portobello with olive oil using your hands; season with salt and pepper.
3. 3 Divide the chicken filling among the mushroom caps and top with remaining Parmesan cheese. Place mushroom caps on the grill pan of the Panasonic Countertop Induction Oven.
4. 4 Press "Auto Cook". Select Poultry with Vegetables setting and press "Start". Turn the dial to select 2 pounds and press "Start" again. Cook until chicken is no longer pink and mushrooms are tender, about 23 minutes.

By Soup Loving Nicole

Ingredients

• ✓ alfredo sauce
• broccoli
• turkey sausage
• potato gnocchi
• butter
• garlic
• italian seasoning
• water
• parmesan cheese
• black pepper

Instructions

1. 1 Place broccoli into a microwave-safe dish and microwave for 7 minutes.
2. 2 While the broccoli is cooking, bring a large pot of lightly salted water to a boil over high heat.
3. 3 At the same time, heat a large, deep skillet over medium-high heat. Cook and stir sausage in the hot skillet until browned, crumbly, and almost crunchy, about 10 minutes, scraping the bottom of the pan to incorporate any browned pieces using a metal spatula.
4. 4 Add gnocchi to the boiling water and cook until they float to the top, 2 to 4 minutes.
5. 5 While the gnocchi cooks, add butter, garlic, and Italian seasoning to the sausage in the skillet. Reduce the heat to medium; cook and stir for 1 minute. Stir in Alfredo sauce. Pour water into the sauce jar, shake, and pour into the skillet. Add Parmesan cheese. Stir in cooked broccoli and season with pepper.
6. 6 Scoop cooked gnocchi out of the cooking water and add to the skillet. Stir to combine with sausage and broccoli.

By Caramia

Ingredients

• ✓ alfredo sauce
• cooking spray
• salt
• vegetable oil
• elbow macaroni
• processed cheese
• black pepper
• paprika
• cheddar cheese
• bread crumb

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Spray a 10 1/2x13 1/2-inch baking dish with cooking spray.
2. 2 Bring a large pot of water to a boil; stir 1 teaspoon salt and vegetable oil into boiling water. Gradually stir macaroni into the boiling water and cook, stirring occasionally, until macaroni are tender but still slightly firm, about 10 minutes. Drain well and pour macaroni into prepared baking dish.
3. 3 Pour Alfredo sauce into a 3-quart microwave-safe bowl and stir processed cheese into sauce; microwave on 60 percent power for 6 minutes. Stir sauce mixture and microwave for 5 more minutes on 60 percent power. Season with black pepper and paprika. Stir 1 cup shredded sharp Cheddar cheese into mixture until cheese has melted and sauce is thick and smooth.
4. 4 Pour half the cheese sauce over macaroni and stir to coat; pour in remaining cheese mixture and stir again. Spread remaining shredded sharp Cheddar cheese over macaroni. Top casserole with bread crumbs.
5. 5 Bake in the preheated oven until the casserole is bubbling, 45 minutes to 1 hour. Broil casserole under oven's broiler for 3 to 4 minutes if you like a browned top. Let macaroni and cheese stand for 10 minutes before serving.

By Ginger Hackley

Ingredients

• ✓ alfredo sauce
• bread crumb
• parmesan cheese
• olive oil
• penne pasta
• chicken
• cheese blend
• baby spinach
• tomato
• pesto sauce
• milk

Instructions

1. 1 Preheat an oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish. Combine the bread crumbs, Parmesan cheese, and olive oil in a small bowl until evenly moistened; set aside.
2. 2 Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Once the water is boiling, stir in the penne, and return to a boil. Cook the pasta uncovered, stirring occasionally, until the pasta has cooked through, but is still firm to the bite, about 11 minutes. Drain well in a colander set in the sink.
3. 3 Meanwhile, combine the chicken in a bowl with the Italian cheese blend, spinach, tomatoes, alfredo sauce, pesto sauce, and milk. Stir in the pasta once done, and scoop into the prepared baking dish. Top with the bread crumb mixture.
4. 4 Bake in the preheated oven until bubbly and golden brown on top, 40 to 45 minutes.

By Lindalou

Ingredients

• ✓ alfredo sauce
• cooking spray
• hot sausage
• onion
• mushroom
• spinach
• ricotta cheese
• egg
• milk
• lasagna noodle
• mozzarella cheese

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Coat a 10x15-inch baking dish with cooking spray. Slice sausage links.
2. 2 Heat a large skillet over medium heat. Cook and stir sausage and onions in the hot skillet until sausage is browned, 5 to 7 minutes. Add mushrooms and continue cooking until soft and browned, about 5 minutes. Remove from heat. Drain excess grease.
3. 3 Place spinach in a medium bowl. Microwave, uncovered, for 3 1/2 minutes. Pour in ricotta cheese and beaten egg. Stir well until blended.
4. 4 Combine Alfredo sauce and milk in a medium bowl. Mix well.
5. 5 Spread about 1/2 cup sauce evenly on the bottom of the prepared baking dish. Place 3 uncooked noodles over sauce. Spread 1/2 of the spinach mixture over the noodles followed by 1/2 of the sausage mixture. Sprinkle with 1/3 of the mozzarella cheese. Place 3 more noodles on top and pour 1 1/2 cups sauce over noodles. Spread remaining spinach mixture over top of noodles followed by remaining sausage mixture. Sprinkle with another 1/3 of mozzarella. Place 3 more noodles over the mozzarella and pour remaining sauce evenly on top. Sprinkle with remaining mozzarella.
6. 6 Spray a sheet of aluminum foil with cooking spray and cover the dish tightly, sprayed-side down.
7. 7 Bake in the preheated oven for 45 minutes. Remove aluminum foil and continue to bake until noodles are soft and lasagna is bubbly, 10 to 15 minutes. Let rest for 10 minutes before serving.

By JANINEGOODWIN

Ingredients

• ✓ alfredo sauce
• garlic
• olive oil
• potato
• milk
• butter
• salt
• pepper
• egg
• parsley
• chive
• panko bread crumb

Instructions

1. 1 Preheat oven to 400 degrees F (200 degrees C). Lightly oil a 2-quart baking dish.
2. 2 Cut off the top of the garlic head to expose the tops of the cloves. Place garlic on a sheet of foil and drizzle with olive oil. Seal the foil around the garlic. Roast until soft, about 25 minutes. Cool. Reduce oven temperature to 375 degrees F (190 degrees C).
3. 3 Place potatoes in large pot and cover with water. Set over high heat and bring to a boil. Simmer until the potatoes are fork tender, about 15 minutes. Drain; return to pot.
4. 4 Pour the Classico® Fresh Alfredo sauce, milk, and 4 tablespoons of the melted butter into the pot. Using a hand mixer, mix the potatoes until they no longer have lumps.
5. 5 Squeeze the soft roasted garlic into the potatoes; add salt and pepper to taste. Mix well.
6. 6 Mix the beaten eggs into the potatoes. Reserve a tablespoon of the parsley and chives for topping, and stir the rest into the potatoes. Spread the potato mixture into the prepared baking dish.
7. 7 Mix the panko with the remaining tablespoon melted butter; sprinkle evenly on top of the potatoes.
8. 8 Bake until the potatoes are golden brown, about 25 minutes. Garnish with the remaining parsley and chives.

By Classico

Ingredients

• ✓ alfredo sauce
• lasagna noodle
• andouille sausage
• chicken breast
• cajun seasoning
• sage
• onion
• celery
• red bell pepper
• garlic
• mozzarella cheese
• parmesan cheese

Instructions

1. 1 Preheat the oven to 325 degrees F (165 degrees C). Lightly grease a 9x13 inch baking dish.
2. 2 Bring a large pot of lightly salted water to a boil. Cook lasagna noodles in the boiling water, stirring occasionally, until tender yet firm to the bite, about 8 minutes. Drain.
3. 3 Cook sausage, chicken, Cajun seasoning, and sage in a large skillet over medium-high heat until chicken is no longer pink and juices run clear, about 8 minutes. Remove sausage mixture from skillet with a slotted spoon; set aside.
4. 4 Saute onion, celery, bell pepper, and garlic in same skillet over medium-high heat until tender. Remove from heat; stir in sausage mixture and 1/2 the Alfredo sauce.
5. 5 Arrange 4 noodles in the bottom of the prepared baking dish. Spread with 1/2 of the sausage mixture. Repeat layers; cover with a layer of noodles. Spread remaining 1/2 Alfredo sauce over top. Top with mozzarella then sprinkle with Parmesan cheese.
6. 6 Bake in the preheated oven for 1 hour. Let stand 15 minutes before serving.

By SAIDANDDUNN

Ingredients

• ✓ alfredo sauce
• tomato
• cremini mushroom
• oyster mushroom
• portobello mushroom
• balsamic vinegar
• salt
• black pepper
• olive oil
• sweet onion
• bacon
• pizza crust
• fontina cheese
• gorgonzola cheese

Instructions

1. 1 Preheat the oven to 400 degrees F (200 degrees C). Line a nonstick baking sheet with foil.
2. 2 Place tomatoes and mushrooms on the prepared baking sheet; drizzle with 1 tablespoon balsamic vinegar and sprinkle with salt and pepper.
3. 3 Roast in the preheated oven for 20 to 25 minutes, turning halfway through. Remove from the oven and allow to cool to room temperature, about 25 minutes. Leave oven on.
4. 4 Meanwhile, heat 1 1/2 tablespoons olive oil in a large, nonstick skillet over medium-high heat. Add onions, reduce heat to medium, and caramelize until golden brown and soft, turning occasionally, 15 to 20 minutes. Season with salt and pepper and a light drizzle of balsamic vinegar; set aside to cool.
5. 5 Cook bacon on a paper towel-lined, microwave-safe plate on high heat at 1 to 2 minutes intervals until almost crisp. Coarsely chop.
6. 6 Brush sides of the pizza crust with a thin layer of olive oil and place on a pizza pan. Spread Alfredo sauce evenly in a thin layer around the crust, leaving about 1/2 inch crust showing around the edge. Sprinkle with Fontina cheese. Spoon tomato-mushroom mixture over top, then caramelized onions. Sprinkle bacon and Gorgonzola crumbles over the vegetables.
7. 7 Return to the oven and bake until the top is bubbly and starting to turn golden and the edges are golden brown, 15 to 18 minutes.

By innermuse

Ingredients

• ✓ alfredo sauce
• cooking spray
• whole-grain bow-tie pasta
• olive oil
• cremini mushroom
• onion
• celery
• red bell pepper
• carrot
• sour cream
• parmesan cheese
• dill
• black pepper
• tuna
• whole wheat panko bread crumb
• lemon

Instructions

1. 1 Preheat the oven to 375 degrees F (190 degrees C). Coat a 2-quart baking dish with nonstick spray.
2. 2 Bring a large pot of lightly salted water to a boil. Cook bow-tie pasta at a boil, stirring occasionally, until tender yet firm to the bite, about 12 minutes. Drain and set aside.
3. 3 Meanwhile, heat oil in a large skillet over medium heat. Add mushrooms, onion, celery, bell pepper, and carrot; cook until vegetables are tender, about 8 minutes.
4. 4 Whisk together Alfredo sauce, sour cream, 2 tablespoons Parmesan, dill, and black pepper in a large bowl. Stir in cooked pasta, vegetables, and tuna until combined. Transfer to the prepared dish. In a small bowl, stir together panko and remaining 2 tablespoons Parmesan; sprinkle over casserole. Lightly coat with nonstick spray.
5. 5 Bake in the preheated oven, uncovered, until browned and bubbly, about 25 minutes. Serve with lemon wedges.

By Juliana Hale

Ingredients

• ✓ alfredo sauce
• olive oil
• onion
• mushroom
• garlic
• salt
• pork sausage
• bacon
• neufchatel cheese
• sour cream
• garlic and herb seasoning
• salt
• black pepper
• green bell pepper
• cheddar cheese

Instructions

1. 1 Preheat oven to 400 degrees F (200 degrees C). Grease a 9x13 baking dish.
2. 2 Heat olive oil in a large skillet over medium heat; cook and stir onion, mushrooms, garlic, and salt until onion is slightly translucent and softened, 7 to 10 minutes.
3. 3 Cook and stir sausage in a separate skillet over medium heat, breaking into crumbles, until browned, about 10 minutes. Add bacon, Neufchatel cheese, and sour cream; stir to combine. Add mushroom mixture to sausage mixture, reserving about 1/4 cup mushroom mixture. Season with garlic and herb seasoning, salt, and black pepper.
4. 4 Warm Alfredo sauce with the reserved mushroom mixture in a pan over medium-low heat, 3 to 5 minutes.
5. 5 Stuff each bell pepper with sausage-mushroom mixture; place in the prepared baking dish. Top each bell pepper with Cheddar cheese; pour warmed Alfredo sauce over and around the bell peppers. Cover baking dish with aluminum foil.
6. 6 Bake in the preheated oven until bell peppers are beginning to soften, about 30 minutes. Remove aluminum foil and bake until cheese is melted, 10 to 20 more minutes.

By RAPTORSHARK

Ingredients

• ✓ alfredo sauce
• zucchini
• red bell pepper
• broccoli
• baby carrot
• olive oil
• italian seasoning
• salt
• black pepper
• lasagna noodle
• pesto
• ricotta cheese
• parmesan cheese
• spinach
• mozzarella cheese
• oregano

Instructions

1. 1 Preheat the oven to 400 degrees F (200 degrees C). Grease or line a large baking sheet with parchment paper.
2. 2 Arrange zucchini, bell pepper, broccoli, and carrots in a single layer on the baking sheet. Coat with olive oil, Italian seasoning, salt, and pepper; mix well.
3. 3 Roast vegetables in the preheated oven until golden brown, about 40 minutes.
4. 4 Bring a large pot of lightly salted water to a boil. Cook lasagna noodles in the boiling water, stirring occasionally, until tender yet firm to the bite, about 8 minutes.
5. 5 Reduce oven temperature to 350 degrees F (175 degrees C). Line the bottom of a 9x13-inch casserole dish with one layer of lasagna noodles.
6. 6 Toss the roasted vegetables with Alfredo sauce and pesto until well coated. Spread mixture over the noodles in the dish. Place another layer of noodles over the vegetables.
7. 7 Mix ricotta cheese, 3/4 cup Parmesan cheese, and spinach together and spread mixture over the noodle layer. Distribute mozzarella cheese evenly over the ricotta layer. Sprinkle remaining 1/4 cup Parmesan cheese and oregano on top.
8. 8 Bake in the preheated oven until heated through and cheese is melted, 30 to 35 minutes. Broil for 1 to 2 minutes to lightly brown the top layer, if desired.

By JennaferPC

Ingredients

• ✓ alfredo sauce
• butter
• olive oil
• pork sausage
• bell pepper
• celery
• onion
• mushroom
• creole seasoning
• garlic
• black pepper
• shrimp
• parmesan cheese
• fettuccine noodle
• bread crumb
• parsley

Instructions

1. 1 Heat butter and olive oil in a large skillet pan over medium-high heat. Add sausage, frozen vegetables, and mushrooms. Sauté until sausage is almost fully cooked, onions are tender, and any liquid from frozen vegetables has almost fully evaporated, 10 to 12 minutes. Stir in Creole seasoning, garlic, and pepper; cook for 2 minutes. Add shrimp, Alfredo sauce, and Parmesan cheese. Cook and stir until sauce has thickened and shrimp are bright pink on the outside and meat is opaque, about 5 minutes.
2. 2 Meanwhile, fill a large pot with lightly salted water and bring to a rolling boil. Cook fettuccine at a boil until tender yet firm to the bite, 8 to 10 minutes. Drain fettuccine, top with shrimp-sausage mixture, and sprinkle with bread crumbs and parsley.

By mammak

Ingredients

• ✓ alfredo sauce
• cauliflower
• panko bread crumb

Instructions

1. 1 Preheat the oven to 400 degrees F (200 degrees C).
2. 2 Combine cauliflower and Alfredo sauce in a 9-inch square baking dish; top with bread crumbs.
3. 3 Bake in the preheated oven until bubbly and cauliflower is tender, 30 to 35 minutes.

By Sue Cantrell

Ingredients

• ✓ alfredo sauce
• butter spread
• chicken breast
• broccoli floret
• fettuccine

Instructions

1. 1 Melt Spread in large nonstick skillet over medium-high heat and cook chicken, in batches if necessary, stirring occasionally, until chicken is thoroughly cooked. Remove chicken and set aside.
2. 2 Stir Sauce and broccoli into same skillet. Bring to a boil over medium-high heat. Reduce heat to low and simmer covered, stirring occasionally, until broccoli is heated through, about 5 minutes. Stir in chicken and cook, stirring occasionally, until heated through, about 2 minutes. Serve over hot fettuccine and sprinkle, if desired, with grated Parmesan cheese.

By RAG

Ingredients

• ✓ alfredo sauce
• bacon
• onion
• garlic
• water
• roma tomato

Instructions

1. 1 Cook bacon in a large skillet over medium-high heat until evenly browned, about 10 minutes. Drain all but about 2 tablespoons bacon drippings from skillet. Cook and stir onion with bacon in reserved drippings until onion is translucent, 5 to 10 minutes. Add garlic; cook and stir until fragrant, 2 minutes.
2. 2 Pour Alfredo sauce into onion-bacon mixture; rinse jar with the water and pour into skillet. Stir sauce with a wooden spoon, thoroughly scraping any brown bits of food from bottom of the skillet. Bring sauce to a simmer; add tomatoes. Simmer sauce until flavors blend, about 5 minutes.

By Brigette Anderson

Ingredients

• ✓ alfredo sauce
• salmon fillet
• lemon
• vinegar
• basil
• parsley
• rotini pasta
• parmesan cheese

Instructions

1. 1 Preheat oven to 400 degrees F (200 degrees C). Heat Alfredo sauce in a medium saucepan over medium heat.
2. 2 Place salmon in a baking dish. Mix the lemon juice and vinegar in a small bowl, and pour over the salmon. Season with basil and parsley.
3. 3 Bake salmon 15 minutes in the preheated oven, until easily flaked with a fork. Remove from heat, and break into bite sized pieces.
4. 4 Bring a large pot of lightly salted water to a boil. Add rotini, and cook 8 to 10 minutes or until al dente. Drain, and place in a large bowl.
5. 5 Gently toss the salmon, pasta, and Alfredo sauce together in the large bowl. Serve with the Parmesan cheese.

By DELILAH_DILLON

Ingredients

• ✓ alfredo sauce
• four cheese ravioli
• shrimp
• lemon juice
• lemon peel
• parsley

Instructions

1. 1 Combine shrimp, sauce, lemon juice and lemon peel in small saucepan. Heat over medium-low heat, stirring occasionally, until heated through (do not boil).
2. 2 Serve over pasta. Sprinkle with parsley.

By Buitoni

Ingredients

• ✓ alfredo sauce
• milk
• potato
• parmesan cheese
• salt
• black pepper
• ham
• broccoli
• swiss cheese

Instructions

1. 1 Preheat the oven to 400 degrees F (200 degrees C). Lightly grease a 9x13-inch baking dish.
2. 2 Whisk together Alfredo sauce and milk in a medium bowl. Spread 1/4 cup sauce in the bottom of the prepared baking dish. Layer 1/3 of the potatoes over sauce in the dish. Sprinkle with 1 tablespoon Parmesan cheese; salt and pepper to taste.
3. 3 Combine ham, broccoli, and 1 1/2 cups Swiss cheese in a separate medium bowl; mix well. Spread 1/3 of the ham mixture over potatoes in the baking dish. Top with another layer of potatoes, followed by ham mixture, finally topping all with remaining Swiss cheese and Parmesan cheese. Pour remaining Alfredo sauce on top.
4. 4 Cover and bake in the preheated oven for 45 minutes.
5. 5 Reduce oven temperature to 350 degrees F (175 degrees C). Uncover the dish and continue baking until potatoes are tender, about 25 more minutes. Let stand 10 to 15 minutes before serving.

By homemaker

Ingredients

• ✓ alfredo sauce
• angel hair pasta
• cooking spray
• shrimp
• broccoli
• parmesan cheese

Instructions

1. 1 Bring a large pot of lightly salted water to a boil. Cook angel hair in the boiling water, stirring occasionally, until tender yet firm to the bite, 4 to 5 minutes. Drain.
2. 2 Preheat oven to 350 degrees F (175 degrees C). Grease a 2-quart casserole dish with cooking spray.
3. 3 Cook and stir shrimp in a skillet over medium heat until slightly pink, 3 to 5 minutes. Add broccoli; cover skillet and let broccoli steam, about 5 minutes. Remove from heat.
4. 4 Spread angel hair pasta over the bottom of the prepared baking dish. Top with shrimp and broccoli. Pour Alfredo sauce over shrimp and broccoli; cover sauce with Parmesan cheese.
5. 5 Bake in the preheated oven until cheese is slightly browned, about 20 minutes.

By DBatesBakery

Ingredients

• ✓ alfredo sauce
• turkey sausage
• onion
• sage
• black pepper
• green onion
• biscuit dough

Instructions

1. 1 Cook sausage in a large skillet over medium heat until no longer pink, following cooking instructions indicated on the packaging. Add diced onion and continue to cook until onion softens and turns transparent. Drain fat.
2. 2 Stir in Alfredo sauce, sage, and black pepper. Bring to a simmer, stirring occasionally; reduce heat and simmer for 10 minutes.
3. 3 Serve over fresh biscuits and top with green onion.

By Classico

Ingredients

• ✓ alfredo sauce
• pasta
• chicken
• dressing mix
• garlic powder

Instructions

1. 1 Bring a large pot of lightly salted water to a boil; cook pasta at a boil until tender yet firm to the bite, about 8 minutes; drain.
2. 2 Sprinkle chicken with Italian dressing mix and garlic powder.
3. 3 Pan-fry chicken in a nonstick skillet over medium heat, cooking in batches if necessary, until the juices run clear and chicken meat is no longer pink in the middle, about 10 minutes per batch. Turn chicken pieces over after about 5 minutes of cooking.
4. 4 Transfer chicken to a serving bowl and toss with cooked pasta. Pour Alfredo sauce over chicken and pasta, mix thoroughly, and serve.

By Renee Parker