Getting My Mac On

52 macs in 52 weeks

August 10, 2020

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Week 23: Chicken Alfredo Mac

I have a lot of Pampered Chef products. I mean, A LOT.  I’ve hosted a few parties over the years, and have been to many, many more (including two online just during the pandemic), so I have stocked up on soooo many gadgets over time. I have quite a few of their cookbooks too, from back when they were putting out several a year. My mom and I would get such a kick out of reading through the recipes. “Peel the potatoes with your Pampered Chef© Paring Knife, then rinse in your Pampered Chef© Mini Colander, then steam in the Pampered Chef© Microwave Steamer for 12 minutes then mash with your Pampered Chef© Perfect Masher.” Every step mentioned yet another Pampered Chef© product that you apparently could not make the recipe without.

But then I had to laugh at myself when I was making today’s recipe – I used the Pampered Chef© Prep Bowl Set, Garlic Press, and Salad Chopper – and this is one of the easier recipes I’ve made, which the fewest number of prep tools. (Note, I do not sell Pampered Chef and I do not make a commission off mentioning it.) So I guess their “subliminal” messaging works!

In addition to being a big fan of Pampered Chef, I’m a big fan of alfredo sauce and I had all the ingredients on hand – butter, a new bottle of heavy cream, a full wedge of Parmesan – plus some leftover Costco rotisserie chicken, and so a slightly different kind of “mac” was born.

Chicken Alfredo Mac

Alfredo sauce from


  • 6 ounces linguine (it says “enriched macaroni product” right on the package, so it counts)
  • 4 Tbsp. butter
  • 1 cup heavy cream
  • 1½ cups shredded Parmesan cheese (see notes)
  • 4 cloves garlic, minced (see notes)
  • 6 ounces chicken, shredded or cubed (see notes)


  • Bring a pan of salted water to a boil and cook the pasta 8-9 minutes. Drain and reserve.
  • Melt the butter over medium heat, then stir in the cream and simmer for several minutes.
  • When the butter and cream is very hot but not boiling, add the garlic and cheese and stir until the cheese is melted.
  • Combine pasta, sauce, and chicken and top with grated Parmesan cheese if desired.


This reliable sauce is always a winner in my book! This is one of the easier recipes I’ve pulled together but it still tastes great. I decided not to combine everything at the end, instead I assembled just a single serving for quality control (i.e. lunch). I wanted to reserve some of the alfredo for bread dipping later this week, and since I sort of threw this one together, I wasn’t 100% sure how all the proportions were going to come out. I think it would have been just about right, but I *may* have made a little too much pasta for the amount of sauce.

It’s not new or different, just a solid favorite, and it gets high marks for taste and ease of prep.


  • I usually use my Salad Shooter or box grater to shred the cheese each week, but Parmesan isn’t the greatest melting cheese, so I used my medium handheld microplane (NOT Pampered Chef, if you can believe it!) to get a finer shred. They come out almost transparent and I rarely have a problem with them melting (only if the cream isn’t hot enough).
  • The recipe I use technically only calls for ONE clove of garlic, but that’s just silly.
  • The Pampered Chef Salad Chopper is GREAT for chopping up hunks of cooked chicken, which I eat far more often than I do salad.

Posted August 9, 2020

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