Stovetop Garlic Herb Alfredo Chicken & Veggie Skillet

Servings: 5 servings (approx. 1.75 cups each) Nutrition (Per Serving):Calories: 248 kcal Total Fat: 13.4g Total Carbohydrates: 11.2g Dietary Fiber: 4.0g Net Carbohydrates: 7.2g Protein: 19.4g

Updated at: Sat, 08 Aug 2026 19:31:48 GMT

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Ingredients

5 servings

frozen cauliflower broccoli and carrots

1 bagfrozen riced cauliflower

2cans mushrooms

thoroughly drained

2 cupsrotisserie chicken

diced

2 cupsAlfredo sauce

1 tspgarlic powder

1 tsponion powder

1 tspitalian seasoning

¼ tspblack pepper

salt

to taste

1 tablespoonbutter

or cooking oil

Grated parmesan cheese

Optional, for topping

Instructions

Step 1

Heat a large skillet over medium-high heat. Add the frozen mixed vegetables and frozen riced cauliflower completely dry. Sauté for 5 to 7 minutes until thawed and all pooled water evaporates.

Step 2

Push the vegetables to one side of the skillet. Add 1 tbsp of butter or oil to the empty side, drop in the drained mushrooms, and sauté for 2 to 3 minutes until slightly browned.

Step 3

Turn the heat down to medium-low. Add the diced rotisserie chicken, garlic powder, onion powder, Italian seasoning, and black pepper. Toss everything together for 1 minute to coat and toast the spices.

Step 4

Pour in 2 cups of Alfredo sauce. Stir thoroughly to combine all ingredients. Simmer gently for 3 to 5 minutes until the chicken is hot and the sauce bubbles. Season with salt to taste and top with cheese if desired.