Chicken Alfredo With a Twist USDA Recipe for Child Care Centers

This rich and creamy recipe gives ordinary chicken alfredo a healthy twist, combining fat-free half and half with canned cream of chicken soup and whole-grain rotini noodles.
CACFP CREDITING INFORMATION
1 cup (8 fl oz spoodle) provides:
2¼ oz equivalent meat/meat alternate and 1¼ oz equivalent grains.
5 from 1 vote
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Ingredients
 

25 Servings

    Weight

    • - - Water
    • 2 lb Rotini pasta, whole-grain, dry
    • 4 lb 11 oz Low-fat, reduced-sodium cream of chicken soup, condensed
    • - - Fat-free half and half
    • - - Ground white pepper
    • - - Garlic powder
    • 8½ oz Parmesan cheese, grated
    • 3 lb 4 oz Frozen, cooked diced chicken, thawed, ½" pieces

    Measure

    • 3 gal Water
    • 2 qt 2¾ cups Rotini pasta, whole-grain, dry
    • 2 qt 1⅜ cups (1½ No. 3 cans) Low-fat, reduced-sodium cream of chicken soup, condensed
    • 1 qt 2 cups Fat-free half and half
    • 1 tsp Ground white pepper
    • ½ tsp Garlic powder
    • 3 cups Parmesan cheese, grated
    • 2 qt 2½ cups Frozen, cooked diced chicken, thawed, ½” pieces

    50 Servings

      Weight

      • - - Water
      • 4 lb Rotini pasta, whole-grain, dry
      • 9 lb 6 oz Low-fat, reduced-sodium cream of chicken soup, condensed
      • - - Fat-free half and half
      • - - Ground white pepper
      • - - Garlic powder
      • 1 lb 1 oz Parmesan cheese, grated
      • 6 lb 8 oz Frozen, cooked diced chicken, thawed, ½" pieces

      Measure

      • 6 gal Water
      • 5 qt 1½ cups Rotini pasta, whole-grain, dry
      • 1 gal ¾ qt (3 No. 3 cans) Low-fat, reduced-sodium cream of chicken soup, condensed
      • 3 qt Fat-free half and half
      • 2 tsp Ground white pepper
      • 1 tsp Garlic pepper
      • 1½ qt Parmesan cheese, grated
      • 1 gal 1¼ qt Frozen, cooked diced chicken, thawed, ½” pieces

      Quantity
       

      25 Servings

        Weight

        • - - Water
        • 2 lb Rotini pasta, whole-grain, dry
        • 4 lb 11 oz Low-fat, reduced-sodium cream of chicken soup, condensed
        • - - Fat-free half and half
        • - - Ground white pepper
        • - - Garlic powder
        • 8½ oz Parmesan cheese, grated
        • 3 lb 4 oz Frozen, cooked diced chicken, thawed, ½" pieces

        Measure

        • 3 gal Water
        • 2 qt 2¾ cups Rotini pasta, whole-grain, dry
        • 2 qt 1⅜ cups (1½ No. 3 cans) Low-fat, reduced-sodium cream of chicken soup, condensed
        • 1 qt 2 cups Fat-free half and half
        • 1 tsp Ground white pepper
        • ½ tsp Garlic powder
        • 3 cups Parmesan cheese, grated
        • 2 qt 2½ cups Frozen, cooked diced chicken, thawed, ½” pieces

        50 Servings

          Weight

          • - - Water
          • 4 lb Rotini pasta, whole-grain, dry
          • 9 lb 6 oz Low-fat, reduced-sodium cream of chicken soup, condensed
          • - - Fat-free half and half
          • - - Ground white pepper
          • - - Garlic powder
          • 1 lb 1 oz Parmesan cheese, grated
          • 6 lb 8 oz Frozen, cooked diced chicken, thawed, ½" pieces

          Measure

          • 6 gal Water
          • 5 qt 1½ cups Rotini pasta, whole-grain, dry
          • 1 gal ¾ qt (3 No. 3 cans) Low-fat, reduced-sodium cream of chicken soup, condensed
          • 3 qt Fat-free half and half
          • 2 tsp Ground white pepper
          • 1 tsp Garlic pepper
          • 1½ qt Parmesan cheese, grated
          • 1 gal 1¼ qt Frozen, cooked diced chicken, thawed, ½” pieces

          Ingredients
           

          25 Servings

            Weight

            • - - Water
            • 2 lb Rotini pasta, whole-grain, dry
            • 4 lb 11 oz Low-fat, reduced-sodium cream of chicken soup, condensed
            • - - Fat-free half and half
            • - - Ground white pepper
            • - - Garlic powder
            • 8½ oz Parmesan cheese, grated
            • 3 lb 4 oz Frozen, cooked diced chicken, thawed, ½" pieces

            Measure

            • 3 gal Water
            • 2 qt 2¾ cups Rotini pasta, whole-grain, dry
            • 2 qt 1⅜ cups (1½ No. 3 cans) Low-fat, reduced-sodium cream of chicken soup, condensed
            • 1 qt 2 cups Fat-free half and half
            • 1 tsp Ground white pepper
            • ½ tsp Garlic powder
            • 3 cups Parmesan cheese, grated
            • 2 qt 2½ cups Frozen, cooked diced chicken, thawed, ½” pieces

            50 Servings

              Weight

              • - - Water
              • 4 lb Rotini pasta, whole-grain, dry
              • 9 lb 6 oz Low-fat, reduced-sodium cream of chicken soup, condensed
              • - - Fat-free half and half
              • - - Ground white pepper
              • - - Garlic powder
              • 1 lb 1 oz Parmesan cheese, grated
              • 6 lb 8 oz Frozen, cooked diced chicken, thawed, ½" pieces

              Measure

              • 6 gal Water
              • 5 qt 1½ cups Rotini pasta, whole-grain, dry
              • 1 gal ¾ qt (3 No. 3 cans) Low-fat, reduced-sodium cream of chicken soup, condensed
              • 3 qt Fat-free half and half
              • 2 tsp Ground white pepper
              • 1 tsp Garlic pepper
              • 1½ qt Parmesan cheese, grated
              • 1 gal 1¼ qt Frozen, cooked diced chicken, thawed, ½” pieces

              Quantity
               

              25 Servings

                Weight

                • - - Water
                • 2 lb Rotini pasta, whole-grain, dry
                • 4 lb 11 oz Low-fat, reduced-sodium cream of chicken soup, condensed
                • - - Fat-free half and half
                • - - Ground white pepper
                • - - Garlic powder
                • 8½ oz Parmesan cheese, grated
                • 3 lb 4 oz Frozen, cooked diced chicken, thawed, ½" pieces

                Measure

                • 3 gal Water
                • 2 qt 2¾ cups Rotini pasta, whole-grain, dry
                • 2 qt 1⅜ cups (1½ No. 3 cans) Low-fat, reduced-sodium cream of chicken soup, condensed
                • 1 qt 2 cups Fat-free half and half
                • 1 tsp Ground white pepper
                • ½ tsp Garlic powder
                • 3 cups Parmesan cheese, grated
                • 2 qt 2½ cups Frozen, cooked diced chicken, thawed, ½” pieces

                50 Servings

                  Weight

                  • - - Water
                  • 4 lb Rotini pasta, whole-grain, dry
                  • 9 lb 6 oz Low-fat, reduced-sodium cream of chicken soup, condensed
                  • - - Fat-free half and half
                  • - - Ground white pepper
                  • - - Garlic powder
                  • 1 lb 1 oz Parmesan cheese, grated
                  • 6 lb 8 oz Frozen, cooked diced chicken, thawed, ½" pieces

                  Measure

                  • 6 gal Water
                  • 5 qt 1½ cups Rotini pasta, whole-grain, dry
                  • 1 gal ¾ qt (3 No. 3 cans) Low-fat, reduced-sodium cream of chicken soup, condensed
                  • 3 qt Fat-free half and half
                  • 2 tsp Ground white pepper
                  • 1 tsp Garlic pepper
                  • 1½ qt Parmesan cheese, grated
                  • 1 gal 1¼ qt Frozen, cooked diced chicken, thawed, ½” pieces
                  *See Marketing Guide

                  Ingredients
                   

                  25 Servings

                    Weight

                    • - - Water
                    • 2 lb Rotini pasta, whole-grain, dry
                    • 4 lb 11 oz Low-fat, reduced-sodium cream of chicken soup, condensed
                    • - - Fat-free half and half
                    • - - Ground white pepper
                    • - - Garlic powder
                    • 8½ oz Parmesan cheese, grated
                    • 3 lb 4 oz Frozen, cooked diced chicken, thawed, ½" pieces

                    Measure

                    • 3 gal Water
                    • 2 qt 2¾ cups Rotini pasta, whole-grain, dry
                    • 2 qt 1⅜ cups (1½ No. 3 cans) Low-fat, reduced-sodium cream of chicken soup, condensed
                    • 1 qt 2 cups Fat-free half and half
                    • 1 tsp Ground white pepper
                    • ½ tsp Garlic powder
                    • 3 cups Parmesan cheese, grated
                    • 2 qt 2½ cups Frozen, cooked diced chicken, thawed, ½” pieces

                    50 Servings

                      Weight

                      • - - Water
                      • 4 lb Rotini pasta, whole-grain, dry
                      • 9 lb 6 oz Low-fat, reduced-sodium cream of chicken soup, condensed
                      • - - Fat-free half and half
                      • - - Ground white pepper
                      • - - Garlic powder
                      • 1 lb 1 oz Parmesan cheese, grated
                      • 6 lb 8 oz Frozen, cooked diced chicken, thawed, ½" pieces

                      Measure

                      • 6 gal Water
                      • 5 qt 1½ cups Rotini pasta, whole-grain, dry
                      • 1 gal ¾ qt (3 No. 3 cans) Low-fat, reduced-sodium cream of chicken soup, condensed
                      • 3 qt Fat-free half and half
                      • 2 tsp Ground white pepper
                      • 1 tsp Garlic pepper
                      • 1½ qt Parmesan cheese, grated
                      • 1 gal 1¼ qt Frozen, cooked diced chicken, thawed, ½” pieces

                      Quantity
                       

                      25 Servings

                        Weight

                        • - - Water
                        • 2 lb Rotini pasta, whole-grain, dry
                        • 4 lb 11 oz Low-fat, reduced-sodium cream of chicken soup, condensed
                        • - - Fat-free half and half
                        • - - Ground white pepper
                        • - - Garlic powder
                        • 8½ oz Parmesan cheese, grated
                        • 3 lb 4 oz Frozen, cooked diced chicken, thawed, ½" pieces

                        Measure

                        • 3 gal Water
                        • 2 qt 2¾ cups Rotini pasta, whole-grain, dry
                        • 2 qt 1⅜ cups (1½ No. 3 cans) Low-fat, reduced-sodium cream of chicken soup, condensed
                        • 1 qt 2 cups Fat-free half and half
                        • 1 tsp Ground white pepper
                        • ½ tsp Garlic powder
                        • 3 cups Parmesan cheese, grated
                        • 2 qt 2½ cups Frozen, cooked diced chicken, thawed, ½” pieces

                        50 Servings

                          Weight

                          • - - Water
                          • 4 lb Rotini pasta, whole-grain, dry
                          • 9 lb 6 oz Low-fat, reduced-sodium cream of chicken soup, condensed
                          • - - Fat-free half and half
                          • - - Ground white pepper
                          • - - Garlic powder
                          • 1 lb 1 oz Parmesan cheese, grated
                          • 6 lb 8 oz Frozen, cooked diced chicken, thawed, ½" pieces

                          Measure

                          • 6 gal Water
                          • 5 qt 1½ cups Rotini pasta, whole-grain, dry
                          • 1 gal ¾ qt (3 No. 3 cans) Low-fat, reduced-sodium cream of chicken soup, condensed
                          • 3 qt Fat-free half and half
                          • 2 tsp Ground white pepper
                          • 1 tsp Garlic pepper
                          • 1½ qt Parmesan cheese, grated
                          • 1 gal 1¼ qt Frozen, cooked diced chicken, thawed, ½” pieces
                          *See Marketing Guide

                          Ingredients
                           

                          25 Servings

                            Weight

                            • - - Water
                            • 2 lb Rotini pasta, whole-grain, dry
                            • 4 lb 11 oz Low-fat, reduced-sodium cream of chicken soup, condensed
                            • - - Fat-free half and half
                            • - - Ground white pepper
                            • - - Garlic powder
                            • 8½ oz Parmesan cheese, grated
                            • 3 lb 4 oz Frozen, cooked diced chicken, thawed, ½" pieces

                            Measure

                            • 3 gal Water
                            • 2 qt 2¾ cups Rotini pasta, whole-grain, dry
                            • 2 qt 1⅜ cups (1½ No. 3 cans) Low-fat, reduced-sodium cream of chicken soup, condensed
                            • 1 qt 2 cups Fat-free half and half
                            • 1 tsp Ground white pepper
                            • ½ tsp Garlic powder
                            • 3 cups Parmesan cheese, grated
                            • 2 qt 2½ cups Frozen, cooked diced chicken, thawed, ½” pieces

                            50 Servings

                              Weight

                              • - - Water
                              • 4 lb Rotini pasta, whole-grain, dry
                              • 9 lb 6 oz Low-fat, reduced-sodium cream of chicken soup, condensed
                              • - - Fat-free half and half
                              • - - Ground white pepper
                              • - - Garlic powder
                              • 1 lb 1 oz Parmesan cheese, grated
                              • 6 lb 8 oz Frozen, cooked diced chicken, thawed, ½" pieces

                              Measure

                              • 6 gal Water
                              • 5 qt 1½ cups Rotini pasta, whole-grain, dry
                              • 1 gal ¾ qt (3 No. 3 cans) Low-fat, reduced-sodium cream of chicken soup, condensed
                              • 3 qt Fat-free half and half
                              • 2 tsp Ground white pepper
                              • 1 tsp Garlic pepper
                              • 1½ qt Parmesan cheese, grated
                              • 1 gal 1¼ qt Frozen, cooked diced chicken, thawed, ½” pieces

                              Quantity
                               

                              25 Servings

                                Weight

                                • - - Water
                                • 2 lb Rotini pasta, whole-grain, dry
                                • 4 lb 11 oz Low-fat, reduced-sodium cream of chicken soup, condensed
                                • - - Fat-free half and half
                                • - - Ground white pepper
                                • - - Garlic powder
                                • 8½ oz Parmesan cheese, grated
                                • 3 lb 4 oz Frozen, cooked diced chicken, thawed, ½" pieces

                                Measure

                                • 3 gal Water
                                • 2 qt 2¾ cups Rotini pasta, whole-grain, dry
                                • 2 qt 1⅜ cups (1½ No. 3 cans) Low-fat, reduced-sodium cream of chicken soup, condensed
                                • 1 qt 2 cups Fat-free half and half
                                • 1 tsp Ground white pepper
                                • ½ tsp Garlic powder
                                • 3 cups Parmesan cheese, grated
                                • 2 qt 2½ cups Frozen, cooked diced chicken, thawed, ½” pieces

                                50 Servings

                                  Weight

                                  • - - Water
                                  • 4 lb Rotini pasta, whole-grain, dry
                                  • 9 lb 6 oz Low-fat, reduced-sodium cream of chicken soup, condensed
                                  • - - Fat-free half and half
                                  • - - Ground white pepper
                                  • - - Garlic powder
                                  • 1 lb 1 oz Parmesan cheese, grated
                                  • 6 lb 8 oz Frozen, cooked diced chicken, thawed, ½" pieces

                                  Measure

                                  • 6 gal Water
                                  • 5 qt 1½ cups Rotini pasta, whole-grain, dry
                                  • 1 gal ¾ qt (3 No. 3 cans) Low-fat, reduced-sodium cream of chicken soup, condensed
                                  • 3 qt Fat-free half and half
                                  • 2 tsp Ground white pepper
                                  • 1 tsp Garlic pepper
                                  • 1½ qt Parmesan cheese, grated
                                  • 1 gal 1¼ qt Frozen, cooked diced chicken, thawed, ½” pieces
                                  *See Marketing Guide

                                  Ingredients
                                   

                                  25 Servings

                                    Weight

                                    • - - Water
                                    • 2 lb Rotini pasta, whole-grain, dry
                                    • 4 lb 11 oz Low-fat, reduced-sodium cream of chicken soup, condensed
                                    • - - Fat-free half and half
                                    • - - Ground white pepper
                                    • - - Garlic powder
                                    • 8½ oz Parmesan cheese, grated
                                    • 3 lb 4 oz Frozen, cooked diced chicken, thawed, ½" pieces

                                    Measure

                                    • 3 gal Water
                                    • 2 qt 2¾ cups Rotini pasta, whole-grain, dry
                                    • 2 qt 1⅜ cups (1½ No. 3 cans) Low-fat, reduced-sodium cream of chicken soup, condensed
                                    • 1 qt 2 cups Fat-free half and half
                                    • 1 tsp Ground white pepper
                                    • ½ tsp Garlic powder
                                    • 3 cups Parmesan cheese, grated
                                    • 2 qt 2½ cups Frozen, cooked diced chicken, thawed, ½” pieces

                                    50 Servings

                                      Weight

                                      • - - Water
                                      • 4 lb Rotini pasta, whole-grain, dry
                                      • 9 lb 6 oz Low-fat, reduced-sodium cream of chicken soup, condensed
                                      • - - Fat-free half and half
                                      • - - Ground white pepper
                                      • - - Garlic powder
                                      • 1 lb 1 oz Parmesan cheese, grated
                                      • 6 lb 8 oz Frozen, cooked diced chicken, thawed, ½" pieces

                                      Measure

                                      • 6 gal Water
                                      • 5 qt 1½ cups Rotini pasta, whole-grain, dry
                                      • 1 gal ¾ qt (3 No. 3 cans) Low-fat, reduced-sodium cream of chicken soup, condensed
                                      • 3 qt Fat-free half and half
                                      • 2 tsp Ground white pepper
                                      • 1 tsp Garlic pepper
                                      • 1½ qt Parmesan cheese, grated
                                      • 1 gal 1¼ qt Frozen, cooked diced chicken, thawed, ½” pieces

                                      Quantity
                                       

                                      25 Servings

                                        Weight

                                        • - - Water
                                        • 2 lb Rotini pasta, whole-grain, dry
                                        • 4 lb 11 oz Low-fat, reduced-sodium cream of chicken soup, condensed
                                        • - - Fat-free half and half
                                        • - - Ground white pepper
                                        • - - Garlic powder
                                        • 8½ oz Parmesan cheese, grated
                                        • 3 lb 4 oz Frozen, cooked diced chicken, thawed, ½" pieces

                                        Measure

                                        • 3 gal Water
                                        • 2 qt 2¾ cups Rotini pasta, whole-grain, dry
                                        • 2 qt 1⅜ cups (1½ No. 3 cans) Low-fat, reduced-sodium cream of chicken soup, condensed
                                        • 1 qt 2 cups Fat-free half and half
                                        • 1 tsp Ground white pepper
                                        • ½ tsp Garlic powder
                                        • 3 cups Parmesan cheese, grated
                                        • 2 qt 2½ cups Frozen, cooked diced chicken, thawed, ½” pieces

                                        50 Servings

                                          Weight

                                          • - - Water
                                          • 4 lb Rotini pasta, whole-grain, dry
                                          • 9 lb 6 oz Low-fat, reduced-sodium cream of chicken soup, condensed
                                          • - - Fat-free half and half
                                          • - - Ground white pepper
                                          • - - Garlic powder
                                          • 1 lb 1 oz Parmesan cheese, grated
                                          • 6 lb 8 oz Frozen, cooked diced chicken, thawed, ½" pieces

                                          Measure

                                          • 6 gal Water
                                          • 5 qt 1½ cups Rotini pasta, whole-grain, dry
                                          • 1 gal ¾ qt (3 No. 3 cans) Low-fat, reduced-sodium cream of chicken soup, condensed
                                          • 3 qt Fat-free half and half
                                          • 2 tsp Ground white pepper
                                          • 1 tsp Garlic pepper
                                          • 1½ qt Parmesan cheese, grated
                                          • 1 gal 1¼ qt Frozen, cooked diced chicken, thawed, ½” pieces
                                          *See Marketing Guide

                                          Instructions
                                           

                                          • Heat water to a rolling boil.
                                          • Slowly add pasta. Stir constantly, until water boils again. Cook about 8 minutes or until al dente; stir occasionally. DO NOT OVERCOOK. Drain well.
                                          • Pour into steam table pans (12” x 20” x 4”).
                                            For 25 servings, use 1 pan.
                                            For 50 servings, use 2 pans.
                                            Critical Control Point: Hold pasta at 135 °F or higher.
                                          • Combine soup, half and half, pepper, garlic, Parmesan cheese, and chicken. Cook over medium heat for 5-10 minutes, stirring often.
                                            Critical Control Point: Heat to 165 °F or higher for at least 15 seconds.
                                          • Combine noodles and sauce immediately before serving.
                                          • Critical Control Point: Hold for hot service at 135 °F or higher.
                                          • Portion with 8 fl oz spoodle (1 cup).

                                          Nutrition INFORMATION

                                          Nutrition Facts
                                          Chicken Alfredo With a Twist USDA Recipe for Child Care Centers
                                          Amount Per Serving 1 cup (8 fl oz spoodle)
                                          Calories 344.92 Calories from Fat 73
                                          % Daily Value*
                                          Total Fat 8.16g13%
                                          Saturated Fat 3.59g22%
                                          Cholesterol 68.68mg23%
                                          Sodium 571.55mg25%
                                          Total Carbohydrates 40.85g14%
                                          Dietary Fiber 2.67g11%
                                          Protein 29.71g59%
                                          Vitamin A 449.55IU9%
                                          Vitamin C 0.38mg0%
                                          Calcium 173.98mg17%
                                          Iron 2.34mg13%
                                          *
                                          *Marketing Guide

                                          Notes

                                          Keep noodles and sauce separate until serving time to maintain consistency of sauce. Sauce will thicken upon standing.
                                          Yield / Volume
                                          25 Servings:

                                          About 13 lb

                                          About 1 gal 2 qt/1 steam table pan

                                          50 Servings:

                                          About 26 lb 8 oz

                                          About 3 gal/2 steam table pans