Chicken Alfredo and Roasted Carrots ($10 Family Dinner Idea)

Published: Through Brigette on January 29, 2026 | This post may contain affiliate links. Read my disclosure policy here.

This post is part of our $10 Dinner Ideas series brought to you by Brigette from our team! Each week she shares simple, delicious and affordable family-friendly dinner ideas that cost less than $10 to make, using everyday ingredients and super quick meals.

Why you’ll love this creamy chicken Alfredo

This creamy skillet recipe is comfort food at its best! There are so many things to love about chicken Alfredo – it’s a crowd pleaser, that’s what it is super easy to put together quickly with a few basic ingredients, but also easy to make gluten-free (just use gluten-free pasta!), and it’s cheap!

While most chicken Alfredo recipes use heavy cream, our family actually prefers milk. It’s rich enough in cheeses and butter – and, unlike heavy cream, I always have milk on hand.

I paired it with roasted carrots, and there’s just something about the cold weather that makes roasted carrots taste better! Add a little olive oil and salt and pepper, and somehow they come out of the oven completely caramelized and amazing. Plus, I love that a very large bag of carrots is only $1.35!

Chicken Alfredo Dinner Menu:

• Chicken Alfredo
• Roasted Carrots

Ingredients for Chicken Alfredo:

• 1 pound boneless chicken breast (Aldi – $2.49/lb) –$2.49
• 2 Tablespoons of olive oil (Aldi – $7.25 for 33 tablespoons) – $0.44
• 1 pound box pasta (Publix) — $0.46
• 4 Tablespoons of butter (Aldi – $0.85 per stick) –$0.43
• 3 cloves of garlic (Aldi – $1.75 for a 3ct pack) –$0.19
• 8-oz package of cream cheese (Aldi) –$1.45
• 1/2 cup milk* (Aldi – $0.19 per cup) –$0.10 (*You can use heavy whipping cream instead of milk if desired)
• 1/2 cup chicken broth (I used a chicken stock cube + 1/2 cup of water) (Aldi – $1.79 for 25 cubes) –$0.07
• 1 1/2 cups Parmesan cheese (Aldi — $2.45 per can) — $2
• 1 2-pound bag of carrots (Aldi-€1.35) — $1.35
• 2 Tablespoons of olive oil (Aldi — $7.25 for 33 tablespoons) — $0.44
• salt and pepper

Grand total for dinner: $9.42 (for 6 people)

How to make chicken Alfredo:

1. Preheat oven to 425 degrees.

2. Cook the pasta according to the instructions on the box. Drain and reserve a cup of hot pasta water.

3. While the pasta is cooking, cut the chicken breast into bite-sized pieces and mince the garlic cloves.

4. Peel the carrots, wash them and cut them into smaller pieces/thick sticks if they are large.

5. Spread the sliced ​​carrots on a baking tray (line it with parchment paper to make cleanup easier!). Mix the carrots with 2 tablespoons of olive oil and sprinkle with salt and pepper. Bake until brown and soft – about 20 minutes.

6. Fry the diced chicken in a large frying pan in 2 tablespoons of olive oil until done. Remove the chicken from the pan and set it aside.

7. In the same skillet, melt the 4 tablespoons of butter over medium heat. Add the chopped garlic and fry for a minute.

8. Beat in the cream cheese until melted. Whisk in 1/2 cup milk and 1/2 cup chicken stock and stir until smooth.

9. Stir in the 1 1/2 cups Parmesan cheese and cook until smooth, about one minute. Add salt and pepper to taste.

10. Stir in the pasta until well mixed. If necessary, add the reserved pasta water to thin the sauce.

11. Top with the chicken. Garnish with fresh herbs if desired. Serve with the roasted carrots.

Recipe

Chicken Alfredo with Roasted Carrots ($10 Family Dinner Idea)

Author Brigette

Course dinner, main course

Kitchen American, Italian

Preparation time 40 minutes minutes

Your whole family will love this hearty family dinner with creamy pasta and caramelized carrots – and it all comes together in less than 45 minutes for less than $10!

Cooking modePrevent your screen from going dark

Ingredients 1x2x3x

• 1- pound boneless chicken breast Aldi – $2.49/lb – $2.49
• 2 Tablespoons olive oil Aldi – $7.25 for 33 tablespoons – $0.44
• 1- pound box of pasta Publix-$0.46
• 4 Tablespoons butter Aldi – $0.85 per stick – $0.43
• 3 clove garlic Aldi – $1.75 for a 3ct pack – $0.19
• 8- oz package of cream cheese Aldi-$1.45
• 1/2 cup milk* Aldi – $0.19 per cup – $0.10 (*You can use heavy cream instead of milk if you prefer)
• 1/2 cup chicken stock I used a chicken stock cube + 1/2 cup water (Aldi – $1.79 for 25 cubes) – $0.07
• 1 1/2 cups Parmesan cheese Aldi – $2.45 per can – $2
• 1 2- pound bag of carrots Aldi – $1.35 – $1.35
• 2 Tablespoons olive oil Aldi — $7.25 for 33 tablespoons — $0.44
• salt and pepper

Instructions

• Preheat the oven to 425 degrees.

• Cook the pasta according to the instructions on the box. Drain and reserve a cup of hot pasta water.

• While the pasta is cooking, cut the chicken breast into bite-sized pieces and finely chop the garlic cloves.

• Peel the carrots, wash them and cut them into smaller pieces/thick sticks if they are large.

• Spread the sliced ​​carrots on a baking sheet (line it with parchment paper for easier cleanup!). Mix the carrots with 2 tablespoons of olive oil and sprinkle with salt and pepper. Bake until brown and soft – about 20 minutes.

• Fry the diced chicken in a large frying pan in 2 tablespoons of olive oil until done. Remove the chicken from the pan and set it aside.

• In the same skillet, melt the 4 tablespoons of butter over medium heat. Add the chopped garlic and fry for a minute.

• Beat in the cream cheese until melted. Whisk in 1/2 cup milk and 1/2 cup chicken stock and stir until smooth.

• Stir in the 1 1/2 cups Parmesan cheese and cook until smooth, about a minute. Add salt and pepper to taste.

• Stir in the pasta until well mixed. If necessary, add the reserved pasta water to thin the sauce.

• Top with the chicken. Garnish with fresh herbs if desired. Serve with the roasted carrots.

Comments

While most chicken Alfredo recipes use heavy cream, our family actually prefers milk. It’s rich enough in cheeses and butter – and, unlike heavy cream, I always have milk on hand.
This recipe can easily be made gluten-free by using gluten-free pasta.

Power supply

Calories: 855kcal | Carbohydrates: 83G | Egg white: 40G | Fat: 41G | Saturated fat: 19G | Polyunsaturated fat: 3G | Monounsaturated fat: 15G | Trans fat: 0.3G | Cholesterol: 126mg | Sodium: 909mg | Potassium: 1289mg | Fiber: 9G | Sugar: 15G | Vitamin A: 38881IU | Vitamin C: 15mg | Calcium: 458mg | Iron: 2mg

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