This is a super quick meal if you do some prep ahead of time. I have talked a lot of times about cooking a whole chicken, dividing the cooked meat into meal size bags and then using the bones and skin to make stock and this is a perfect use for that! Also, I will sometimes buy a 12 oz jar of premade alfredo sauce, then divide it into three smaller containers and freeze them to use later, like for this. Of course, you could also make this totally from scratch if you haven't done prep ahead of time. At my house, this is one of our go to meals when we are really pressed for time. I even do it with rice in the pressure cooker sometimes which makes it go from freezer to table in less than 10 minutes.
These things I pull from the freezer and thaw in the microwave:
1 quart of chicken stock
1 bag cooked, diced or shredded chicken
4 oz alfredo sauce
8 oz frozen peas, optional (these don't need to be thawed, they will warm up very quickly when they get added to the pan)
1 pound pasta or 2 cups rice or about 4 diced potatoes
Italian herbs, seasoned salt, garlic, or salt and pepper to taste
Use the chicken stock to cook the potatpes, rice, or pasta (adding more water to it if necessary). When it is almost cooked properly add the chicken, peas, and sauce to warm through. If you are using full fat chicken stock it will likely be creamy enough with just that small amount of sauce, but you can also add a spoon of sour cream or splash of milk if desired. Topping it with some parmesan cheese would be delicious also.
Another variation would also be to substitute beans for the chicken!