CHICKEN MUSHROOM FETTUCCINE ALFREDO
This chicken mushroom alfredo features luscious creamy sauce tossed with juicy chicken and sautéed mushrooms. An Olive Garden copycat!
Provided by Natalya Drozhzhin
Categories Main Course Pasta
Time 1h
Number Of Ingredients 10
Steps:
- Cook fettuccine per the box instructions.
- Slice the mushrooms into thin strips and sauté them over high heat until golden brown. Season them with a little salt. Next, slice the chicken into evenly sized strips. Season the chicken with salt and pepper and sauté the chicken until golden brown.
- In a medium saucepan, whisk the heavy whipping cream, butter or margarine, pressed garlic, and grated parmesan cheese together. Cook the sauce over medium-low heat until smooth.
- Add the cooked fettuccine, mushrooms, and chicken into the sauce. Toss everything together until well-combined and remove from heat.
- Serve warm and topped with freshly grated parmesan. Enjoy!
Nutrition Facts : Calories 493 kcal, Carbohydrate 18 g, Protein 20 g, Fat 38 g, SaturatedFat 23 g, Cholesterol 169 mg, Sodium 586 mg, Fiber 1 g, Sugar 1 g, TransFat 1 g, UnsaturatedFat 13 g, ServingSize 1 serving
MUSHROOM CHICKEN ALFREDO
All you need is one skillet to make this delicious scaled-down dinner from Margery Bryan of Moses Lake, Washington. It's an easy way to dress up packaged noodles and sauce, plus clean-up is a breeze.
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 3 servings.
Number Of Ingredients 8
Steps:
- In a large nonstick skillet, cook chicken in butter for 6 minutes or until meat is no longer pink. Remove and keep warm. In the same skillet, saute mushrooms and onion until tender. , Stir in water and milk; bring to a boil. Stir in contents of noodles and sauce mix; boil for 8 minutes or until noodles are tender. , Return chicken to the pan; heat through. Garnish with parsley if desired.
Nutrition Facts : Calories 317 calories, Fat 11g fat (6g saturated fat), Cholesterol 105mg cholesterol, Sodium 727mg sodium, Carbohydrate 30g carbohydrate (6g sugars, Fiber 1g fiber), Protein 24g protein. Diabetic Exchanges
PASTA WITH CHICKEN AND MUSHROOM ALFREDO SAUCE
We like this pasta with chicken and mushroom Alfredo sauce as-is but you can tweak it any way you like by adding or taking away anything. I sometimes add peas. Serve with garlic or any good crusty bread. Good stuff!
Provided by Tess DeFevers Ehling
Time 40m
Yield 8
Number Of Ingredients 11
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Spray a baking pan with cooking spray, place chicken breasts in the pan, and cover with a lid or foil.
- Bake in the oven until no longer pink in the center and the juices run clear, about 30 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Remove from the oven and shred with 2 forks.
- While the chicken is roasting, bring a large pot of lightly salted water to a boil. Cook spaghetti in the boiling water, stirring occasionally, until tender yet firm to the bite, about 12 minutes.
- Melt butter in a frying pan over medium heat. Add mushrooms and onion; saute until tender, 5 to 7 minutes. Add garlic and saute until fragrant, about 1 minute. Reduce heat to medium-low and add cream cheese; stir until melted. Whisk in heavy cream and season with salt and pepper.
- Add Parmigiano-Reggiano cheese, reduce heat to low, and simmer until all combined and creamy, about 3 minutes. Don't simmer for to long or over high heat; the sauce can break down and become curdled instead of creamy.
- Drain pasta and add to sauce with shredded chicken.
Nutrition Facts : Calories 702.3 calories, Carbohydrate 46.6 g, Cholesterol 173.6 mg, Fat 47.4 g, Fiber 2.2 g, Protein 23.2 g, SaturatedFat 28.9 g, Sodium 327.9 mg, Sugar 2.6 g
CHICKEN & MUSHROOM ALFREDO
Everyone in my family loves when I make this dinner...even my kids! What's great about this recipe is that you can add vegetables you have on hand to make it heartier, such as corn, peas, or diced red bell pepper. -Monica Werner, Temecula, California
Provided by Taste of Home
Categories Dinner
Time 4h20m
Yield 4 servings.
Number Of Ingredients 12
Steps:
- In a large skillet, brown chicken in oil in batches. Transfer to a 4- or 5-qt. slow cooker. In a large bowl, combine the soups, broth, onion, mushrooms, garlic salt and pepper; pour over meat. Cover and cook on low for 4-5 hours or until chicken is tender., Cook fettuccine according to package directions; drain. Remove chicken from slow cooker and keep warm. Turn slow cooker off and stir in cream cheese until melted. Serve chicken and sauce with fettucine. Top with Parmesan cheese if desired.
Nutrition Facts :
MUSHROOM CHICKEN ALFREDO
Make and share this Mushroom Chicken Alfredo recipe from Food.com.
Provided by weekend cooker
Categories Chicken Breast
Time 8h20m
Yield 4-6 chicken breast, 4-6 serving(s)
Number Of Ingredients 5
Steps:
- Pour 1/3 alfredo sauce in slow cooker.
- Add chicken, then add remaining sauce.
- Cover, and cook an low for 8 hours.
- Fifteen minutes before serving, add noodles and mushrooms, mixing well.
- Sprinkle top with cheese.
- Ready to serve when cheese is melted.
Nutrition Facts : Calories 433.8, Fat 15.6, SaturatedFat 6.3, Cholesterol 116.4, Sodium 234.6, Carbohydrate 42.2, Fiber 2.2, Sugar 1.9, Protein 30.3
ALFREDO CHICKEN AND MUSHROOMS
Dinner ready in 25 minutes! Try this creamy chicken and mushroom dish cooked in Alfredo sauce - a delightful meal.
Provided by By Betty Crocker Kitchens
Categories Entree
Time 25m
Yield 6
Number Of Ingredients 9
Steps:
- Melt butter in 12-inch nonstick skillet over medium heat. Cook bread crumbs in butter 2 to 3 minutes, stirring frequently, until golden brown. Remove bread crumbs from skillet.
- Spray skillet with cooking spray; heat over medium heat. Sprinkle chicken with pepper. Cook chicken in skillet 3 to 4 minutes, turning once, until brown. Stir in pasta sauce, mushrooms, onions and 2 tablespoons basil. Cover and cook over medium-low heat about 10 minutes, turning once, until chicken is no longer pink when centers of thickest pieces are cut.
- Arrange chicken on serving plate. Spoon sauce over top. Sprinkle with bread crumbs. Garnish with additional basil.
Nutrition Facts : Calories 470, Carbohydrate 10 g, Cholesterol 160 mg, Fiber 1 g, Protein 34 g, SaturatedFat 19 g, ServingSize 1 serving, Sodium 480 mg
CHICKEN ALFREDO WITH MUSHROOMS AND ASPARAGUS
Steps:
- Heat oil in large, heavy skillet over moderate heat 2 minutes. Add mushrooms, onion, garlic, marjoram, thyme, and pepper and cook, stirring often, until the juice released from the mushrooms evaporates, about 5 minutes.
- Add chicken, alfredo sauce, and wine; adjust heat so mixture bubbles gently, then cook, stirring frequently and breaking up chicken, until steaming, about 3 minutes.
- Add asparagus, distributing evenly over surface of mixture, cover and cook just until crisp-tender, 2 to 3 minutes; no longer or asparagus will become mushy.
- Make a bed of rice on heated deep platter, spoon chicken mixture on top, and serve.
- Bring water to rapid boil in large (at least 4 1/2-quart), heavy saucepan over high heat.
- Add rice, stir well, and then return to rapid boil. Adjust heat so water stays at gentle but steady ripple and cook uncovered until all water is absorbed, about 20 minutes. Do not stir.
- Fluff rice gently with fork and cool 1 hour. Do not cover.
- Fluff rice gently again, then spoon lightly, do not pack, into plastic storage containers, snap on lids, label, and date. Set in refrigerator or freezer.
- To reheat refrigerated or frozen rice, pile rice in large fine sieve, fork lightly apart and balance sieve in top of large, heavy saucepan over 2-inches boiling water. Cover loosely with lid or foil and steam until just heated through, 3 to 5 minutes, but times will vary according to amount of rice being reheated and whether it's refrigerated or frozen. Fluff with fork and serve.
- Yield: 16 cups
DELICIOUS MUSHROOM ALFREDO
I looked everywhere for a good mushroom alfredo. I used to saute the mushrooms and add them in, but they just weren't as good as I hoped. After some experimentation I came up with this recipe for my Mother-in-Law's birthday party and it was unbelievable. Everyone loved it! I served it over tortellini, but generally I'll just serve it over wheat pasta noodles.
Provided by DomDem
Categories Very Low Carbs
Time 30m
Yield 6-8 serving(s)
Number Of Ingredients 9
Steps:
- Melt half the butter in medium saucepan over medium/low heat.
- Add the garlic, onion, and mushroom and sauté until the liquid is released. 5-7 minutes.
- Add the remaining butter, cream, and white pepper and bring mixture to a simmer.
- Stir often.
- Begin your noodles or tortellini at this point so everything will be done at the same time.
- Add the Mozzarella cheese and simmer sauce for 8-10 minutes or until sauce has thickened and is smooth, stirring constantly.
- When sauce has thickened add the Parmesan cheese and stir frequently until smooth. Remove from heat when sauce has reached desired consistency.
Nutrition Facts : Calories 783, Fat 80.7, SaturatedFat 50.2, Cholesterol 280.1, Sodium 309.6, Carbohydrate 6.7, Fiber 0.4, Sugar 1.2, Protein 11.4
KITTENCAL'S CHICKEN AND MUSHROOM ALFREDO
This recipe was developed with my recipe#164953 --- the amounts listed are enough to serve 6-8 people but it depends on the size of the portions you serve, you may reduce the recipe by half but I suggest to make the full amount I always do for my family of four, if there is any leftovers it always gets eaten for a midnight snack or you can serve it the next day --- the amounts for the mushrooms, chicken breast and pasta are really only a guideline you may increase or decrease slightly --- this is actually a quick recipe to throw together once you have cooked the chicken and mushrooms and to save time they may be cooked up to a day in advance, the chicken breast may be cooked in the oven instead for the skillet at 400°F. for 25 minutes, cooled then cubed --- cooking time is only for the alfredo sauce --- you will *love* this dish! :)
Provided by Kittencalrecipezazz
Categories Fruit
Time 1h
Yield 6-8 serving(s)
Number Of Ingredients 16
Steps:
- In a 4-quart heavy pot or a large skillet that is equivalent or close to that size, heat oil over medium heat; add in the chicken breast and season lightly with salt and pepper; cook on all sides until just done (about 8-10 minutes, do not overcook or the chicken or it will be dry) remove to a large bowl.
- In the same skillet melt 2 tablespoons butter over medium heat; add in mushroom slices and sauté until browned (about 10-12 minutes) transfer to the bowl with the cooked chicken; set aside while cooking the pasta and preparing the sauce (or you may cover and chill for up to 24 hours).
- Cook the pasta in a large pot of boiling salted water until just al dente (don't overcook pasta) drain but do not rinse.
- Place cooked pasta in a large bowl and toss with 2-3 tablespoons oil or butter to prevent sticking; set aside.
- For alfredo sauce; wipe the skillet clean, then melt 4 tablespoons butter over medium heat.
- Add in thyme, cayenne pepper and fresh garlic; stir for 2 minutes.
- Add in flour and stir for 1 minutes.
- Add in the half and half cream and whipping cream; bring to a simmer over medium heat stirring constantly.
- Reduce heat to low then mix in Parmesan cheese; cook stirring over low heat until heated through and bubbly.
- Season with seasoned salt or white salt and black pepper to taste.
- Add/mix in the cooked cubed chicken and mushrooms; cook stirring for about 10 minutes until heated through.
- Spoon the sauce over the cooked pasta and toss, then sprinkle more Parmesan on top.
- This sauce will thicken upon standing.
Nutrition Facts : Calories 1079.4, Fat 53.1, SaturatedFat 29.4, Cholesterol 235.6, Sodium 511.4, Carbohydrate 86.8, Fiber 3.9, Sugar 3, Protein 62.3
CHICKEN AND MUSHROOM ALFREDO PIZZA
A simple throw-together pizza that revolves around Alfredo sauce and garlic! This is something I just put together one day when I wanted to try doing a pizza that didn't use a marinara and has been tweaked to perfection in multiple variations since. Unfortunately, I never measure anything when I create this pizza, but I have given what I hope are accurate estimations. Enjoy and use your imagination!
Provided by Meggifer
Categories Chicken Breast
Time 25m
Yield 2 pizzas, 4-6 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 450 degrees Fahrenheit.
- In small skillet, heat oil while cutting up chicken breast into small pieces. Then, saute chicken in oil, and season with salt, minced garlic and dried basil. When chicken is fully cooked and no longer pink, remove from skillet and saute sliced mushrooms in oil; season mushrooms with minced garlic and seasoned salt as well.
- Top each pizza crust with the Alfredo sauce; about 1/4 to 1/2 half cup of sauce per crust, making sure to spread all the way to the edges. Sprinkle with dried basil. Then add chopped spinach and mozzarella, followed by the sauteed chicken and mushrooms.
- Bake 7-10 minutes or until cheese is melted and crust is slightly crispy.
- For additional options, you can top pizza with small pieces of bacon.
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