EASY CHICKEN ALFREDO PENNE RECIPE BY TASTY
Nothing spells comfort like Italian food. Steaming bowls of pasta, buttery, roasted garlic bread, and tureens of the most flavorful sauces: it's all right there. Sometimes, you want to bring that comfort into your very own kitchen and, well, we've got just the recipe for you. This easy chicken alfredo penne will have you saying 'mangia!' before you even know it.
Provided by Claire Nolan
Categories Dinner
Time 33m
Yield 6 servings
Number Of Ingredients 18
Steps:
- In a pan over medium-high heat, melt butter, then add the chicken breast.
- Season with salt, pepper, oregano, and basil. Cook 8-10 minutes or until chicken is fully cooked. Remove from heat and set chicken aside.
- In the same pan over medium heat, melt butter and add the garlic. Cook until the garlic begins to soften.
- Add half of the flour to the garlic and butter, stirring until incorporated. Then add the rest of the flour and stir.
- Pour in the milk a little bit at a time, stirring well in between, until fully incorporated and sauce begins to thicken.
- Season with salt, pepper, oregano, and basil, and stir well to incorporate.
- Add parmesan cheese and stir until melted.
- Pour the sauce over cooked penne pasta, add the chicken and mix well.
- Add parsley and extra parmesan. Mix well.
- Enjoy!
Nutrition Facts : Calories 573 calories, Carbohydrate 64 grams, Fat 16 grams, Fiber 2 grams, Protein 40 grams, Sugar 6 grams
LOW-CAL FETTUCCINE ALFREDO
This lighter version of alfredo gives you all the creaminess of the original without loads of heavy cream and butter.
Provided by Food Network Kitchen
Time 25m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Make the sauce: Melt the butter in a skillet over medium heat. Add the garlic and lemon zest and cook until the garlic is slightly soft, about 1 minute. Add in the flour and cook, stirring with a wooden spoon, 1 minute. Whisk in the milk and 3/4 teaspoon salt and cook, whisking constantly, until just thickened, about 3 minutes. Add the Neufchâtel and parmesan cheese; whisk until melted, about 1 minute. Stir in the chopped parsley.
- Meanwhile, bring a large pot of salted water to a boil. Add the fettuccine and cook until al dente, 2 to 3 minutes. Reserve 1 cup cooking water, then drain the pasta and return to the pot. Add the sauce and 1/2 cup of the reserved cooking water to the pasta and gently toss to combine, adding more cooking water as needed to loosen. Season with salt. Divide among bowls and top with parmesan and pepper.
Nutrition Facts : Calories 490 calorie, Fat 15 grams, SaturatedFat 8 grams, Cholesterol 48 milligrams, Sodium 734 milligrams, Carbohydrate 66 grams, Fiber 3 grams, Protein 20 grams
THE BEST HOMEMADE ALFREDO SAUCE EVER!
Alfredo Sauce is the most creamy and delicious homemade alfredo sauce that you will ever make! This is a tried and true recipe and you will agree that it is the best recipe out there!
Provided by Alyssa Rivers
Categories Dinner Main Course
Time 15m
Number Of Ingredients 9
Steps:
- In a medium saucepan add butter, heavy whipping cream, and cream cheese. Cook over medium heat and whisk until melted.
- Add the minced garlic, garlic powder, italian seasoning, salt and pepper. Continue to whisk until smooth. Add the grated parmesan cheese.
- Bring to a simmer and continue to cook for about 3-5 minutes or until it starts to thicken. Toss it with your favorite pasta!
Nutrition Facts : Carbohydrate 3 g, Protein 6 g, Fat 33 g, SaturatedFat 21 g, Cholesterol 111 mg, Sodium 347 mg, Fiber 1 g, Sugar 1 g, Calories 329 kcal, ServingSize 1 serving
CHICKEN ALFREDO WITH FETTUCCINI NOODLES
This is my favorite recipe! It features the great taste of Alfredo sauce with ricotta cheese in it. Hope you enjoy!
Provided by Gregory Huey
Categories Main Dish Recipes Pasta Chicken
Time 35m
Yield 8
Number Of Ingredients 7
Steps:
- Bring a large pot of lightly salted water to a boil. Add fettuccini and cook for 8 to 10 minutes or until al dente; drain.
- Melt 2 tablespoons butter in a large skillet over medium heat. Saute chicken until no longer pink and juices run clear.
- In a large saucepan combine ricotta cheese, cream, salt, Parmesan cheese and remaining butter. Cook over medium heat until well combined, about 10 minutes. Stir in cooked fettuccini and chicken; cook until heated through.
Nutrition Facts : Calories 1014.3 calories, Carbohydrate 46.8 g, Cholesterol 271.9 mg, Fat 75.9 g, Fiber 1.9 g, Protein 38.7 g, SaturatedFat 47 g, Sodium 845.3 mg, Sugar 2.4 g
TRADITIONAL ALFREDO PASTA
Steps:
- In a large pot of boiling salted water cook the fettuccine al dente.
- in a medium pan add 1/2 the butter, 1/4 cup Parmesan cheese and 1/2 -1 ladle of hot pasta water (about 3-5 tablespoons). On low medium heat, whisk together to make a cream.
- Add the drained pasta, another 1/2-1 ladle of hot pasta water (or a little more if needed) the remaining butter and parmesan cheese, gently toss together on low heat (for about 1 minute) and serve immediately, sprinkle with parmesan cheese and black pepper. Enjoy!
Nutrition Facts : Calories 491 kcal, Carbohydrate 1 g, Protein 13 g, Fat 40 g, SaturatedFat 25 g, Cholesterol 110 mg, Sodium 779 mg, ServingSize 1 serving
CHICKEN ALFREDO
Our easy chicken alfredo pasta recipe is rich, creamy and the perfect antidote to hunger pangs. You're just two steps away from cheesy pasta perfection.
Provided by Elena Silcock
Categories Dinner, Main course, Supper
Time 25m
Number Of Ingredients 8
Steps:
- Heat the olive oil in a non-stick frying pan over a medium high heat. Add the chicken thighs and fry for around 10 mins, turning half way, until they are golden brown and cooked through. Set aside to cool a little, then use two forks to shred.
- Bring a pan of salted water to the boil and add the pasta, cook for 1 minute less that package instructions. Whilst the pasta is cooking, add the butter to the frying pan over a medium heat, scraping the bottom a little to get any of the browned bits. Tip in the cream along with the nutmeg and bring to a simmer. Add the chicken back to the pan.
- Once the pasta is cooked, use tongs to transfer the pasta straight from the water into the frying pan with the cream mixture. Sprinkle most of the parmesan over and use the tongs to toss it all together, adding a splash of the pasta water if it looks a little stiff. Season well, then tip into bowls. Top with the remaining parmesan, a scattering of parsley, and black pepper.
Nutrition Facts : Calories 757 calories, Fat 43 grams fat, SaturatedFat 24 grams saturated fat, Carbohydrate 60 grams carbohydrates, Sugar 3 grams sugar, Fiber 4 grams fiber, Protein 29 grams protein, Sodium 0.61 milligram of sodium
CHICKEN FETTUCCINE ALFREDO
Classic and easy to make, this version of Alfredo doesn't use flour to thicken the sauce. Instead, it relies on a slight simmer and a heavy dose of cheese.
Provided by Food Network Kitchen
Categories main-dish
Time 25m
Yield 4 servings
Number Of Ingredients 8
Steps:
- Bring a large pot of water to a boil, and salt generously. Add the pasta and cook according to package directions until al dente (tender but still slightly firm). Drain and toss with a splash of oil.
- Meanwhile, slice the chicken into 1/4-inch-thick strips, and lay them on a plate or a sheet of waxed paper. Season with salt and pepper.
- Heat a large skillet over medium heat. Add 2 tablespoons of the butter. When the butter melts, raise the heat to medium-high and add the chicken in 1 layer. Cook, without moving the pieces, until the underside has browned, 1 to 2 minutes. Flip the pieces, and cook until browned and cooked through, 2 to 3 minutes more. Transfer the chicken to a medium bowl.
- Reduce the heat to medium. Add the remaining 6 tablespoons butter. Scrape the bottom of the skillet with a wooden spoon to release any browned bits. When the butter has mostly melted, whisk in the cream and nutmeg and bring to a simmer, then cook for 2 minutes. Lower the heat to keep the sauce just warm.
- Whisk the Parmigiano-Reggiano into the sauce. Add the chicken and cooked pasta and toss well. Season with salt and pepper. Serve hot in heated bowls.
LINGUINI ALFREDO
Make and share this Linguini Alfredo recipe from Food.com.
Provided by Tonkcats
Categories European
Time 30m
Yield 8 serving(s)
Number Of Ingredients 8
Steps:
- Cook linguini as directed on box.
- While noodles cook heat butter and garlic in small saucepan over medium heat until butter is melted and garlic is browned.
- Add cream and heat until bubbling.
- Add cheese, parsley, basil, salt and pepper.
- Return drained noodles to kettle. Pour sauce over noodles, stirring gently until all are well coated.
Nutrition Facts : Calories 664, Fat 48.8, SaturatedFat 30.3, Cholesterol 153.6, Sodium 357, Carbohydrate 45.2, Fiber 1.9, Sugar 1.7, Protein 12.4
ZUCCHINI ALFREDO RECIPE (KETO ZOODLES ALFREDO)
Keto zucchini noodles Alfredo (keto zoodles) has a rich, creamy sauce that's low carb & gluten-free. It's the best zucchini Alfredo ever!
Provided by Maya | Wholesome Yum
Categories Main Course
Time 25m
Number Of Ingredients 9
Steps:
- Make zucchini noodles using a spiralizer or julienne peeler.
- Melt the butter in another skillet over medium heat. Add garlic and cook about one minute, until soft and fragrant.
- Reduce heat to medium-low. Stir in the almond milk, heavy cream, and nutmeg. Bring to a gentle simmer.
- In a small bowl, whisk the arrowroot powder with just enough water to dissolve it (1-2 tablespoons (15-30 mL)), until smooth with no lumps. Whisk the mixture into the sauce on the stove. Whisk in the parmesan cheese. Add black pepper to taste. Continue to heat, stirring constantly, until the cheese is melted and the sauce starts to thicken. Remove the sauce from the pan, cover, and set aside.
- Pat the zucchini noodles dry with paper towels. Add the zucchini noodles to the pan and turn up the heat to medium-high. Stir fry until barely softened but still crunchy, about 2-4 minutes. Stir in the sauce. Garnish with fresh parsley and additional parmesan cheese if desired.
Nutrition Facts : Calories 209 kcal, Carbohydrate 9 g, Protein 11 g, Fat 16 g, SaturatedFat 10 g, Cholesterol 52 mg, Sodium 383 mg, Fiber 2 g, Sugar 3 g, UnsaturatedFat 2.4 g, ServingSize 1 serving
TO DIE FOR FETTUCCINE ALFREDO
This is a recipe that I created by modifying my mother's recipe. My boyfriend is a fettuccine Alfredo connoisseur and he scrapes the pan every time! I get nothing but rave reviews when I make this dish. I must warn you, this recipe is not for the health conscious. Enjoy!
Provided by ERINMARIE
Categories Main Dish Recipes Pasta
Time 30m
Yield 6
Number Of Ingredients 7
Steps:
- Bring a large pot of lightly salted water to a boil. Add fettuccini and cook for 8 to 10 minutes or until al dente; drain.
- In a large saucepan, melt butter into cream over low heat. Add salt, pepper and garlic salt. Stir in cheese over medium heat until melted; this will thicken the sauce.
- Add pasta to sauce. Use enough of the pasta so that all of the sauce is used and the pasta is thoroughly coated. Serve immediately.
Nutrition Facts : Calories 964.3 calories, Carbohydrate 84 g, Cholesterol 184.2 mg, Fat 61.2 g, Fiber 3.8 g, Protein 23.7 g, SaturatedFat 37.4 g, Sodium 581.6 mg, Sugar 4 g
FETTUCCINE ALFREDO
Giada De Laurentiis' take on Fettuccine Alfredo, from Everyday Italian on Food Network, gets added flavor from lemon and nutmeg.
Provided by Giada De Laurentiis
Categories main-dish
Time 20m
Yield 6 to 8 servings
Number Of Ingredients 8
Steps:
- Cook the pasta in a large pot of boiling salted water until tender but still firm to the bite, stirring occasionally, about 4 minutes. Drain. Stir 2 cups of the cream and the lemon juice in a heavy large skillet to blend. Add the butter and cook over medium heat just until the butter melts, stirring occasionally, about 3 minutes. Remove from the heat. Add the pasta and toss. Add the remaining 1/2 cup of cream, and Parmesan to the cream sauce in the skillet. Add the lemon zest, nutmeg, salt, and white pepper. Toss the pasta mixture over low heat until the sauce thickens slightly, about 1 minute.
ALFREDO NOODLES
I love alfredo and wanted an easy recipe that my 7 yr old daughter could make. The key for me was letting her chose the type of pasta to use. When she made this recipe, she chose penne AND rotoni. This is a recipe everyone can enjoy and anyone can make in many variations.
Provided by Bay Laurel
Categories Toddler Friendly
Time 13m
Yield 8 serving(s)
Number Of Ingredients 5
Steps:
- Boil pasta in 4-6 quarts of water on stove top for about 8 minutes. While pasta is cooking, melt 1 stick of butter in a large skillet over medium heat. Stir in heavy cream, parmesan and salt and pepper to melted butter. Drain pasta and put back on stove oever low heat. Pour alfredo sauce over noodles and stir until pasta is well covered. ENJOY!
Nutrition Facts : Calories 469.7, Fat 26.9, SaturatedFat 16.5, Cholesterol 82.3, Sodium 287, Carbohydrate 43.9, Fiber 1.8, Sugar 1.2, Protein 13
MUSHROOM ALFREDO PASTA
Provided by Shiran
Number Of Ingredients 10
Steps:
- In a large pot, bring 2-2.5 quarts/liters of water to a boil. Add 1/2 tablespoon salt, followed by the pasta. Cook until al dente (i.e., slightly firm to the bite, not crunchy nor soft). Drain well.
- As the pasta boils, make the sauce: In a large skillet (large enough to accommodate the pasta), melt 2 tablespoons butter over medium or medium-high heat. Add onion and sauté until tender, stirring occasionally. Add garlic and mushrooms, and cook until mushrooms are tender, about 4-5 minutes. Season with salt and pepper to taste.
- Add the rest of the butter and heavy cream, and bring just to a boil. Reduce heat and let simmer for several minutes, until sauce has thickened slightly. Stir in nutmeg. Add 1/4 cup parmesan, then more if desired. Adjust seasoning to taste. Stir in pasta and cook on very low heat, tossing to combine for 1 minute until warm.
- Serve immediately. Garnish with parsley or chives if desired.
EASY PASTA ALFREDO
Who would believe that five simple ingredients could taste so rich and delicious? "This creamy, comforting sauce can be made in a matter of minutes," assures Karin DeCarlo from Milford, Pennsylvania.
Provided by Taste of Home
Categories Dinner
Time 25m
Yield 4 servings.
Number Of Ingredients 5
Steps:
- Cook tortellini according to package directions. Meanwhile in a small saucepan, combine cream and nutmeg. Cook, uncovered, over medium-low heat in butter until heated through (do not boil). Stir in Parmesan cheese until melted. , Drain pasta; transfer to a large serving bowl. Add cheese sauce; toss to coat.
Nutrition Facts : Calories 759 calories, Fat 59g fat (35g saturated fat), Cholesterol 178mg cholesterol, Sodium 938mg sodium, Carbohydrate 39g carbohydrate (4g sugars, Fiber 2g fiber), Protein 22g protein.
ALFREDO NOODLES MIX
Another convienient mix to replace some of those boxes. This would be wonderful with some tuna also.
Provided by Kzim4
Categories One Dish Meal
Time 5m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Measure all ingredients into a large ziploc bag, seal and shake to combine.
- To use, combine 1/4 cup Noodles Mix with 2 tablespoons butter and 1/4 cup milk in sauce pan (also add tuna at this point if desired);heat over medium heat until warm and butter is melted. Toss with pasta (approximately 3-4 cups cooked).
- For variety, add 1/4 cup grated Cheddar cheese in place of the Parmesan cheese for a different taste.
Nutrition Facts : Calories 89.7, Fat 0.8, SaturatedFat 0.5, Cholesterol 5.5, Sodium 413.9, Carbohydrate 13.6, Fiber 0.6, Sugar 10.7, Protein 7.3
BAKED ALFREDO PASTA
A wonderfully grown-up macaroni and cheese. Great served with a salad and bread or steamed peas or broccoli.
Provided by MommyMakes
Categories Cheese
Time 32m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- Prepare tortellini or other favorite pasta slightly al dente in salted water. Drain.
- Preheat oven to 400ºF.
- Warm butter and cream in a sauce pan until butter is melted. Add parmesan cheese and spices.
- Pour pasta into a 2qt casserole dish with a lid. Pour alfredo sauce over pasta and stir to combine.
- Sprinkle shredded parmesan and bread crumbs over pasta and cover.
- Bake for 10 minutes, then uncover and bake an additional 10 minutes or until top is brown and crusty.
Nutrition Facts : Calories 678.7, Fat 43.2, SaturatedFat 26, Cholesterol 153.1, Sodium 884.9, Carbohydrate 51.1, Fiber 2.2, Sugar 1.6, Protein 22.7
ONE POT FETTUCCINE ALFREDO RECIPE
Steps:
- In a large pot on medium high heat, add olive oil and garlic. Sautè for 1 minute or until garlic is fragrant. Add broth, salt and pepper.
- Add pasta and bring to a boil. Make sure the pasta is completely submerged in the broth. Stir. Cover and reduce heat to medium-low.
- Cook for 12-14 minutes. Be sure to stir a couple times to make sure the pasta does not stick (this is key!)
- Once the pasta has cooked (do not drain), add the heavy cream, parmesan cheese and stir. Garnish with extra parmesan cheese and freshly ground black pepper.
FETTUCCINE ALFREDO
Provided by Ree Drummond : Food Network
Categories main-dish
Time 20m
Yield 6 servings
Number Of Ingredients 5
Steps:
- Cook the pasta according to package directions. In a saucepan or skillet over low heat, warm the butter and cream. Season with salt and pepper. Place half of the Parmesan into a large serving bowl. Pour the warm butter/cream mixture over the top. Drain the pasta and immediately pour it into the bowl. Toss a couple of times, and then sprinkle in the other half of the Parmesan. Toss to combine, thinning with pasta water if necessary. Serve immediately as a main course or accompaniment to meat or salad. Delicious!
EASY CHICKEN ALFREDO PASTA
5 ingredients is all that is needed for this crowd pleaser. Homemade Alfredo sauce is the simplest, most delicious pasta sauce recipe you'll ever make.
Provided by Alida Ryder
Categories Dinner
Time 35m
Number Of Ingredients 15
Steps:
- Bring a large pot of salted water to the boil. Add the pasta or noodles of your choice then cook until al dente (usually 9-12 minutes). Reserve half a cup of pasta water and drain.
- Place boneless, skinless chicken breasts on a chopping board and carefully slice the chicken breasts in half horizontally to create two thin cutlets.
- Drizzle each piece of chicken with olive oil then season generously on both sides with 2 teaspoons of Italian seasoning, garlic powder, salt and pepper.
- Heat a large frying pan or skillet over medium-high heat then add the chicken and cook for 2-3 minutes per side until golden brown and cooked through. Remove from the pan and set aside.
- Melt the butter in the same pan until foamy. Add the garlic and cook until fragrant (30 seconds - 1 minute).
- Pour in the cream and herbs/seasoning then allow to come to a simmer. Cook for 2-3 minutes until the cream has reduced slightly.
- Stir in the Parmesan cheese and allow to melt/cook for another 2-3 minutes until the sauce coats the back of a spoon.
- Season to taste with salt and pepper then combine with sliced chicken, cooked pasta and a few tablespoons of the pasta cooking water.
- Serve with fresh parsley and Parmesan.
Nutrition Facts : Calories 628 kcal, Carbohydrate 71 g, Protein 41 g, Fat 19 g, SaturatedFat 10 g, Cholesterol 173 mg, Sodium 803 mg, Fiber 3 g, Sugar 2 g, TransFat 1 g, UnsaturatedFat 8 g, ServingSize 1 serving
FETTUCCINE ALFREDO
It doesn't get much easier (or creamier) than this fettucine alfredo, ready in the time it takes to cook the pasta.
Provided by Jenny White
Categories Main course
Yield Serves 4
Number Of Ingredients 6
Steps:
- Cook the pasta in a large pan of boiling salted water for 10-12 minutes, until al dente. Meanwhile, put the cream in a saucepan with the butter and a little grated nutmeg and warm through gently. Stir in the Parmesan.
- Drain the pasta, reserving about three tablespoons of the cooking water, then tip it straight into the cream sauce. Add as much of the reserved water as needed to loosen the consistency of the sauce to your liking. Mix gently, adding plenty of freshly ground black pepper. Serve immediately.
NOODLES ALFREDO
A great, fast, and easy side dish for any meat.
Provided by WILDFLOWER12
Categories Side Dish
Yield 5
Number Of Ingredients 7
Steps:
- Cook noodles according to package directions.
- Meanwhile, heat butter or margarine and cream in a small saucepan over low heat until butter or margarine is melted. Stir in cheese, parsley, and salt and pepper; keep warm over low heat.
- Drain pasta. Toss with sauce to coat.
Nutrition Facts : Calories 486.6 calories, Carbohydrate 33.4 g, Cholesterol 133.1 mg, Fat 33.8 g, Fiber 1.6 g, Protein 13.2 g, SaturatedFat 20.4 g, Sodium 511.4 mg, Sugar 1 g
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