Best Ever Cheesy Chicken Alfredo Food

CHICKEN FETTUCCINE ALFREDO

Steps:

• Cook pasta to al dente according to package instructions, drain and set aside. Reserve some pasta water for thinning out the alfredo sauce if needed later
• Heat a sauce pan on medium-high heat. Melt 2 Tablespoons of butter. Add chicken and sear until all sides are brown and cooked, about 5-8 minutes depending on the thickness of your chicken pieces.
• Remove chicken from pan. Add remaining 2 Tablespoons of butter, then add garlic and cook translucent and fragrant (about 1 minute).
• Whisk in flour and continue whisking to remove large clumps.
• Slowly whisk in the milk. Whisking often to make sure flour lumps are smooth, bring sauce to a low boil. Then reduce heat to low.
• Add dried herbs, mustard powder, parmesan, salt and pepper. Continue whisking until sauce is smooth and begins to thicken.
• Add the pasta and the chicken in the alfredo sauce. Stir to coat everything with the sauce. Add a little pasta water to thin out the sauce if needed. Add additional salt, pepper or cheese on top if needed.

CHEESY CHICKEN ALFREDO PASTA BAKE RECIPE BY TASTY

Steps:

• In a pot, heat oil and add chicken.
• Season chicken with salt and pepper.
• Add garlic, then brown the chicken.
• Add broth, heavy cream, and pasta, and bring to a boil.
• Cover and reduce the heat to a simmer for 15-20 min.
• Turn off heat and stir in 1 ½ cups (165 grams) of parmesan cheese.
• Pour half of the pasta into a greased 11×7 inch or 9×13 inch (28x18 cm or 33x23 cm) baking dish.
• Sprinkle evenly with 1 cup (115 grams) of mozzarella cheese.
• Layer the remaining half of the pasta evenly on top. Sprinkle evenly with 1 cup of mozzarella (115 grams) and ½ cup (55 grams) of parmesan.
• Broil 10 - 15 minutes, or until the cheese is golden brown. Remove and sprinkle with fresh parsley.
• Enjoy!

CREAMY CHICKEN ALFREDO

Steps:

• Season chicken with salt and pepper. Heat a large skillet over medium-high heat. Add chicken and cook until no longer pink in the centers and juices run clear, 7 to 10 minutes.
• Bring a large pot of lightly salted water to a boil. Cook thin spaghetti in the boiling water, stirring occasionally, until tender yet firm to the bite, 8 to 10 minutes.
• Meanwhile, add Alfredo sauce to the chicken along with Italian seasoning, garlic powder, onion, basil, salt, black pepper, onion powder, and cayenne. Bring to a slight boil; stir in Parmesan cheese. Cook mixture until cheese is melted and you are able to lift a spoon out of the sauce without cheese hanging onto it, 3 to 5 minutes.
• Place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. Bring water to a boil. Add broccoli, cover, and steam until tender, 2 to 6 minutes. Add broccoli to sauce.
• Drain cooked pasta. Scoop into individual serving bowls and pour sauce on top.

CHEESY CHICKEN ALFREDO PASTA BAKE

Steps:

• Heat oil in a skillet over medium heat. Add chicken, salt, and pepper; cook and stir until golden brown, about 5 minutes. Add garlic; cook until fragrant, about 2 minutes. Add broth and heavy cream; stir in pasta and bring to a boil. Reduce heat and simmer until pasta is tender, about 15 minutes.
• Set oven rack about 6 inches from the heat source and preheat the oven's broiler. Grease an 11x17-inch baking pan.
• Pour 1/2 the pasta mixture into the prepared pan. Sprinkle 1/2 the Parmesan cheese and 1/2 the mozzarella cheese over the pasta. Layer remaining pasta on top; finish with remaining Parmesan and mozzarella cheeses.
• Broil in the preheated oven until cheese is golden brown, 10 to 15 minutes.

CHICKEN FETTUCCINE ALFREDO

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.

BEST EVER CHEESY CHICKEN ALFREDO!

Steps:

• Mix all ingredients except noodles.
• Heat until cheese is melted.
• Pour over pasta.
• Mix throughly and enjoy!

CHEESY MEXICAN CHICKEN ALFREDO

Steps:

• Cook pasta according to package directions., Meanwhile, in a large skillet over medium heat, cook the chicken, onion, green pepper and pepper in oil until chicken is no longer pink. Stir in Alfredo sauce; bring to a boil. Stir in 1-3/4 cups cheddar cheese, Parmesan cheese, salsa, milk and taco seasoning. , Drain pasta; toss with chicken mixture. Divide between two greased 8-in. square baking dishes. , Cover and freeze one casserole for up to 3 months. Cover and bake the remaining casserole at 350° for 30-35 minutes or until bubbly. Sprinkle with remaining cheddar cheese., To use frozen casserole: Thaw in the refrigerator overnight. Remove from the refrigerator 30 minutes before baking. Cover and bake at 350° for 50-60 minutes or until bubbly.

ONE POT CHEESY CHICKEN ALFREDO RECIPE

Steps:

• Add oil to large skillet and heat over medium-high heat.
• Add chicken and season with salt and pepper and Italian seasoning.
• Saute for 2-3 minutes or until chicken starts to lightly brown. Add in garlic and saute for another minute.
• Pour in chicken broth, cream, pasta and basil and mix to combine. Bring to a boil, then cover pan and reduce to a summer. Let simmer for 15-20 minutes or until pasta is fully cooked.
• Remove from heat and add Parmesan cheese and mozzarella cheese. Stir until cheese is melted and fully mixed in.
• Serve warm.

TO DIE FOR FETTUCCINE ALFREDO

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.