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.
CHICKEN ALFREDO SALAD
Chicken Helper® fettuccine Alfredo dinner mix, with a few simple additions, transforms into a deluxe dinner salad.
Provided by By Betty Crocker Kitchens
Categories Entree
Time 1h
Yield 4
Number Of Ingredients 9
Steps:
- In 4-cup microwavable measuring cup, mix sauce mix (from Chicken Helper box) and water. Microwave uncovered on High about 2 minutes or until sauce is thickened. Stir in sour cream, milk and vinegar with wire whisk until smooth; cover and refrigerate.
- Fill 2-quart saucepan 2/3 full of water. Heat to boiling. Stir in uncooked pasta (from Chicken Helper box). Gently boil uncovered about 15 minutes, stirring occasionally, until pasta is tender; drain well.
- In large bowl, stir cooked pasta, chicken, broccoli, zucchini and bell pepper. Spoon sauce over pasta mixture; toss to coat. Cover; refrigerate about 30 minutes before serving.
Nutrition Facts : Calories 390, Carbohydrate 39 g, Cholesterol 80 mg, Fat 1/2, Fiber 2 g, Protein 29 g, SaturatedFat 5 g, ServingSize 1 Serving, Sodium 1090 mg, Sugar 6 g, TransFat 0 g
CHICKEN ALFREDO PASTA SALAD
Chicken Alfredo is one of my favorite meals. What a better way to savor that flavor and enjoy it then mixed in with a salad as well. I found this recipe in the Pillsbury 2008 annual recipes cookbook.
Provided by gertc96
Categories Vegetable
Time 35m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- In 3 qrt saucepan, cook pasta as directed on box. Place the two packets aside for future use.
- Drain; rinse with cold water to cool and set aside.
- In small bowl mix seasoning from packet with the alfredo sauce.
- Place cooked pasta, chicken, tomatoes, cucumber, and basi in large serving bowl.
- Add alfredo mixture; toss evenly to coat.
- Sprinkle top with topping packet from pasta sald mix and basil sprig if desired.
Nutrition Facts : Calories 137.6, Fat 7.3, SaturatedFat 2, Cholesterol 46.2, Sodium 47, Carbohydrate 2.7, Fiber 0.6, Sugar 0.4, Protein 14.8
CAPRESE CHICKEN PENNE ALFREDO
Creamy Alfredo pasta meets the freshness of a caprese salad in this one-skillet dinner.
Provided by Food Network Kitchen
Categories main-dish
Time 1h
Yield 6 servings
Number Of Ingredients 11
Steps:
- Position an oven rack in the center of the oven and preheat to 350 degrees F.
- Cook the pasta to al dente according to the package directions. (Reserve some pasta water to add back in case the dish needs moisture.)
- Melt 2 tablespoons butter in a large skillet over medium-high heat and add the garlic. Cook, stirring occasionally, until very fragrant but not browned, about 1 minute. Add the cream and Parmesan and cook, stirring frequently until the mixture begins to boil, about 5 minutes. Add the chicken and cooked pasta and carefully toss to completely coat, then continue to cook until the mixture is smooth and thick, about 3 minutes. Season with salt and pepper and add the remaining 6 tablespoons butter. Carefully stir until the butter is completely melted and the sauce is glossy and creamy; remove from the heat.
- Alternating 1 slice of tomato and 1 slice of mozzarella, shingle around the outer edge of the skillet creating a ring that covers the pasta. Repeat with the remaining tomato and mozzarella forming smaller concentric rings until the pasta is completely covered. Drizzle with the olive oil, sprinkle with some salt and bake until the mozzarella is beginning to melt but the slices still hold their shape and are still white, about 20 minutes. Let cool 10 minutes, then top with the basil and serve.
CHICKEN ALFREDO PARMESAN PASTA
This really is a One Dish Meal and has been a favorite of my friends for years. It is quick and easy to prepare and if your friends are big into pasta dishes, then this will be their favorite as well.
Provided by Johnskis Kitchen
Categories Southwest Asia (middle East)
Time 1h20m
Yield 6 serving(s)
Number Of Ingredients 16
Steps:
- On medium heat and in a large 2+ gallon stick free pot add the first seven (7) ingredients {Olive oil, Chicken, Onion, Bell Pepper, Garlic, Seasonings}.
- While chicken is browning and in a separate pot, start your water for boiling on package directions for your pasta.
- Once chicken is browned, lower your heat low and with a whisk slowly add the Alfredo sauce, chicken soup, milk, margarine/butter, seasonings and last the Parmesan cheese. Stir frequently while remaining on low heat until ingredients are well blended and butter is melted. If your sauce is to thick you can add more milk. If it is to thin, add more grated Parmesan. Continue stirring until your sauce is well mixed and smooth.
- Once your sauce is completed turn heat down to warm and continue your pasta as per package directions.
- Now drain the pasta and rinse with luke warm water to stop the cooking process. Combine the pasta to your sauce and gently fold in the two together until the pasta is completely coated. Now plate it up, top with additional pepper if needed, grated Parmesan and garnish with a couple of Parsley spears then serve with Garlic Toast and enjoy!
Nutrition Facts : Calories 712.6, Fat 35.7, SaturatedFat 11, Cholesterol 123.7, Sodium 849.2, Carbohydrate 68.6, Fiber 3, Sugar 2.5, Protein 29.5
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 ALFREDO PASTA SALAD
Take advantage of summer's finest flavors, like fresh tomatoes and basil, in this creamy twist on a seasonal favorite. Prepared Alfredo dressing, precooked rotisserie chicken, and a pasta salad mix make this dish go together fast.
Provided by By Betty Crocker Kitchens
Categories Side Dish
Time 30m
Yield 4
Number Of Ingredients 6
Steps:
- In 3-quart saucepan, cook pasta as directed on box. Drain; rinse with cold water to cool.
- In small bowl mix seasoning mix from packet and Alfredo sauce. Place cooked pasta, chicken, tomatoes, cucumber and basil in serving bowl. Add Alfredo mixture; toss to evenly coat. Sprinkle with topping from packet and basil sprig, if desired. Serve immediately or refrigerate until serving time.
Nutrition Facts : Calories 390, Carbohydrate 42 g, Cholesterol 75 mg, Fat 1 1/2, Fiber 3 g, Protein 23 g, SaturatedFat 7 g, ServingSize 1 Serving, Sodium 1230 mg, Sugar 7 g, TransFat 1/2 g
CHICKEN ALFREDO
Bright broccoli, zucchini and sweet red pepper lend fresh taste to this rich chicken and pasta entree. Cream cheese makes the smooth sauce a snap to stir up. -Jody Stewart, Goldsboro, North Carolina
Provided by Taste of Home
Categories Dinner
Time 15m
Yield 6 servings.
Number Of Ingredients 10
Steps:
- In a large skillet over low heat, melt cream cheese and butter; stir until smooth. Add the milk, garlic powder, salt and pepper. Cook and stir for 3 minutes or until thickened. , Add the chicken, broccoli, zucchini and red pepper. Cook over medium heat for 3 minutes. Reduce heat; cover and cook 5 minutes longer or until vegetables are tender. Serve with fettuccine.
Nutrition Facts : Calories 353 calories, Fat 27g fat (16g saturated fat), Cholesterol 102mg cholesterol, Sodium 268mg sodium, Carbohydrate 13g carbohydrate (3g sugars, Fiber 2g fiber), Protein 16g protein.
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
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