CHICKEN ALFREDO PASTA
Chicken and pasta with Alfredo sauce from a jar that tastes better than store-bought!
Provided by Faithpotato_mary1994
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes Pasta
Time 30m
Yield 4
Number Of Ingredients 10
Steps:
- Fill a large pot with salted water and bring to a rolling boil. Cook fettuccine at a boil until tender yet firm to the bite, about 8 minutes.
- Meanwhile, heat oil in a frying pan over medium heat. Add garlic and cook until fragrant, about 2 minutes. Add chicken, red pepper flakes, Italian seasoning, nutmeg, salt, and pepper. Cook and stir until chicken is no longer pink, about 5 minutes.
- Drain pasta. Add Alfredo sauce to the chicken; bring to a simmer. Stir in mozzarella cheese and cook until melted and well combined. Stir in pasta.
Nutrition Facts : Calories 935.9 calories, Carbohydrate 90.2 g, Cholesterol 94.3 mg, Fat 48.4 g, Fiber 4.3 g, Protein 39.1 g, SaturatedFat 17.8 g, Sodium 1344.3 mg, Sugar 8 g
CHICKEN ALFREDO WITH CRISPY BACON (PAULA DEEN)
A recipe that I thought sounded delicious from Paula Deen's Comfort Food Magazine. Posting for safe keeping. Update 10/17/2013: Made this for DH and myself, so I made 1/3 of the recipe, but still made 2 pieces of bacon (will even make more next time) and I added some additional heavy cream as we like it creamy. We loved the addition of the bacon, onion and garlic to the normal Chicken Alfredo, DH even went back for seconds.
Provided by diner524
Categories Chicken Breast
Time 40m
Yield 6-8 serving(s)
Number Of Ingredients 12
Steps:
- Heat a large skillet over medium heat. Add bacon; cook until crisp. Remove bacon to paper towels to drain, reserving drippings in skillet. Crumble bacon and set aside.
- Sprinkle chicken with salt and pepper. Brown chicken in drippings; add chicken broth. Cover and cook for 15 to 20 minutes or until cooked through. Remove chicken; shred meat.
- Add onion and garlic to skillet; cook for 7 minutes over medium-high heat or until onion is tender. Add shredded chicken to skillet, and stir in cream; cook for 5 minutes or until thickened slightly. Remove from heat; add cheese and parsley, stirring until cheese melts.
- Tossed cooked fettuccini with chicken mixture. Add enough reserved cooking liquid to reach desired consistency. Sprinkle with crumbled bacon and enjoy!
CHEESY CHICKEN ALFREDO PASTA BAKE
Chicken and penne pasta simmer together in a garlicky, creamy broth, and are quickly baked between cheesy layers of Parmesan and mozzarella. Top with fresh parsley as desired.
Provided by JonSnyde
Categories Main Dish Recipes Pasta Chicken
Time 47m
Yield 12
Number Of Ingredients 9
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.
Nutrition Facts : Calories 457.8 calories, Carbohydrate 30.2 g, Cholesterol 110.1 mg, Fat 27.6 g, Fiber 1.3 g, Protein 22.8 g, SaturatedFat 16.1 g, Sodium 615.9 mg, Sugar 1.9 g
BOW-TIE SKILLET ALFREDO
Provided by Ree Drummond : Food Network
Categories main-dish
Time 30m
Yield 4 to 6 servings
Number Of Ingredients 13
Steps:
- Bring a large pot of water to a boil. Cook the pasta according to the package directions. Drain and set aside.
- Slice the chicken into thin strips and season with salt and pepper. Heat the butter and oil in a large skillet over medium-high heat. Add the chicken strips and cook until deep golden brown on both sides and done in the middle. Remove the chicken from the skillet and add the minced garlic. Cook the garlic for 1 minute, then pour in the broth. Let it bubble up and reduce for 1 1/2 to 2 minutes.
- Next, add the half-and-half, cream and some salt and pepper. Add the Parmesan, whisking constantly until it's all combined. Allow the liquid to heat up and thicken for a few minutes. If it gets too thick, you may thin it with a little chicken broth.
- When the sauce looks good, remove it from the heat. Return the cooked chicken to the skillet along with the grape tomatoes, spinach and pasta. Toss, taste, adjust the seasoning, top with minced parsley and serve immediately in the skillet!
SKILLET CHICKEN TORTELLINI ALFREDO
Store-bought tortellini are the star of this quick and creamy weeknight meal. They simmer in their own sauce, making this a one-skillet meal with easy cleanup. Try one-inch pieces of Italian sausage instead of chicken for a variation.
Provided by Food Network Kitchen
Categories main-dish
Time 30m
Yield 4 servings
Number Of Ingredients 8
Steps:
- Preheat the oven to 425 degrees F.
- Heat the heavy cream, butter, nutmeg, 1 cup of the Parmesan and 1 teaspoon salt in a large ovenproof skillet over medium-high heat, whisking occasionally, until the cheese and butter are melted, 3 to 4 minutes. Add the tortellini and simmer until cooked through, 4 to 5 minutes. Add the chicken and sprinkle with the remaining 1/2 cup Parmesan.
- Bake until the chicken is just cooked through, the sauce has thickened and the top starts to turn golden brown, 10 to 12 minutes. Let stand for 10 minutes before serving. Sprinkle with the parsley.
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
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.
BACON CHICKEN ALFREDO
"I had a rich pasta dish similar to this at a restaurant," recalls Dana Simmons of Lancaster, Ohio. " It was so unique that i tried to duplicate it at home a few days later. This is remarkably close, but not as fussy because it uses ready-made ingredients rather than being made from scratch."
Provided by Taste of Home
Categories Dinner
Time 45m
Yield 8 servings.
Number Of Ingredients 9
Steps:
- Cook fettuccine according to package directions. Meanwhile, in a large skillet, cook bacon over medium heat until crisp. Using a slotted spoon, remove to paper towels; drain, reserving 3 tablespoons drippings., Sprinkle the chicken with salt and pepper. Cook chicken in the drippings over medium-high heat until meat is no longer pink. , Drain fettuccine; stir into a skillet. Add the Alfredo sauce, spinach, Italian seasoning and bacon. Cook and stir until heated through. Sprinkle with cheese.
Nutrition Facts : Calories 699 calories, Fat 38g fat (15g saturated fat), Cholesterol 105mg cholesterol, Sodium 1329mg sodium, Carbohydrate 46g carbohydrate (4g sugars, Fiber 4g fiber), Protein 44g protein.
SIMPLE ONE-SKILLET CHICKEN ALFREDO PASTA
One of the reasons I like to cook mostly healthy food is so I can justify the occasional dish like this one. Plus, any one-skillet meal where the pasta cooks right in the sauce is a gift with purchase, in my book.
Provided by Katie Workman
Categories Pasta Kid-Friendly Parmesan Milk/Cream Chicken Dinner Quick & Easy Small Plates One-Pot Meal
Yield 6-8 servings
Number Of Ingredients 9
Steps:
- Cut the chicken breasts into 1-inch pieces. Season with salt and pepper.
- Melt the butter in a very large skillet over medium-high heat. Add the chicken, in batches if necessary, and sauté until nicely browned on the outside, but still a bit pink inside, about 4 minutes (the pieces don't have to be browned on all sides; two sides is fine). Remove the chicken and set aside on a plate.
- Do not clean the pan! Those brown bits on the bottom of the pan are going to add flavor to the sauce. Add the garlic to the pan and sauté over medium heat until you can smell it, 30 seconds. Turn the heat to high, add the chicken broth, and scrape the bottom of the pan to loosen up all of those delicious caramelized bits. Bring to a simmer, lower to medium heat, and simmer for 5 minutes. Add the pasta, stir well, and simmer until the pasta starts to soften, about 8 minutes. Stir in the warm cream and the browned chicken with any juices that have accumulated on the plate. Cover and simmer, stirring occasionally, until the pasta is tender, most of the liquid has been absorbed, and the chicken is cooked through, about 4 minutes more.
- Stir in the Parmesan until well incorporated, and adjust the seasonings.
- Transfer the mixture to a serving bowl and sprinkle with the parsley, if desired. Serve hot and pass extra Parmesan at the table.
- Alfredo Add-Ins
- When you add the Parmesan in Step 4, you can add any of the following to the pot, alone or in combination; stir over medium heat for another minute or two. 1 tablespoon puréed chipotles in adobo sauce 4 cups sliced mushrooms, sautéed 3 cups lightly cooked tiny broccoli florets 2 tablespoons fresh herbs, such as oregano, thyme, or parsley Or, you can serve up portions of Chicken Alfredo Pasta for those who like it plain and simple, and add proportionate amounts of any of the add-ins to the pot.
- Make Ahead
- While it's certainly reasonable to thrill over a meal of reheated leftover Alfredo pasta, either warmed on the stovetop or in the microwave, this dish is best when it's made just before serving.
CHICKEN ALFREDO PASTA
Chicken Alfredo Pasta brings golden brown chicken, fettuccine pasta and creamy Parmesan Alfredo sauce together in perfect harmony. It is easy to pull together and kid friendly.
Provided by Beth Pierce
Categories Pasta
Time 35m
Number Of Ingredients 11
Steps:
- 1. Cook fettuccine noodles according to package instructions and drain well.
- 2. Pat the chicken dry and season with salt and pepper. In large skillet over medium high heat add olive oil. Swirl to coat the pan and get it good and hot. Add chicken breasts and cook for 3-5 minutes without disturbing, flip and cook the other side 3-5 minutes without disturbing. The chicken should be a nice golden brown. Remove to plate.
- 3. Wipe out skillet with paper towel. Melt butter over low heat. Add garlic and cook for for 1 minute. Whisk in flour and cook over low for about 5 minutes; whisking continually. The flour will have turned a very light brown. Slowly add half and half whisking constantly. Cook for 1-2 minutes Slowly whisk in Parmesan cheese. Add small amounts of chicken broth at a time until desired consistency.
- 4. Add pasta and chicken to the skillet and stir gently to combine. Salt and pepper to taste. Sprinkle with fresh parsley.
- 5. NOTES Use fresh grated Parmesan cheese as it melts and tastes so much better. Use small amounts of chicken broth at a time if the sauce or the pasta becomes to thick.
ONE-PAN SKINNY CHICKEN ALFREDO
This Healthy Chicken Alfredo pasta recipe is made in just one pan, with all the flavor of traditional Alfredo, without the calories!
Provided by Lauren Allen
Categories Main Course
Time 30m
Number Of Ingredients 12
Steps:
- Cut chicken breasts into bite size pieces, about 1 inch, and season with salt and pepper. Add olive oil to a skillet over medium high heat.
- Add chicken to the hot skillet and brown on all sides for 1-2 minutes (you don't need to cook it all the way through).
- Add minced garlic and sauté for one minute.
- Add chicken broth, milk, flour, onion powder, basil, parsley and uncooked pasta to pan and stir well to combine.
- Bring to a gentle boil, then cover and reduce heat to a simmer.
- Simmer for 15-20 minutes or until pasta is tender, stirring once or twice during this time.
- Remove from heat and stir in freshly grated parmesan cheese.
- Season with salt and pepper, if needed.
- Serve with veggies, green salad, breadsticks, fruit.
Nutrition Facts : Calories 462 kcal, Carbohydrate 42 g, Protein 33 g, Fat 17 g, SaturatedFat 5 g, Cholesterol 60 mg, Sodium 527 mg, Fiber 1 g, Sugar 6 g, ServingSize 1 serving
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
CHICKEN FETTUCCINE ALFREDO
This chicken fettuccine alfredo is a delicious and favorite Italian pasta recipe that can be made right in your own kitchen. Loaded with deliciously seasoned chicken breasts, fettuccine pasta in a creamy alfredo sauce that is easy to make and tastes amazing.
Provided by Deliciously Seasoned
Categories Dinner
Time 45m
Number Of Ingredients 14
Steps:
- Cook pasta according to package directions.
- Drain, rinse with cold water and set aside.
- Using a large pan or skillet, melt 2 tbsp butter over medium heat.
- Add chicken and sprinkle with Italian seasoning, garlic salt, pepper and slap ya mama. Stir.
- Cook chicken until almost thoroughly cooked, then add onions and mushrooms.
- Continue cooking until chicken is no longer pink and onions and mushrooms are tender.
- Add remaining butter and garlic. Saute for 2 additional minutes, stirring frequently.
- Pour in heavy cream, stir, lower heat and simmer.
- Add ½ of the Parmesan cheese and all of the cream cheese. Constantly whisk until cheese is fully incorporated.
- Add the remaining Parmesan and whisk continuously until the cheese is fully melted and mixed well.
- Reduce heat and let simmer for 10 minutes stirring occasionally.
- Add fettuccine pasta to the sauce mixture and stir.
- Serve immediately.
EASY CHICKEN ALFREDO-PASTA SKILLET
Could this be your family's new favorite weeknight dish? Our chicken Alfredo and pasta skillet is super easy to make, thanks to ready-made sauce!
Provided by My Food and Family
Categories Home
Time 30m
Yield 6 servings
Number Of Ingredients 7
Steps:
- Cook and stir chicken in large skillet sprayed with cooking spray on medium heat 5 min. Add vegetables; cook 5 min. or until chicken is done and vegetables are crisp-tender, stirring occasionally.
- Add Alfredo sauce, Italian seasoning and pasta; cook 5 min. or until heated through, stirring occasionally.
- Stir in 1 cup cheese; top with remaining cheese. Cover; let stand 2 min. or until cheese is melted.
Nutrition Facts : Calories 400, Fat 18 g, SaturatedFat 8 g, TransFat 0 g, Cholesterol 115 mg, Sodium 720 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 29 g
CHICKEN ALFREDO PASTA SKILLET
A scratch dinner done in 40 minutes using just one pan? It's not too good to be true-but it is so very good! A classic homemade Alfredo sauce gets tossed with cooked chicken, peas and ziti pasta for an impressive meal that you can make on the fly.
Provided by By Betty Crocker Kitchens
Categories Entree
Time 40m
Yield 6
Number Of Ingredients 11
Steps:
- In 12-inch nonstick skillet, heat butter over medium heat until melted; add garlic. Cook and stir constantly about 1 minute or until fragrant. Add broth, pasta, salt and pepper; heat to boiling. Reduce heat to medium. Cook uncovered 12 to 14 minutes, stirring occasionally, until pasta is al dente and most of liquid is absorbed.
- Stir in whipping cream and Parmesan cheese; cook over medium-high heat 2 to 3 minutes, stirring frequently, until bubbly. Stir in chicken and frozen sweet peas; cook 2 to 3 minutes, stirring occasionally, until thoroughly heated through.
- Let stand 5 minutes before serving. Garnish with parsley.
Nutrition Facts : Calories 550, Carbohydrate 38 g, Cholesterol 130 mg, Fat 4 1/2, Fiber 2 g, Protein 28 g, SaturatedFat 18 g, ServingSize 1 Serving, Sodium 1060 mg, Sugar 4 g, TransFat 1 g
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- Bring a large pot of water to a boil. Cook the pasta according to the package directions. Drain and set aside.
- Cut the chicken into bite-sized pieces and season with salt and pepper. In a large high-walled skillet, (preferably an iron skillet if you have one), heat the butter and olive oil over medium high heat. You want the heat nice & high so that the chicken gets a nice, golden-brown color on the outside.
- Add the chicken to the skillet and cook until each side is a nice, deep golden brown color and is cooked in the middle. Remove the chicken from the skillet and set aside.
- To the same skillet, add the minced garlic and cook for one minute, then add the chicken broth. Let it bubble and reduce for about 2 minutes.
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- In a large nonstick skillet, combine melted butter and heavy cream. Warm and season with salt and black pepper.
- Place half of the grated Parmesan cheese in a serving bowl. Pour heavy cream mixture over top.
- Drain cooked fettuccine pour into the serving bowl. Toss gently. Sprinkle with remaining half of grated Parmesan cheese. Toss well to combine.
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- Meanwhile, in 12-inch skillet, heat oil over medium-high heat until hot. Add chicken; cook and stir 8 to 10 minutes or until no longer pink in center. Remove chicken from skillet; cover to keep warm.
- Reduce heat to medium. To same skillet, add zucchini, onion and garlic; cook and stir 4 to 5 minutes or until zucchini is crisp-tender. Add cooked chicken and Alfredo sauce; mix well. Place half of mixture (about 2 1/4 cups) in storage container with lid; cover and label "for Cheesy Chicken Alfredo Pizza". Refrigerate up to 2 days.
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- In a large pot of boiling salted water, cook pasta according to package directions. In the final 3 minutes of cooking, add broccoli to the pasta and cook the remaining time. Drain pasta.
- In a large 12 inch skillet over medium-high heat, heat oil. Add chicken to skillet and begin to cook, flipping them over once, until they are cooked through, about 2 minutes per side. Remove them from the pan and set aside.
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