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!
Quick and Simple! My jusband and I love to make this recipe together. He sautées the chicken while I do the sauce! Everyone I have ever made this for raves about it for days!
Provided by kimberlie14
Categories One Dish Meal
Time 35m
Yield 4-6 serving(s)
Number Of Ingredients 13
Steps:
- Cook your pasta, while your chicken sautes, then add a little olive oil or butter to pasta to prevent sticking, lay on large platter or casserole dish; set aside.
- Coat the bottom of a skillet w/olive oil,and heat on med-high heat.
- Add chicken strips or chunks, lower heat to med.
- Sprinkle seasonings over meat to your liking.
- Saute meat until chicken is no longer pink.
- Pour chicken and pan drippings over pasta.
- In a heavy sauce pan, begin to heat cream cheese and butter on medium heat; slowly add milk.
- Stir until all clumps are out, add cheese, continue to stir, then add pepper.
- Once all is melted and hot, pour over pasta and chicken.
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
COPYCAT OLIVE GARDEN™ CHICKEN ALFREDO
Break out the breadsticks and get your pasta bowls ready, because this recipe tastes just like your favorite restaurant-style chicken alfredo. A big pot of creamy fettuccine-enough to serve the whole family-made for a smidgen of the price of one plate? Consider this recipe your new weeknight favorite.
Provided by Brooke McLay
Categories Entree
Time 20m
Yield 4
Number Of Ingredients 11
Steps:
- Cook and drain pasta according to package directions.
- Add olive oil to a cast-iron grill pan over high heat. Add 2 tablespoons butter to hot pan, then quickly add chicken breasts to the pan, seasoning with 1 teaspoon each of the salt and pepper.
- Cook chicken breasts until golden on first side, then flip over. Cover the pan and reduce heat to medium, cooking until chicken is no longer pink in the center, about 5 to 7 minutes on the second side. Place on a plate and cover with foil until cool enough to slice into strips.
- In a large, deep-sided skillet, melt remaining 1/2 cup butter over medium heat. Add garlic to pan, cooking until aromatic, about 30 seconds. Reduce heat to medium-low. Season with remaining salt and pepper.
- Whisk flour into butter, stirring until no chunks remain. Slowly whisk in cream.
- Continue to cook just until sauce is steaming and slightly thickened. Whisk 1/2 cup Parmesan into sauce, stirring until smooth. Remove pan from heat and cover until ready to serve.
- To serve, place pasta in a serving bowl or on plates. Top with sliced chicken and drizzle with sauce. Garnish with parsley and top with additional Parmesan, if desired.
Nutrition Facts : Calories 1100, Carbohydrate 63 g, Cholesterol 325 mg, Fat 13 1/2, Fiber 3 g, Protein 32 g, SaturatedFat 44 g, ServingSize 1 Serving, Sodium 1570 mg, Sugar 4 g, TransFat 2 1/2 g
LIGHT CHICKEN ALFREDO
"As rich and buttery as traditional Alfredo sauce, this tasty version is lower in calories and takes just minutes to prepare," notes TerryAnn Moore in Vineland, NJ
Provided by Taste of Home
Categories Dinner
Time 20m
Yield 2 servings.
Number Of Ingredients 11
Steps:
- Cook fettuccine according to package directions. Meanwhile, in a small food processor, combine the cottage cheese, milk, butter sprinkles and garlic; cover and process until smooth. , Transfer to a microwave-safe bowl. Stir in the Parmesan cheese, parsley and pepper. Add the chicken, tomatoes and olives. Cover and microwave on high for 2-3 minutes or until heated through. Drain fettuccine; serve with chicken mixture.
Nutrition Facts : Calories 343 calories, Fat 7g fat (3g saturated fat), Cholesterol 54mg cholesterol, Sodium 770mg sodium, Carbohydrate 38g carbohydrate (6g sugars, Fiber 2g fiber), Protein 32g protein. Diabetic Exchanges
CHICKEN ALFREDO PASTA SALAD
This recipe is SO GOOD and is super easy!
Provided by Sunflower
Categories Salad Pasta Salad Rotini Pasta Salad Recipes
Time 1h40m
Yield 8
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Place chicken breasts onto a roasting pan; season with Italian seasoning,
- Cook chicken in preheated oven until no longer pink in the center and the juices run clear, about 20 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Set aside to cool completely.
- Cook and stir bacon in a large, deep skillet over medium-high heat until crisp, about 10 minutes; drain on a paper towel-lined plate until cool.
- Bring a large pot of lightly salted water to a boil; cook the rotelle pasta at a boil until tender yet firm to the bite, about 8 minutes; drain. Rinse the pasta in cold water until cooled; drain.
- Combine chicken, bacon, pasta, cucumber, tomatoes, black olives, artichoke hearts, and green onions in a large bowl.
- Pour vinegar and Alfredo sauce over the pasta mixture; stir to combine.
- Cover bowl with plastic wrap. Refrigerate at least 1 hour before serving.
Nutrition Facts : Calories 454.9 calories, Carbohydrate 47.9 g, Cholesterol 45.4 mg, Fat 21.8 g, Fiber 3.4 g, Protein 19.3 g, SaturatedFat 7.8 g, Sodium 861.9 mg, Sugar 4.6 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
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Cuisine Cooking With TammyEstimated Reading Time 5 minsCategory PastaTotal Time 20 mins
- Using medium heat add olive oil before adding butter to the skillet. Adding olive oil will prevent the butter from burning.
HOMEMADE CHICKEN FETTUCCINE ALFREDO - THE FOOD CHARLATAN
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4.7/5 (47)Total Time 30 minsCategory Main CourseCalories 1419 per serving
- Prepare the chicken. Use a sharp knife to slice each chicken breast in half horizontally, to create a thin cutlet.
- See photos. You should end up with 4 thin pieces of chicken that are the same shape as a chicken breast, just thinner.In a small bowl, combine 1 and 1/4 teaspoons salt, 1/2 teaspoon pepper, and 1/4 teaspoon smoked paprika.
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From insanelygoodrecipes.com
Estimated Reading Time 4 mins
- Grilled Chicken Strips. This is my go-to topping for Fettuccine Alfredo. Creamy and cheesy sauce just goes so well with chicken, don’t you agree? No need to coat your chicken in batter and deep-fry it.
- Meatballs. Fettuccine Alfredo is basically pasta, cheese, and butter. You’ll want to add some meat in there for a more balanced flavor and texture. So, if you’re not in the mood for the classic chicken alfredo, how about some classic meatballs?
- Salad. If you’re looking for something on the lighter side, then a nice salad is the perfect combo. It’s light and crisp and offers a refreshing contrast to your creamy pasta.
- Bread. You can’t go wrong with Fettuccine Alfredo and bread. They’re just a classic pair! Soak your bread in the sauce and bite into that rich pillowy goodness.
- Bacon. Fettuccine Alfredo is rich and creamy, so you’ll want to give it a contrasting flavor to balance things out. That’s nothing some bacon can’t fix!
- Grilled Shrimp. Oh, how I love me some seafood Alfredo. And for me, nothing fits the bill better than some grilled shrimp. It’s sweet, crisp, and juicy – everything an Alfredo yearns for.
- Asparagus. Aside from the crunch factor, asparagus also adds a nice pop of color to your Alfredo. And, the freshness of the veggie cuts through the richness of the sauce, giving you a well-rounded meal.
- Broccoli. Here’s another green veggie that will balance out the umami-ness of your Alfredo. With the addition of broccoli, you’ll get a healthy and crisp pasta dish.
- Steak. Steak and pasta for dinner? Count me in! Transform your simple Alfredo into a phenomenal, unforgettable meal by serving it with a fat and juicy steak.
- Wine. A classic Fettuccine Alfredo is already hearty and tasty on its own. You need not top it with more ingredients or pair it with sides, to be honest.
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- Make the noodles: Bring a large pot of salted water to a boil. Add the fettuccine and cook until al dente according to package directions, usually 10 minutes. Reserve 1/2 cup of the cooking water, then drain well. Set aside.
- Warm the olive oil over medium-high heat in a large nonstick skillet. Once it’s shimmering, swirl the pan to evenly distribute. Add the chicken and leave it undisturbed for 5-7 minutes, until the bottom is golden-brown. Flip over and add in 1 tablespoon of butter between them, picking up the pan to give it a gentle swirl to distribute. Continue cooking for another 5-7 minutes (or an internal temperature reaches 165 degrees F.)
- Transfer the chicken to a cutting board and let rest for 3 minutes. Cut into 1/2-inch-thick slices. Tent with foil while you prepare the sauce.
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- Cut the chicken tenderloins into 1-inch cubes. Toss chicken with 1 teaspoon salt, 1/2 teaspoon pepper, and Italian seasoning and coat evenly.
- In a large skillet, heat vegetable oil over medium-high heat until it begins to shimmer. Add the chicken in a single layer and cook without stirring, until one side is browned about 2 minutes. Turn the chicken and brown the other side. Remove the chicken to a plate and set aside. Wipe out the skillet.
- Meanwhile, while the pasta is cooking, begin the sauce; Melt the butter in the skillet. Add onion, garlic, and mushroom and saute until veggies are soft, about 8-10 minutes. Stir in flour, 2 teaspoons salt and 1 teaspoon pepper and cook for 1 minute. Slowly add the milk and half and half and stir constantly, until smooth. Stir in Parmesan, Mozzarella, and cream cheese and cook gently until cheeses are melted. Add reserved cooked chicken and tomatoes. Serve over cooked pasta.
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4.8/5 (53)Category Main CourseCuisine Italian AmericanTotal Time 30 mins
- Take the cream cheese out of the fridge to soften up at least 30 minutes (or longer) prior to starting the recipe, or microwave it for 20-30 seconds. Grate the parmesan cheese. I prep other ingredients while I'm going along.
- Boil a large, salted pot of water for the fettuccine. Cook it al dente according to package directions.
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