Creamy Chicken Alfredo Food

EASY CHICKEN ALFREDO PENNE RECIPE BY TASTY

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!

CHICKEN ALFREDO

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.

ONE POT CREAMY GARLIC PARMESAN CHICKEN ALFREDO

Steps:

• Season chicken thighs with salt and pepper.
• Heat half of the oil in a large pot over medium-high heat. Add the chicken thighs and sear on both sides until golden brown and cooked through. Remove chicken and set aside.
• Add the remaining oil in the pot. Fry onion until transparent, stirring occasionally (about 2 minutes). Sauté the garlic until fragrant (30 seconds), then add in the white wine and allow to reduce to half (about 4-5 minutes). Add the mushrooms and cook for about a minute, while stirring occasionally.
• Pour in broth and 1 cup of cream (or evaporated milk); season with salt and pepper. Bring to a gentle simmer then add the pasta. Mix well, reduce the heat to a slow simmer while stirring occasionally, until pasta is al dente (about 15 minutes).
• Stir in the parmesan cheese until it melts through the sauce. Remove from heat immediately and slowly add in 1/4-1/2 cup remaining cream if sauce it too thick for your liking. Adjust salt and pepper to your taste.
• Slice the chicken into strips and stir through the pasta. Garnish with fresh parsley and extra parmesan, if desired

EASY CREAMY CHICKEN FETTUCCINE ALFREDO

Steps:

• Bring a large pot of salted water to boil. Drop in the pasta all at once and quickly bring the water back to boil, stirring occasionally. Cook the pasta for 8 to 10 minutes or until al dente. Drain well.
• Meanwhile, in a large saucepan melt the 2 tbsp of butter. Season the chicken with salt and pepper then add to the saucepan. Cook until slightly golden and cooked through, about 8 minutes. Remove the chicken from the pan and set aside.
• Melt the 8 tbsp of butter over medium-high heat in the same pan then add the ricotta cheese, heavy cream, Parmesan cheese and stir to combine everything together. Bring to a boil, then reduce the heat to medium-low and simmer for about 5 minutes, stirring occasionally. Taste the sauce for salt and pepper and season as necessary.
• Add the chicken and fettuccine back to the saucepan and toss everything together and continue cooking until heated through.
• Garnish with extra Parmesan cheese and chopped parsley and serve immediately.

CHICKEN FETTUCCINE ALFREDO

Steps:

• Cook fettuccini in a pot of salted water (4 qts water, 1 Tbsp salt,) according to package instructions then drain and set aside.
• Meanwhile, slice chicken into strips and season all over with salt and pepper. In a large skillet, heat 2 Tbsp olive oil over medium/high heat and sauté chicken until lightly golden and cooked through (5 min). Remove chicken from the pan and cover to keep warm.
• In the same pan over medium/high, heat 1 Tbsp olive oil and 1 Tbsp of butter. Add onion and sauté 3 min until soft. Add sliced mushrooms and sauté until soft (5-7 min), stirring frequently. Add garlic and sauté 30 seconds, stirring constantly.
• Add half-n-half and simmer over medium/high heat 8-10 min, or until beginning to thicken. Add chicken back to the pan, add 1/4 cup parsley and season sauce to taste (1/2 to 1 tsp salt and 1/4 tsp pepper).
• Add cooked pasta and stir to combine. Heat another minute until warmed through then turn off the heat, cover and let rest 10-15 minutes then stir and serve garnished with parsley.

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.

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.

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.

ONE POT CREAMY CHICKEN ALFREDO

Steps:

• In a large pot of boiling salted water, cook pasta according to package instructions; drain well. Heat olive oil in a large stockpot or Dutch oven over medium heat. Season chicken with salt and pepper, to taste. Add chicken to the stockpot and cook until golden, about 2-3 minutes; set aside and keep warm. Melt butter in the stockpot. Add shallot, and cook, stirring frequently, until translucent, about 2 minutes. Stir in garlic until fragrant, about 1 minute. Whisk in flour and basil until lightly browned, about 1 minute. Stir in chicken broth, scraping any browned bits from the bottom of the pot. Stir in half and half, and cook, whisking constantly, until slightly thickened, about 3-4 minutes. Stir in Parmesan until melted, about 1 minute; season with salt and pepper, to taste. Stir in pasta, chicken and parsley. If the mixture is too thick, add more chicken broth as needed. Serve immediately, garnished with parsley, if desired.

CREAMY CHICKEN ALFREDO

Steps:

• Directions:
• Place the cream, butter and cream cheese together in a saucepan until melted, stirring constantly.
• Add Parmesan and garlic powder and simmer for about 15-20 minutes on a low heat until the cheese begins to brown just slightly. Take off the fire immediately. Check for seasoning.
• Tips:
• For a creamier and richer version, you could double the amount of butter.

CREAMY CHICKEN FETTUCCINE ALFREDO

Steps:

• Cook pasta as directed on package, omitting salt.
• Meanwhile, brush chicken with oil; sprinkle with pepper. Cook in large nonstick skillet on medium heat 5 to 6 min. on each side or until done (165ºF). Remove from heat.
• Cook pasta sauce in medium saucepan on medium-low heat 5 min. or until heated through, stirring frequently. While sauce is cooking, cut chicken into thin strips.
• Drain pasta; place in large bowl. Add 2/3 of the pasta sauce; mix lightly. Top with chicken and remaining pasta sauce.

ALFREDO CREAMY CHICKEN & RICE BAKE

Steps:

• 1.) Preheat oven to 400 degrees, if desired season chicken with salt and pepper.
• 2.) In 13 x 9-inch baking dish, thoroughly combine Ragu Cheese Creations Classic Alfredo Sauce, broth, uncooked rice and tomato; arrange chicken on rice mixture.
• 3.) Cover with aluminum foil and bake 35 min. Remove foil and continue to cook chicken an additional 10 min or until chicken is no longer pink.

CREAMY CHICKEN ALFREDO CASSEROLE RECIPE

Steps:

• Preheat oven to 375°F. Toss together spinach and pesto in a medium bowl.
• Stir together Alfredo sauce and chicken broth in another bowl. Spread one-third of Alfredo mixture (about ½ cup) into a lightly greased 11- x 7-inch baking dish. Top with half of spinach mixture.
• Stir together cooked pasta, chicken, and remaining Alfredo mixture; spoon half of chicken mixture over spinach mixture. Repeat layers once with remaining spinach mixture and chicken mixture.
• Bake in preheated oven 30 minutes. Remove from oven, and sprinkle with cheese. Return to oven, and bake until hot and bubbly, about 5 minutes. Top with basil and paprika.

CHICKEN ALFREDO (W/CREAM CHEESE SAUCE)

Steps:

• Alfredo Sauce: 1) Melt butter and cream cheese together over med heat until creamy.
• Add heavy cream, parmesan cheese, garlic powder, basil paste, and salt and pepper to taste.
• Add chicken, zucchini, peppers, and broccoli. All of these indredients are optional except for the chicken. Unless you are doing some type of vegan thing.
• Once sauce is mixed, take it off the burner and set aside or put it on very low heat so it can thicken up. Use this sauce with any food that you want to use Alfredo sauce with.
• Serve fettucine, Spoon sauce/chicken mixture over noodles and put your garlic bread on the side.
• Enjoy.

CREAMY CHICKEN MUSHROOM PASTA WITH ALFREDO SAUCE

Steps:

• Place a large pot of water over medium-high heat. Add in 1 tbsp sea salt and bring to a boil.
• Cook the pasta according to package directions, then drain and set aside.
• Chop the chicken into small bite-sized pieces.
• Season with salt and pepper.
• In a large skillet, heat olive oil over medium heat.
• Add the chicken and sauté until golden and cooked through, about 5 minutes.
• Remove the chicken from the pan and set aside.
• Add the onion, garlic and mushrooms to the hot pan.
• Sauté, stirring frequently, for about 5 minutes.
• Add chicken stock and simmer over medium-low heat for 8-10 min, until reduced by half.
• Stir in the heavy cream and parmesan and mix until melted and creamy.
• Add the chicken back to the pan and sprinkle with parsley.
• Turn the heat off and stir in the cooked pasta.

EASY CHICKEN ALFREDO PASTA

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.

CREAMY CHICKEN ALFREDO

Steps:

• 1. Preheat oven to 375. Place flour in a shallow dish or pie plate. Sprinkle chicken with salt; coat with flour. Heat 2 tablespoons olive oil in a large skillet over med-high heat until hot. Add chicken; cook, turning once, until golden, 2-4 minutes per side. Remove chicken from skillet; place in a 13x9 inch baking dish. 2. Heat remaining olive oil in same skillet over medium heat until hot. Add garlic and onion; cook until garlic is fragrant and onion is tender, 1-2 minutes. Increase heat to medium-high; add whipping cream, Parmesan and pepper. Cook until sauce is bubbly and slightly thickened, 2-3 minutes. Spoon sauce over chicken in dish. 3. Bake chicken until an instant-read thermometer inserted in center of chicken registers 180 degrees 8-12 minutes. Sprinkle with parsley.