CHICKEN MUSHROOM FETTUCCINE ALFREDO
This chicken mushroom alfredo features luscious creamy sauce tossed with juicy chicken and sautéed mushrooms. An Olive Garden copycat!
Provided by Natalya Drozhzhin
Categories Main Course Pasta
Time 1h
Number Of Ingredients 10
Steps:
- Cook fettuccine per the box instructions.
- Slice the mushrooms into thin strips and sauté them over high heat until golden brown. Season them with a little salt. Next, slice the chicken into evenly sized strips. Season the chicken with salt and pepper and sauté the chicken until golden brown.
- In a medium saucepan, whisk the heavy whipping cream, butter or margarine, pressed garlic, and grated parmesan cheese together. Cook the sauce over medium-low heat until smooth.
- Add the cooked fettuccine, mushrooms, and chicken into the sauce. Toss everything together until well-combined and remove from heat.
- Serve warm and topped with freshly grated parmesan. Enjoy!
Nutrition Facts : Calories 493 kcal, Carbohydrate 18 g, Protein 20 g, Fat 38 g, SaturatedFat 23 g, Cholesterol 169 mg, Sodium 586 mg, Fiber 1 g, Sugar 1 g, TransFat 1 g, UnsaturatedFat 13 g, ServingSize 1 serving
CREAMY CHICKEN WITH NOODLES
From Woodridge, New York, Donna Akerley explains, "One night I had a few chicken breasts thawed and a limited amount of time. I started tossing things together and was pleasantly surprised by this comforting combination. My family was thrilled and dinner was served in minutes."
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 6 servings.
Number Of Ingredients 13
Steps:
- Cook noodles according to package directions. Meanwhile, flatten chicken to 1/4-in. thickness. Sprinkle with salt and pepper. In a large skillet, cook chicken in 2 tablespoons oil in batches for 5-7 minutes on each side or until no longer pink; remove from pan and keep warm. , In the same skillet, saute mushrooms and garlic in remaining oil until tender. Stir in the soups, cream, wine or broth and chili powder until blended; heat through. Stir in 1/4 cup parsley. , Drain noodles; serve with chicken and sauce. Sprinkle with remaining parsley.
Nutrition Facts : Calories 374 calories, Fat 17g fat (5g saturated fat), Cholesterol 67mg cholesterol, Sodium 976mg sodium, Carbohydrate 38g carbohydrate (4g sugars, Fiber 2g fiber), Protein 13g protein.
CREAMY CHICKEN FETTUCCINE
Convenient canned soup and process American cheese hurry along the assembly of this creamy sauce loaded with delicious chunks of chicken. -Melissa Cowser, Greenville, Texas
Provided by Taste of Home
Categories Dinner
Time 3h15m
Yield 6 servings.
Number Of Ingredients 11
Steps:
- Place the chicken in a 3-qt. slow cooker; sprinkle with garlic powder, onion powder and pepper. Top with soups. Cover and cook on high for 3-4 hours or until chicken is no longer pink. , Stir in the cheese, olives and pimientos if desired. Cover and cook until cheese is melted. Meanwhile, cook fettuccine according to package directions; drain. Serve with chicken; top with coarsely ground pepper if desired.
Nutrition Facts : Calories 540 calories, Fat 15g fat (6g saturated fat), Cholesterol 81mg cholesterol, Sodium 1151mg sodium, Carbohydrate 62g carbohydrate (5g sugars, Fiber 4g fiber), Protein 39g protein.
CREAMY CHICKEN AND NOODLES
Love this recipe for chicken and noodles!
Provided by OMARILYN
Categories Main Dish Recipes Pasta Chicken
Time 45m
Yield 6
Number Of Ingredients 11
Steps:
- Bring a large pot of lightly salted water to a boil. Cook egg noodles in the boiling water, stirring occasionally until cooked through but firm to the bite, about 5 minutes. Drain and transfer to a large serving bowl.
- Melt butter in a large pot over medium heat; cook and stir onion and garlic in the hot butter until onion is translucent, about 5 minutes. Place flour, milk, and half-and-half in a jar with a lid and shake until flour has smoothly mixed with milk and half-and-half. Pour mixture into skillet and whisk until smooth and thick, about 5 minutes.
- Gradually whisk chicken broth into sauce and bring to a simmer, whisking constantly. Stir cooked chicken and sour cream into sauce, season with salt and black pepper, and mix with cooked noodles to serve.
Nutrition Facts : Calories 829.3 calories, Carbohydrate 60 g, Cholesterol 225.4 mg, Fat 42.8 g, Fiber 2.6 g, Protein 48.8 g, SaturatedFat 18.9 g, Sodium 911.2 mg, Sugar 3.8 g
CREAMY ITALIAN CHICKEN FETTUCCINE
Got leftover chicken? Give it a second go around that's possibly even better than the first in this Creamy Italian Chicken Fettuccine.
Provided by My Food and Family
Categories Pasta
Time 30m
Yield Makes 4 servings.
Number Of Ingredients 8
Steps:
- Cook pasta in large saucepan as directed on package, omitting salt and adding vegetables to the cooking water for the last 3 min.
- Meanwhile, heat oil in large skillet on medium-high heat. Add chicken; cook and stir 8 min. or until done. Remove chicken from skillet; cover to keep warm.
- Add milk and cream cheese to skillet; cook on low heat 5 min. or until cream cheese is completely melted and mixture is well blended, stirring constantly. Stir in chicken and shredded cheese.
- Drain pasta mixture; place on serving plate. Top with chicken mixture and Parmesan.
Nutrition Facts : Calories 600, Fat 27 g, SaturatedFat 12 g, TransFat 1 g, Cholesterol 110 mg, Sodium 470 mg, Carbohydrate 0 g, Fiber 4 g, Sugar 0 g, Protein 37 g
CREAMY CHICKEN PASTA
Great with a fresh green salad! This was a recipe I just threw together one night. It was an instant favorite!
Provided by Melissa
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes Pasta
Yield 6
Number Of Ingredients 6
Steps:
- In a medium pot cook egg noodles in boiling salted water. When pasta is 3 minutes away from being cooked, add in frozen peas or broccoli. Cook until vegetables and noodles are tender. Drain well.
- Meanwhile, boil the chicken in a medium saucepan until cooked completely. Drain chicken and cut into bit size pieces.
- In a large saucepan mix cream of mushroom soup and milk until warm and lumps are dissolved.
- To the large saucepan add the cooked and chopped chicken, noodles and vegetables. Blend ingredients with the milk and soup mixture. Stir in grated mozzarella cheese until melted.
- Serve warm.
Nutrition Facts : Calories 281.9 calories, Carbohydrate 32.5 g, Cholesterol 70.4 mg, Fat 6.7 g, Fiber 1.8 g, Protein 21.9 g, SaturatedFat 2.1 g, Sodium 423 mg, Sugar 2.8 g
CREAMY CHICKEN AND NOODLES
Provided by Rachael Ray : Food Network
Categories main-dish
Time 45m
Yield 4 servings
Number Of Ingredients 17
Steps:
- Heat the butter and EVOO in a large, deep skillet over medium to medium-high heat. Lightly brown the mushrooms, 10 to 12 minutes. Stir in the thyme, leeks, carrots and celery, and sprinkle with salt and pepper. Cook, partially covered, until the vegetables soften, 10 minutes. Sprinkle in the flour and stir 1 minute, and then pour in the wine, letting it absorb. Add the stock and bring to a bubble. Stir in the cream, season with a little nutmeg and let the sauce thicken a bit. Add the chicken and cook to heat through.
- Bring a pot of salted water to a boil and cook the noodles to al dente. Stir the Dijon mustard into the creamy chicken, and then combine the sauce with the noodles and chopped herbs.
CREAMY CHICKEN ALFREDO
Rich, thick and creamy Alfredo sauce on a layer of pasta or oven roasted vegetables. Mmmm....Mamma Mia! What else can one say? This quick and easy recipe shows you how to make this Italian sauce from scratch.
Provided by tastetester 2
Categories One Dish Meal
Time 30m
Yield 4 serving(s)
Number Of Ingredients 5
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 PASTA
Provided by Food Network Kitchen
Time 40m
Yield 4 to 6 servings
Number Of Ingredients 16
Steps:
- Bring a large pot of salted water to a boil. Meanwhile, melt the butter in a large skillet over medium-high heat. Add the shallot and cook until slightly softened, about 1 minute. Add the celery, carrots, thyme, 3/4 teaspoon salt and a few grinds of pepper and cook until the vegetables soften, about 2 minutes. Add the sherry and cook until slightly reduced, about 2 minutes. Stir in the heavy cream and nutmeg and bring to a boil. Reduce the heat to medium low and simmer until the sauce thickens slightly, about 5 minutes.
- Add the chicken to the sauce; increase the heat to medium and simmer until just cooked through, about 3 minutes. Add the gruyere and parmesan and continue simmering, stirring occasionally, until the cheese melts and the sauce thickens, about 2 minutes (do not boil). Add the parsley; season with salt and pepper.
- Add the pasta to the boiling water and cook as the label directs. Drain, then add to the sauce and toss. Sprinkle in the peas; serve topped with celery leaves.
CREAMY CHICKEN AND WIDE NOODLES (ALMOST FETTUCCINE)
Almost Fettuccine describes this recipe. You do however use the wide noodles instead of fettucinne noodles. The whipping cream, and the added Alfredo sauce mix gives it a rich, smooth taste. I got this recipe from Southern Living years ago, but revised portions of it. It is a recipe my family ask for.
Provided by Betty Graves
Categories Pasta
Time 15m
Number Of Ingredients 8
Steps:
- 1. Cook noodles according to package directions; drain well, and sit aside.
- 2. Fry your chicken either use bite size pieces or each chicken breast cut in half. (I use bite size) Set aside.
- 3. Fry your fresh mushrooms until soft. set aside.
- 4. In a medium saucepan, add 2 tablespoons butter. Stir in your whipping cream and parmesan cheese plus your Alfredo Sauce Mix. (Be sure this is fixed right when you are getting ready to serve to be hot). Make sure it is well blended together. If sauce gets too thick add more whipping cream.
- 5. Place noodles on serving plate, place chicken and mushrooms on top of noodles. Then spoon your warm sauce on top of chicken and mushroom.
- 6. Add a few chopped parsley leaves on top.
CHICKEN AND NOODLES
Creamy Chicken and Noodles is one of my families favorite dinners!
Provided by Shelly
Categories Chicken
Time 50m
Number Of Ingredients 17
Steps:
- Season chicken with the Montreal seasoning or seasoned salt. Set aside.
- In a large Dutch oven combine the broth and water over high heat. Bring to a boil.
- Place the chicken into the boiling water, and reduce heat to medium-low, and boil uncovered for 20-25 minutes, until the chicken is tender, skimming off impurities that rise to the top.
- While the chicken is boiling heat olive oil in a large skillet over medium heat. Sauté the onions for 5 minutes until softened. Add in the carrots, celery, salt, pepper and thyme and sauté for another 5 minutes, until vegetables are softened. Add in the minced garlic, cook for 2 more minutes. Remove the pan from the heat and set aside.
- Remove the chicken from the boiling broth and shred using 2 forks.
- Place the chicken back into the broth and add in the sautéd vegetables and the dry noodles.
- Bring back to a boil and cook the noodles for 12-15 minutes, or until desired softness.
- When the noodles are almost done cooking, melt the butter in the same skillet you cooked the vegetables over medium heat. Once melted, whisk in the flour and cook for 1 to 2 minutes until lightly golden. Ladle in 1 cup of the hot broth from the soup, continuing to whisk until well blended. Add in the heavy cream, whisk until smooth and then add this into the soup, stirring until combined and creamy. Bring back to a boil and then turn off the heat.
- Garnish with parsley if desired.
Nutrition Facts : Calories 393 calories, Sugar 3.2 g, Sodium 1653.2 mg, Fat 19.3 g, SaturatedFat 8.7 g, TransFat 0.2 g, Carbohydrate 25 g, Fiber 2.1 g, Protein 30.2 g, Cholesterol 120.4 mg
EASY CREAM CHEESE NOODLES
Steps:
- In a large pot, cook the pasta in salted water according to the package instructions. Before draining, dip out 1/2 cup of pasta water and set aside. Drain the pasta and set aside.
- Return the pasta pot to the heat over medium low and add the reserved pasta water and the cubed cream cheese. Whisk together until the cream cheese has melted and the sauce is smooth. Add the garlic powder. Add salt and pepper to taste.
- Add the pasta back to the pot and toss to coat. Serve immediately.
CREAMY CHICKEN FETTUCCINE
Pasta is another food that has recently become one of our firm 'everyday' (or even comfort) favorite foods
Provided by hard62
Categories One Dish Meal
Time 25m
Yield 4-6 serving(s)
Number Of Ingredients 10
Steps:
- Heat a large pot of water for the pasta. When the water is boiling, cook the pasta according to the packet instructions. Drain well, then return the pasta to the cooking pot and toss with oil.
- Cut the chicken across the grain into strips about 1cm wide. sprinkle these with the flour and toss to combine.
- Heat 1 Tbsp of the extra oil in a large fry pan, add the floured chicken and stir-fry for 3-4 minutes until the chicken has lost its pink color. Transfer the chicken to a bowl.
- Add remaining oil to the pan, then the garlic and mushrooms. Cook, stirring occasionally, until the mushrooms have softened, then add the herbs, cream and stock. Allow the mixture to come to the boil, stirring occasionally, then add the chicken and any juices. Simmer for 3-4 minutes longer, then stir in salt and pepper to taste.
- cook for 2-3 minutes longer, or until the chicken is cooked through.
- Pour the sauce over the cooked, drained pasta and toss gently to combine. Leave to stand for 2-3 minutes, then stir again and serve, garnishing with a little Parmesan and/or chopped fresh basil if desired.
CHICKEN WITH EGG NOODLES
Its a hearty meal that's really satisfying on those cold winter days or nights. I love making this for my family because its easy, tasty and you only use one pot and that makes for very easy cleanup. I was introduced to this meal by one of my good friends.
Provided by teetillman27
Categories One Dish Meal
Time 35m
Yield 4-6 serving(s)
Number Of Ingredients 4
Steps:
- Boil chicken until tender. Drain a little of the water off.
- Add noodles and cook til tender.
- Add can of cream of chicken soup and stir until well blended.
- Serve.
Nutrition Facts : Calories 515.1, Fat 16.8, SaturatedFat 4.7, Cholesterol 125.8, Sodium 548.9, Carbohydrate 66.3, Fiber 2.8, Sugar 2, Protein 23.8
CREAMY MUSHROOM AND ALMOND PASTA
As a respite from The Turkey, this lovely almost-vegetarian recipe found on a wonderful blog, Poppyseeds & Tiger Lilies, http://poppyseedsandtigerlilies.blogspot.com/2009/11/magazine-mondays-creamy-mushroom-and.html , sure hit the spot. The author notes this is a recipe she adapted from volume 38 of Donna Hay magazine. Both the dish & the blog are worth checking out. I am posting so I misplace neither. Can be made really vegetarian with vegetable stock in place of the beef stock. Serve with your favorite sauteed green or simple green salad for a full meal.
Provided by Busters friend
Categories < 30 Mins
Time 20m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Cook the pasta in salted water according to package directions (about 8 minutes).
- While the pasta cooks, saute mushrooms in olive oil until lightly browned.
- Add the sage leaves, almonds and garlic and cook about 2 minutes.
- Add sherry, stock, cream, salt and pepper.
- Cook 3-4 minutes until slightly thickened.
- Add the cooked, drained pasta to the pan. Mix together, cover with shredded Parmesan and serve.
CREAMY CHICKEN NOODLE SOUP
This Creamy Chicken Noodle Soup is destined to become your new favorite chicken noodle soup recipe made without any canned soups! It's easy comfort food all made in one pot for any night of the week. You just can't beat juicy chicken, plump noodles, tender carrots and celery, swaddled in a creamy herb and Parmesan laced broth. This recipe is also extremely versatile and pantry friendly - swap in any of your favorite veggies, your favorite pasta and/or use rotisserie chicken, thighs or breasts. This creamy dream also reheats beautifully for make ahead dinner or lunches! Serve your Creamy Chicken Noodle Soup with sweet cornbread and apple salad for a complete feast!
Provided by Jen
Categories Main Dish
Number Of Ingredients 20
Steps:
- Season chicken with ½ teaspoon salt and ½ teaspoon pepper. Heat 2 tablespoons oil over medium-high heat in a large Dutch oven/soup pot. Once hot, add the chicken and sear until golden, about 2 minutes per side. Remove chicken to a plate but leave the drippings.
- Melt 2 tablespoons butter with 1 tablespoon olive oil over medium heat in the drippings. Once melted, increase heat to medium-high and add onions, carrots and celery; sauté for 4 minutes scaping up the golden bits on the bottom of the pot.
- Add garlic and sauté for 30 seconds. Sprinkle in the flour then cook, stirring constantly for 2 minutes (it will be thick); don't let flour stick to the bottom of the pot or it will burn later. You can add additional oil if needed.
- Add chicken back to the pot along with chicken broth, bouillon, all seasonings, ½ teaspoon salt, and bay leaves. Cover the soup and bring to a simmer over high heat, then reduce and simmer, covered, for 12-15 minutes or until chicken is tender enough to shred, stirring occasionally so the bottom doesn't burn and replacing the lid.
- Remove tender chicken to a cutting board and shred when cool enough to handle. Meanwhile, whisk cornstarch with half and half until smooth in a small bowl or liquid measuring cup then stir into the pot. Add the noodles and bring to a boil; simmer until noodles are al dente, approximately 5 minutes (don't overcook noodles!).
- Reduce heat to low and stir in Parmesan until smooth followed by shredded chicken. Taste and season with additional salt and pepper if desired. Stir in additional broth or half and half if desired for a less "chunky" soup.
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Ratings 48Calories 949 per servingCategory Main Course
- Place the chicken breasts on a cutting board (use a separate cutting board for handling raw meat). Slice the side of your chicken breast but don’t cut all the way to the other side.
- Open the breasts up. Cover the chicken with greaseproof paper and use a rolling pin to gently flatten it.
- Heat a large skillet or frying pan and add the olive oil. Pan fry the chicken breasts over medium-high heat, until golden brown and cooked through. This can take 8-10 minutes or longer if they are thick. Use a digital thermometer to check the internal temperature has reached 75C / 165. Set the chicken aside for a couple of minutes then slice on the diagonal.
CREAMY CHICKEN WITH NOODLES - THE MIDNIGHT BAKER
From bakeatmidnite.com
Cuisine AmericanCalories 491 per servingTotal Time 25 mins
- Place noodles in a large skillet (12+ inches). Add stock and olive oil; stir. Add peas and carrots at this point if using and if they are frozen and not already cooked.
- Cover and heat over medium heat until noodles are soft, about 10 minutes. Add peas and carrots (if you are using them and they are canned or already cooked) Add the chicken. Stir in cream or milk.
- Mix the 1/4 cup water and the 2 tbs flour so there are no lumps. Add gradually to noodle mixture, stirring constantly. Heat to boiling, and simmer for 5 minutes.
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- Trim any excess fat or tendons off the chicken tenderloins, then cut into bite-sized pieces. Lightly season with salt and pepper according to your taste preference. Heat a large skillet or pot to medium-high heat. Brown and cook the chicken until it’s cooked through, to a temperature of 165ºF. Once cooked, spoon into a bowl and set aside.
- While the chicken is cooking, boil a pot of water and cook the egg noodles per the package instructions. Once cooked, drain and set aside.
- In the skillet or pot that the chicken was cooked in, melt 5 Tbsp of butter over medium heat and add the diced carrots and celery to the skillet. Cook for 7 minutes, stirring occasionally, until the vegetables begin to soften. Next, add the onions and cook for another 5 minutes, stirring occasionally, until the onions are softened.
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EASY CREAMY CHICKEN AND NOODLES - THE CRAFTY MIDDLE SISTER
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- Start by boiling 2 to 3 large boneless, skinless chicken breasts. Boil for about 30 - 45 minutes or until no longer pink inside. It may take more or less time depending on how thick the breasts are. You can also use frozen breasts but they will take longer.
- Meanwhile, pour about 2 cups of broth into a medium size pot. Add the frozen mixed vegetables and heat to boiling.
- When chicken is done, remove from water and allow to cool slightly then shred. Add shredded chicken to the pot of vegetables and continue to cook until vegetables are soft.
- In a large pot cook the bow-tie pasta according to the directions on the package. Drain and set aside.
20 CREAMY PASTA RECIPES - THE SPRUCE EATS
From thespruceeats.com
- Bacon Pasta Alfredo Casserole. For an easy, cheesy, make-ahead casserole with just the right amount of smoke, try this bacon alfredo pasta bake. It has all of your favorite pasta Alfredo flavors but in a conveniently portable format, perfect for family dinners or a simple holiday supper.
- Chicken Carbonara. This chicken carbonara is a tasty take on the Italian classic of pasta, cheese, eggs, and bacon. Our decadent pasta adds chicken breast for a kick of protein, while the classic ingredients add richness and depth of flavor.
- Quick Creamy Tomato Pasta. A jarred marinara sauce, a can of diced tomatoes, and cream cheese come together to create a luscious pasta sauce that works just as well for a busy weeknight as a special dinner.
- Vegan Creamy Mushroom Pasta. You don't necessarily need dairy to make a scrumptious pasta dish. Our comforting vegan creamy pasta sauce is made using soy milk, vegan margarine, and flour and is enhanced by the earthy flavors of mushrooms.
- Creamy Cajun Linguine With Chicken. This Southern take on a pasta dish produces a smoky, spicy, and comforting meal. By adding Cajun seasoning and chicken to a simple linguine and cream sauce, the resulting dish is as colorful as it is delicious.
- Penne Pasta With Creamy Tomato and Meat Sauce. Not all creamy and luscious pasta sauces are white. This penne dish tossed with a creamy tomato-based meat sauce has the same spoon-coating texture but with a sprightly acidic bite and enough beef to please the most committed carnivore at your table.
- Gorgonzola and Mascarpone Pasta. Two kinds of cheese give this vegetarian creamy pasta sauce a velvety consistency and a super-cheesy flavor that stands all on its own.
- Creamy Broccoli Pasta. The use of chopped broccoli florets and generous amounts of Parmesan cheese gives this creamy pasta sauce an almost pesto-like consistency.
- Creamy Pasta With Ham and Asparagus. Make the most of the first asparagus of spring or use up Easter leftovers in a creative way. This creamy asparagus pasta with diced ham is as beautiful as it is tasty.
- Tahini Noodles. For a non-dairy creamy dish with a nutty, slightly salty, umami flavor, tahini pasta is the answer. This sesame seed paste is bold in flavor, and a great ingredient to have at hand in your pantry.
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