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.
CREAMY FETTUCCINE ALFREDO WITH CHICKEN AND BELL PEPPERS
Fettuccine in a creamy, cheesy sauce with chicken and bell peppers is quick, easy, and delicious.
Provided by Allrecipes Member
Categories Pasta by Shape
Time 27m
Yield 4
Number Of Ingredients 11
Steps:
- Cook fettuccine according to package directions in a large pot. Drain and return to the pot; cover to keep warm.
- Melt butter over medium heat in a large skillet. Add chicken; cook for 3 to 4 minutes or until cooked through and no pink remains. Remove with slotted spoon. Add bell peppers to pan; cook for 5 minutes, stirring occasionally. Add garlic to pan; cook for 1 minute more. Add whipping cream, salt, and black pepper to pan; bring to a boil. Boil gently, uncovered, for 2 to 3 minutes or until mixture begins to thicken. Remove from heat; add the 2/3 cup Parmesan cheese and cooked chicken.
- Add cooked fettuccine to the pan; stir gently. Serve with additional Parmesan cheese and fresh basil.
- [Cleaning Tip: Once the stove top is cool, wipe off any oil splatters or spills with Clorox® Disinfecting Wipes*.]
Nutrition Facts : Calories 848.8 calories, Carbohydrate 70 g, Cholesterol 192.8 mg, Fat 46.3 g, Fiber 4.6 g, Protein 39.9 g, SaturatedFat 26.9 g, Sodium 713.7 mg, Sugar 6.4 g
CREAMY FETTUCCINE ALFREDO
This a a very creamy alfredo sauce. I found it in my sister's cookbook when I was looking for recipes one day. She had never tried it and doesn't know where she got it from. I decided to give it a try and haven't stopped making it since. It is one of my husbands favorite recipes I make. I also have a few other fans in the family too. It is very easy and quick. Try adding chicken and shrimp to the alfredo sauce.It's delicious! I gave you the details below. I made some changes to the way I make the recipe so I will just give you the directions for how I make it, not what the recipe says.
Provided by Chef 495452
Categories < 30 Mins
Time 30m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Go ahead and start your boiling water for the fettuccine noodles and let them cook while you are preparing the sauce.
- **This is the way I make it: In a large saucepan, on LOW to MEDIUM heat, begin melting the cream cheese first and then add the butter so it will not burn. Once the cream cheese is almost melted, add the milk. Once the milk gets warm or hot, add the freshly grated parmesan cheese. As the mixture thickens, add more milk to the amount of your desire, probably an additional 1/2 cup of milk, maybe even 1 additional cup of milk. Be careful or you will add too much and it will not thicken anymore. Keep stirring as you are simmering on LOW heat until smooth.
- ***I like to add chicken and shrimp to the fettuccine mixture too. (In a separate saucepan, cook the chicken with some olive oil, Mrs. Dash original, Lawry's garlic salt blend and salt and pepper. Once the chicken is nearly cooked go ahead and add the shrimp since it doesn't take as long to cook. After the chicken and shrimp are cooked completely, add it to the alfredo mixture. Serve the sauce with chicken and shrimp in one serving dish and your fettucine noodles in a different dish. Enjoy!
CHICKEN WITH FETTUCCINE ALFREDO
Make and share this Chicken With Fettuccine Alfredo recipe from Food.com.
Provided by MizzNezz
Categories Chicken
Time 28m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Cook fettuccine according to package. Drain.
- While fettuccine is cooking, prepare chicken.
- Heat 12-inch skillet; add 2 TBSP butter.
- Flatten chicken slightly.
- Salt and pepper chicken.
- Roll in flour, add to skillet.
- Cook and brown until juices run clear, about 10 minutes.
- Remove from skillet.
- Add to skillet 2 TBS butter, onions, and garlic.
- Cook 1 minute.
- Add cream, cook for 3 minutes until reduced a bit.
- Add cheese, parsley, and red pepper flakes. Stir well.
- Add last 1 TBSP butter and stir well.
- Bring back chicken and coat with sauce.
- Place chicken on plates, put fettuccine in sauce and swirl around to coat well.
- Add to plate with chicken.
CHICKEN-PEPPER ALFREDO
When I want a lighter dinner, I use lean turkey bacon in this recipe. It gives the pasta that richness you want without all the extra fat. -Courtney Harris, Denton, Texas
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 4 servings.
Number Of Ingredients 11
Steps:
- Cook linguine according to package directions. Meanwhile, sprinkle chicken with garlic powder and pepper. In a large skillet, heat oil over medium heat. Add chicken, mushrooms, onion, bacon and garlic; cook and stir 8-10 minutes or until chicken is no longer pink., Drain linguine; add to skillet. Stir in Alfredo sauce; heat through. Sprinkle with cheese.
Nutrition Facts :
FETTUCINE WITH CHICKEN AND BELL PEPPER CREAM SAUCE
Categories Milk/Cream Chicken Pasta Sauté Basil Bell Pepper Summer Bon Appétit
Yield Makes 4 first-course servings
Number Of Ingredients 13
Steps:
- Sprinkle chicken with salt and pepper. Melt butter in heavy large skillet over medium-high heat. Add chicken and cook until brown on both sides, about 5 minutes. Transfer chicken to plate. Add green and red bell peppers and onion to same skillet and sauté until crisp-tender, about 5 minutes. Add minced garlic and crushed red pepper to skillet and sauté 4 minutes. Add whipping cream and chicken stock. Simmer until sauce thickens slightly, about 8 minutes.
- Cut chicken into strips and add to sauce. Simmer until chicken is cooked through, about 2 minutes. Add basil and 1/4 cup grated Parmesan cheese to sauce, stirring to incorporate. Season sauce to taste with salt and pepper.
- Meanwhile, cook pasta in large pot of boiling salted water until tender but still firm to bite. Drain and return to pot. Add sauce and toss to coat. Serve, passing additional Parmesan separately.
CREAMY FETTUCCINE ALFREDO WITH CHICKEN AND BELL PEPPERS
Fettuccine in a creamy, cheesy sauce with chicken and bell peppers is quick, easy, and delicious.
Provided by Allrecipes Member
Categories Pasta by Shape
Time 27m
Yield 4
Number Of Ingredients 11
Steps:
- Cook fettuccine according to package directions in a large pot. Drain and return to the pot; cover to keep warm.
- Melt butter over medium heat in a large skillet. Add chicken; cook for 3 to 4 minutes or until cooked through and no pink remains. Remove with slotted spoon. Add bell peppers to pan; cook for 5 minutes, stirring occasionally. Add garlic to pan; cook for 1 minute more. Add whipping cream, salt, and black pepper to pan; bring to a boil. Boil gently, uncovered, for 2 to 3 minutes or until mixture begins to thicken. Remove from heat; add the 2/3 cup Parmesan cheese and cooked chicken.
- Add cooked fettuccine to the pan; stir gently. Serve with additional Parmesan cheese and fresh basil.
- [Cleaning Tip: Once the stove top is cool, wipe off any oil splatters or spills with Clorox® Disinfecting Wipes*.]
Nutrition Facts : Calories 848.8 calories, Carbohydrate 70 g, Cholesterol 192.8 mg, Fat 46.3 g, Fiber 4.6 g, Protein 39.9 g, SaturatedFat 26.9 g, Sodium 713.7 mg, Sugar 6.4 g
FETTUCINE WITH CHICKEN AND BELL PEPPER CREAM SAUCE
Make and share this Fettucine With Chicken and Bell Pepper Cream Sauce recipe from Food.com.
Provided by lazyme
Categories Chicken Thigh & Leg
Time 35m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Sprinkle chicken with salt and pepper.
- Melt butter in heavy large skillet over medium-high heat.
- Add chicken and cook until brown on both sides, about 5 minutes.
- Transfer chicken to plate.
- Add green and red bell peppers and onion to same skillet and saute until crisp-tender, about 5 minutes.
- Add minced garlic and crushed red pepper to skillet and saute 4 minutes.
- Add whipping cream and chicken stock.
- Simmer until sauce thickens slightly, about 8 minutes.
- Cut chicken into strips and add to sauce.
- Simmer until chicken is cooked through, about 2 minutes.
- Add basil and 1/4 cup grated Parmesan cheese to sauce, stirring to incorporate.
- Season sauce to taste with salt and pepper.
- Meanwhile, cook pasta in large pot of boiling salted water until tender but still firm to bite.
- Drain and return to pot.
- Add sauce and toss to coat.
- Serve, passing additional Parmesan separately.
- Makes 4 first-course servings.
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- Note: if using sun-dried tomatoes in oil (in a jar), make sure to drain sun-dried tomatoes from oil, before using them. Reserve 2 tablespoons of this drained oil for sauteing as described below:
- In a large pan, on high heat, sautee garlic and sun-dried tomatoes (drained from oil) in 2 tablespoons of oil (reserved from the sun-dried tomatoes jar - see note above) for 1 minute until garlic is fragrant. Add the rest of vegetables (asparagus, each sprig cut into 3 slices, and thinly sliced bell peppers), sprinkle with a small amount of salt, and cook on medium heat for 2-3 minutes until they soften just a little (you still want them to have a bit of crunch).
- Bring a large pan with water to boil and cook pasta according to package instructions. Reserve some cooked pasta water. Drain and rinse the pasta with cold water (to stop cooking).
- Add half and half to the skillet with vegetables and bring to a gentle boil. Then, add shredded Parmesan cheese, mix it with half and half as it is boiling for only 30 seconds until it melts, then reduce heat immediately. Simmer and cook, constantly stirring, until all cheese melts and creamy sauce forms. If the sauce is too thick - don't worry - you'll be adding some cooked pasta water soon. Add 1 tablespoon of basil, and at least 1/4 teaspoon of red pepper flakes. Stir to combine.
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