Chicken Mushroom Fettuccine Alfredo Recipes

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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



Chicken Fettuccine Alfredo image

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.

Kosher salt and freshly ground black pepper
12 ounces fettuccine
Olive oil, for tossing
12 ounces boneless, skinless chicken breast (about 2)
1 stick (8 tablespoons) unsalted butter
2 cups heavy cream
2 pinches freshly grated nutmeg
1 1/2 cups freshly grated Parmigiano-Reggiano

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



Chicken With Fettuccine Alfredo image

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.

8 ounces fettuccine pasta
5 tablespoons butter, divided
4 boneless skinless chicken breast halves
salt and pepper
1/4 cup flour
1 tablespoon minced onion
2 tablespoons minced garlic
1 1/2 cups light cream
1/4 cup parmesan cheese
1 teaspoon parsley
1/2 teaspoon red pepper flakes

CHICKEN MUSHROOM FETTUCCINE

I depend on this recipe when I get home late from work and my hungry family wants something delicious for dinner. It's quick, too, because it uses canned chicken and fresh mushrooms that I buy pre-sliced.

Provided by Taste of Home

Categories     Dinner

Time 15m

Yield 6 servings.

Number Of Ingredients 7



Chicken Mushroom Fettuccine image

Steps:

  • Cook fettuccine according to package directions. Meanwhile, in a large skillet, saute mushrooms and garlic in butter for 2-3 minutes or until crisp-tender. Stir in the chicken and milk; cook for 5-7 minutes or until heated through. Drain fettuccine; add to skillet. Sprinkle with cheese; toss to coat.

Nutrition Facts : Calories 465 calories, Fat 16g fat (9g saturated fat), Cholesterol 48mg cholesterol, Sodium 541mg sodium, Carbohydrate 58g carbohydrate (5g sugars, Fiber 4g fiber), Protein 25g protein.

1 package (16 ounces) fettuccine
1 pound fresh mushrooms, sliced
4 garlic cloves, minced
1/4 cup butter, cubed
2 cans (5 ounces each) chunk white chicken, drained
1/2 cup milk
1-1/3 cups grated Parmesan cheese

KITTENCAL'S CHICKEN AND MUSHROOM ALFREDO

This recipe was developed with my recipe#164953 --- the amounts listed are enough to serve 6-8 people but it depends on the size of the portions you serve, you may reduce the recipe by half but I suggest to make the full amount I always do for my family of four, if there is any leftovers it always gets eaten for a midnight snack or you can serve it the next day --- the amounts for the mushrooms, chicken breast and pasta are really only a guideline you may increase or decrease slightly --- this is actually a quick recipe to throw together once you have cooked the chicken and mushrooms and to save time they may be cooked up to a day in advance, the chicken breast may be cooked in the oven instead for the skillet at 400°F. for 25 minutes, cooled then cubed --- cooking time is only for the alfredo sauce --- you will *love* this dish! :)

Provided by Kittencalrecipezazz

Categories     Fruit

Time 1h

Yield 6-8 serving(s)

Number Of Ingredients 16



Kittencal's Chicken and Mushroom Alfredo image

Steps:

  • In a 4-quart heavy pot or a large skillet that is equivalent or close to that size, heat oil over medium heat; add in the chicken breast and season lightly with salt and pepper; cook on all sides until just done (about 8-10 minutes, do not overcook or the chicken or it will be dry) remove to a large bowl.
  • In the same skillet melt 2 tablespoons butter over medium heat; add in mushroom slices and sauté until browned (about 10-12 minutes) transfer to the bowl with the cooked chicken; set aside while cooking the pasta and preparing the sauce (or you may cover and chill for up to 24 hours).
  • Cook the pasta in a large pot of boiling salted water until just al dente (don't overcook pasta) drain but do not rinse.
  • Place cooked pasta in a large bowl and toss with 2-3 tablespoons oil or butter to prevent sticking; set aside.
  • For alfredo sauce; wipe the skillet clean, then melt 4 tablespoons butter over medium heat.
  • Add in thyme, cayenne pepper and fresh garlic; stir for 2 minutes.
  • Add in flour and stir for 1 minutes.
  • Add in the half and half cream and whipping cream; bring to a simmer over medium heat stirring constantly.
  • Reduce heat to low then mix in Parmesan cheese; cook stirring over low heat until heated through and bubbly.
  • Season with seasoned salt or white salt and black pepper to taste.
  • Add/mix in the cooked cubed chicken and mushrooms; cook stirring for about 10 minutes until heated through.
  • Spoon the sauce over the cooked pasta and toss, then sprinkle more Parmesan on top.
  • This sauce will thicken upon standing.

Nutrition Facts : Calories 1079.4, Fat 53.1, SaturatedFat 29.4, Cholesterol 235.6, Sodium 511.4, Carbohydrate 86.8, Fiber 3.9, Sugar 3, Protein 62.3

2 -3 tablespoons oil
8 boneless skinless chicken breasts (cut into bite-size pieces, can use thighs)
salt and pepper
2 tablespoons butter
2 (200 g) packages fresh mushrooms, thinly sliced
600 g uncooked linguine (or use spaghetti, can use more)
4 tablespoons butter
1 teaspoon dried thyme
1/4 teaspoon cayenne pepper (or to taste)
1 tablespoon fresh minced garlic (use a little more if you like lots of garlic flavor)
3 tablespoons flour
3 cups half-and-half cream (or use full-fat milk)
1 cup whipping cream
seasoning salt
fresh coarse ground black pepper (to taste, or use white salt)
1 cup grated parmesan cheese (can use more)

MUSHROOM FETTUCCINE ALFREDO

I saw this recipe recently in a NJ newspaper and just had to try it. Thought it was better than the fettuccine in most NYC restaurants. If you like mushrooms and alfredo sauce, this is for you!

Provided by Diamond Joe

Categories     One Dish Meal

Time 45m

Yield 4 serving(s)

Number Of Ingredients 12



Mushroom Fettuccine Alfredo image

Steps:

  • In a good size skillet with a tight fitting lid, melt 2 tablespoons of butter on medium heat. when melted, add olive oil and shallots. cook shallots until tender and slightly carmelized. Then add the minced garlic.
  • Add the mushrooms and mix together until they start to cook down. If the pan appears dry, add a little more olive oil as needed. Cover and Cook until the mushrooms are tender, about 6-7 minutes.
  • Once the mushrooms are tender, Add the salt, pepper, allspice and sherry. Cook for several minutes until the mushrooms absorb some of the liquid.
  • Raise the heat a little and add the cream and remaining butter. Stir frequently until the sauce starts to bubble and thicken, then reduce the heat back to medium and add the cheese and parsley, incorporating all ingredients together, adding the cheese gradually. Do not add the cheese all at once or it will not melt properly and clump in the sauce. Add it in about 3-4 additions. Stir until the sauce is thick.
  • Serve over fettuccine that is cooked al dente.
  • NOTE- This recipe can easily be halved for a quick romantic dinner for 2!

Nutrition Facts : Calories 933.1, Fat 77.1, SaturatedFat 44.4, Cholesterol 237.6, Sodium 1412, Carbohydrate 23, Fiber 1.8, Sugar 7.3, Protein 26.7

4 tablespoons unsalted butter, divided
2 tablespoons extra virgin olive oil (more as needed)
4 shallots, thinly sliced
5 garlic cloves, minced
16 ounces fresh mushrooms, cleaned and sliced
1 teaspoon salt
1 teaspoon ground pepper (reg or white doesn't matter)
1/2 teaspoon allspice
1 cup cream sherry
2 cups heavy cream
3 tablespoons dried parsley
2 cups good parmesan cheese

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