CHICKEN ALFREDO SAUCE
Make and share this Chicken Alfredo Sauce recipe from Food.com.
Provided by Ana Romano
Categories Sauces
Time 30m
Yield 4-6 serving(s)
Number Of Ingredients 7
Steps:
- Dissolve chicken boullion cubes in 1/2 cup water.
- Melt butter over low heat in saucepan.
- Gradually, stir in flour.
- Continue stirring and gradually add half-and-half.
- Add chicken boullion.
- Increase heat to medium and continue stirring.
- Cook until thickened.
- Stir in parmesan cheese and garlic powder, if desired.
- Serve over hot pasta and garnish with parsley.
Nutrition Facts : Calories 502.3, Fat 44.4, SaturatedFat 27.6, Cholesterol 128, Sodium 1113, Carbohydrate 12.6, Fiber 0.2, Sugar 0.8, Protein 14.6
CHICKEN ALFREDO WITH FETTUCCINI NOODLES
This is my favorite recipe! It features the great taste of Alfredo sauce with ricotta cheese in it. Hope you enjoy!
Provided by Gregory Huey
Categories Main Dish Recipes Pasta Chicken
Time 35m
Yield 8
Number Of Ingredients 7
Steps:
- Bring a large pot of lightly salted water to a boil. Add fettuccini and cook for 8 to 10 minutes or until al dente; drain.
- Melt 2 tablespoons butter in a large skillet over medium heat. Saute chicken until no longer pink and juices run clear.
- In a large saucepan combine ricotta cheese, cream, salt, Parmesan cheese and remaining butter. Cook over medium heat until well combined, about 10 minutes. Stir in cooked fettuccini and chicken; cook until heated through.
Nutrition Facts : Calories 1014.3 calories, Carbohydrate 46.8 g, Cholesterol 271.9 mg, Fat 75.9 g, Fiber 1.9 g, Protein 38.7 g, SaturatedFat 47 g, Sodium 845.3 mg, Sugar 2.4 g
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.
CHICKEN FETTUCCINE ALFREDO
Provided by Trisha Yearwood
Categories main-dish
Time 30m
Yield 4 to 6 servings
Number Of Ingredients 10
Steps:
- Bring a large pot of salted water to a boil. Add the pasta and cook according to the package instructions, about 8 minutes. Drain and set aside.
- Season the chicken with 1 teaspoon salt and some pepper. Dredge in the flour and shake off the excess. Heat the oil and butter in a large saucepan over medium-high heat until the butter melts. Carefully place the dredged chicken into pan. Add the grated garlic. Cook until the chicken is golden brown and cooked through, 4 to 6 minutes. Transfer to a plate and set aside.
- Pour the cream into the same pan and bring to a simmer. Stir in the Parmesan. Add the pasta to the mixture and toss to combine. Add the cooked chicken and gently toss. Garnish with the parsley and serve immediately.
CHICKEN IN A FRIED ONION SAUCE
We loved this recipe! So much flavor without being overly heavy like some curries. Recipe courtesy "Madhur Jaffrey Indian Cooking".
Provided by Sandi From CA
Categories Curries
Time 1h10m
Yield 4-6 serving(s)
Number Of Ingredients 15
Steps:
- Cut the chicken into large pieces. If you must use chicken breasts, cut them into 4-6 pieces. Just keep in mind that by using breasts, you're reducing both the fat content (yay!) AND the flavor (boo) and the result will be slightly drier chicken.
- Chop half of the onions coarsely. Cut the remaining onions into halves, lengthwise, and then crosswise into very thin slices.
- Put the chopped onions, ginger and garlic into the container of an electric blender. Blend to a paste.
- Put the oil in a large, wide sauté pan or a large, deep frying pan (nonstick) and set over medium heat. When hot, put in the sliced, onions. Stir and fry the onions until they are a deep, reddish brown color. Remove the onions with a slotted spoon, squeezing out and leaving behind as much of the oil as possible. Put on a plate and set aside.
- Take the pan off the heat. Put in the paste (keep face averted). Put the pan back onto the heat. Stir and fry the paste until it is brown, about 3-4 minutes. Now put in the ground coriander, cumin, turmeric and cayenne and stir once. Put in 1 Tbsp of the yogurt. Stir for about 30 seconds or until it is incorporated in the sauce. Add all the yogurt this way. Add the chicken pieces and stir them around for a minute.
- Pour in the water, add the tomatoes and salt. Stir to mix and bring to a simmer. Cover, turn heat to low, and cook for 20 minutes. Sprinkle in the garam masala and the fried onions. Mix. Cook, uncovered, on medium heat for 7-8 minutes or until the sauce reduces and thickens.
- Skim off the fat and put the chicken in a warm serving dish. Sprinkle the cilantro or parsley over the top. Nom!
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
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.
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 NACHOS
Bite into these crunchy and creamy Chicken Alfredo Nachos. See how this Mexican meets Italian recipe is like nothing you've ever tried before!
Provided by My Food and Family
Categories Home
Time 15m
Yield 6 servings
Number Of Ingredients 7
Steps:
- Cook Alfredo sauce and chicken in saucepan on medium heat 5 min. or until heated through, stirring occasionally.
- Layer half each of the chips, chicken mixture, tomatoes and cheese on platter; repeat layers.
- Top with remaining ingredients.
Nutrition Facts : Calories 340, Fat 18 g, SaturatedFat 7 g, TransFat 0 g, Cholesterol 80 mg, Sodium 710 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 20 g
HEALTHIER CHICKEN ALFREDO PASTA RECIPE BY TASTY
Here's what you need: olive oil, chicken breasts, salt, pepper, garlic, flour, chicken broth, skim milk, salt, pepper, spinach, whole grain penne pasta, parmesan cheese
Provided by Alix Traeger
Categories Dinner
Yield 4 servings
Number Of Ingredients 13
Steps:
- Heat the olive oil over a skillet and add chicken. Season with salt and pepper, and cook 5-8 minutes, or until no longer pink.
- Remove the chicken from the pan and set aside.
- In the same pan, add the garlic and sauté for one minute over medium heat.
- Sprinkle the flour over the garlic and slowly add in the chicken stock.
- Quickly stir to avoid lumps.
- Add in the skim milk, stir ,and allow to reach a boil to thicken sauce. Season with salt and pepper.
- Once the sauce is thickened, add in the spinach and stir until wilted.
- Remove from heat and add in the cooked penne, chicken, and parmesan. Stir to coat.
- Top with fresh parmesan.
- Enjoy!
Nutrition Facts : Calories 722 calories, Carbohydrate 83 grams, Fat 24 grams, Fiber 2 grams, Protein 38 grams, Sugar 7 grams
CHICKEN ALFREDO
Bright broccoli, zucchini and sweet red pepper lend fresh taste to this rich chicken and pasta entree. Cream cheese makes the smooth sauce a snap to stir up. -Jody Stewart, Goldsboro, North Carolina
Provided by Taste of Home
Categories Dinner
Time 15m
Yield 6 servings.
Number Of Ingredients 10
Steps:
- In a large skillet over low heat, melt cream cheese and butter; stir until smooth. Add the milk, garlic powder, salt and pepper. Cook and stir for 3 minutes or until thickened. , Add the chicken, broccoli, zucchini and red pepper. Cook over medium heat for 3 minutes. Reduce heat; cover and cook 5 minutes longer or until vegetables are tender. Serve with fettuccine.
Nutrition Facts : Calories 353 calories, Fat 27g fat (16g saturated fat), Cholesterol 102mg cholesterol, Sodium 268mg sodium, Carbohydrate 13g carbohydrate (3g sugars, Fiber 2g fiber), Protein 16g protein.
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