Buttermilk Alfredo Chicken Spinach Pasta Recipes

CHICKEN SPINACH ALFREDO ROTINI PASTA RECIPE BY TASTY

Chicken Spinach Alfredo Rotini Pasta Recipe by Tasty image

Here's what you need: oil, chicken breasts, garlic, bacon, spinach, salt, pepper, heavy cream, rotini pasta, parmesan cheese, fresh parsley

Provided by Alvin Zhou

Categories Dinner

Yield 3 servings

Number Of Ingredients 11

Ingredients

2 tablespoons oil
2 chicken breasts, thinly sliced
3 cloves garlic, minced
6 strips bacon, cooked, chopped
5 oz spinach
2 teaspoons salt
2 teaspoons pepper
2 cups heavy cream
1 ¼ cups rotini pasta, cooked
1 cup parmesan cheese
½ cup fresh parsley, chopped

Steps:

Heat oil in a large pot over high heat.
Cook the chicken until no pink is showing.
Add the garlic, bacon, spinach, salt, and pepper, cooking until spinach is wilted.
Pour in the cream and bring to a boil.
Add the pasta, cheese, and parsley, stirring until the pasta is coated evenly.
Enjoy!

BUTTERMILK ALFREDO CHICKEN SPINACH PASTA

Buttermilk Alfredo Chicken Spinach Pasta image

You will never run out of supper ideas when you have a package of pasta in the pantry. As delicious and comforting as they are, you can go beyond the traditional spaghetti and baked pasta dishes. Make a cold pasta salad with blanched fresh vegetables and a light vinaigrette, or sauté zucchini, squash, tomatoes, and onions and mix into a pot of hot pasta. Everyone loves a rich cheesy sauce with pasta and, since we replaced the heavy cream with whole buttermilk in this recipe, this appealing, velvety and satisfying cheese sauce has exceptional taste but less fat than other cheese sauces. Use whatever shape of pasta you happen to have on hand. While the pasta is cooking, shred the rotisserie chicken. The cheese sauce comes together quickly, but it will require your full attention. Whisk the flour into the butter quickly so it doesn't burn and remember to take the pan off the heat before you whisk in the buttermilk so the sauce will remain creamy and won't break. Baby spinach leaves are colorful and tasty in this dish, and you can also use blanched green peas, snap peas, broccoli, or your favorite vegetable. Serve right out of the skillet with warm, buttery bread.

Provided by Southern Living Test Kitchen

Categories Pasta

Time 20m

Yield Serves 6

Number Of Ingredients 10

Ingredients

8 ounces uncooked rigatoni pasta
2 tablespoons unsalted butter
1/4 cup all-purpose flour
1 1/2 cups whole milk
1/2 cup whole buttermilk
3/4 teaspoon kosher salt
1/2 teaspoon black pepper
4 ounces Parmesan cheese, finely shredded (about 1 1/2 cups), divided
1 (5-oz.) pkg. fresh baby spinach
4 cups shredded rotisserie chicken

Steps:

Cook pasta in a large pot of boiling salted water to cover according to package directions. Drain and set aside.
Melt butter in a large skillet over medium. Whisk in flour until smooth. Cook, whisking constantly, 1 minute. Slowly whisk in milk. Cook, whisking constantly, until mixture is thickened and bubbly, 3 to 4 minutes. Remove from heat.
Whisk buttermilk, salt, pepper, and 1 cup of the cheese into flour mixture, whisking until cheese is melted. Stir in spinach, 1 cup at a time, stirring until wilted before the next addition. Add chicken and pasta; stir until coated and warmed through. Sprinkle with remaining 1/2 cup cheese.

EASY CHICKEN PASTA ALFREDO

Easy Chicken Pasta Alfredo image

A friend of mine got this recipe while traveling in Italy. Chicken, mushrooms, and tortellini in rich cream sauce. Delicious! Serve sprinkled with parsley and cheese.

Provided by Lisa Cascioli Hauser

Categories World Cuisine Recipes European Italian

Time 40m

Yield 6

Number Of Ingredients 10

Ingredients

1 (16 ounce) package refrigerated cheese tortellini
1 tablespoon vegetable oil
4 skinless, boneless chicken breast halves, cubed
3 tablespoons butter
½ pound sliced fresh mushrooms
1 pinch garlic powder, or to taste
2 cups heavy whipping cream
⅓ cup grated Parmesan cheese
3 tablespoons chopped fresh parsley
1 teaspoon salt

Steps:

Bring a large pot of lightly salted water to a boil. Add tortellini. Cook, stirring occasionally, until tortellini float to the top and the filling is hot, about 5 minutes. Drain.
Heat vegetable oil in a large skillet over medium heat; cook and stir chicken breast in hot oil until no longer pink in the center, about 10 minutes. Remove from heat.
Melt butter in another skillet over medium heat; cook and stir mushrooms and garlic powder until mushrooms begin to soften, about 3 minutes. Stir heavy cream into mushrooms and bring to a boil. Reduce heat to medium-low and simmer until slightly thickened, about 3 minutes. Add Parmesan cheese, parsley, and salt. Continue to cook until cheese is melted, about 1 minute.
Stir tortellini and chicken into mushroom-cream sauce. Simmer until heated through, about 2 minutes.

Nutrition Facts : Calories 686.5 calories, Carbohydrate 38.4 g, Cholesterol 201.1 mg, Fat 46.9 g, Fiber 2.3 g, Protein 30.2 g, SaturatedFat 26.8 g, Sodium 843 mg, Sugar 2.7 g

ONE-POT CHICKEN SPINACH BACON ALFREDO RECIPE BY TASTY

One-Pot Chicken Spinach Bacon Alfredo Recipe by Tasty image

Here's what you need: bacon, chicken breasts, spinach, garlic, salt, pepper, milk, penne pasta, parmesan cheese

Provided by Alvin Zhou

Categories Dinner

Yield 4 servings

Number Of Ingredients 9

Ingredients

6 strips bacon, chopped
2 chicken breasts, sliced
5 oz spinach
4 cloves garlic
2 teaspoons salt
1 teaspoon pepper
5 cups milk
1 lb penne pasta, dry
1 cup parmesan cheese, grated

Steps:

Cook the bacon in a large pot over medium-high heat until crispy.
Add the chicken and cook until no pink is showing. Remove the chicken.
Cook the spinach, garlic, salt, and pepper with the bacon until the spinach has wilted.
Put the chicken back in, add the milk, then stir.
Bring the milk to a boil, then add the pasta.
Stir constantly for about 10 minutes until the pasta is cooked.
Add the parmesan, then mix until the cheese has melted. Serve!
Enjoy!

Nutrition Facts : Calories 1071 calories, Carbohydrate 101 grams, Fat 37 grams, Fiber 4 grams, Protein 77 grams, Sugar 18 grams

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