CHICKEN ALFREDO POT PIE RECIPE
Steps:
- Cut the chicken into cubes. Heat oil in a pan over medium-high heat. Add the chicken and cook for 5-6 minutes.
- Add the diced potatoes and broccoli florets and cook for 4-6 minutes.
- Add heavy cream, shredded parmesan cheese, cream cheese, butter, minced garlic, black pepper and salt. Stir and cook over medium heat until the ingredients are combined and the cheese is melted.
- Pour into a greased 10-inch cast-iron skillet or baking dish.
- Cover with a sheet of thawed puff pastry and brush with a beaten egg. Place the pan on a rimmed cooking sheet to catch spills.
- Bake at 400 degrees for 25-30 minutes, until golden brown.
Nutrition Facts : Calories 1033 calories, Carbohydrate 29 grams carbohydrates, Cholesterol 283 milligrams cholesterol, Fat 80 grams fat, Fiber 1 grams fiber, Protein 50 grams protein, SaturatedFat 40 grams saturated fat, ServingSize 1 grams, Sodium 1403 grams sodium, Sugar 2 grams sugar, UnsaturatedFat 0 grams unsaturated fat
SKILLET SPINACH ALFREDO CHICKEN POT PIE
With just a few ingredients and 50 minutes, you can serve up this creamy Italian riff on chicken pot pie for a skillet dinner that's big on flavor and low on fuss.
Provided by By Betty Crocker Kitchens
Categories Entree
Time 50m
Yield 6
Number Of Ingredients 7
Steps:
- Spray 10-inch ovenproof skillet with cooking spray.
- Heat oven to 425°F. In large bowl, stir together sauce, 1 teaspoon of the Italian seasoning and the red pepper flakes. Stir in chicken, then stir in spinach. Spoon into skillet. Top with pie crust, turning under at edges inside skillet; flute. Cut slits in several places in top crust. Brush with melted butter; sprinkle with remaining 1 teaspoon Italian seasoning.
- Bake 25 to 30 minutes or until crust is golden brown and filling is hot (at least 165°F in center). If necessary, cover edge of crust with foil during last 10 minutes of baking to prevent excessive browning. Let stand 5 minutes.
Nutrition Facts : Calories 520, Carbohydrate 23 g, Cholesterol 135 mg, Fat 7, Fiber 0 g, Protein 25 g, SaturatedFat 20 g, ServingSize 1 Serving, Sodium 550 mg, Sugar 0 g, TransFat 1 g
EASY ONE-POT CHICKEN ALFREDO
A lightened up, quick-and-easy interpretation of chicken Alfredo! Made all the better by using only one pot!
Provided by Kim
Categories Main Dish Recipes Pasta Chicken
Time 30m
Yield 6
Number Of Ingredients 15
Steps:
- Heat vegetable oil in a large pot over medium heat. Add chicken, onion, and garlic. Season with salt and black pepper, and cook until lightly browned and chicken is no longer pink, 5 to 7 minutes. Sprinkle flour over chicken. Stir and cook for 1 minute. Pour in chicken broth and almond milk. Season with basil, oregano, and nutmeg. Stir to combine.
- Mix in rotini pasta and bring mixture to a boil over medium-high heat. Cover, reduce heat to low, and cook until sauce is slightly thickened and pasta is cooked, about 10 minutes, stirring occasionally.
- Remove from heat and stir in Parmesan cheese and Greek yogurt. Season with additional salt and black pepper to taste. Mixture will thicken as it cools. Serve topped with additional Parmesan cheese, if desired.
Nutrition Facts : Calories 489.2 calories, Carbohydrate 65.4 g, Cholesterol 38.7 mg, Fat 12.8 g, Fiber 3.5 g, Protein 26.6 g, SaturatedFat 4.2 g, Sodium 538.8 mg, Sugar 6.5 g
QUICK ONE-POT CHICKEN ALFREDO
The beauty of this chicken Alfredo is that it's done in less than thirty minutes, ingredients are minimal, and there is only one pan to wash! The thinly sliced chicken breasts are what allows this to cook so much faster.
Provided by thedailygourmet
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes Pasta Sauce Recipes Creamy Alfredo Pasta Sauce Recipes
Time 30m
Yield 4
Number Of Ingredients 9
Steps:
- Slice each chicken breast horizontally into 3 thinner pieces using a sharp knife. Sprinkle each chicken piece with garlic salt and Italian seasoning on both sides.
- Heat olive oil in a large skillet over medium-high heat. Add chicken and cook until golden and cooked through, about 2 minutes per side. Remove onto a plate.
- Add milk and garlic to the skillet. Bring to a simmer and add fettuccine. Cook, stirring every 30 seconds to prevent sticking until pasta has softened, about 3 minutes. Reduce heat to medium and cook, stirring every couple of minutes, 6 to 7 minutes more. Stir in cream and Parmesan cheese. Simmer, stirring occasionally, until sauce has thickened and pasta is cooked, about 2 more minutes.
- Serve immediately and garnish with additional Parmesan cheese if desired.
Nutrition Facts : Calories 532.6 calories, Carbohydrate 48.7 g, Cholesterol 98.3 mg, Fat 24.2 g, Fiber 2 g, Protein 30.7 g, SaturatedFat 12.2 g, Sodium 550.4 mg, Sugar 7.8 g
ALFREDO CHICKEN POT PUFF PIES
With puff pastry, frozen vegetables and a jar of Alfredo sauce, you can make homemade pot pies even on busy weeknights!
Provided by By Betty Crocker Kitchens
Categories Entree
Time 55m
Yield 4
Number Of Ingredients 8
Steps:
- Heat oven to 400°F. Lightly spray 4 (10-oz) custard cups or ramekins with cooking spray. On lightly floured surface, roll puff pastry to 13-inch square. Cut into 4 squares. Lightly press 1 square in bottom and up sides of each custard cup, letting corners hang over sides.
- In 10-inch skillet, melt butter over medium heat. Add shallots. Cook about 3 minutes, stirring occasionally, until shallots are softened. Add chicken, frozen peas and carrots, and Alfredo sauce. Cook 3 to 4 minutes longer, stirring occasionally, until peas are thawed and mixture is hot. Sprinkle with thyme leaves; stir well.
- Spoon mixture into pastry-lined custard cups. Fold corners over filling, pinching to almost close tops. In small bowl, beat egg with fork or wire whisk; brush pastry tops with egg.
- Bake 25 to 30 minutes or until pastry is deep golden brown. Let stand 5 minutes. Serve in cups, or remove to individual serving plates.
Nutrition Facts : Calories 730, Carbohydrate 42 g, Cholesterol 285 mg, Fat 8, Fiber 3 g, Protein 28 g, SaturatedFat 21 g, ServingSize 1 Serving, Sodium 1070 mg, Sugar 6 g, TransFat 2 1/2 g
CHICKEN ALFREDO POT PIE RECIPE - (4.7/5)
Provided by á-40619
Number Of Ingredients 10
Steps:
- Preheat oven to 375 degrees. Spray the 13×9 inch Chinet paper dish with cooking spray and set aside. Combine the frozen vegetables, cubed chicken, Alfredo sauce, milk, pepper, and garlic salt in a large bowl; mix ingredients together. Pour ingredients in prepared Chinet dish and cover with foil. Bake for 35-40 minutes, or until mixture is bubbly. Ten to fifteen minutes before cooking time is up, slice Pillsbury Italian bread dough into 12 thin strips. Roll each piece out and twist each strip into a loose spiral. In a small bowl, add the egg and water. Beat these two ingredients together to make an egg wash. After 35-40 minutes, remove the casserole from the oven and uncover. Place the twisted bread around the edges of the casserole. Brush each spiral with egg wash. Sprinkle Parmesan cheese on top of each spiral. Return the uncovered casserole to oven and bake for another 18-22 minutes, or until bread spirals turn a golden brown. Remove from oven and let cool for 10 minutes. Serve on Chinet Party Pack paper plates. Serves 6-8.
ONE-POT CHICKEN ALFREDO RECIPE BY TASTY
Here's what you need: olive oil, chicken breasts, garlic cloves, chicken broth, heavy cream, penne pasta, grated parmesan cheese, parsley
Provided by Tasty
Categories Dinner
Yield 4 servings
Number Of Ingredients 8
Steps:
- In a pot, heat the oil and brown the chicken.
- Add garlic, and sauté for about a minute.
- Add broth, cream, and pasta, and bring to a boil.
- Cover and reduce the heat to a simmer for 15-20 min.
- Turn off heat and stir in parmesan cheese.
- Top with parsley if desired.
- Enjoy!
Nutrition Facts : Calories 984 calories, Carbohydrate 69 grams, Fat 62 grams, Fiber 1 gram, Protein 41 grams, Sugar 8 grams
CHICKEN ALFREDO POT PIE
Make and share this Chicken Alfredo Pot Pie recipe from Food.com.
Provided by Chai Latte 2 Go
Categories Savory Pies
Time 45m
Yield 6 serving(s)
Number Of Ingredients 7
Steps:
- Heat oven to 375°F.
- Unroll breadstick dough; separate at perforations to form 12 strips and set aside.
- Mix Alfredo sauce, milk, vegetables and chicken in 3-quart saucepan. Heat to boiling, stirring occasionally. Spoon into ungreased rectangular pan, 13x9x2 inches.
- Twist each dough strip; arrange crosswise over hot chicken mixture, gently stretching strips if necessary to fit. Sprinkle with Parmesan cheese and Italian seasoning.
- Bake uncovered 20 to 30 minutes or until breadsticks are deep golden brown.
EASY ONE-POT CHICKEN ALFREDO SOUP RECIPE BY TASTY
Believe us when we say this is the soup of all soups. It's everything you love about chicken alfredo pasta, but with more layers of flavor in every spoonful. As an added bonus, it's made in one pot. So put on your PJs, cook this recipe, and cozy up with a warm bowl!
Provided by Betsy Carter
Categories Lunch
Time 55m
Yield 8 servings
Number Of Ingredients 14
Steps:
- In a medium bowl, season the chicken with the salt and pepper and toss to coat.
- In a large Dutch oven or heavy-bottomed pot, heat the olive oil over medium-high heat until shimmering. Working in batches, cook the chicken, turning the pieces halfway through, until lightly browned on all sides, 5-6 minutes per batch. If the pot seems dry, add more olive oil as needed between batches. Remove the chicken from the pot and set aside.
- Reduce the heat to medium and add the butter. Once melted, add the shallots. Cook for 2-3 minutes, until translucent. Add the garlic and cook for 1-2 minutes, until fragrant. Add the flour, stirring to coat the aromatics. Cook for 1-2 minutes, until the flour is just cooked but has not yet started to brown.
- Pour the white wine into the pot to deglaze, scraping up any browned bits from the bottom. Add the chicken stock and season with salt. Increase the heat to medium-high and bring to a boil. Once boiling, stir in the fettuccine and cook for 7 minutes, stirring occasionally to prevent the pasta from sticking to the bottom of the pot or clumping together.
- Add the chicken and heavy cream, stirring to combine. Add the Parmesan cheese, a couple tablespoons at a time, stirring well between each addition to ensure the cheese melts smoothly. Stir in the spinach and cook for 1-2 minutes, until wilted. Season with salt and pepper to taste. The soup will thicken slightly as it cools.
- Ladle into bowls and serve warm, garnished with more pepper and Parmesan cheese.
- Enjoy!
Nutrition Facts : Calories 1061 calories, Carbohydrate 82 grams, Fat 72 grams, Fiber 2 grams, Protein 20 grams, Sugar 11 grams
CHICKEN ALFREDO POT PIE
Make and share this Chicken Alfredo Pot Pie recipe from Food.com.
Provided by GingerlyJ
Categories Chicken Breast
Time 40m
Yield 1 dish, 4 serving(s)
Number Of Ingredients 7
Steps:
- Heat oven to 375°. Unroll breadstick dough; separate at perforations to form 12 strips and set aside.
- 2. Mix pasta sauce, milk, vegetables and chicken in 3-quart saucepan. Heat to boiling, stirring occasionally. Spoon into ungreased rectangular pan, 13 x 9 x 2 inches.
- 3. Twist each dough strip; arrange crosswise over hot chicken mixture, gently stretching strips if necessary to fit. Sprinkle with cheese and Italian seasoning.
- 4. Bake uncovered 20 to 30 minutes or until breadsticks are deep golden brown.
Nutrition Facts : Calories 170.2, Fat 6.4, SaturatedFat 2.2, Cholesterol 57.5, Sodium 127.9, Carbohydrate 6.5, Fiber 3.4, Sugar 1.6, Protein 22.3
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- Preheat the oven to 400°F. In a large bowl, combine the chicken, alfredo sauce, and drained vegetables. Mix gently. Add salt and pepper to taste.
- Unroll one of the pie crusts and line the bottom and sides of a deep dish 10-inch glass or ceramic pie plate. Spoon the filling into the crust. Unroll the other crust and lay it over the top. Pinch the edges of the two crusts together. Cut 4 1-inch slits in the top crust to allow the air to escape.
- Optional: In a small bowl whisk the egg and the water together. Lightly brush the top crust with the egg wash. This allows the crust to develop a beautiful golden brown color as it bakes. Sprinkle the parmesan cheese evenly over the crust.
- Bake for 30 to 35 minutes or until the crust is golden brown and the filling is heated through. Allow to rest for about 5 minutes before serving.
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