Chicken And Mushroom Alfredo Sauce Recipes

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CHICKEN & MUSHROOM ALFREDO



Chicken & Mushroom Alfredo image

Everyone in my family loves when I make this dinner...even my kids! What's great about this recipe is that you can add vegetables you have on hand to make it heartier, such as corn, peas, or diced red bell pepper. -Monica Werner, Temecula, California

Provided by Taste of Home

Categories     Dinner

Time 4h20m

Yield 4 servings.

Number Of Ingredients 12

4 bone-in chicken breast halves (12 to 14 ounces each), skin removed
2 tablespoons canola oil
1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted
1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted
1 cup chicken broth
1 small onion, chopped
1 jar (6 ounces) sliced mushrooms, drained
1/4 teaspoon garlic salt
1/4 teaspoon pepper
8 ounces fettuccine
1 package (8 ounces) cream cheese, softened and cubed
Shredded Parmesan cheese, optional

Steps:

  • In a large skillet, brown chicken in oil in batches. Transfer to a 4- or 5-qt. slow cooker. In a large bowl, combine the soups, broth, onion, mushrooms, garlic salt and pepper; pour over meat. Cover and cook on low for 4-5 hours or until chicken is tender., Cook fettuccine according to package directions; drain. Remove chicken from slow cooker and keep warm. Turn slow cooker off and stir in cream cheese until melted. Serve chicken and sauce with fettucine. Top with Parmesan cheese if desired.

Nutrition Facts :

CHICKEN MUSHROOM FETTUCCINE ALFREDO



Chicken Mushroom Fettuccine Alfredo image

This chicken mushroom alfredo features luscious creamy sauce tossed with juicy chicken and sautéed mushrooms. An Olive Garden copycat!

Provided by Natalya Drozhzhin

Categories     Main Course     Pasta

Time 1h

Number Of Ingredients 10

1 lb fettuccine pasta
1 lb fresh mushrooms
1 lb chicken breast
2 cup heavy whipping cream
1/2 cup Unsalted Butter
1/2 cup parmesan cheese (grated)
2 garlic cloves (pressed)
1 tsp olive oil (for frying)
1 tsp salt (adjust to taste)
1/2 tsp pepper (adjust to taste)

Steps:

  • Cook fettuccine per the box instructions.
  • Slice the mushrooms into thin strips and sauté them over high heat until golden brown. Season them with a little salt. Next, slice the chicken into evenly sized strips. Season the chicken with salt and pepper and sauté the chicken until golden brown.
  • In a medium saucepan, whisk the heavy whipping cream, butter or margarine, pressed garlic, and grated parmesan cheese together. Cook the sauce over medium-low heat until smooth.
  • Add the cooked fettuccine, mushrooms, and chicken into the sauce. Toss everything together until well-combined and remove from heat.
  • Serve warm and topped with freshly grated parmesan. Enjoy!

Nutrition Facts : Calories 493 kcal, Carbohydrate 18 g, Protein 20 g, Fat 38 g, SaturatedFat 23 g, Cholesterol 169 mg, Sodium 586 mg, Fiber 1 g, Sugar 1 g, TransFat 1 g, UnsaturatedFat 13 g, ServingSize 1 serving

MUSHROOM CHICKEN ALFREDO



Mushroom Chicken Alfredo image

All you need is one skillet to make this delicious scaled-down dinner from Margery Bryan of Moses Lake, Washington. It's an easy way to dress up packaged noodles and sauce, plus clean-up is a breeze.

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 3 servings.

Number Of Ingredients 8

1/2 pound boneless skinless chicken breasts, cut into 2-inch cubes
1 tablespoon butter
1 cup sliced fresh mushrooms
1 small onion, sliced
1-3/4 cups water
1/2 cup 2% milk
1 package (4.4 ounces) quick-cooking noodles and Alfredo sauce mix
Minced fresh parsley, optional

Steps:

  • In a large nonstick skillet, cook chicken in butter for 6 minutes or until meat is no longer pink. Remove and keep warm. In the same skillet, saute mushrooms and onion until tender. , Stir in water and milk; bring to a boil. Stir in contents of noodles and sauce mix; boil for 8 minutes or until noodles are tender. , Return chicken to the pan; heat through. Garnish with parsley if desired.

Nutrition Facts : Calories 317 calories, Fat 11g fat (6g saturated fat), Cholesterol 105mg cholesterol, Sodium 727mg sodium, Carbohydrate 30g carbohydrate (6g sugars, Fiber 1g fiber), Protein 24g protein. Diabetic Exchanges

CHICKEN AND BROCCOLI ALFREDO



Chicken and Broccoli Alfredo image

Linguini is mixed with pieces of tender chicken and broccoli flowerets and coated with a rich, satiny Alfredo sauce featuring Campbell's® Condensed Cream of Mushroom Soup to make a quick and fabulous dish.

Provided by Campbell's Kitchen

Categories     Trusted Brands: Recipes and Tips     Campbell's Kitchen

Time 20m

Yield 4

Number Of Ingredients 8

½ (16 ounce) package linguine
1 cup fresh or frozen broccoli flowerets
2 tablespoons butter
1 pound skinless, boneless chicken breast, cut into cubes
1 (10.75 ounce) can Campbell's® Condensed Cream of Mushroom Soup (Regular, 98% Fat Free or 25% Less Sodium)
½ cup milk
½ cup grated Parmesan cheese
¼ teaspoon ground black pepper

Steps:

  • Cook linguine according to package directions. Add broccoli for last 4 minutes of cooking time. Drain.
  • Heat butter in skillet. Cook chicken until browned, stirring often.
  • Add soup, milk, cheese, black pepper and linguine mixture and heat through. Serve with additional Parmesan cheese.

PASTA WITH CHICKEN AND MUSHROOM ALFREDO SAUCE



Pasta with Chicken and Mushroom Alfredo Sauce image

We like this pasta with chicken and mushroom Alfredo sauce as-is but you can tweak it any way you like by adding or taking away anything. I sometimes add peas. Serve with garlic or any good crusty bread. Good stuff!

Provided by Tess DeFevers Ehling

Time 40m

Yield 8

Number Of Ingredients 11

cooking spray
2 (6 ounce) skinless, boneless chicken breast halves
1 (16 ounce) package spaghetti
½ cup salted butter
2 cups sliced mushrooms
1 medium onion, chopped
2 cloves garlic, minced
1 (8 ounce) package cream cheese, softened
2 cups heavy cream
salt and ground white pepper to taste
¾ cup grated Parmigiano-Reggiano cheese

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C). Spray a baking pan with cooking spray, place chicken breasts in the pan, and cover with a lid or foil.
  • Bake in the oven until no longer pink in the center and the juices run clear, about 30 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Remove from the oven and shred with 2 forks.
  • While the chicken is roasting, bring a large pot of lightly salted water to a boil. Cook spaghetti in the boiling water, stirring occasionally, until tender yet firm to the bite, about 12 minutes.
  • Melt butter in a frying pan over medium heat. Add mushrooms and onion; saute until tender, 5 to 7 minutes. Add garlic and saute until fragrant, about 1 minute. Reduce heat to medium-low and add cream cheese; stir until melted. Whisk in heavy cream and season with salt and pepper.
  • Add Parmigiano-Reggiano cheese, reduce heat to low, and simmer until all combined and creamy, about 3 minutes. Don't simmer for to long or over high heat; the sauce can break down and become curdled instead of creamy.
  • Drain pasta and add to sauce with shredded chicken.

Nutrition Facts : Calories 702.3 calories, Carbohydrate 46.6 g, Cholesterol 173.6 mg, Fat 47.4 g, Fiber 2.2 g, Protein 23.2 g, SaturatedFat 28.9 g, Sodium 327.9 mg, Sugar 2.6 g

CHICKEN ALFREDO WITH MUSHROOMS AND ASPARAGUS



Chicken Alfredo with Mushrooms and Asparagus image

Provided by Food Network

Categories     main-dish

Time 39m

Yield 4 servings

Number Of Ingredients 14

2 tablespoons extra-virgin olive oil
1 (8-ounce) package sliced fresh white mushrooms
1 cup fresh or frozen chopped onion (about 1 medium-large yellow onion)
1 small garlic clove, minced
1/2 teaspoon dried marjoram, crumbled
1/4 teaspoon dried thyme, crumbled
1/4 teaspoon freshly ground black pepper
1 (10-ounce) package carved, fully cooked chicken breast
1 (10-ounce) package prepared alfredo sauce (from the refrigerator counter; use light or reduced-fat, if you like)
1/4 cup dry Marsala, Sherry, or white wine
1 (9-ounce) package frozen asparagus cuts (do not thaw but do separate into individual pieces)
3 cups Al Dente Make-Ahead Rice, reheated, recipe follows
2 quarts water
4 cups uncooked converted white rice (no substitute)

Steps:

  • Heat oil in large, heavy skillet over moderate heat 2 minutes. Add mushrooms, onion, garlic, marjoram, thyme, and pepper and cook, stirring often, until the juice released from the mushrooms evaporates, about 5 minutes.
  • Add chicken, alfredo sauce, and wine; adjust heat so mixture bubbles gently, then cook, stirring frequently and breaking up chicken, until steaming, about 3 minutes.
  • Add asparagus, distributing evenly over surface of mixture, cover and cook just until crisp-tender, 2 to 3 minutes; no longer or asparagus will become mushy.
  • Make a bed of rice on heated deep platter, spoon chicken mixture on top, and serve.
  • Bring water to rapid boil in large (at least 4 1/2-quart), heavy saucepan over high heat.
  • Add rice, stir well, and then return to rapid boil. Adjust heat so water stays at gentle but steady ripple and cook uncovered until all water is absorbed, about 20 minutes. Do not stir.
  • Fluff rice gently with fork and cool 1 hour. Do not cover.
  • Fluff rice gently again, then spoon lightly, do not pack, into plastic storage containers, snap on lids, label, and date. Set in refrigerator or freezer.
  • To reheat refrigerated or frozen rice, pile rice in large fine sieve, fork lightly apart and balance sieve in top of large, heavy saucepan over 2-inches boiling water. Cover loosely with lid or foil and steam until just heated through, 3 to 5 minutes, but times will vary according to amount of rice being reheated and whether it's refrigerated or frozen. Fluff with fork and serve.
  • Yield: 16 cups

CHICKEN AND MUSHROOM ALFREDO PIZZA



Chicken and Mushroom Alfredo Pizza image

A simple throw-together pizza that revolves around Alfredo sauce and garlic! This is something I just put together one day when I wanted to try doing a pizza that didn't use a marinara and has been tweaked to perfection in multiple variations since. Unfortunately, I never measure anything when I create this pizza, but I have given what I hope are accurate estimations. Enjoy and use your imagination!

Provided by Meggifer

Categories     Chicken Breast

Time 25m

Yield 2 pizzas, 4-6 serving(s)

Number Of Ingredients 10

2 medium precooked prepared pizza crust
1 tablespoon olive oil
1 large boneless skinless chicken breast
seasoning salt, to taste
minced dried garlic, to taste
dried basil, to taste
1/2-1 cup prepared alfredo sauce, separated
1 cup chopped fresh spinach, separated
8 -12 ounces shredded mozzarella cheese
1 (8 ounce) package washed and sliced mushrooms

Steps:

  • Preheat oven to 450 degrees Fahrenheit.
  • In small skillet, heat oil while cutting up chicken breast into small pieces. Then, saute chicken in oil, and season with salt, minced garlic and dried basil. When chicken is fully cooked and no longer pink, remove from skillet and saute sliced mushrooms in oil; season mushrooms with minced garlic and seasoned salt as well.
  • Top each pizza crust with the Alfredo sauce; about 1/4 to 1/2 half cup of sauce per crust, making sure to spread all the way to the edges. Sprinkle with dried basil. Then add chopped spinach and mozzarella, followed by the sauteed chicken and mushrooms.
  • Bake 7-10 minutes or until cheese is melted and crust is slightly crispy.
  • For additional options, you can top pizza with small pieces of bacon.

MUSHROOM CHICKEN ALFREDO



Mushroom Chicken Alfredo image

Make and share this Mushroom Chicken Alfredo recipe from Food.com.

Provided by weekend cooker

Categories     Chicken Breast

Time 8h20m

Yield 4-6 chicken breast, 4-6 serving(s)

Number Of Ingredients 5

1 (16 ounce) jar alfredo sauce
4 -6 bone skinless, chicken breast halves
8 ounces dry noodles, cooked
1 (4 ounce) can mushroom pieces, and stems, drained
1 cup shredded mozzarella cheese

Steps:

  • Pour 1/3 alfredo sauce in slow cooker.
  • Add chicken, then add remaining sauce.
  • Cover, and cook an low for 8 hours.
  • Fifteen minutes before serving, add noodles and mushrooms, mixing well.
  • Sprinkle top with cheese.
  • Ready to serve when cheese is melted.

Nutrition Facts : Calories 433.8, Fat 15.6, SaturatedFat 6.3, Cholesterol 116.4, Sodium 234.6, Carbohydrate 42.2, Fiber 2.2, Sugar 1.9, Protein 30.3

MUSHROOM-CHICKEN ALFREDO



Mushroom-Chicken Alfredo image

Provided by My Food and Family

Categories     Home

Time 30m

Yield 4 servings

Number Of Ingredients 8

1/2 lb. fettuccine, uncooked
2 Tbsp. olive oil, divided
4 small boneless chicken breasts (1 lb.)
3 cups sliced fresh mushrooms
1 jar (15 oz.) CLASSICO Creamy Alfredo Pasta Sauce
1/2 cup Marsala wine
1/2 tsp. ground black pepper
1/4 cup chopped fresh basil

Steps:

  • Cook pasta as directed on package, omitting salt.
  • Heat 1 Tbsp. oil in large skillet on medium heat. Add chicken; cook 2 to 3 min. on each side or until evenly browned on both sides. Remove chicken from skillet.
  • Add remaining oil and mushrooms to skillet; cook 3 to 4 min. or until mushrooms are evenly browned, stirring occasionally. Stir in pasta sauce, wine and pepper.
  • Return chicken to skillet; cover. Cook on medium-low heat 15 min. or until chicken is done (165ºF), stirring occasionally.
  • Drain pasta. Serve topped with chicken and sauce; sprinkle with basil.

Nutrition Facts : Calories 540, Fat 18 g, SaturatedFat 7 g, TransFat 0 g, Cholesterol 105 mg, Sodium 760 mg, Carbohydrate 51 g, Fiber 3 g, Sugar 5 g, Protein 38 g

ALFREDO CHICKEN AND MUSHROOMS



Alfredo Chicken and Mushrooms image

Dinner ready in 25 minutes! Try this creamy chicken and mushroom dish cooked in Alfredo sauce - a delightful meal.

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 25m

Yield 6

Number Of Ingredients 9

1 tablespoon butter or margarine
1 cup soft whole wheat bread crumbs (about 1 1/2 slices bread)
6 boneless, skinless chicken breast halves (about 1 3/4 pounds)
1/4 teaspoon pepper
1 jar (17 ounces) Alfredo pasta sauce
1 1/2 cups sliced mushrooms (4 ounces)
4 medium green onions, sliced (1/4 cup)
2 tablespoons chopped fresh or 1/2 teaspoon dried basil leaves
Additional chopped fresh basil, if desired

Steps:

  • Melt butter in 12-inch nonstick skillet over medium heat. Cook bread crumbs in butter 2 to 3 minutes, stirring frequently, until golden brown. Remove bread crumbs from skillet.
  • Spray skillet with cooking spray; heat over medium heat. Sprinkle chicken with pepper. Cook chicken in skillet 3 to 4 minutes, turning once, until brown. Stir in pasta sauce, mushrooms, onions and 2 tablespoons basil. Cover and cook over medium-low heat about 10 minutes, turning once, until chicken is no longer pink when centers of thickest pieces are cut.
  • Arrange chicken on serving plate. Spoon sauce over top. Sprinkle with bread crumbs. Garnish with additional basil.

Nutrition Facts : Calories 470, Carbohydrate 10 g, Cholesterol 160 mg, Fiber 1 g, Protein 34 g, SaturatedFat 19 g, ServingSize 1 serving, Sodium 480 mg

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